Slow Food Urban San Diego invites you to a Slow Fish & Slow Wine event featuring small-production winemakers and San Diego's independent fishermen. Hometown heroes MIHO Catering Co. will provide sea-to-street cuisine on-site with support from Hostess Haven, who’ll be handling the décor and look of the evening. The night will feature seafood demonstrations by the fishermen who caught the night’s sustainable fish as well as tunes, visuals, and antics provided by the Wine Not? team.
This February 25th, Wine Not?, the L.A.-based event and lifestyle unit of Bon Appétit Wine Editor Marissa A. Ross and event producer Evan Enderle, comes to San Diego in support of Slow Food Urban San Diego and J. Brix Wines.
The event takes place from 6 to 9pm on the 25th. Tickets are $25 and include admission, wine tasting and small bites. Advance purchase is strongly recommended as space is limited. Tickets are available via WineNOT. Proceeds will benefit SFUSD’s programs to promote good, clean & fair seafood in San Diego. The Rose is located at 2219 S. 30th Street and can be reached via telephone at 619.281.0718.
Did you know Saturday September 3rd is International Bacon Day? Slow Food USA is celebrating the holiday this year with Snooze an A.M. Eatery. Snooze is throwing a Bacon Day event and donating 10% of their sales Saturday from all of their locations to Slow Food!
Snooze is a Denver based breakfast restaurant with locations in Colorado, Arizona and California with two locations in San Diego County - one in Hillcrest and one in Del Mar. Snooze operates under values very similar to Slow Food's Good, Clean and Fair Food For All that they express through their menu, their sourcing practices and their involvement in their communities.
The Snooze menu includes breakfast classics with a twist (e.g., Breakfast Pot Pie, Caprese Benedict, Sweet Potato Pancakes) and they go out of their way to find and create foods that are the intersection of tasty and responsible. We spoke with their sourcing lead, Spencer Lomax about their approach to souring their food to be Good Clean and Fair. He says that the bottom line is that they want to serve their guests responsibly sourced and tasty food fulfilling their responsibility to the land, to their customers, to their communities and to Snooze. They live up to that responsibility by providing real, tasty food that was produced sustainably and locally when it makes sense and by engaging with their local communities. In San Diego they source from several local companies including Bread & Cie and Jackie's Jams. They support several local non-profits ARTS (A Reason to Survive), Bike To Work, Mama’s Kitchen, Dining out for Life, Helen Woodward Animal Shelter, Del Mar Education School Foundation and the San Dieguito River Valley Conservancy.
In honor of Bacon Day Lomax talked specifically about his search for bacon that was both delicious and lived up to the Snooze standards. Snooze sources their pork from Tender Belly. Tender Belly is devoted to the well being of the animal through both the environment in which they live and the all natural, vegetarian diets they are fed. As a part of their Bacon Day celebration you can not only enjoy a full special menu full of Tender Belly bacon items you can register to win bacon for a year from Tender Belly.
Come by one of the Snooze San Diego locations on Saturday to enjoy the awesome bacon menu, visit with our Slow Food Urban San Diego team, and support Slow Food!
by Sarah M. Shoffler, SFUSD Board Member
In the heart of the Valle de Guadalupe wine country, up a hillside you’ll find the sensate joy of Deckman’s en el Mogor. Set on Mogor Ranch, this restaurant aims to “bring the table to the farm.” It delivers a Slow Food feast.
The extensive Mogor Ranch and winery grows or produces all the wine, vegetables, herbs, lamb and eggs that the talented Drew Deckman uses in his outdoor-served cuisine. Not only is the food fresh, you get to experience the terroir in which it was grown while you eat it. Sipping Mogor’s wine in the place its grapes were grown and the wine vinted, nibbling produce grown not feet away from where you sit opens the senses to a place. Drew sources all his seafood and other ingredients, from salt to cheese to beef, as locally and as responsibly as possible. He knows his food producers.
This all means that the menu is seasonal, ever changing and made to order. I’m no food writer, but I can tell you his food is delicious, cooked with care and creativity. Deckman is also passionate about oysters. So if you love these bivalves, you’ll find a friend at Deckman’s.
Deckman’s is an outdoor restaurant, sometimes equipped with haybale walls and a makeshift roof, but outdoors nonetheless. It overlooks the Valle. You see wineries for miles from your table. You smell the warmth from the Ranch rising as the sun sets. Deckman, who refers to himself as an ingredient facilitator not a chef despite his Michelin star, cooks on an outdoor grill. He chats with guests as they come and go. It’s altogether convivial. The Ranch dog, Pyrenea, might make a pass through the restaurant for a few scritches if she’s off duty from guarding the flock. All to say, it’s a magical experience rooted in the place.
Slow Food Urban San Diego is pleased to welcome Deckman’s en el Mogor as one of our newest Member Benefit Partners. SFUSD members get 10% off their entire Deckman’s en el Mogor bill. We encourage you to make time to visit the winery, as well.
Deckman's en el Mogor Km. 85.5 Highway 3 Tecate-Ensenada San Antonio De Las Minas, Baja California, Mexico Contact them at firstname.lastname@example.org / telephone: 646-188-3960