Check out the new 500 West Hotel, a 260-room European- style hostelry on the former site of the Downtown YMCA on Broadway. The building underwent an extensive one-year, $9 million renovation and redesign of its guest rooms and public spaces. The guest rooms were updated with an “organic color palette,” designer linens (the latest hotel craze) and Michael Graves’ “inspired” furnishings. The redux comes complete with a new lobby lounge and outdoor courtyard accented with a fireplace.

***

Dan Sbicca and chef Susan Sbicca are hosting at their Meritage Restaurant in Encinitas a Qupe Wine Cellar dinner at 6:30 p.m. May 10. Qupe founder and winemaker Bob Lindquist will present five pourings of his Northern California wines accompanied by a five-course meal prepared by Susan. The menu will feature creative fare such as “cucumber-lemongrass gazpacho shots,” “heirloom tomato napoleons” and “pepper-crusted filet mignon.” For more information, visit meritage1.com.

***

Another interesting dining option is El Bizcocho’s guest chef dinner on May 12 with Shawn McClain of Spring Restaurant in Chicago. A 6 p.m. reception with the chef will be followed by a sampling of McClain’s innovative Asian-inspired fare. Cost is $110 per person and reservations are required. For more information on Spring Restaurant, visit springrestaurant.net.

***

Chuck Samuelson closed the La Jolla location of Cuvee Restaurant last year. The main reason he cited was a decline in revenues because of two years of construction on the streets, sewer and waterlines on La Jolla Boulevard. His Del Mar location on Carmel Valley Road is doing fabulously. Check out his Friday night wine tastings at cuveerestaurant.com.

***

Since half of San Diego already knows this, I may as well tell the rest of you: Acclaimed pastry chef Jack Fisher is back in the pantry at Nine-Ten. Fisher served as Nine-Ten’s pastry chef from February 2002 until he left in October 2003 to open Region. He most recently did a short stint at Montage Resort and Spa in Laguna Beach before returning to Nine-Ten in April.

***

Now here’s something cool. Mira Mesa High School has a new Gourmet Club. It started as a way for the art/culinary departments to raise money for program food, supplies and activities. It developed into a way for students to get real project-based experience teaching children all aspects of the restaurant/hospitality industry through hands-on activities. Some of the skills and subjects covered include knife handling, soups, pastas, fruits and vegetables, gourmet foods, use of fresh herbs and spices, international cuisine, team management, recipe use and safety and sanitation.

This program was created by Zhee Zhee Aguirre (formerly executive chef at MIXX in Hillcrest), who took a break from the restaurant business to teach at Mira Mesa High. The Gourmet Club originally depended mainly on bake sales for fund raising but is now a full-fledged on-campus catering company. The students have established Gourmet Bistro, where staff members can order from a menu and be served meals created by students. Also, once a month the students are hired to prepare a three-course lunch and serve it to 25-30 staff members. The students create the menu, prepare the shopping lists and do all of the cooking themselves. They also are responsible for serving the meal and cleaning up.

If after all this the students still think that the restaurant business is glamorous, Aguirre arranges for them to do internships at restaurants around town. For more information, e-mail zheeandjc@sbcglobal.net.

Terryl Gavre believes the world would be a better place if everyone worked once as a foodserver. She is owner of Café 222, Downtown, and can be reached at (619) 233-4060, Ext. 316, or terryl@sandiegometro.com.