Summer food events, chef moves and openings

ArcLight Cinemas will debut its ArcLight on Tap summer series. ArcLight Cinemas will transform the ArcLight patio into a beer garden where guests can taste local craft beers, nosh on small bites and participate in movie-themed giveaways. Food samplings include popcorn chicken, ahi tuna poke, pork belly sliders and other artisan food items. Attendees must be 21 or older and provide proper ID to enter the event. The series runs the last Saturday of every month through Aug. 26. 3 to 6 p.m. Saturday. Westfield UTC, 4425 La Jolla Village Drive, San Diego.

The Red Door is hosting its 10th annual Farmers, Friends and Fishermen seasonal farm-to-table dinner, a tribute to local farmers, ranchers and fisherman. Guests will enjoy appetizers, live music, garden-to-glass cocktails, a meet-and-greet and a four-course, gluten-free, family-style menu prepared by executive chef Miguel Valdez. Wine pairings accompany the meal with narration by farmers, fishermen, wine makers and the chef. A vegan option will be available. Space is limited. 4:30 to 9:30 p.m. Sunday. The Red Door family garden, 1235 Avocado Ave., El Cajon. $150 per person, including wine pairings and gratuity. (619) 295-6000 or

Cucina Urbana executive chef Joe Magnanelli has rolled out his third sit-down Beast Feast dinner, which features a crustacean-themed menu. Highlights include lobster raviolo, crustacean paella, soft-shell crab salad, smoked rock shrimp potato salad and Santa Barbara spot prawn scampi. Seating is limited to 18 guests. All beverages are purchased a la carte. 6:30 p.m. Tuesday. 505 Laurel St., San Diego. $70 per person, plus service fee and tax. (619) 239-2222 or

83 Degrees is hosting a whiskey tasting featuring whiskeys from Buffalo Trace Distillery. 7 p.m. Wednesday. 660 Carlsbad Village Drive, Carlsbad. (760) 729-7904 or email

Chefs on the move

Mister A’s owner Bertrand Hug and executive chef Stephane Voitzwinkler have announced the appointment of Sean McCart as chef de cuisine. A San Diego native, McCart developed his passion for cooking watching his mom host guests in their home, and it was that interest in entertaining and creating memories through food that drew him to the restaurant industry. He is a former sous chef at Juniper & Ivy. 2550 Fifth Ave., 12th floor, San Diego.


San Diego Poke Co. has opened a second location in Normal Heights. Housed in the former Cairo Hookah, the three-month construction project transformed the building into a modern poke eatery featuring crisp white walls with wood and black accents, highlighting an octopus mural. Weekly and monthly specials will be showcased on a large chalkboard. Along with its build-your-own poke bowls, salads and tacos, the popular eatery will offer four of its leading poke bowls as wraps: The OG SD, made with tuna, avocado, white onions, green onions and sesame seeds; the salmon-based Reel Bliss with pineapple and peppers; sushi-roll-inspired California Love; and Off the Hook, made with spicy tuna, serrano peppers and chili flakes. Seven signature sauces, including owner Yohei Umezu’s favorite, Sweet Shoyu, will be offered. 11 a.m. to 9 p.m. daily. 3533 Adams Ave., San Diego.

Restaurateur James Markham’s JM Concepts has announced the addition of two new eateries to the Liberty Public Market lineup. Doughballs, a quick-service eatery specializing in wood-fired pizzas, will offer a menu featuring 10 signature pizzas and a create-your-own option. Housed in the former Grape Smuggler Bar is Crackheads, a breakfast nook that will serve an all-day build-your-own cereal bowl bar, breakfast sandwiches and a Pop-Tart station. Both establishments are scheduled to open in late July. Liberty Station, 2820 Decatur Road, San Diego. (619) 487-9346 or