After more than a decade-long hiatus from opening more brewery restaurants, Karl Strauss recently opened its seventh brewery restaurant in 4S Ranch, just west of Rancho Bernardo. Karl Strauss has spent the last 10 years focusing on growing its brewing operation and expanding its beer distribution beyond San Diego, more than doubling its 20,000 barrels in 2002 to 50,000 barrels projected for 2012. The company has created 100 jobs, including hourly staff and management positions.
"We look forward to sharing our beers with the 4S Ranch community, and from the emails we've been getting, there are some thirsty folks out there," said Matt Rattner, president and co-founder of Karl Strauss Brewing Company.
For more information and pictures of the new venue, visit karlstrauss.com
A member of the Hyatt family for more than six years, St. Charles began her career with the company at the Hyatt Regency Century Plaza in Los Angeles as a senior catering manager and most recently served as the associate director of catering. Prior to Hyatt, she spent 11 years in the marketing arena for the tourism management industry.
With the San Diego Convention Center placing in the top five in the Best Food & Beverage category and the San Diego Convention & Visitors Bureau for Best Technology Tools, San Diego reinforced its reputation as a top meeting destination. No other domestic or international city won as many overall awards, according to a press release.
The free app features real-time GPS navigation; nearly 1,000 photos; an events calendar; turn-by-turn directions; and the ability to share the experience on Facebook, Twitter, text and email.
The event highlights San Diego chefs participating in an "Iron Chef"-style competition, including: Hanis Cavin, Carnitas' Snack Shack; Anthony Sinsay, Burlap; Amy DiBiase, The Shores; Dawn Parks, Wild Thyme Co.; Joe Magnanelli, Cucina Urbana; Paul McCabe, Delicias; Bobby Mariner, Viejas; Augie Saucedo, Donovan's; Scotty Wagner, Chi Cuisine; and Chris O'Donnell, La Villa.
Competing chefs will be divided into two teams and given a secret ingredient to use in eight dishes during the evening. Tickets are $125 per person or $200 for a VIP reservation. Call 858-272-5777 x120 to purchase.
"It is an honor to know that funds raised from the festival's auctions have helped many aspiring chefs and enologists in San Diego springboard their hospitality careers," she said.
To be eligible for scholarships, applicants must enroll in a full- or part-time accredited continuing education program in the culinary arts or enology/viticulture, and must be connected to San Diego by school, work or recent involvement in food or wine in the area. Applications will be accepted until Sept. 28. To apply, visit sandiegowineclassic.com/about.html.
The ninth annual San Diego Bay Wine & Food Festival will be held Nov. 14-18.