Go Behind the Scenes of The San Diego Museum of Art’s Top Foodie Event of the Year

Sizzling scallops, artisanal pizza, plant-based bowls, beautiful bao burgers, crisp crudo, and delicious desserts are just some of the decadent delights that will greet foodies and revelers at Bloom Bash, the vibrant, late-night celebration on Friday, April 25, 2025, that kicks off Art Alive weekend at The San Diego Museum of Art.

This year marks the 10th edition of Bloom Bash, San Diego’s most anticipated springtime celebration, where art, florals, and flavor come together in one spectacular evening! As we honor a decade of vibrant creativity, this milestone event promises an unforgettable experience filled with stunning art installations, festive flowers, live entertainment, and, of course, an incredible culinary lineup of 35+ top regional restaurant, caterers and dessertiers.

Meet Our Four Featured Bloom Bash Restaurants

Four standout restaurants from this year’s Bloom Bash food lineup are bringing their best flavors to the party, each dish telling a unique story of heritage, seasonality, and artistic inspiration. From ocean-fresh seafood to indulgent bites and floral-infused treats, this year’s offerings are sure to excite your taste buds. Here’s a sneak peek at the must-try dishes that will make this year’s Bloom Bash a true feast for the senses!

Tom Ham’s Lighthouse

2150 Harbor Island Drive, San Diego | Est. 1971 | Chef Kyle Kovar
Dish: Seared Scallop over Citrus Polenta, Crispy Shallots, and Pomegranate Tarragon Gastrique

For over 50 years, Tom Ham’s Lighthouse has been a San Diego icon known for its breathtaking waterfront views and commitment to sustainable seafood. Executive Chef Kyle Kovar, who has spent over a decade honing his craft at Tom Ham’s, is bringing a dish that perfectly embodies the restaurant’s ethos.

“Our scallops are always thoughtfully sourced, and the simple addition of pomegranate allows all of the flavors to elevate,” says Chef Kyle. The result is a dish that’s bright, fresh, and as stunning as the coastal views from Tom Ham’s Lighthouse itself.

Wavy Burger

127 E 8th Street, National City | Est. April 1, 2024 | Chef Brandon James
Dish: The “Wavy Bao” – Wagyu Smash Patties, Confit Onion, White American Cheese, Chipotle Aioli, Bao Dough

Co-owner and chef Brandon James has been dreaming of this dish for years. The Wavy Bao is inspired by his Filipino heritage and childhood memories of eating Siopao at 99 Ranch Market with his dad.

“I always wanted to make Siopao for our menu,” Brandon shares. “I smashed hundreds of them as a kid. It felt right to bring that nostalgia into Wavy Burger, especially in National City, where this dish would resonate.”

The Wavy Bao is the result of nearly 100 trial-and-error experiments before he finally perfected it. The juicy Wagyu smash patties, rich confit onions, and creamy American cheese are wrapped in pillowy bao dough, steamed, then griddled to crispy perfection. The concept was inspired by a burger bao he tried at Toki PDX in Portland, a restaurant that has since closed.

Chef Brandon James’ Wavy Bao is not just a dish—it’s a full-circle moment.

Mister A’s

2550 5th Ave, 12th Fl., San Diego | Est. 1965 | Chef Stephane Voitzwinkler
Dish: Kampachi Crudo – Citrus Aguachile, Sage Hill Avocado, Puffed Quinoa

As Mister A’s celebrates its 60th anniversary, Executive Chef Stephane Voitzwinkler brings a dish that’s as refined as its breathtaking skyline views. The Kampachi Crudo is a masterpiece of freshness, featuring citrus aguachile for brightness, creamy sage hill avocado for richness, and puffed quinoa for a satisfying crunch.

“We wanted to create a dish that pairs well with the freshness of the floral décor at Bloom Bash,” says Chef Stephane. The result? A plate that’s as vibrant, delicate, and stunning as the floral art surrounding it. A perfect balance of flavor, texture, and presentation.

Little Fox Cups and Cones

South Oceanside | Ice Cream Magic Since 2020 | Owner Meghan Koll
Dish: ‘April Showers’ – Matcha Lemongrass with Yuzu Zest

Little Fox Cups and Cones started as a pandemic-era passion project, with owner Meghan Koll selling small-batch ice cream as a pop-up before opening a brick-and-mortar shop in October 2023.

For Bloom Bash, Meghan has crafted “April Showers,” a special flavor that captures the essence of spring. This refreshing, earthy blend of matcha, lemongrass, and bright yuzu zest is a delicate yet bold treat that complements the botanical beauty of the event.

“We wanted something earthy, bright, and refreshing,” Meghan explains. But the fun doesn’t stop there—Little Fox is also developing a ‘May Flowers’ flavor, featuring real Sakura Blossoms!

Sneak a Peek at Bloom Bash Sample Menus

Bloom Bash isn’t just a feast for the eyes, it is a full-on culinary experience. Don’t miss your chance to indulge in these incredible flavors while celebrating art, flowers, and community at San Diego’s most anticipated spring event!

To explore more delicious Bloom Bash food offerings, check out the below list of sample menus from our 35+ Bloom Bash Sweet and Savory partners.

Savory Stations

• Alma San Diego – A Tribute Portfolio Hotel by Marriott serving Tuna Tostada (local tuna, avocado, scallion, togarashi aioli, jalapeño, corn tortilla)
• Beach Break Market serving Grilled Chicken & Spring Veggie Salad with Lemon Tahini
• Bivouac Ciderworks serving Vegetable Curry (Savoy Traditional English Pub Apple Cider – 6% ABV, Prickly Perry Cider – 6% ABV)
• Blanco Cocina + Cantina serving Guacamole (roasted poblano & Anaheim chiles, caramelized onion, cotija cheese)
• Cannonball at Belmont Park serving The Enfuego Roll (crab, avocado, torched salmon, spicy mayo, eel sauce, green onion)
• Coast Catering serving Slow Braised Beef Short Rib Grilled Cheese (caramelized onions, gouda cheese, garlic aioli, arugula, rustic bread) paired with Coconut Heirloom Tomato Bisque Shooter
• Del’s Hideout serving BBQ Pulled Pork & Best Mac (pulled pork shoulder, best mac n’ cheese – GF, V)
• Feast on This Culinary & Event Production serving Thai Noodle Salad (carrot, red bell pepper, mango, red cabbage, edamame, rice noodles, cilantro, peanut sauce)
• GARIBALDI at the InterContinental Hotel San Diego serving Gnoccho Fritto (coppa salumi, black truffle stracciatella, smoked almond pesto)
• Harvest Kitchen serving Barbacoa Tostada (barbacoa stewed jamaica, salsa verde, avocado, micro cilantro, cotija, crispy tostada – Vegan cotija available)
• Juan Jasper serving Onion Tart with Saffron, Tomato, Anchovies, and Olives
• The Prado at Balboa Park serving Red Wine Short Ribs (roasted garlic mashed potatoes, bordelaise gremolata)
• Pretzels & Pints serving Salted Soft Pretzel Bites with Beer Cheese and Mustard
• Provisional Kitchen serving Braised Beef Shank Fritti (parmesan fonduta, pickled giardiniera, Calabrian chile)
• Ranch 45 serving Brandt Beef Dish
• Sally’s Waterfront Dining serving Confit Spanish Octopus with Black Bean Puree, Avocado Foam, Pepita Gremolata as well as Bluefin Tuna Crudo with Radish, Peas, Tomato, Ginger, Vanilla Bean Agua, Smoked Chili Oil (GF)
• Toasted Gastrobrunch serving Shrimp & Grits
• Tom Ham’s Lighthouse serving Seared Scallop over Citrus Polenta, Crispy Shallots, Pomegranate Tarragon Gastrique
• Top of the Market serving Peruvian Scallop (lightly cured, green dashi, pickled mushroom, rice pearls, chile threads)
• Wavy Burger serving Bao Burger (two smash wagyu blend patties, confit onion, white American cheese, chipotle aioli, wrapped in bao dough)
• The Wild Thyme Company serving Plant Base Poke Bowl (sushi rice, marinated beets, carrots, avocado, cucumber radish, scallion, chopped macadamia nuts, crispy onion, carrot sesame dressing, fried sesame cracker) as well as Ombre Mouse Shot (coconut vanilla cookie crumble, butterfly pea flower, ube, hibiscus mousse, shaved white chocolate, flower garnish)
• Vessel Restaurant serving Pad Thai Lettuce Wrap

Sweet Treats

• Cake and Sip San Diego serving Strawberry Lemonade Cupcake as well as Velvety Chocolate Cupcake with Oreo Icing
• Cravory Cookies serving Gourmet Cookies
• GelatoLove serving Freshly Made Italian Gelato in Eclectic Flavors
• Lady M Cake Boutique serving Signature Mille Crepe and Chocolate Mille Crepe
• Little Fox Cups and Cones serving Berrily Good (roasted ecology center strawberry elderflower cream + strawberry elderflower swirl) and April Showers (Paru matcha cream + fresh lemongrass)
• Sweet Petite Confections serving Sour Power Bark (GF, VEG) and Mint Meltaway Bonbon (Vegan, GF, VEG)

All photos by Angela Garzon, @createwithgusto