SideTABLE launched in April with an evening spent exploring the history of San Diego's fishing culture and a bounty of seafood harvested exclusively from local waters. Things kicked off with an aperitif called "The Grave Robber," a drink inspired by a Chilean fisherman's classic of roasted barnacle juice, pisco, lime, chili and tomato, and unfolded with six courses coupled with premium wine pairings. From the American pole-caught albacore crostini to the San Diego spot prawn and grouper with artichoke, peas, lemon, green garlic and chorizo foam, each dish presented the group with delicate flavor combinations and an opportunity to get to know each other through food.
Read more about this event in La Jolla Light.
