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February Foodie Events

So many special-occasion meals are on the horizon.

 

The all-duck, all-weekend menu at Farm House Café is a celebration of the French restaurant’s spirit animal…and fifth anniversary. Friday through Sunday, Feb. 1-3, the $55, five-course menu including duck charcuterie, as well as chef Olivier Bioteau's house-made duck rillettes and duck terrine. Wine pairings add $25. 619.269.9662 or farmhousecafesd.com.

 

Collectors know all about these dream wines from France’s Margaux appellation. And Addisonwill showcase them at their Palmer Wine Dinner on Thurs., Feb. 7 at 6 p.m. Five of chef William Bradley’s contemporary French plates team up with Palmer Wines from 1991, 1995, 1998, 2004. Sister wines from Alter Ego (a 2001 and 2006) will make appearances. $220; (858) 314-1996 or addisondelmar.com.

 

Their 5-year-anniversary on Feb. 8 just sold out! But you can still dine at Whisknladle, the gourmet comfort food spot that feels like it belongs on the Mediterranean. Get their greatest hits (perhaps roasted bone marrow? sweetbreads? braised local grouper?) other nights. On March 17 they're pairing up with Green Flash for their brewer's dinner, details wnlhosp.eventbrite.com.

 

Solace & the Moonlight Lounge brings in brewers like Ballast Point, Green Flash, Rough Draft, Societe, Butcher’s Brewing. And the Encinitas restaurant wisely pairs their beers with chef Matt Gordon’s small bites starting at 6 p.m. Tuesday, Feb. 5 $30. A portion of the proceeds will go to StandUp for Kids. (760) 753-2433 or eatatsolace.com.

 

The pre-Mardi Gras, inaugural Crawfish Boil at SummerSalt takes place above "boil master" and chef Simon Dolinky's signature restaurant, Saltbox. At this Rooftop Lounge on Hotel Palomar’s fourth floor pool deck, it’ll be all-you-can-eat Sunday crawfish boil for $20. A beer is included in your pay-at-the-door entrance fee. 2 p.m. Sunday, Feb. 10. (619) 515-3003 or saltboxrestaurant.com.

 

For Valentine's Day dinners, see this DiscoverSD guide.

 

Read Keli Dailey's full story and more on utsandiego.com

 
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