Chit Chat

mid-November

2013

Cur8eur.com | A production of Caelum Marketing, LLC cover photo courtesy of Susie Talman

www.Cur8eur.com |

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gh Yes Please

A very warm welcome to you & I thank you for taking the time to peruse the new digital issue of Cur8eur ONLINE. I am so excited to bring it to you in this format. You may have noticed quite a bit of change in the recent weeks. Our entire website layout has had a facelift & NOW we have added our shiny new mid-monthly digi-issue for your enjoyment.

Wondering why the new look? Well, it wasn’t because we were just bored but actually we looked around to find out how our readership was using our site & found that many of you were

using your phones & tablets to come visit. So hey, I thought. Why not ensure that our site looks great no matter what device you are using. So a responsive design is what we needed & that is precisely what we got. We may tweak something here & there. This is where a little help from my friends would be great! See something out of place or in need or repair? Let us know.

As you may know, Cur8eur ONLINE (previously Giving Scene) has been a labor of love for 4+ years now & I have been very proud to be the town cryer - shouting

from the rooftops about our great city. I’m glad so many of you have enjoyed what we have tried to accomplish here; showcasing the good works of people & organi-

za- tions & most recently highlighting the regional food scene which is gaining notoriety across the country. I hope you are just as excited as I am to explore what our community has to give.

Winds of Change

Marie Tahan Daniels chief noise maker

eat well be well

Something to Remember During the Holidays

EDITOR'SEDITOR'SLETTERLETTER

mid-November 2013

www.Cur8eur.com

Features Regulars

Chit Chat | Brande Roderick Favorite Things | Farshad Harandi

Model, actress , Playmate Brande Roderick is a busy lady. She sat down with us to tell us what she has been up to lately and we got a peek at life at home in La Jolla.

Malibu reader and President of Mode Development, Farshad Harandi shared his current Favorite Things with us. What are you Top 3 Favorite Things?

Reservations

Thanksgiving is 2 weeks away! Have you decided? Are you going to make a turkey or make reservations? We have put together a short list of suggestions and believe us.... you can’t go wrong.

The Evolution of a Chef

Chef Chad White is known to have a distinct palate that shows up beautifully on a plate which is why tickets to his pop-up dinner events are coveted but where did he come from and where is he going? We have an idea.

A Modern Take on the Classics

The Inn at Rancho Santa revamps the spa & restaurant ridding itself of the old, stuffy feel and re-ignites the refined, California chic, country elegance making Morada’s Executive Chef, Todd Allison, right at home.

Charity Profile

United Cerebral Palsy of San Diego has long been a cherished organization in the area. They have plenty of volunteer opportunities available. Get to know the local chapter and understand why you should support them!

In Attendance

October is always a busy month for the social calendar. The weather is beautiful and the crowds are gone allow-ing locals to relax a bit and enjoy their company. Take a peek at a few of the fun parties around town.

FEAST!

The New Children’s Museum knows how to throw a party and for this year’s opening for it’s newest exhibition they decided to celebrate for 3 days! As you can imag-ine, with food as their theme regional chefs and mix masters came from far and wide to collaborate on this one of a kind event! AND we were present to take it all in. Take a look!

R.S.V.P.

Events & activities are plentiful in San Diego. Fill up your social calling card

curating the food and social scene

What’s in this issue?We recently had a chance to talk to some really interesting people this month and we can’t wait to share it with you. We also have a look back at a few of the recent events that splashed through San Diego through October. Were you out and about? Maybe we caught YOU. Take a peek! Enjoy the issue and please share your feedback with us... curator@cur8eur.com.

CONTENTSCONTENTSmid-November 2013

It's FALL!!

FAVORITE THINGS | Farshad Harandi

Reader from Malibu, California

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ONTREND

NOBU MALIBU

SOUL CYCLE

23EMERSON

Beyond providing an intense cardio workout,

SoulCycle also incorporates a mental

component of inspirational coaching. By

keeping the l ights low and riding by

candlelight, SoulCycle creates a cardio

sanctuary where riders can come to clear their

heads.

Nobu Malibu is known for exquisite

cuisine featuring Nobu Matsuhisa's

signature dishes such as Tiradito,

Yellowtail Sashimi with Jalapeno, and

Black Cod with Miso. Star power

behind this infamous restaurant: Actor,

Robert De Niro & Producer, Meir Teper

theater

To experience nightlife in Los Angeles,

DON’T miss the the Emerson Theatre

which conjures the raw decadence of a

speakeasy, seductively infused with

contemporary burlesque. LA’s sexy,

need to be seen on scene (Think

Rihanna & Miley Cyrus) can be found

right here in the midst of Hollywood

Blvd.

Who’s Coming to Dinner?RE

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Looking to make reservations for Thanksgiving? Here are a few delectable options!

Bertrand at Mister A’s - Banker’s HillOn Thursday, Nov. 28 between noon and 8:45 p.m., Bertrand at Mister A’s will serve a prix fixe menu priced at $59.50 per guest. Thanksgiving dinner highlights will include (but are not limited to) Chino Farms Butternut Squash Risotto under scallops and roasted chestnuts, our Organic “Diestel” Turkey served alongside traditional accompaniments and Pumpkin Bread Pudding in a house-made toffee pecan sauce. Guests may secure reservations online at www.bertrandatmisteras.com or by calling (619) 239-1377.

Milles Fleurs - Rancho Santa FeOn Thursday, Nov. 28 between 1:30 and 7:30 p.m. Mille Fleurs invites guests to enjoy Chef de Cuisine Martin Woesle’s farm-to-table inspired prix fixe and a la carte Thanksgiving menus.To those enjoying our four-course prix fixe menu, priced at $65 per guest, Mille Fleurs will offer an annual favorite: Oven-Roasted Diestel Farm Turkey served alongside Brussels sprouts, cranberries, gravy and more. Additional courses available on Thanksgiving Day include Soup of “Musqué de Provence” Pumpkin, Duck Pate, Pecan-Pumpkin Cake and more. Guests may secure reservations online at www.millefleurs.com or by calling (858) 756-3085.

Bo beau kitchen + bar - Ocean BeachThanksgiving is the time of year when we gather with family and friends over the rich flavors of our favorite trimmings and give thanks.  Join BO-beau for a 3-course Thanksgiving Dinner from 3pm - 8pm.  Menu is priced at $39.95 for adults and $12.95 for kids, excluding tax and gratuity.  For reservations, please call 619-224-2884. For menu - CLICK HERE

Amaya - Carmel ValleyGather around our Thanksgiving table with a three-course tasting menu of fall delights, such as Caramelized Nantucket Bay Scallops, Roasted Turkey Breast and Traditional Pumpkin Pie. Three-course dinner menu: $78 per adult / $115 with wine / $30 per child (ages 6 – 12)Price includes children's activities on the Aria Lawn, 11:00 am – 2:00 pm. www.thegranddelmar.com

French Gourmet - Pacific BeachWhy put yourself through the ringer cooking for days during this Thanksgiving? Enjoy your time with family & friends rather than slaving in the kitchen while. French Gourmet will take care of all the hard work for you with impeccable results. Make it a French Gourmet holiday. We'll do the cooking, you take the credit with a delicious holiday feast. www.thefrenchgourmet.com

A Modern Classicby Marie Tahan Daniels

For 70+ years, The Lilian Rice designed Inn at Rancho Santa Fe has been welcoming guests into their community to bask in the serenity and beauty that this tucked away destination has to offer. The recent change of ownership was met with trepidation and anxiety from some especially with announcements of renovation to such an historical site. The twelve million dollar renovation was successfully met with praise. The integrity of Lilian Rice’s design was intact.

The new restaurant, Morada opened mid-summer to the delight of skeptical residents and lured San Diego native, Chef Todd Allison to its doorstep to helm the new venture. His trek from San Diego brought him to Arizona, Hawaii and back to California to the shores of Laguna and Little Italy’s Anthropology (where he was nominated as “Hottest Chef in both cities).

In mid-October, I finally made my way to dinner with my husband to excitedly see the completely upturned layout. The restaurant was brought to the front of The Inn overlooking the expansive lawn and given a clean, contemporary look, complete with a beautiful new bar. Gone is the stodgy, uptight feel of the old Inn.

For a meal to be truly memorable, I am under the FIRM belief that their must be at least one unsuspecting surprise and I was hopeful I would discover just that from Chef Todd Allison under the tree canopy and twinkling lights.

The Sparkling Santa Fe cocktail was first on the list Ahhhhh... the start to one of the last perfect al fresco worthy evenings. Our waiter was a jovial and fully informed attendant who had been working for the Inn of Rancho Santa Fe for several years and was quite proud to be part of the impressive transformation. He assured us that our dinner would not disappoint.

I savored the evening under the stars and the refreshing salad sprinkled with cranberries, goat cheese, fennel and gloriously fresh golden beets. A little wary of the cranberries, fearing it would be too sweet for my taste, the wine pairing of the dry La Crema Pinot Gris was a wonderful balance fooling us into thinking we were just beginning the summer season in sunny San Diego.

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“Oh how lucky Chef Todd is to have Chino Farms just down the lane!” I thought.

October is the turning of menus throughout the restaurant world and the Inn was in the midst of finalizing theirs. Butternut Squash Soup was in place for my tasting and here it was. Course number two and my surprise had surfaced! How original could a butternut squash soup be? Well, my tastebuds found out JUST how different this classic fall dish could be. Chef Todd’s twist was not a dense, cream laden soup but rather a light one with a hint of an unexpected drizzle of honey under an airy foam making me want for more.

My last meal at The Inn had been prior to Chef Todd’s acquisition of the kitchen so I wanted to know what the crowd favorite was for dinner and was told it was the Local Honey-Glazed Chilean Sea Bass.

I must declare here that I have really been spoiled when it comes to seafood (Thank you, Tommy Gomes) and I can be particular. MY rule number one... I do not believe fruit belongs with fish. I am simply not impressed (I’m being nice here.) with the combination of fish and fruity flavors. I have yet to encounter a chef that has over-ruled my peculiar persuasion.

With that said you can imagine that I was a bit hesitant with the notion of the honey glaze but I went for it anyway. SUPERB! Cooked perfectly, the fish was fresh of course, as you should expect from an establishment of this caliber but the presentation was delicate and refined reflecting the taste profile exactly. WINNER! WINNER! The Sea Bass left my husband proclaiming this as his favorite, hands downs.

Luckily my courses were paired down in size since I was in it for the long haul because the standard portion sizes at this point would have ceased all possibility of additional tastings and I had one final dish before dessert, just one more. It was the cider braised oxtail. This dish had not yet been

finalized for the fall menu so I felt honored to be the temporary guinea pig. Each apple and oxtail bite was incredibly decadent and tender, leaving no space for additional complexity in flavors or textures. It was a wise choice to put this item on the shared plates menu. I am certain it would have been too rich as an entree. I enjoyed it though my husband, Chris, who is generally not a champion of heavier foods, was not a fan.

Two cappuccinos accompanied by an assortment of light dessert bites had taken advantage of every incredible last drop of summer goodness the fruits could bear.

With my belly full, my palate intrigued and my senses enlivened, I had concluded that it was evident that we were witness to the new evolution of The Inn at Rancho Santa Fe which had come about without destroying the relaxed, “country” refinement that has long defined the community and the Inn which harbors its name.

5951 Linea del Cielo, Rancho Santa Fe

www.theinnatrsf.com

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continued...

eChef Chad White

What’s Next?

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Growing Into His Britches

San Diego is a long way from a cow farm in Washington which is where Chef Chad White spent his summers until he was 16. Life is a little different in the northernmost state where hunting and fishing and vast lush scenery is the norm. This upbringing has grounded and strongly differentiated the incredibly creative chef, husband and father of two.

At the age of 19, a young Chad White enlisted in the Navy on 9/11/2001. His hope was to take the hospitality route but instead was put to KP duty (Kitchen Patrol) where he was peeling potatoes and washing dishes to his utter dismay. While questioning his destiny and in need of a sound board on the USS Benfold, Chad dialed home to talk to his mother. “I’m an artist,” Chad proclaimed. It was during this one phone call that the winds of change cleared the fog and directed Chad’s sails toward a new destination. The turning point was a single question from Chad’s mother Sonia Dilley, “What is so different between food and art?”

A 10 inch plate instantly looked like a blank canvas to the young chef and from this point forward he devoured the scores of cookbooks, specialty tools, magazines and anything else he could get his hands. Soon Chef Chad White was being asked to fulfill the officers’ requests from basic meals to elaborate feasts.

At the end of his term, Chef Chad took on an externship at the famed Hotel Del Coronado’s ocean front restaurant, The Prince of Wales (currently 1500 Ocean) and was offered the entry level position of garde manger. Here Chef Chad White began cutting his teeth, acclimating to a corporate kitchen environment, maturing as a leader and climbing the ranks to chef de partie.

“I have always been in the right place at the right time in my career,” says Chef Chad White.

After a stint at the Hilton Doubletree and becoming Executive Chef at Point Loma’s Roseville, Chad White branched off on his own with his catering company Ego Culinary Trends and North Park seafood restaurant, Sea Rocket Bistro.

Words like local, sustainable, seasonal and baja med have followed Chef Chad White all over the net for good reason. Baja Med (mediterranean) is the big buzz in culinary circles and Chad White is smack dab in the middle of some great company. Look around at the foodie events and you will see Chef Chad White on the marquis with big names such as Javier Plascencia, Miguel Angel Guerrero, Flor Franco, and tv chefs Ingrid Hoffman and Marcela Valladolid. Opportunities abound, this chef won’t be slowing down anytime soon as is evident with his 2 new concepts coming to a mall near you (Craft Pizza Co & IP Grill) and La Justina Gastro Bar in Tijuana.

The Return to Revolución!

Whistle blowing, head shaking tequila shots and Baby Rock may come to mind when thinking of Tijuana’s Avenida Revolución but Jaime Brambila and the Mexican Tourism Board are hoping that the opening of the new La Justina Gastro Bar will change that. The new destination will have an industrial feel with two massive living walls and a rooftop garden. (Can you say fresh?) Expect baja med inspired delights such as chicken hearts mole, fresh conch, succulent octopus and open fire prepped suckling pig and lamb. With Chef Chad White as partner, we look forward to trying the distinctive take his food will bring to the culinary environment.

GOOD LUCK, CHEF.

Do You Run a Quiet or Loud Kitchen?“I have a fun kitchen. It’s firm, fair and consistent. Every single person has something to give.”

Charity Profilesponsored by Caelum Marketing

United Cerebral Palsy of San Diego

Life Without Limits, this is the slogan you see strewn across UCP of San Diego’s website, t-shirts, banners, and everything else. These three words govern the actions and decisions they make for the communities they serve.

MISSION: to advance the independence, productivity and full citizenship of people affected by Cerebral Palsy and other disabilities.

What stands out are the words “and other disabilities.” UCPSD not only has programs to assist those with Cerebral Palsy to live purposeful and fulfilled lives but those with disabilities outside their specified focus. These core values provide a variety of solutions bringing help to 7500+ people per year across San Diego County through their many programs and services.

UCPSD provides assistive technology, adult day programs, family support and so much more. They run several thrift stores around the county that help fund their mission and even provides their Cerebral Palsy clients with jobs and purpose through Precision Assembly, a bulk mail and assembly company. Precision Assembly offers quality service to customers and training and employment opportunities for people with disabilities.

Funding comes from grants, private donations and several fund raising events throughout the year including from an independent organization in Rancho Santa Fe, Beach & Country Guild. The Beach and Country Guild has hosted a ladies luncheon and fashion show each year for 44 years with all net proceeds benefiting United Cerebral Palsy of San Diego.

More info can be found at : UCP of San Diego’s website - http://www.ucpsd.org/index.html

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PRIMERO

TOSTADA DEL MAR Caracol, pulpo, avocado,

masa cilantro jus, salsa de peanuts

ELOTES EN VASO Fire grilled corn, butter,

queso cotija, chile, chicharrón

PAPAS FRITAS Tomate conserva, ash de mar

ATUN TOSTADA Chile de árbol peanut salsa,

limón, avocado, furikake

ROLLO DE LANGOSTA Grilled lobster, tocino, limón sweet corn puré, avocado,

toasted roll

BONE MARROW Azucar brûlée, masa bizcocho, tomate conserva, ash de mar

OSTIONES Kaffir lime pickled avocado,

lardo, furikake

ENSALADA DE LA JUSTINA Local lettuce, ibierco jamón, dried apricot, queso fresco, strawberry-mint vinaigrette

MOLÉ DE POLLO Chicken hearts, nopal, epazote

queso fresco, , guajillo molé

IBIÉRCO JAMÓN pickles, seasonal conserva, brazil nuts

FLAT BREADS SMOKED CARACOL Tomate conserva, chile de árbol peanut salsa, limón, avocado, parmesan

GRILLED PULPO Harissa, kalamata olives, tomate, arugula, piquillo peppers, smoked almonds

IBIÉRCO JAMÓN Tomate conserva, arugula, queso fresco, caper, red onion, stone fruit

FIRE ROASTED LAMB Eggplant puré, piquillo peppers, mint-honey, arugula, red onion

CHICKEN HEARTS Guajillo molé, cilantro, queso fresco, onion, crema

CRISPY LECHCÓN Cilantro pesto, chicharrón, kimchee sauce, green onion, queso oxaca

PRINCIPAL COCIDO DE MAR Mussels, caracol, clams, smoked marlin tomate Jus

ROCK COD Local fish in sal de mar, aromatics, cauliflower, mint, dates

FIRE ROASTED BORREGO Frijoles de borrego jugos, cebolla al carbon

CRISPY LECHCÓN Arepas, lavender honey, chicharrón, spiced apple salsa

BURGERS American: beef, queso americano, bacon jam, ketchup Mexicano: marinated beef, avocado, pickled nopal, queso oxaca

Another Reason to

Explore Tijuana

www.prefabsd.com

www.BareMercantile.com

https://www.facebook.com/lajustinatj

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BrandeRoderick

How was your experience on Celebrity

Apprentice?

Grueling. It’s 5 weeks of very little sleep, hard

work and managing working styles. Eating was

an afterthought, the lowest priority during the

busy days but it was always for a great cause. I

loved the experience.

What else can we expect in the near future?

You can expect to hear news of some upcoming

acting projects for 2014 that I’m involved in.

What are you excited about right now?

My involvement with Alkaline88 and our

Pantofola d’Oro ladies flats. They are really nice

and different from the signature sneaker.

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Chit Chat...

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Celeb Mommery can be a tough gig especially when the wee little ones are still toddlers but Brande Roderick has made this her number one priority. When she isn’t traveling, Brande’s busy raising her 2 boys at home in La Jolla with their papa, ex-Denver Bronco linebacker, Glenn Cadrez. --- I’m seeing the act of rooting for Niners vs. Broncos during Monday Night Football as a serious bargaining chip for these little cuties in the future.

This northern California, blond bombshell of nearly 40 is a familiar face to fans of the golden sands and bronze tans of Baywatch days & the legions of Hugh’s readership (2001 Playmate of the Year) but has also proven to be quite the entrepreneurial business woman. Besides authoring a book about how to live life to the fullest, Brande is also partner in the Italian shoe company Pantofola d’Oro and founder of sports website, Fantaz.com. Check out the swanky leather “sneakers” on Adam Levine next time you catch yourself stuck on “The Voice” and you might see a pair.

On the Agenda

---------------------------

Health, fitness and beauty are all part of Brande’s lifestyle & personal brand so when Alkaline88 water asked her to check out their facilities and product, her interest was piqued.

After learning about the health benefits of incorporating an alkaline diet into her family’s lifestyle, a partnership with Alkaline88 made perfect sense. Alkaline88 is in the business of providing their 8.8pH water in BULK; 3 liters and 1 gallon sizes cutting down on the waste associated with the 50 billion water bottles consumed each year.

The 8.8pH level water is designed to provide optimum body balance in your generally acidic diet intake. We could all use a little more balance, wouldn’t you say?

*You can purchase Alkaline88 water at your local Albertson’s & Bristol Farm’s Market.

Photos courtesy of Susie Talman

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44TH ANNUALDIA DEL

SOL

Designer Kenneth Barlis with Model Makaela Maran

Beach & Country Guild President Maria Parnell, Todd Parnell

Ilene Lamb, Lynn Owen, Dee GordonDenise & Tina Capozzi

The Beach & Country Guild

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LUX AFTER DARK ANNUAL GALA

Judy Braaksma Judy, Dan

Lena Evans, Dan Floit, Charo Guerra & Friends

Linda Brandes, Wally Dieckmann

Campine’s Chef Antonio Friscia & Team Collette Murphy Stefanko, Mark Bromley

Campine’s Chef Brian Malarkey

IN ATTENDANCE Lux Art Institute

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ROMP 2013

Lena Evans, Dan Floit, Charo Guerra & Friends Charo Guerra, Marie Daniels, Maria Delgado

Yolanda S. Walther-Meade, Jessie Knight, Joye Blount

Rich & Lynda Kerr

Lena Evans, Dan Floit, Charo Guerra & FriendsLena Evans, Dan Floit, Charo Guerra & Friends

Maria Delgado, Dwight Wait, Andrea NaversenMiriam Smotrich

IN ATTENDANCE Ronald McDonald House

Thursday, October 10th, 2013 | The New Children’s Museum | Downtown San Diego CA

A Feast Fit For A King... a French One That Is.

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FEASTING in VERSAILLES

King Louis’ court was in full

attendance to greet the guests of The

New Children’s Museum exhibition

opening of FEAST! The Art of

Playing with Your Food.

The Magic Vision

With the vision of event architect,

Andrew Spurgin, guests of the New

Children’s Museum were transported

into the unimaginable, over-indulgent

world of the French monarchy.

A Fascination

The costumes and decor brought the

characters to life under the backdrop

of the contemporary concrete

building set in downtown San Diego

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The Committee

An incredibly talented group of people

came together not only to dream up the

idea behind the exhibition opening but

also to work hand in hand, hour after

hour to make the event a reality with

the diligent help of the museum staff.

Chefs, artists, media, task masters, deal

closers and creatives made up this

wonderful team with Co-Chairs

Yolanda S. Walther Meade & Michelle

McSweeney Alexander at the helm.

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Days of Prep

Participating chefs prepped in

advance for the two days of feasting

with generously donated product and

several hours if not days of their time

to put on a spectacular seated dinner.

Versailles

Feasting in Versailles was a seated

culinary theater for 200 special guests

treated to a gala event unlike

anything seen in San Diego’s

philanthropic events before.

Details

From the food, to the performance

schedule, to the staff costumes, to the

props and the look, each detail was

carefully constructed with immense

intricacy.

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Wonderland

Wonderland added whimsy and

variety in a different fashion for the

New Children’s Museum Saturday

evening event. The more casual event

showed no difference in the quality for

which the food and drink was

displayed and presented. The caliber of

chefs and mixologists paired with the

inspiration of art installations was a

scene and experience unfathomable

under one roof.

Discovery of Play

Contemporary art met with

contemporary cuisine. Tastebuds

were fascinated by the over-

abundance of food & drink to try as

was the imagination with the

interactive art. Envision a room of

“instruments” made of kitchen items

(artist Ross Karre) or building

blocks made of pressed mushrooms

(artist Phil Ross).

Cur8eur.com | Curating the social & food scene in SoCal

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The Fun Was Inevitablefor Chefs & Guests alike!

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Cheers on a Job Well Done!To the chefs, vendors, artists, and generous partners, visiting adults and children will spend the next

year enjoying the fruits of your labor learning and playing.

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Artists:

Fruit of the Gods by Friends WithYou

Wobbleland by Marisol Rendon

Dinner T.V. by Joe Yorty & John Brady

S.O.S. 5p.m. WEST by Tattfoo Tan

Food Truckin’ by Jason Torchinsky

Nature Matching System by Tattfoo Tan

Rainbow Bridge by Fallen Fruit

Sound Kitchen by Ross Karre

I made this for you by Leah Rosenberg

Mol_d by Phil Ross

Orange we... by Nina Waisman

The Garden Project by Urban Plantations &

Spurlock Poirier

Food & Drink

Andrew Spurgin

The Red Door

Snake Oil Cocktail Co.

The Wild Thyme Company

Best Beverage Company

The Marine Room

Catalina Offshore

Products

Specialty Produce

Brooklyn Girl

The Cravory

Venissimo Cheese

Bread & Cie Bakery &

Cafe

A.R. Valentien

Azuñia Tequila

azuki Sushi

Alchemy

Indulge Contemporary

Catering

Georges by the Cove

Waters Fine Catering

Sensational TREATS

Counterpoint

D Bar

Montesquieu Wines

Bellamy’s Restaurant

Brandt Beef

Martini Media

Ballast Point

Rancho La Puerta

PLANCHA Baja Med

Sea & Smoke

Carnitas Snack Shack

The West Bean

Grant Grill

Taj Farms

Mision 19

Blind Tiger Cocktails Co

Whisknladle Hospitality

SEA 180˚ Coastal Tavern

Auberge Resorts

Rob Floyd RX

Pheasant for Dinner

Culture Brewing Co

Country Wine & Spirits

Ambiance &

Logistics

Ace Parking

ShowTec

UBER

Floral Works

eight24

ChefWorks

LeoDuo

Raphael’s Party Rentals

food

& d

rink

Cur8

eur.c

om |

Cura

ting

the

socia

l & fo

od s

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in S

oCal

The Complete Frida Exhibition

Now - Jan. 10th 2014 NTC Liberty Station

$16.50 Purchase HERE

La Plancha Pop Up Dinner

Celebration of Baja & Tequila TastingNOV. 18th - Romesco Baja Med Bistro

$75++ Purchase Here

March of Dimes Signature Chefs Auction

NOV. 17th - SD Natural History Museum

Tickets: $250+ PURCHASE HERE

Cur8

eur.c

om |

Cura

ting

the

socia

l & fo

od s

cene

in S

oCal

R.S.

V.P.

| th

e so

cial s

cene

R.S.V.P.

eat well be well

December Nights in Balboa Park

DEC 4-5 - Balboa ParkFree Admission - DETAILS

San Diego Jazz Fest

NOV 27th-DEC 1st T&C Convention Ctr

$15+ DETAILS

Encinitas Fall Festival

NOV 24th - 101 Hwy. between D & J St.

FREE Admission - DETAILS

The Big Bay Balloon Parade

DEC 30 - Downtown San Diego$20 - DETAILS

Run for the Hungry - 10k and 5k

NOV 28th - Downtown SD

$40+ - DETAILS

Candlelight Ball

DEC 7th - The Grand Del Mar

$600+ DETAILS

photo by Manny Cencieros

Cur8eur ONLINE (the fun side of Caelum Marketing)

PO BOX 3638

Rancho Santa Fe, CA 92067

cur8eur.com | @cur8eur | Like us on Facebook!

Cheers!