Bubbly, Rosé & Wine
The sun-filled day and cool ocean breezes set the scene for a sumptuous sampling of bubbly, whites, reds, and rosés. $10
Enjoy reserved parking, 2 street tacos plate, 2 drinks, exclusive lounge seating and more! Must be 21+ to consume alcohol. $25
- Chef Hugo Miranda with Sonouna Grill Butcher’s Block LA
- Chef Natalie Curie with El Coraloense
- Chef Hector Casanova with Casanova Fish Tacos
- Chef Ben Diaz with CBD Cuisine
- Chef Francisco Perez with Aqui es Texcoco
- Chef Rosie O’Connor with Provecho Grill
- Chef Rogelio Martinez with El Mestizo
- Chef David Fuerte with Masataco
- Chef Ruben Sandoval with El Capitan Cocina
- Chef Joseluis Garcia with Best Donuts and Bakery
- Chef Mario Media with The Main Course
- Chef Rolando Mendez with Tacos El Rorro
- Chef Alex Garneri with El Pescador
- Chef Javier Rubio with Mission Bay Yacht Club
- Chef Miguel Valdez with Don Chente
Casanova Fish Tacos
Casanova Fish Tacos was established in 2009. After being lucky enough to be laid off from a county job when the economy took a dive in 2008 my friends push me to open up the first mobile fish taco company in San Diego. We are changing the taco game not only with the uniqueness of our product but also with presentation and that is what sets us apart from everyone else.
We are the only catering company in San Diego to specialize in the true Baja Style Cuisine. We fry and grill on site for quality of freshness. We lightly batter our fish and this has been our signature for the past 8 years. Our menu is not extensive but we are an Award Winning Fish Taco company and we could not be more proud of it… for us less is more as long as it is flavorful and plentiful. Our mission is to change the way you see tacos. Our Ultimate goal at Casanova’s is that a memory will spark in your mind as to when you were at a different place having the best bite of your life!
Tacos El Rorro
Tacos El Rorro offers a wide range of party rentals and caters authentic Mexican cuisine throughout San Diego County for any event big or small on our food truck our specialty are our tasty street tacos de adobada made with our decadent red peppers sauce, we pride in sharing our traditions and culture by stimulating your taste buds.
Aqui Es Texcoco
Francisco “Paco” Perez is the founder of Aqui es Texcoco, Inc. and Authentic Mexican Cuisine, LLC. Aqui es Texcoco is Paco’s first restaurant located in Chula Vista, CA. The restaurant specializes in traditional Mexican Style Lamb Barbecue [Barbacoa de Borrego] and uses the authentic recipe from the city of Texcoco, in the state of Mexico. This method requires digging a pit in the ground, filling it with fire and adding the marinated lamb to slow cook. For Paco Perez, life is about adhering to the traditions of Mexican cuisine while bringing it to the United States.
Chef Rogelio Martinez holds a unique place in LA’s Oaxacan food scene. Martinez is from the Valles Centrales in San Jerónimo Tlacochahuaya, the region creating Oaxaca’s most famous dishes, including complex moles.
Chef Natalie Curie started working in the kitchen at the age of 12 years old. Natalie’s talents and desire for the culinary arts started at such an early age from helping her parents at their restaurant. Once Natalie graduated from high school, she decided to learn more from the world of gastronomy and attended Le Cordon Bleu in Pasadena. Natalie went to school every day. Studying and working when not in class, she was able to perfect her skills and expand on her abilities in the kitchen. Her desire for improvement motivated her to continue with her professional career. As a visionary chef, she began exploring the world discovering new flavors and cooking techniques she would later use in her own dishes. While in Europe for externship, Natalie and her brother Leonardo Curie. Soon after their visit, they both decided to take an internship in a culinary school. Once Natalie felt ready to apply her collected experience and knowledge to the family business, she returned to work on her family business, El Coraloense.
Chef Hugo Miranda with Sonouna Grill Butcher’s Block LA
Driven by his love for food and creativity, Chef Miranda works day in and day out on his culinary craft. After graduating from culinary school, Chef Miranda went to work at the world famous Queen Mary Hotel in Long Beach. It was at the award-winning Sir Winston’s Restaurant & Lounge that the foundation to his exquisite and fastidious culinary technique began to take shape. Chef Miranda quickly began to learn that there are no limits to setting ones’ self apart from others in the culinary world. Chef Miranda is known for his exceptionally high standards, his imaginative presentations, and the palatable flavors of his dishes.
Chef Ruben Sandoval with El Capitan Cocina
The concept of “El Capitan Cocina” began with friends Nicole and Ruben wanting to offer San Diego a better option for So-Cal Mexican Food. A place where the service is awesome and the vibe is welcoming everyday. Nicole has years of experience in the quick service restaurant industry in all aspects, from the front line to a managerial stand point. Ruben comes from a background of great attention to detail in the Aviation Industry. Both having great pride in their work and love for food they began to craft a menu that is now El Capitan. Every item no matter how simple it may seem is crafted with the highest standard.
Chef Ben Diaz with CBD Cuisine
Born in Los Angeles, California, Chef Ben Diaz has always had a fascination with cooking, which stemmed from watching his father (an already accomplished chef himself) cooking and making breakfast. Chef Ben is a graduate of the prestigious California School of Culinary Arts, he is a coveted freelance chef and consultant who has been inducted into the “Les Amis d’Escoffier Society”, Cambridge “Who’s Who of Culinary Professionals” and “World Master Chefs Society”. Chef Ben holds six certifications, including Certified Hospitality Department Trainer and Certified Food and Beverage Executive; he has worked alongside the world’s top chefs as a member of the Los Angeles Chefs de Cuisine Association. Chef Ben is an abet competitor his most notable awards where for World Chard Champion (pork division), Western Regional Champion for Phillips King Crab, San Diego Food Fest Grand Champion and Made for Chefs Throw down Champion as well as appearances on food networks chef wanted and cutthroat kitchen and most recently winner of cooking channels farmers market flip.
Chef Rosie O'Connor with Provecho Grill
Thirty years ago my family opened Guadalajara’s in Lake Elsinore and Temecula. With my parents blessing, we opened Provecho Grill here in Menifee CA, in 2012. Provecho has many meanings, but when it comes to food it’s Spanish for “Bon Appétit”. It is commonly used all over Mexico as a blessing before you eat. In our Provecho family it is not only a blessing, but also good vibes. We want to share that with you and treat everyone as one of our own. At Provecho we focus on creating dishes inspired by the many different regions of Mexico, as well as dishes that celebrate Mexican culture. We are a scratch kitchen that uses fresh, local, seasonal ingredients as well as sustainable seafood and grass-fed beef. Here, your dishes are made to order, and we are working as fast as we can to serve you the quality food you deserve. Provecho!
Chef David Fuerte with Masataco
David Fuerte is the CEO and Founder of Made For Chefs, a company that creates quality chef products, supports a platform that promotes working chefs, and features chefs in their premiere live event, The Chef Throwdown. Made for Chefs has expanded into a restaurant group, seeking to form multiple concepts throughout the country. Chef David Fuerte draws upon his professional culinary experience, immersive travel abroad, and a childhood of helping cultivate land in the ranches of Mexico where he inherently began to appreciate and acquire the love for food. After working 15 years and opening multi-unit hotel and boutique restaurants including the Ritz Carlton, Hilton Bayfront San Diego, JW Marriot and Vault 21, Chef David chose to pursue a venture as a restaurant owner. He launched a new vegan concept where he is privileged to deliver integrity of flavors to an engaged consumer, enthusiastic to experience his fusion of foods reminiscent of traditional cuisine. He remains passionate about supporting and sourcing from local farmers. He also specializes in corporate catering and private clients include athletes like Yasiel Puig of the Los Angeles Dodgers.
Chef Joseluis Garcia with Best Donuts and Bakery
Chef Mario Medina with The Main Course
In his childhood, Mario Medina spent many days in the kitchen with his mother in Mexico City. This instilled in him a deep passion for food that would in turn inspire his journey to become a chef. Mario has quickly established a reputation for excellent food and sincere hospitality.
Chef Alex Garneri with El Pescador
Chef Javier Rubio with Mission Bay Yacht Club
Javier Rubio is the Executive chef at Mission Bay Yacht Club. His favorite dish is Chilean Sea Bass infused with lemongrass and ginger, served with dragonfruit compote and citrus zest. Chef Javier is not afraid to push boundaries and is always looking for a new culinary challenge.
Chef Miguel Valdez with Don Chente
Valdez, who was a recipient of The National Restaurant Association’s Faces of Diversity Award earlier this year, says that he loves reinventing and modernizing old dishes. While considering his next move, Valdez helping chef colleagues with special events; he’ll be in the kitchen at the Chad White pop-up at Toast Enoteca tonight, and hopes to ultimately stay in the San Diego market.
Food Truck Alley
- The Rush Coffee Truck
- Dang’s Brothers Pizza
- Sicilian Breeze Gelato
- The Deli Doctor
- Meat Locker
- Marcel Belgian Waffles
- Cousin’s Maine Lobster
- Hungry Bunny