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Salt & Straw is teaming up with some of the country’s most celebrated chefs to churn their signature flavors into five decadent scoops. The Chef Series, available from May 29 through June 25 at local scoop shops and nationwide shipping, features ice creams from Tyler Malek, co-founder and head ice cream maker of Salt & Straw, in collaboration with some of the country’s most celebrated chefs that are love letters to the flavors and techniques that made them famous. San Diego Locations include: Little Italy, UTC, Del Mar One Paseo, One Paseo Flavors in the series include: Cheesecake with Salted Yuzu Curd - made in collaboration with Seattle based, James Beard Award winning chef Brady Ishiwata Williams (Tomo, Canlis), this flavor features salted vanilla ice cream studded with fluffy hunks of vanilla bean Japanese soufflé cheesecake, tangy yuzu curd and shards of yuzu white chocolate stracciatella.  Hong Kong Milk Tea with Toasted White Chocolate - made in collaboration with Los Angeles based chef Mei Lin (owner of Daybird and 88 Club and competitor and judge of Tournament of Champions) this flavor features rich, aromatic vanilla and black tea ice cream swirled with custardy condensed milk and finished with toasted white chocolate feuilletine cookie crumbles.  Chocolate Caramel Smoked Budino - made in collaboration with Miami based chefs Alex Meyer and Luciana Giangrandi behind the Michelin starred Boie De and Walrus Rodeo , this flavor features velvety chocolate olive oil custard flecked with smoky-sweet caramel candied hazelnuts and is swirled with an indulgent sea salt caramel drizzle.  Starling Sweet Potato Buckwheat Crumble - From Dan Barber, iconic chef of Blue Hill at Stone Barns in Upstate New York and co-founder of Row 7,  this flavor features starling sweet potato ice cream, sweet potato miso swirl, and sprouted buckwheat Florentine crumble.  Caramelized Plantain with Spicy Pecan Toffee (v) - From James Beard Award Winning Chef Gregory Gourdet (Kann in Portland, Maison Pasarelle in New York), this flavor features creamy brown sugar spiced plantain ice cream layered with pockets of caramelized plantains, habanero pecan brittle and pieces of tender almond-plantain cake. Salt & Straw Ice Cream on Facebook / Instagram

About this Grainbakers Class Join Grainbakers for a 90-minute breadmaking workshop that’s fast, fun, and full of flavor. You’ll make our signature Spent Grain Artisan Dough and customize it with your choice of sweet or savory additions from our flavor bar — everything from chocolate and fruit to herbs, cheese, and spice. Each guest mixes, shapes, and takes home an oven-ready bread to bake later, plus extra spent grain and recipes to keep the magic going at home. Perfect for friends, families, or anyone who loves great beer and warm bread. - Dark Chocolate & Cherry - Rosemary & Sea Salt - Cheddar, Jalapeño & Bacon - Ube (Purple Sweet Potato) - Cranberry Orange Walnut - Cinnamon Raisin - Your custom creation from our flavor bar! Class includes: - Lecture and hands-on instruction to make artisan spent grain baked bread - Recipe and instruction guide - Super fun mixing session to make your dough - One bread in its first rise, ready to head home to bake - Extra spent grain for your freezer and recipes to make more bread VIP / FAQ: Participants must be 18 or older and have a ticket. Please wear comfortable, closed-toe shoes. You will bake your bread at home. This class is: - This class is fun for groups - This class is fun for a solo outing - This class is fun for couples - This class is fun for a girls’ night out - This class is fun for adults + their parents! - This class is fun for a Birthday activity Allergen Considerations: Almonds and Walnuts will be used. Pecans and Pistachios will not be used. Peanuts will not be used. Grainbakers on Facebook / Instagram

The San Diego Community College District, which has a César E. Chávez Campus in Barrio Logan, along César E. Chávez Parkway, said it is reviewing a potential renaming of the campus.

About this Grainbakers Class Bring your squad for a Spring 90-minute Grainbakers breadmaking class featuring Spring flavors and seasonal beers. You’ll make our signature Spent Grain Artisan Dough and customize it from a selection of sweet and savory flavor options inspired by love and warmth: - Dark Chocolate & Cherry - Lemon Poppyseed - Cinnamon, Lemon Zest & Almond - Cranberry Orange Walnut - Cheddar, Jalapeño & Bacon - Rosemary & Sea Salt - Cinnamon Raisin Class includes: - Lecture and hands-on instruction to make artisan spent grain baked bread - Recipe and instruction guide - Super fun mixing session to make your dough - One bread in its first rise, ready to head home to bake - Extra spent grain for your freezer and recipes to make more bread VIP / FAQ: Participants must be 18 or older and have a ticket. Please wear comfortable, closed-toe shoes. You will bake your bread at home. You’re welcome to invite a friend to hang out while you’re in class — grab dinner before, then let them sip a pint and doomscroll while you create your masterpiece. This class is: - This class is fun for groups - This class is fun for a solo outing - This class is fun for couples - This class is fun for a girls’ night out - This class is fun for adults + their parents! - This class is fun for a Birthday activity Allergen Considerations: Almonds and Walnuts will be used. Pecans and Pistachios will not be used. Peanuts will not be used. Grainbakers on Facebook / Instagram

Celebrate the summer solstice with two ocean-loving poets—North County's own Carly Marie DeMento and surfer Michael Klam. Join them for the release of two new books—the "2025-2026 San Diego Poetry Annual" and Klam's latest collection of poetry and visual art, "Stay There," Garden Oak Press: 2026. Carly Marie DeMento is a poet and third-generation San Diegan. Her poetry has appeared in the North American Review, Kestrel, and Green Hills Literary Lantern—and been hung in the best spot of all: friends' kitchens. Nominated for Best New Poets in 2025, Carly's work is supported by Bread Loaf Writers' Conference. She is the co-creator of "Desire, Calling"—a reading series that features queer writers, a dance party, and a fundraiser for local nonprofits. Michael Klam is associate publisher of the San Diego Poetry Annual. He is editor-in-chief of the bilingual edition of the SDPA. Klam hosts San Diego Central Library’s Conversations with Poets. His books include "The Cheapest Flight to Paradise" (Puna Press: 2017), "Anything for a Dull Moment" (Garden Oak Press: 2020), and "Stay There" (Garden Oak Press: 2026).

Kim Phillips-Pea of the Southeast Art Team has been restoring public art throughout southeastern San Diego for five years.

Celebrate Independence Day with an elevated coastal feast at Sally’s. Indulge in a lavish buffet featuring fresh oysters, jumbo shrimp, and crab claws, alongside chef-curated seafood salads and seasonal favorites. Enjoy premium carving stations with prime rib, rack of lamb, roasted chicken, and Pacific halibut, plus vibrant summer salads, artisan breads, antipasto, and savory sides. End the evening with a decadent dessert display of classic and festive sweets. Perfect for gathering with family and friends, this one-night celebration delivers bold flavors, fresh ingredients, and a truly memorable holiday experience. $120++ | Kids 12 & Under $60++ Includes (1) bottle of Veuve Clicquot Visit: https://www.hyattexperiences.com/grand-hyatt/sanrs#!/collection/019e3c48-e532-76f2-b0b0-c4e364cfc988?date=2026-07-04&time=17%3A00%3A00&duration=PT4H Sally's Waterfront Dining on Instagram and Facebook

This is the 101st year of the national spelling competition, and the third time it's been decided by a rapid-fire "spell-off" since the practice was introduced in 2021.

Owners of the Barrio Logan institution signed a lease for a new location a few blocks away from their original restaurant.

Celebrate Father's Day Weekend in sky-high style at Mister A's annual Rooftop Cookout on June 20 and 21. Executive Chef Stephané Voitzwinkler will fire up the mesquite grill live on A’s scenic east patio during brunch service, creating a festive culinary experience perfect for honoring dads and father figures alike. Mister A's will be offering an exclusive three-course prix fixe brunch menu for $95 per person throughout the weekend, with a $45 menu available for children 12 and under. Prix fixe menu highlights include: Sashimi Tasting Plate - kampachi, yellowtail, local tuna, wild salmon Lamb Lollipops - persian cucumber, tzatziki, roasted tomato, provençale, garlic bread Benedict - short rib + spinach, english muffin, zucchini basil, smoked salmon Reuben Sandwich - crispy mushroom, roasted portobello sauerkraut, provolone, tomato-horseradish aioli on toasted rye, local corn salad Strawberry Shortcake - vanilla biscuit, cream cheese mousse, toasted swiss meringue Marionberry Crumble - coconut sorbet Additionally, parties can choose to indulge in Chef's "Off The Mesquite Grill" shareable, for-the-table special of a 14oz Wagyu ribeye with maître d’ butter (+$80) and/or a whole Maine lobster with local corn drawn butter (+$80). Reservations can be made via OpenTable and are expected to fill quickly; we encourage early booking!