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Liberty Station holds first ‘Taste Of’

By Michele Parente
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In this month of “Taste Of” events, Liberty Station’s is notable - it’s the first. Here’s what you need to know.

When: June 21, 5-9 p.m.

Why you should go: Already blessed with a bevy of quality eateries, the opening of Liberty Public Market last year put Liberty Station on the foodie map. Music and art will also be featured in this inaugural “Taste Of.”

Don’t-miss bites: Start at the center courtyard’s Bubbly Garden to pair sparkling wines with Venissimo Cheese’s Swiss emmentaler then head to the market’s Roast Meat & Sandwich Shop for roasted pork loin with salsa verde. Cross the street for some crispy pork belly from Fireside by the Patio. Then walk off some of the calories by making your way to Soda & Swine for meatballs with marinara, basil and Parmesan or mac and cheese. End on a sweet note with chocolate samples at Chi Chocolat.

Details: $30 for a Liberty Pass; $15 for Bubbly Pass. 2851 Dewey Rd., Point Loma. 619.756.7992. TasteOfLibertyStation.com.

Full food line-up

Here’s who is serving what, according to the event website.

Banyan Kitchen Cafe - Savory Bites

Chi Chocolat - Chocolate Samples

Cold Stone Creamery - Ice Cream Samples

Crafted Baked Goods - Petite MooPie

Dirty Birds - Famous Chicken Wings

Fireside by the Patio - Crispy Pork Belly

Le Parfait Paris - Cream puff filled with a berry sauce, mascarpone whipped cream, fresh raspberry and mint

Local Greens - Hang Ten Thai bowl with tofu and buckwheat soba noodles (Vegetarian) or Banzai Basil Rice Bowl (Vegan/Gluten Free)

Lolli San Diego Sweets - Fresh Popcorn

Moniker Coffee - Fresh Coffee

Nekter Juice Bar - Acai Bowl sample (V/GF upon request)

Officine Buona Forchetta - Cannoli

Pasta Design - Face up meatball sandwich

Point Loma Tea - Scottish Caramel Pu-erh Tea (aged 5 years) and Sangria Fruit Tea over ice with a variety of tea infused cookies and shortbread tarts with jam

Roast Meat & Sandwich Shop - Roasted Pork Loin with Salsa Verde, Kale Caesar salad or Lemon Kokuho rice

Slaters 50/50 - Backyard Basic Furter: Bacon wrapped Hot Dog with Bacon inside served on a poppyseed bun

Soda & Swine - Meatballs with Marinara Sauce, Basil, Parmesan Cheese or Mac and Cheese

Solare Ristorante in the Bubbly Garden and Restaurant - Baja Shrimp and Cherry Tomato skewers

Stone Brewing World Bistro & Garden - Yellowfin Tuna Tartare with Minced Chive, Shallot, Yuzu Vinaigrette, Horseradish Crème Fraiche and Caviar

The Lot - Assorted Flatbreads

Trader Joes - Indian Fish Korma with Rice and Spiced Chai Tea

Venissimo Cheese - In the Bubbly Garden, Traditional Swiss Emmentaler with French Cornichons
Twitter: @sdeditgirl; michele.parente@sduniontribune.com

Eat | Drink
Michele Parente

Michele Parente is the Dining, Wine + Lifestyle reporter for The San Diego Union-Tribune. Her areas of expertise include the Valle de Guadalupe wine region, fashion, television, women’s issues and coverage of aging, such as the impact of Alzheimer’s and dementia and family caregiving. Michele is the former Sunday and features editor, where she oversaw profiles, special projects, such as the Legacy of WWII and in-depth reports on a variety of topics. She joined the U-T in 2003, supervising coverage areas that have included features, fashion, TV, Food, Consumer Health and Arts & Entertainment. Previously, Michele was the assistant features editor at The Oregonian, in Portland, as well as the Portland City Hall reporter. She spent 10 years at New York Newsday as a reporter on the crime, education, state legislature and New York City Hall beats. She was part of a team that won the 1992 Pulitzer Prize for Spot News Reporting. A native New Yorker, Michele received her B.A. in political science and Italian Literature at UC Berkeley. In 1980, she studied at L’Università di Urbino, in Italy. One of her life’s goals is to make her way through each of the world’s great wine regions.

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