Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1521576
from A.R. Valentien's Advanced Sommelier Paul Krikorian and a special guest from the featured winery about the winemaking process and what makes the evening's wine selections so distinctive. Upcoming dinners include Silver Oak and Ovid Wineries (June 20), Far Niente (July 18), Hundred Acre (August 15), and Chappellet Winery (September 19). In addition, things are heating up at The Grill at Torrey Pines with its monthly Playing with Fire Dinner Series. Executive Chef Kelli Crosson and Chef de Cuisine Ryan Dzierzawski step out of the kitchen and pair up with some of San Diego's hottest chefs for this popular casual outdoor grilling session. The lineup for this year's Playing with Fire Dinner series includes Chef Greg Frey Jr. (Golden Door) & Duck Foot Brewing Co. (June 10), Chef Drew Deckman (Deckman's en el Mogor) & The Original 40 Brewing Company (July 8), Chef Marty Fay (Sandpiper Wood Fired Grill & Oysters) & Pure Project Brewing (August 12), Chef Cameron Ingle (Marisi La Jolla) & WestBrew (September 9), and Chef Carmine Lopez (Wolf in the Woods) & Fall Brewing Company (October 14). lodgetorreypines.com/events-calendar What's Next Michelin-Starred Chef Curtis Stone, a restaurateur, author, and media star, will again curate culinary experiences for racing fans at the 2024 Breeders' Cup World Championships on November 1 to 2 at Del Mar. Stone owns the critically acclaimed Gwen and Maude restaurants in Los Angeles and Woodend by Curtis Stone at Maroma, a Belmond Hotel in the Riviera Maya. Stone and his team will offer elevated cuisine in select Clubhouse and Stretch Run dining areas during the races. Tickets for the Breeders' Cup are now on sale. breederscup.com/tickets After years in fine dining (with tenures at Michelin Starred COI and Rich Table in San Francisco, Eleven Madison Park in New York, and Herb & Wood locally), Chef Sebastian Becerra was inspired to do something more approachable where he could be deeply involved in all aspects of the project. Opening in 2025 on Fay Avenue in La Jolla, his concept will be called Pepino, which translates to "cucumber" in Spanish and was the nickname given to Sebastian's beloved grandfather. The backbone of Pepino began during the pandemic, when Becerra began a weekly takeout service for neighbors, which gained popularity by word of mouth and grew enough to become a microenterprise home kitchen operation, serving in-the-know San Diegans out of his La Jolla backyard or popping up at nearby locations. After consistently selling out, the concept for Pepino was born. An all-day café, Pepino will serve seasonal, market driven fare with a subtle Peruvian influence, consisting of fresh and flavorful sandwiches and salads, creative pastries made daily, coffee, and more. Joining Becerra as sous chef is Marissa Williams, who became fast friends with Becerra while they worked together at Herb & Wood and also served as executive sous chef at Herb & Sea. While the space is being renovated, San Diegans can keep their eyes peeled for a slate of local pop-ups this summer, offering a taste of what is to come. pepinosd.com CURTIS STONE: PHOTO BY ANDREA D'AGOSTO PEPINO: PHOTO BY SYLVIE COULANGE Chef Sebastian Becerra and sous chef Marissa WIlliams, Pepino Chef Curtis Stone RANCH & COAST MAGAZINE JUNE 2024 89