It’s no secret that San Diego’s dining offerings are replete with pristine seafood, but one of the city’s lesser-known assets is its booming cocktail scene. Later this month, a talented team from Ironside Fish & Oysters and 2016 JBF Award semifinalist Polite Provisions will treat Beard House guests to a springtime celebration with chef Jason McLeod preparing Baja seafood and acclaimed bartender Erick Castro on drinks duty. If you can’t snag a seat for this hotly anticipated dinner (or a cross-country flight to California!), make a batch of Castro’s refreshing, boozy Dublin Iced Coffee: a jolting mix of Irish whiskey, stout, brown sugar, cold-brewed coffee, and a final frothy splash of heavy cream. Get the recipe.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
