Chef William Bradley of the Grand Del Mar’s acclaimed Addison restaurant is presenting Collections by Addison, an exclusive series of four eight-course tasting dinners, each centered on a specific season and its produce. Bradley—Robb Report’s 2014 New Culinary Master, nominated for the competition by the legendary chef Thomas Keller—offers an ever-changing menu of contemporary French cuisine year-round at the San Diego restaurant, including such dishes as Dover sole on brioche with Little Gem lettuce and clam …