Chef Celebration

5th Annual Chef Celebration San Diego

Tuesday, May 3rd, 2015 – $49 per person

Purchase Tickets Here
 

14 Beers. 14 Chefs. Amazing Sunday Afternoon!

Join us for a delicious celebration of great food and beer! You’ll enjoy small-bite dishes created by local chefs from outstanding eateries, all paired with amazing craft beers.

In addition to enjoying a sumptuous repast, you’ll be helping to raise money for a special scholarship fund provided by Chef Celebration. Cuisine for a cause!

Participating restaurants & breweries & menu:

Stone Brewing World Bistro & Gardens – Liberty Station
Chef Thomas Connolly

Crispy, sweet & salty pork belly: soba noodle salad, kimchi, cashews, pea shoots
– paired with – Bourbon Barrel-Aged Arrogant Bastard Ale

Poseidon Restaurant
Chef Mourad Jamal

Smoked peach-glazed swordfish slider: open-face style with a pineapple, jicama and citrus salsa
– paired with – Stone Liberty Station Lupulin Loop w/Pekko

Florent Restaurant + Lounge
Chef Rich Sweeney

Blackened Ahi Poke: soba noodle cake, miso-honey slaw, pickled radish, micro cilantro
– paired with – Monkish St. Citra

Leroy’s Kitchen + Lounge
Chef Tim Kolanko

Chocolate stout cake: w/salted hazelnut brittle
– paired with – 2015 Stone CHAI-SPICED Imperial Russian Stout

Sublime Alehouse
Chef James Limjoco

Beer-braised short rib on sharp cheddar grits: w/pepper relish and crispy onion strings
– paired with – Monkey Paw Sweet Georgia Brown

The Wild Thyme Co.
Chef Dawn Parks & Keith Lord

Fried green tomato ‘slider’: slow & low braised pork belly, pimento cheese, frisee
– paired with – Stone Spotlight: Imperial Mutt Brown Ale

<<2015 winner>>
Small Bar
Chef Karen Blair

Goat cheese cheesecake: w/ an anise-gingerbread crust and passion fruit coulis
– paired with – The Lost Abbey Inferno Ale

Golden Door
Chef Greg Frey Jr.

Beer can chicken salad: oak-grilled with preserved lemons, fava beans, farro verde, Syrian oregano za’atar
– paired with – Russian River Pliny the Elder

O’Brien’s Pub
Chef Tyson Blake

Beer-braised lamb belly: rye berry risotto, salsa verde
– paired with – Firestone Walker Wookey Jack Black Rye IPA

Table No. 10
Chef Jason Gethin

Hickory-smoked duck tacos: soy-glazed shiitakes, jicama slaw, jalapeno caviar
– paired with – Insurgente Nocturna Black IPA

Smoke House Kings
Chef Hanis Cavin

Chicken wings: Ivan’s spicy BBQ sauce and blue cheese ranch
– paired with – Port Brewing Shark Attack

The Crossings at Carlsbad
Chef Justin Cullimore

Fried oyster on the half shell: sea beans, fresno chili, preserved yuzu, white soy dressing
– paired with – Societe The Bellowsman

Soda and Swine
Chef Jason McLeod

Bahn mi meatball: smoked pork, pickled veggies, peppers, cilantro and Sriracha aioli
– paired with – Matt’s Burning Rosids Imperial Cherrywood-Smoked Saison

E.A.T. Marketplace & Eatery
Chef Leah Di Bernardo

Mountain Meadows mushroom quesadilla: w/smoked creme fraiche Sage Mountain Farms organic Tuscan kale salad: fried artichokes, paleo bread crumbs, marinated shallots, sheep’s milk pecorino In jars: pickled local veggies + probiotic, fermented fennel slaw with yellow beets
– paired with – Stone Pale Ale 2.0

**as always, beer list is subject to change!**