Suzie's Farm Hosting Inaugural Dia de los Muertos Celebration at The Grove

My neighborhood in Tierrasanta is transforming itself into a Vincent Price playground of ghosts and pumpkins, skeletons, and rattling chains. Faux and real spider webs drape from trees, and it won't be long until little goblins and superheroes and princesses will begin ringing doorbells for a sugar fix.

But this time of year isn't limited to Halloween. If you want a true celebration of the dead, you've got to give yourself over to Dia de los Muertos, or Day of the Dead. It's a special time in Mexico to remember loved ones who have passed and Americans are now embracing it, too.

Suzie's Farm will be hosting a family-friendly Dia de los Muertos party on Nov. 2 from 6 to 10 p.m. at their new two-acre outdoor event space, The Grove. Proceeds will benefit non-profit organizations Kitchen Commandos (which teaches families healthy cooking skills) and The Front Burner Fund (which provides funds to supplement health costs and emergency medical needs for "back of the house" restaurant staff).

So, what will you find at Suzie's Farm that evening? Chef Flor Franco of Indulge Contemporary Catering has lined up chefs including Javier Plascencia (Mision 19), Isabel Cruz (Barrio Star), Andrew Spurgin, Maylin Chavez, and others who will provide tastings inspired by traditional Mexican dishes like mole, sopes, and chile rellenos. There will also be craft cocktails and beverages from Alchemy Cultural Fare and live music from Jazz 88.3's Latin Grooves. And, scads of people like you in costume! Yes, they'd love everyone to dress up!

Tickets are $75 for adults (including two drink tickets), $55 for adults (no drinks), and $25 for children 12 and under. You can purchase tickets on their website.

Suzie's Farm is located at 2570 Sunset Ave. in San Diego, just 13 miles south of downtown San Diego.

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Blueberry Ginger Granita

You can't have too many blueberries. Until you do. I was at Trader Joe's late last week and was overcome by the ginormous, 24-ounce containers for sale of plump berries for about $6. Of course, I bought one but even by the end of the weekend, I barely made a dent in it just by snacking. By Monday I saw the faintest beginnings of shriveling so I had to make a quick decision about their future. Since I rarely bake anymore (oh, do I miss that!), I opted for making a blueberry granita. And, since I had a big knob of ginger, a jar of local honey, limes on my little tree, and cinnamon, I figured this was an easy call.

Now, it may (unofficially) be summer, but the weather isn't cooperating. San Diego has been blanketed with June gloom. Nevertheless, a bite of icy, crunchiness with the sweet-tart flavors of blueberries is irresistible. And, this is one of those desserts that's both pretty healthy and just ridiculously easy to make -- just combine everything in the food processor or blender and whrrrr -- that's it. I think it took me longer to wash the food processor pieces and measuring spoons than it did to actually put it together for the freezer. So, it's also a perfect summer dinner party dessert for the stressed out cook.

We'll have a heat wave soon enough, so now you're prepared, right?

Blueberry Ginger Granita
(printable recipe)
Makes four servings

2 cups fresh blueberries, washed and stem-free
1/2 tablespoon freshly grated ginger
1/4 teaspoon ground cinnamon (for just a hint of spice)
1/2 cup water
1 1/2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon salt

Combine all of the ingredients into the bowl of a food processor with the steel blade (or in a blender). Blend until smooth with just specks of blueberries. Pour the mixture into a shallow dish.

Cover and place in the freezer. After an hour, pull it out and scrape the mixture with a fork.

Return it to the freezer and repeat every half hour or so to get that grainy granita texture. It's ready when all the liquid has frozen and it's like a hard slush.

Garnish with more fresh, whole blueberries or small pieces of mango, pineapple, or other tropical fruit -- or with a big dollop of whipped cream and sprig of mint. Store in the freezer and eat within a couple of days while the flavor is still popping.

P.S. Hey, what are you up to next Tuesday evening (that would be June 12th)? How about heading over to Alchemy for a fun evening that supports the new Front Burner Fund? A group of local chefs, including Julie Darling, Flor Franco, and Maria Sparks, decided to launch a foundation that will provide financial support for back-of-the-house restaurant workers with healthcare emergencies. The first beneficiary will be Alchemy's executive chef Ricardo Heredia, who needs critical corrective eye surgery. No money? No health care? No surgery. So, this fund will enable that and get rid of his pirate's eye patch.

The event is from 5:30 to midnight at Alchemy, where chefs Hanis Cavin, Tommy Fraioli, Tina Luu, Miguel Valdez, Chad White, Ron Oliver, Cruz Caudillo and others will prepare tastes. Then come the food trucks! Plus wine! Plus beer! And, you can enjoy all this for all of $25. Buy your tickets here. See you there!

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