Fly handmade kites in Ocean Beach, experience boundary-pushing performing arts at the International Fringe Festival, and sample Basquait-inspired bites in Logan Heights
Vanguard Culture presents the ENVZN23: Urban Art Takeover, a visual and performing arts festival that will transform numerous warehouses, industrial spaces, and other urban areas of the Commercial Street corridor in Logan Heights.Two full city blocks will be activated with multi-sensory art interventions by creatives from both sides of the U.S./Mexico border on Saturday, Sept. 2, 2023, from 5 p.m. - 10 p.m.Visitors will experience live dance, puppetry, and theatre performances on warehouse loading docks, a fashion show by Fashion Week San Diego in an industrial storage lot, art installations with curated soundscapes by Tijuana-based multimedia artist MALU, a short film festival inside a crossfit gym, delicious food and drink by local vendors, dance performances along the trolley line and much more. ENVZN23 will respond to the urban landscape by integrating curated sound and theatrical lighting design throughout. ENVZN23 is designed as a recurring event and will return during the year-l
Enjoy a delicious, art-filled 5-course menu by renowned Chef Ron Oliver, inspired by one of the world's most impressive art collections. Featuring wine pairings from the Valle de Guadalupe, generously provided by Baja Wine + Food and private tours of the world's largest collection of African & Oceanic art. When Chef Ron was a child, his family’s obsession with tasty food and their habit of gathering in the kitchen inspired Ron to start cooking. He spent hours in the kitchen absorbing the sounds, aromas, and orchestrated movements surrounding him. Those experiences started the excitement Ron feels every time he steps into the kitchen. “I can still close my eyes and revisit those very first impressions of cooking.” Throughout his career, Ron has traveled the globe tasting, savoring, and noting foods of the various regions. “I traveled to discover native ingredients and cooking methods for my restaurants, but the perspective I gained on life was an ever bigger discov