de Guadalupe wine country, two Baja meals
and two wine tastings.
The iconic Hotel del Coronado, located
just across the San Diego Bay from downtown, offers 65,000 square feet of indoor
and outdoor function space across 47 venues. The beachfront property, built in 1888
and the backdrop for 1958’s Some Like It
Hot, boasts seven dining outlets, including
the legendary Crown Room.
Considered an architectural achievement when it was built, the Crown Room
has hosted noted banquets and ceremonies for England’s Price of Wales in 1920
and for Charles Lindbergh in 1927, among
others. Today, groups can have customized
themed events here, which also serves a
popular Sunday brunch.
Another San Diego hotel icon is Town
and Country San Diego, which is undergoing an $80 million facelift. The 675-key
property in the Mission Valley neighborhood will feature 210,000 square feet of
renovated meeting space when complete
and will house three new restaurants and
lounges featuring Baja coastal cuisine.
In the meantime, guests can enjoy coffee, cocktails and bites in the tiki bar Trixie,
a 1964 Shasta Canned Ham Trailer. According to Sitton, the temporary bar is located
inside one of the property’s pavilions.
Noshing in North County
Just north of San Diego in the city of Carls-
bad, Omni La Costa Resort & Spa is full of
amenities that can keep guests entertained
for days, including its Chopra Center, a
retreat space with a variety of wellness
options. It is also home to five on-site
restaurants and a banquet team that help
make this 600-room resort a destination.
Executive Chef Jason Adams leads the
food and beverage team and uses his
experiences living and working in many locations and with different cultures to bring
his own spin to the resort.
Chef Adams is fortunate to use products
and ingredients foraged on-site, thanks
largely to its Southern California location,
with temperate weather year-round.
“Sustainability practices and organically
grown cuisine are important to me, so I
utilize ingredients that are either grown
right here at the resort or from local farms,”
Adams noted he finds that groups want
to taste a sense of place, so he is seeing
more requests for local fish, meat and produce sourced from nearby farms, and that
sustainability, organic ingredients
and in-season produce are
big desires for clients.
Legal Restaurants, a
San Diego-based hos-
pitality group, will
open the Florence
restaurant in early
March in Kilroy
Sabre Springs, a
work campus that
and event lawns.
The restaurant will
offer over two acres of
outdoor event space and
multiple private event areas,
including the lawn and a three-level
amphitheater designed for presentations,
Stephanie Parker launched Epicure-
an San Diego, which offers group tours,
events, education and tastings, in 2015 and
has been nonstop ever since.