Join us for Slow Sips on March 19th, 6-8pm, at Fish Public!
This month we have a extra special treat for you! We’ll be celebrating Sustainable Seafood Month as part of our monthly Slow Sips event!
As always, you’ll be able to learn more about getting involved in our grass-roots organization, sign up to be a volunteer, and meet and mingle with like-minded friends. There will be a cash bar and full menu available for ordering. In addition, thanks to a Collaborative Fisheries Research West grant awarded to researchers at California Sea Grant based at Scripps Institution of Oceanography and at University of San Diego we are also able to feature complimentary samples of local seafood prepared by the Fish Public kitchen!
This is a Slow Sips event you won’t want to miss!
Please let us know that you’re coming: RSVP here!
About Fish Public: Restaurant visionary Tracy Borkum manifests a quaint 3,500-square-foot seafood eatery in San Diego’s charming Kensington neighborhood with Fish Public, which opened doors in June 2013. Fish offers quality sea fare at accessible price points and draws culinary inspiration from the Atlantic’s Gulf Coast, New England and English Coast as well as West Coast of America, Baja and Pacific Rim regions. Unique offerings include an artisan retail area and a custom chef’s oyster counter with peek-a-boo views into the kitchen. The interior design, spearheaded by Borkum herself, is reminiscent of a Nantucket-inspired beach cottage with a light and airy appeal.
Focal details include whitewashed wood accents and unexpected lighting fixtures fashioned from old fishing nets. Fish Public’s beverage program is comprised of draft craft beers, an international wine selection and an eclectic cocktail menu with all mixers, syrups and infusions made in-house.
Fish Public is located at 4055 Adams Avenue and is open Sunday from 5-9pm, Tuesday through Thursday from 5-9pm, and Friday through Saturday from 5-10pm. Happy Hour is Tuesday-Sunday from 5-6:30pm. For more information please visit www.fishpublic.com or check or call 619.281.4014. For updates visit Fish Public on Facebook at www.facebook.comm/fish.public or Twitter at @fishpublic.
Chef Jenn, local cooking school teacher (and Slow Food Urban San Diego board member) is joining forces with yet another local farm for a series of cooking classes.
This summer, Chef Jenn will be teaching wood fired oven pizza cooking at Suzie’s Farm. Suzie’s Farm is a 140-acre USDA-certified organic farm located 13 miles south of downtown San Diego. It grows more than 100 varieties of seasonal vegetables, herbs, flowers, and fruits year-round. Classes take place in the farm’s beautiful outdoor event space.
These totally hands-on culinary adventures with Chef Jenn are a blast. You’ll get a tour of the farm, one-on-one instruction from a professional culinary instructor, and the opportunity to sit with new friends and enjoy the meal you created together. In this particularly class, you’ll handcraft your own whole wheat pizza dough made with local beer and top it with fresh meat and produce straight from Suzie’s Farm. By the time you depart, you’ll know a number of new and creative ways to incorporate delicious, wholesome ingredients into pizza recipes!
Space is limited, so sign up now! https://www.sidetour.com/experiences/pizza-making-chef-jenn-felmley-san-ysidro