The Menu! Chef Celebration Artisan Food and Craft Beer Festival

Posted on 30. Apr, 2013 by in Uncategorized

Sunday, May 5th, 2013, $55 – Buy a Ticket

3rd Annual Chef Celebration Artisan Food and Craft Beer Festival
Stone Brewing World Bistro and Gardens Escondido

Join us in our gardens for a delicious celebration of great food and beer! You’ll enjoy 17 dishes created by 13 local chefs from outstanding eateries, all paired with 23 amazing craft beers. All pairings by “Certified Cicerone” and Stone Brewing Co. Craft Beer Ambassador Dr. Bill Sysak.

Alex Carballo
Stone Brewing World Bistro & Gardens

Smoked Swordfish Tostadas
Oak-smoked swordfish, pickled green papaya & onions and crema on a crispy tortilla
paired with Black Market Rye IPA & Green Flash Trippel

Nate Soroko

Crab tamales
With achiote masa and Newburg crème fraîche atop nopales slaw
paired with AleSmith Horny Devil & The Lost Abbey Avant Garde Ale

Karen Blair
Hamilton’s/Monkey Paw/Small Bar

Braised Pork Shanks
Cider-glazed pork on smoked Gouda & Granny Smith apple grits with crispy fried shallots
paired with Societe The Debutante & AleSmith Nut Brown Ale

Kyle Bergman
Ritual Tavern

Corned Pork Butt
Coriander-rubbed and slow roasted, over smoked hominy grits with braised mustard greens
paired with Monkey Paw Low and Slow Rauchbier & Rip Current Barrier Reef Nut Brown

Dawn Parks
The Wild Thyme Company

Mussel Soup
Tequila-steamed mussels with piquillo swirl, scallions and Mexican crema
paired with Iron Fist Hired Hand & Stone Cali-Belgique IPA

Tyson Blake & Chef Paul
O’Brien’s Pub

Braised Beef Tongue
With chipotle kimchee and pickled root veggies
paired with Stone Sublimely Self-Righteous Ale & Coronado Blue Bridge Coffee Stout

Karl Prohaska
Handlery Hotel

Earl Grey Duck Breast
With sun-dried cherry Israeli couscous and spinach soufflé
paired with The Lost Abbey 10 Commandments & Lightning Fulminator Lager

Leah Delyte Di Bernardo
E.A.T. MarketPlace

Wild Mushroom Flatbread
With Drake goat cheese & house-made crème fraîche on Sadie Rose flatbread
paired with Green Flash Cedar Plank Pale Ale

Short Rib Flatbread
Braised Cedar River short ribs & herbed-spiked Cheddar on Sadie Rose flatbread with Temecula Olive Oil Hatch chile drizzle
paired with Coronado Blue Bridge Coffee Stout

Greg Frey Jr & Pastry Chef Jaimie Hileman
La Costa Resort/ Blue Fire Grill

California Lamb Kielbasa
Alder-smoked, with French bean salad and Rancho Del Sol Cara Cara orange & rhubarb marmalade
paired with Monkey Paw Valentine’s Ale

Peanut Butter and Jelly Parfaits
With roasted banana ice cream
paired with Noble Ale Works You’ll Shoot Your Eye Out, Kid!

Tommy Fraioli
Sea Rocket Bistro

Pork Belly Tacos
With fermented jalapeño, pickled red onion & radish salsa and Korean-style BBQ sauce
paired with Port Brewing Board Meeting Brown Ale & Firestone Walker Wookey Jack Black Rye IPA

Andy Halvorsen & Dan Boling
The Lodge at Torrey Pines

Mediterranean Octopus Salad
With smoked eggplant purée, crispy chickpeas, preserved lemon, arugula and chile flakes
paired with Coronado Orange Avenue Wit & The Bruery Trade Winds Tripel

Sadie Rose Baking Co.
Salumi & Gouda
With habanero mustard on a pretzel slider roll
paired with Stone Smoked Porter

Bella Vado Splendid Oils
Californian Grilled Cheese
A mix of Spring Hill Cheddar and firehouse cheeses on Sadie Rose bread, soaked and grilled in Bella Vado jalapeño avocado oil

The Aniata Cheese Co.
Selection of Artisanal Cheeses

Henry Avocado
Farm Fresh Avocados

The Menu! – Jsix Restaurant, April 30th – Chef Celebration Dinner

Posted on 30. Apr, 2013 by in Uncategorized

Chef Celebration THE RUB Dinner
April 30th, 2013

Smoked Turbinado Rubbed Santa Barbara Black Cod
Matt Gordon of Urban Solace
English pea-urchin puree, crispy sunchoke

Sugar & Spice Rubbed Duck Leg Confit
Hanis Cavin of Carnitas Snack Shack
lardo wrapped breast, potato dauphine, cherry glace

Jamaican Curried Braised Lamb
Jason Knibb of NINEten
carrots, peas, basmati rice puff

Slow Cooked Brisket Rubbed Memphis Style
Simon Dolinky of Saltbox
with bbq beans and black, white, green garlics

Cocoa Nib Cake
Christian Graves of Jsix
cardamom chocolate ice cream, chocolate pudding,
espresso rub

The MENU! Solace and the Moonlight Lounge, April 16th – Chef Celebration Dinner

Posted on 11. Apr, 2013 by in Uncategorized

Featuring the lineup of San Diego’s “Young Guns”, the next generation of culinary leaders!  Some of whom are scholarship recipients from past years Chef Celebration events.
Make your reservations by calling 760.753.2433

Tuesday, April 16th, 2013
Michael Welch, William Geiger – Solace and the Moonlight Lounge
Jon Bautista – Kitchen 1540
Henry Wassink – Barona Casino
Steven Molina – Delicias
Alex Bourgo – George’s at the Cove

Chilled Hors d’ Oeuvres

Geoduck Clam, Sun choke, Clam Dashi, Celery,
Smoked Lardo, Cracker
Jonathan Bautista, 1540

Northern Divine Caviar, Charred Asparagus, Aori Ika, Buttermilk
Alex Bourgo, George’s California Modern

Hot Hors d’ Oeuvres

Ginger Scented Duck Cake, Avocado Lychee Salad,
Finger Lime, Chili Oil
Henry Wassink, Barona

Rabbit Saddle, Baby Gem Lettuce, Black Truffle beignets
Michael Welch, William Geiger, Solace & the Moonlight Lounge


Confit of Beef Cheeks, Pan Jus,
Leek-Caramelized-Onion Boniato Puree, Pickled Serrano Relish
Henry Wassink, Barona

Seared Diver Scallop, Cornbread Puree, Peppadew Jam,
Crispy Pig Ears, Mustard Flowers
Steven Molina, Delicias

Roasted Squab, Peas, Green Garlic, Radish, Wild Rosemary,
Black Truffle- LiverJus.
Alex Bourgo, George’s California Modern

Halibut, Ham’d Lamb Neck and Tongue,
Spring Pea, Morel,Oatmeal
Jonathan Bautista, 1540


Chocolate Peanut Butter Tart, Toasted Marshmallow Mousse,
Dark Chocolate Gelato
Steven Molina, Delicias

Basil-Greek Yogurt Pot de Creme, Lime Meringue,
Strawberry-Poppy Seed Cake
Michael Welch, William Geiger, Solace & the Moonlight Lounge

The MENU! Terra American Bistro, April 23rd – Chef Celebration Dinner

Posted on 08. Apr, 2013 by in Uncategorized

The MENU! La Valencia Hotel, April 9th – Chef Celebration Dinner

Posted on 01. Apr, 2013 by in Uncategorized