THE SAN DIEGO PARTICIPANT OBSERVER Participant Observation is the Process of Learning by Observing and Participating in Cultural Life
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Calendar
04/05/2018 - Sushi Chef Battle
East Coast undefeated Sushi Chef will battle against San Diego's best. Join us for this Sushi Party Cruise and judge a one of a kind sushi chef battle while you eat dish after dish of sushi, appetizers, desserts, sake and beer. This is a fun social sushi party as you and your friends mingle and have fun while tasting each chef's creations. Two levels of food, drinks, and music all on a 2.5 hour cruise in the beautiful San Diego Harbor.

Admision/Cost: $119.00

Location:
Sheri Amie Yacht
1902 N Harbor Dr.
San Diego, CA 92101
MAP

Wednesday, April 5 - 6:30 PM

For more information, please e-mail: info@cruisesandfestivals.com or visit: www.cruiseandfestivals.com
03/31/2018 - Cooking Workshop: Lets Make Pasta
Direct from Rome, Italy, to Ocean Beach comes Cesarina
04/07/2018 - Cooking Workshop: Shawii Cooking
Shawii, acorn pudding, was one of the most important foods for the Kumeyaay/Diegue
03/24/2018 - DIY Miso Workshop
Learn about the history of miso, its many different forms, and then make a large batch using various legumes. We will taste a one-year (or older) miso. You'll get to see the results of this long fermentation process. Then we'll enjoy one of the most popular miso dishes—homemade miso soup! You'll get to pack a mason jar full of miso to take home (but you'll have to wait a year to eat it).

Admision/Cost: $40.00 - $45.00

Location:
Wild Willow Farm & Education Center
2550 Sunset Avenue
San Diego, CA 92154
MAP

Saturday, March 24 - 1:00 PM to 4:00 PM

For more information, please call : (860) 337-6368 or visit: www.fermentersclub.com
03/22/2018 - Cooking Class: Pasta Making Class
Learn the traditional Italian techniques of fresh pasta making in a two-hour instructional workshop that teaches the basic techniques that embrace the joys of pasta making. Recipes include Vom FASS ingredients of specialty oils. A variety of pasta shapes and noodles are taught with their accompanying recipe cards, along with storing and cooking instructions. Hosted by Melissa Stoltz, founder of Pasta Bella San Diego.

Admission/Cost: $65 - $100

Location:
Vom FASS
1050 University Avenue #E103
San Diego, CA 92103
MAP

Thursday, March 22 - 6:30 PM to 8:30 PM

For more information, please call: (619) 534-5034 www.eventbrite.com
03/15/2018 - Food and Drink: Fiesta de la Vendimia
February is grape harvest time across Peru and South America, when vines yield grapes that will be transformed into wine, as well as Peru
03/15/2018 - Challah Circle
During the Circle, you will learn how to make a holiday-themed challah, knead the dough, let it rise and shape it.

While the dough is rising, you can join in a text-based conversation or shmooze with your friends.

You
03/17/2018 - Contemporary Cuban Cuisine
Culinary Historians of San Diego presents Richard Feinberg, who will enlighten us on the ways Cuban cuisine has been influenced by the dishes of Spain, France, Africa and China, as well as the broader Caribbean Basin. He will also explain how it has blossomed within the last decade after the regime turned from the Fidel-Castro-era-nationalized restaurants with standardized fare to permitting paladares, or private restaurants, mostly within homes, with seats ranging from 12-50. These paladares have been mushrooming of late.

Richard Feinberg is a professor of international political economy at UCSD
03/14/2018 - Kids Cooking Class: Peruvian
Chef Daniela will be teaching kids how to make Peruvian Arroz con Pollo (Rice with Chicken) and Ceviche.

Age Limit: 9 - 12

Admission/Cost: $25 - $30

Location:
Lazy Acres
150 Encinitas Boulevard
Encinitas, CA 92024
MAP

Wednesday, March 14 - 5:00 PM to 6:00 PM

For more information, please visit: www.eventbrite.com or email: EncinitasMarketing@Lazyacres.com
03/11/2018 - DIY Miso Making Workshop
In this hands-on workshop led by the Fermenters Club, you will learn all about miso. The magical fermented bean paste originated in Japan many centuries ago. Miso is full of umami and used to flavor everything from soups to marinades, salad dressings and stir-fries to eggs.

During the workshop, the club will discuss the history of miso and its many forms. Then they will make a large batch using various legumes. You
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