Kicking off Thursday, August 5, former Leña Brava Executive Chef Stephen Sandoval will launch Entre Sueños—a weekly, pop-up dinner series hosted at RLM Studio (4042 N Pulaski Rd). Inspired by Baja Med cuisine—a new-age culinary style integrating Mediterranean and Asian influences with Mexican cuisine—Entre Sueños will be a 14-seat ticketed dining experience featuring small plates, shared entrees, beverage pairings, and an interactive seafood cart.
Showcasing the spirit of Baja’s wine country, the Valle de Guadalupe, the menu will highlight local and seasonal ingredients, Latin flavors, fresh seafood, whole animal preparations, and open-flame cooking techniques. Each dinner will begin with an interactive seafood cart—emulating the food stands commonly found in the streets of Ensenada—composed of fresh oysters, ceviches, and rotating offerings. Tickets for the dinner are $225 and will be available for purchase via Tock.
“I’ve found a home in Baja cuisine because I’m able to tell a personal story about myself through my dishes, why still respecting the cuisine I’ve come to love,” says Sandoval. “‘Entre Sueños’ translates to ‘in between dreams’ and represents my journey as I move towards opening my own restaurant.”
The pop-up series will take place weekly, beginning Thursday, August 5 through the end of November. Dinners will start at 6:30 p.m. with a cocktail hour, followed by dinner at 7 p.m. Future pop-ups in the series will include a collaboration dinner with Bar Sotano’s Chef Rish Kuma and Rick Bayless at his Bayless Garden. In addition to the ticketed prix fixe dinners, Sandoval will be hosting Tostada Tuesday at Blind Barber beginning Tuesday, July 20th from 5 p.m. until supplies last. Tostada Tuesday will showcase street food typically found in San Diego’s border towns.
Kicking off Thursday, August 5, former Leña Brava Executive Chef Stephen Sandoval will launch Entre Sueños—a weekly, pop-up dinner series hosted at RLM Studio (4042 N Pulaski Rd). Inspired by Baja Med cuisine—a new-age culinary style integrating Mediterranean and Asian influences with Mexican cuisine—Entre Sueños will be a 14-seat ticketed dining experience featuring small plates, shared entrees, beverage pairings, and an interactive seafood cart.
Showcasing the spirit of Baja’s wine country, the Valle de Guadalupe, the menu will highlight local and seasonal ingredients, Latin flavors, fresh seafood, whole animal preparations, and open-flame cooking techniques. Each dinner will begin with an interactive seafood cart—emulating the food stands commonly found in the streets of Ensenada—composed of fresh oysters, ceviches, and rotating offerings. Tickets for the dinner are $225 and will be available for purchase via Tock.
“I’ve found a home in Baja cuisine because I’m able to tell a personal story about myself through my dishes, why still respecting the cuisine I’ve come to love,” says Sandoval. “‘Entre Sueños’ translates to ‘in between dreams’ and represents my journey as I move towards opening my own restaurant.”
The pop-up series will take place weekly, beginning Thursday, August 5 through the end of November. Dinners will start at 6:30 p.m. with a cocktail hour, followed by dinner at 7 p.m. Future pop-ups in the series will include a collaboration dinner with Bar Sotano’s Chef Rish Kuma and Rick Bayless at his Bayless Garden. In addition to the ticketed prix fixe dinners, Sandoval will be hosting Tostada Tuesday at Blind Barber beginning Tuesday, July 20th from 5 p.m. until supplies last. Tostada Tuesday will showcase street food typically found in San Diego’s border towns.
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