Ian Pike 2 p.m., Dec. 7
Le Dîner à San Diego, Southern California's inaugural flash pop-up picnic dinner to occur on May 25th, has announced a partnership with one of San Diego's catering companies, Campine, helmed by Andrew Spurgin, Antonio Friscia, and Brian Malarkey.
While guests are still required to bring their own chairs, linens, and décor, the partnership offers guests the convenient option to purchase dinner baskets for pick-up at the event.
Highlights of the dinner menu include the San Diego Charcuterie composed of house-made pâté, local charcuterie, deviled eggs, cornichons, and house-made pickles on an olive baguette, a spring quinoa salad garnished with mint, preserved lemon zest, dates, asparagus and other seasonal fresh produce, a selection of California cheeses, apricot mamalata, rosemary-brined and roasted whole Jidori chicken, and splits of champagne. Dinner baskets are $50/person for tables of four or $60/person for two, and must be ordered in advance.
Snake Oil Cocktail Company will provide "The Le Diner 'SD' Cocktail", made with rum, coconut milk, key lime, curry, and fresh mint, priced at $10, wines at various prices, and a selection of 22 oz. local beers. Cash or plastic will be accepted at the bar.
Finally, Le Dîner à San Diego has partnered with Slow Food Urban San Diego, a local division of national non-profit organization Slow Food USA, which will be a beneficiary of the event.
To buy tickets for the May 25, 2012 event, order dinner baskets, or for more information, please visit the site: Le Dîner à San Diego
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