Food briefs for July 7-13

Harney debuts nook dining:
Harney Sushi will
debut nook dining at its Old Town location on the first Tuesday of
the month, starting Aug. 5. Diners can sit in a private booth to
taste modern and original cuisine in a unique 10-course meal
prepared by chef Anthony Sinsay. Nook dining is $150 per person
(includes drink pairings) and is limited to eight people;
reservations available in even numbers. Go to www.harneysushi.com
or call 619-295-3272.

Senior center seeks volunteers:
The Senior
Community Centers are seeking volunteer groups to serve meals to
seniors at the Gary and Mary West Senior Wellness Center in
downtown San Diego. Groups are needed to help serve lunch and
prepare the dining room for the following meal once a month.
Contact Tim Ruis at tim.ruis@servingseniors.org or call
619-487-0727.

Barra Barra Saloon hosts Wacky Tuesdays:
Barra
Barra Saloon in Fiesta De Reyes in Old Town San Diego is hosting
Wacky Tuesdays through the summer. The special includes happy hour
appetizers all night (including quesadillas, individual-sized
nachos, carnitas, flautas, tacos and ceviche) for $7, a Blood
Orange Margarita, live music and more. Go to www.fiestadereyes.com
or call 619-297-3100.

Chef of the year named:
Top of the Market chef
Michael McDonald was recently named chef of the year by the
California Restaurant Association San Diego Chapter. McDonald
joined Top of the Market in 2009 and previously worked at Brix@1601
in Hermosa Beach and the Hollywood Roosevelt Hotel. Go to
www.thefishmarket.com or call 619-232-4374.

Sprinkles summer flavors:
Sprinkles in La Jolla
will have special cupcakes for the summer: Key Lime is available
through Sept. 5; Summer Cherry is available July 15 through July
31; Raspberry is available Aug. 5 through Aug. 12; Vanilla Hazelnut
is available Aug. 26 through Sept. 11; and Almond Dark Chocolate is
available Sept. 16 through Oct. 2. Go to www.sprinkles.com .

1500 OCEAN introduces new culinary team:
1500
OCEAN at the Hotel del Coronado has announced its new culinary
team, chef de cuisine Aaron Martinez and manager and wine director
Joe Weaver. Martinez was previously chef de cuisine at The
Restaurant at Rancho Valencia in Rancho Santa Fe and a sous chef at
Addison at the Grand Del Mar; Weaver was previously the assistant
manager and assistant sommelier for 1500 OCEAN and ENO. Go to
www.dine1500ocean.com or call 619-522-8490.

Karl Strauss July pairing:
For July, Karl
Strauss is pairing its Pintail Pale Ale with a Beer Mary and Tiger
Shrimp Back (a spicy housemade Pintail Pale Ale Bloody Mary with
chile-lime broiled shrimp skewers). The dish is available for
$9.95; go to www.karlstrauss.com .