The Encinitas art gallery Bliss 101 is launching a photography exhibit by local surf icon and Cardiff native Rob Machado. It is a collection of images from his worldwide travels, as well as his life in Encinitas and Cardiff, on sale to the public.
The community is invited to the gallery's free launch party from 6 to 9 p.m., May 5, where Machado will be in attendance.
"I've been interested in photography for years, always taking photos on my surfing trips, but one of my favorite places to shoot is my hometown area in North County," Machado said. "Because Bliss 101 supports local artists and the community, it's a great fit to launch the exhibit of the images I've taken throughout the years.
Seasons 52, a "fresh grill and wine bar" restaurant where nothing on the menu is more than 475 calories, is set to open its first San Diego restaurant at Westfield UTC in the spring of 2013.
The restaurant will create approximately 100 jobs in the area. The menu is created by award-winning chef Clifford Pleau and inspired by the seasons and fresh appeal of farmers markets ó 52 weeks a year.
Looking to encourage more eco-friendly travel for the local market, the Omni San Diego Hotel is offering a new "Two Wheel Tourism" travel package, where guests can join the biking brigade in San Diego. Guests can look forward to bike trails and fun destinations throughout the city, with easy bike access available on Amtrak, San Diego trolleys and the Coronado Ferry.
The package includes overnight accommodations for two, an in-room "Get Fit" kit, a picnic lunch for two, two roundtrip ferry tickets to Coronado, complimentary car and bicycle valet, and regional bike trail maps from the San Diego County Bicycle Coalition.
The third annual I Love Poke Festival is returning to San Diego's Bali Hai Resort on May 30 from 6 to 9 p.m. The foodie fest and competition celebrates Hawaiian culture and lifestyle and pits 15 of San Diego's top chefs against one another in a competition to discover who can create the best poke in the city. Poke is a Hawaiian delicacy traditionally made with raw ahi tuna cut into cubes and seasoned lightly to accentuate the natural flavors of the fish.
With the price of admission, attendees will be able to taste each competing chef's creations in both the "Traditional" category (use of tuna is required) and the "Any Kine" category (anything goes). Additionally, 15 San Diego restaurants and food brands will be giving out a taste of their Hawaiian, Asian and South Pacific inspired Island cuisine. King's Hawaiian, known for its sweet rolls, will debut its newest product: a new line of hot dog buns.