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More Local Distilleries Donating and Selling Sanitizer

Eater logo Eater 28/4/2020 Candice Woo
a person standing in front of a car: Henebery Spirits’s Jesse Fanning © Courtesy photo Henebery Spirits’s Jesse Fanning


Henebery Spirits Donates Sanitizer and Collects Funds for Service Industry

Henebery Spirits is one of the many local distilleries that have shifted production efforts into making sanitizer. Thus far, the Vista distillery has given away its product to the local hospitality industry as well as made a large donation to Father Joe’s Villages, which is including the sanitizer in its hygiene kits. Henebery, which has partnered with Shadow Ridge Spirits to share production of the sanitizer — made with beer donated from Wild Barrel Brewing, and Latitude 33 — has made the sanitizer available online and at its tasting room on Fridays from 3 p.m. to 7 p.m. and Saturdays from 1 p.m. to 7 p.m. It’s accepting donations for the sanitizer, which are going to a fund for the local service industry.

Malahat Reopens in Miramar with Sanitizer

Malahat Spirits Co. temporarily closed last month but has been busy during its hiatus, creating hand sanitizer with beer provided by Ballast Point Brewing, Abnormal Beer Co., Saint Archer Brewing, and JuneShine. The Miramar distillery donated its first run of the product to hospitals and first responders and recently reopened its tasting room on Saturdays from noon to 4 p.m. for spirits sales; while supplies last, Malahat is also giving away a four ounce bottle of sanitizer per person.

Trust Restaurant and Tribute Pizza Star in Cooking Channel Show

Two local eateries are featured in an upcoming episode of the Cooking Channel’s Food Paradise. Dubbed “Flame On!”, the show airs this Sunday, May 3 at 10pm|9c with segments on everything from spicy food to torched desserts. Trust Restaurant and executive chef Brad Wise will be showcasing the flame-grilled meats on Trust’s menu, including a 22-ounce bone-in ribeye and a 14-ounce dry-aged pork chop, while North Park’s Tribute Pizza will be highlighted for its wood-fired oven.

Newport Meats to Pop Up at Poseidon in Del Mar

With restaurants temporarily closed or paring down its offerings, foodservice suppliers around the country have pivoted to selling directly to the public. One of Southern California’s premier meat suppliers, Newport Meat, will be in San Diego on Friday, May 1 at Poseidon Restaurant in Del Mar. From 10 a.m. to 2 p.m., the company will be running contactless event featuring drive-thru pickup of meat and other ingredients that are now available for online ordering. Packages include a Cinco de Mayo-themed “Fiesta Box” and produce box as well as a 10 pounds of baby back ribs, 24 chicken breasts, and a “Meat Lovers Combo” filled with porterhouse steaks, filet mignons, and burgers.

Luna Grill Launches Food Program for Hospital Workers and Kids

San Diego-based Luna Grill has launched a new giving program called “Feeding the Frontline”, employing its catering team to feed local hospital staff with 20,000 meals over the coming weeks. The Mediterranean fast-casual eatery is also running a hot lunch program for kids with “The Good Card” promotion, donating a fresh, healthy meal to a San Diego child in need through The Jacobs & Cushman San Diego Food Bank for every $5 gift card increment purchased. Luna Grill has pledged to donate 30,000 meals; gift cards can be purchased online and used for takeout or delivery orders at any of Luna Grill’s 50 locations.


Trust Restaurant Group Consolidates Takeout Efforts

With Cardellino and Rare Society both ceasing takeout operations, the Trust Restaurant Group is reopening Fort Oak in Mission Hills and will be offering a new menu that pulls favorite dishes from all four of its restaurants including Trust, its flagship. Takeout service starts this Wednesday, April 22 and will be available Wednesday through Saturday from 5 p.m. to 8 p.m. for curbside pickup as well as delivery via Uber Eats, Postmates and Grubhub. The online menu, which features Trust’s hush puppies, Fort Oak’s 45-day dry-aged ribeye, and Cardellino’s spicy vodka fusilli, also includes signature cocktails to-go.

Jeune et Jolie Reteams with Campfire

The Carlsbad restaurant siblings have resumed takeout service, with drive-up, curbside pickup available at Jeune et Jolie on Fridays and Saturdays between 5 p.m. and 7 p.m. Dubbed “Jolie Fire” and inspired by the Caribbean, the new pop- up family-style menu must be ordered online in advance for two or four diners, or any multiple of such, and includes entree options such as jerk chicken and whole fried snapper with sides like spiced yams and coconut rice with peas. Large format tropical cocktails, served in 750ml bottles, are also available.

Christmas Comes Early to North Park

This week, The Gluten Free Baking Co. will be selling festive holiday foods, including pumpkin spice cupcakes, eggnog cream puffs, and candy cane brownies, from Tuesday through Sunday from 11 a.m. to 6:30 p.m at its 30th Street retail shop. The bakery is also offering pre-order menu, which can be picked up at a variety of locations, that features everything from Christmas cookie boxes and a Christmas quiche to cupcake decorating kits and a vegan bread package.

Campaign Launches to Support Locals

The Downtown Condominium Community (DCC) has set up DOWNTOWN CARES, a new campaign to raise funds for local hospitality workers the food insecure. Tax deductible donations will go directly to two non profits — the Big Table, which provides triage grants to help with food or housing and to Kitchens for Good to support its hunger relief meal program; donations to the fund up to $5,000 will be matched by a Kitchen for Good sponsor.

Hospitality Group Provides Free Meals for Staff

The Verant Group, which operates 10 bars and restaurants around San Diego including Mavericks, barleymash, True North, and Spill the Beans, has been delivering meals to healthcare workers as well as continuing to feed its large team of employees. Free cooked meals (more than 1,000 so far) have been made available to staff for pickup Tuesday through Friday at The Smoking Gun.


Puesto Hosts a Virtual Industry Relief Dinner

As an outreach to the hospitality industry, Puesto is inviting restaurant and bar workers to join in on a virtual dinner party and cooking/cocktail demo this Thursday, April 16. Starting at 10 a.m. tomorrow, at The Headquarters at Seaport Village, the eatery will be giving out complimentary care packages that include all the ingredients to make a dinner for two featuring chicken rajas tacos and drink called “Quarantender’s Choice” made with pineapple juice, apricot cordial and Casamigos tequila. Available until supplies last, the free packages can also be ordered via Postmates starting at 11 a.m. Recipients will be given instructions to join a Zoom video conference scheduled for 6:30 p.m. in which Puesto Chef Erik Aronow and Bar & Spirits Creative Director Beau du Bois will lead a short class on how to prepare the meal.

Mostra Coffee Sells Gratitude Boxes for Charity

The local roastery, which is currently offering free coffee to healthcare workers at its cafe, has put together a special gift called the Mostra Gratitude Box that features its Thank You blend coffee plus optional add-ons like mochi and cookies. Designed to be sent as a gesture of thanks, proceeds from the sales of the gift packages will go to the CDC Foundation’s Emergency Response Fund.

Sponsor Meals for Healthcare Workers

Imperial Beach’s Doggus Gus has launched a program that provides the opportunity to sponsor a catered lunch of its signature bacon-wrapped hot dogs and cheeseburgers that will be delivered to area hospitals including South Bay Urgent Care in Imperial Beach and Chula Vista’s Scripps Mercy Hospital and Sharp Medical Center. Hospital staff will get a printed memo detailed your donation and sponsors will receive recognition on social media as well as a free facemask.

Gleaning Produce for San Diego’s Food Insecure

Hundreds of pounds of lemons and Valencia oranges grown at North County’s Rancho Valencia Resort & Spa are being harvested by volunteers from local nonprofit ProduceGood, which collects excess fruits and vegetables for children and adults in need. The organization, which regularly supplies the San Diego Food Bank and Feeding San Diego, held a quick pick session at the resort this week as part of the ongoing partnership, with the citrus going to the Community Resource Center and Kitchens for Good.

Seek Comfort in Chocolate

Artisan chocolatier Dallmann Confections, which was founded in Austria but it a locally-based company that operates a retail shop at The Headquarters at Seaport Village, has launched a new line of of chocolate survival gifts to offer comfort during the crisis. Made from high quality European chocolate, the collections are dubbed the ‘Sanity Saver,’ ‘Chocolate and Chill’, and ‘Chocolate Makes Everything Better’ and can be purchased online and shipped nationally.


Casero Taqueria Feeds Healthcare Workers

Casero Taqueria co-owner Clayton Wheeler, with help from his father Mark who owns Encinitas Ford, will be donating 1,400 burritos to the local healthcare community. Prepared at the Carlsbad eatery, the burritos will start being delivered on Monday, April 13 starting with 200 burritos for Tri-City Hospital in Oceanside. Donations will continue through Wednesday with more burritos being dropped off at Scripps Encinitas, UCSD Medical Center, Scripps Memorial, and Sharp Memorial Hospital.

Waypoint Public Providing Groceries to Senior

Local hospitality group ELE Collective, which runs Waypoint Public and Park & Rec, is partnering with non profit Grace Lutheran Developments (Grace Tower, Cathedral Arms, Trinity Manor, GLD Housing) on “Spread the Love,” a project that will provide low-income seniors in Hillcrest with needed groceries. This Saturday, April 11, volunteers from Waypoint Public will be assembling 500 grocery bags hand-delivering them to the residents’ front doors. As a token of appreciation, Grace Lutheran Developments, which develops affordable housing for senior citizens, will be gifting each volunteer with a cash stipend, giving a bit of financial support to the laid-off restaurant workers.

Food Drive at AleSmith Brewing Company

The Miramar brewery is running a food drive to benefit the San Diego Food Bank. Through May 8, non-perishable food donations can be dropped off at the brewery’s gift shop on Monday and Tuesday from 1 p.m. to 7 p.m., Wednesday through Saturday from noon to 7 p.m. and Sunday from noon to 5 p.m. Donations can also be made online directly to the food bank or via a virtual food drive. Those who donate through AleSmith will have opportunities to win prizes through an opportunity drawing, with the grand prize of a gift basket of merchandise and a $100 gift card.

$1 Beer Crowlers for Healthcare Workers and First Responders

Saint Archer Brewing Company is offering $1 32-ounce beer crowlers to all frontline workers, from healthcare professionals to first responders who show appropriate credentials at its Miramar and Leucadia locations. The ongoing deal is available from noon to 7 p.m. with a limit of six crowlers per person and 25% off orders of additional beer. The brewery is also donating $1 from every six-pack sold at its tasting rooms to the United States Bartenders Guild (USBG).

Free Coffee for Families in Need

South Park specialty coffee roaster Seven Seas Roasting Co. has partnered with Kitchens for Good to donate 120 pounds of freshly-roasted coffee to food-insecure families in the San Diego area. The non profit Kitchens for Good, which is hosting virtual dinners to raise funds for its hunger relief program, distributes thousands of meals every week.


Juniper & Ivy Launches Takeout Menu

Casual counterpart The Crack Shack has been doing takeout and delivery since the county banned dine-in service, but Juniper & Ivy is just joining the new normal with a meal service that’s set to debut this Thursday, April 2. Called Juniper & Ivy at Home, the pre-fixe takeout menu from executive chef Anthony Wells and chef de cuisine Masafumi Kojima will be available Thursdays through Saturdays, featuring a three-course comfort food-styled menu with options priced at $25 or $35 per person. This week’s entree offerings include meatloaf, pork pot pie, or mac and cheese, which come with salad, Parker House rolls, and dark chocolate pudding for dessert. Bottles of wine are also available to add onto any order. Weekly menus are released on Tuesdays, and orders and pick up times must be placed online before Wednesday evening.

Virtual Dinner Party and Fundraiser

Miss dining with other people? Local non profit Kitchens for Good is taking its Dinners for Good series online with a event scheduled for Thursday, April 2 from 5:30 to 6:30 p.m. The virtual dinner party will have hosts Tommy “The Fishmonger” Gomes, Chef Logan from the Cellar Door, and Gary McIntire from Collins & Coupe showing how they whip up recipes with pantry items in their own home kitchens; join in by cooking in tandem or enjoying some takeout. The goal of the dining experience is to raise funds organization’s hunger relief meal program — its emergency response efforts to make 7,000 meals a week for San Diegans affected by the COVID-19 crisis. Register online for details.

Digital Recipe Book Features Sam the Cooking Guy

Local hospitality group Grain & Grit Collective has temporarily suspended operations at all of its eateries, which include the Little Italy Food Hall and the recently-opened Graze by Sam the Cooking Guy. To help support its employees during this time, the group has launched the Grain & Grit Collective Hardship Relief Fund along with several fundraising initiatives, including a $10 digital recipe book that features recipes from Sam the Cooking Guy, Carnitas’ Snack Shack, Not Not Tacos, and the Little Italy Food Hall Bar. 100% of proceeds from the book will go to its staff, as well as all of the profits from a limited edition t-shirt, while 30% of profits from gift card sales will also be donated to the fund.

Hotel Group Creates Employee Care Packages

Evans Hotels, which runs The Lodge at Torrey Pines, the Catamaran Resort Hotel and Spa and the Bahia Resort Hotel have partnered with local vendors and farms to provide care packages for its team of over 400 employees. On a bi-weekly basis, the group is running a drive-through center at the Bahia where employees can pick up family packs of home necessities as well as groceries provided by Specialty Produce, Eben-Haezer Poultry Ranch, West Coast Prime Meats, Premier Meats & Crystal Bay, Bread & Cie, Shamrock Foods, Sysco, Ryan Brother’s Coffee, The Chefs’ Warehouse and Challenge Dairy.

Local Liquor Company Donates to Emergency Fund

Skrewball Whiskey co-owners Brittany and Steve Yeng, whose family also runs OB Noodle House and The Holding Company, have donated $100,000 to the California Restaurant Association Foundation and its Restaurants Care program, the non-profit’s emergency assistance fund for restaurant workers facing illness, injury, personal crisis, or natural disaster that provides grants for basic needs. The funds will be used to address requests for financial assistance.


Cutwater Spirits starts donating sanitizer

San Diego’s largest distillery is now using its Miramar facility to produce and bottle an 80 percent alcohol hand sanitizer made in accordance with FDA guidelines. Cutwater Spirits will begin donating its first batches sanitizer on March 30, starting with San Diego area non profits including The San Diego Food Bank, a longtime charity partner. The distillery also plans to donate funds to help the organization prepare over 50,000 meals to distribute throughout San Diego.

Restaurants Kickstart Employee Relief Measures and Funds

One of San Diego’s largest hospitality collectives, the Cohn Restaurant Group, has had to temporarily lay off 1,700 workers across its more than 20 restaurants but has taken steps to continue to support its staff by creating the CRG Employee Assistance Fund, which is providing $500 Visa Gift Cards to its team members, and turning the kitchens at The Prado and 333 Pacific into food pantries where employees can pick up free family-style meals three days a week. The company has also been working to find its former employees other placements within the community. And through the resort is currently under a 30-day closure, Rancho Valencia is still paying its full-time and salary employees and launching efforts, including food drives and weekly raffles, to support its staff through the month-long shutter.

Recently-launched campaigns to support local restaurant staff include the Puffer Malarkey Collective Employee Relief Fund. Started by one of the first major hospitality groups to shutter its restaurants in response to the crisis, the Puffer Malarkey Collective has donated $10,000 to their fund, which will send all proceeds to its 367 furloughed staff members. And City Tacos, which has had to close all of its locations, has set up a wellness fund for its 69 workers who have been temporarily laid-off.

Donate Meals for Healthcare Workers

The owners of La Jolla’s Spitfire Tacos and Head Lettuce have partnered with the Simpser Kavod Fund non profit organization on the San Diego Ready Meals Fund, which will channel all donations into the preparation of meals for healthcare professionals assisting COVID-19 patients and isolated seniors. The first round of meals, set to be delivered on March 27, will go to nurses and doctors in the ICU at Scripps Memorial Hospital La Jolla and caregivers at The Season’s at La Jolla, an assisted living center.

Local Small Businesses Launch Craft Food Box

A collaboration between several local food companies including Gelato Love and Maestoso Foods by the team formerly behind Maestoso in Hillcrest, have launch Craft Box, a service delivers a variety of artisan food products to your door. Their $50 ‘Mixtery Edition’ box includes take and bake pinsa from chef Marco Maestoso, pasta from Monzu Fresh Pasta, coffee from Seven Seas Roasting, gelato from Gelato Love, and more. .

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