The Menu! 4th Annual Chef Celebration Artisan Food and Craft Beer Festival

Posted on 18. Apr, 2014 by in Uncategorized

Chef Celebration Stone Brewing beer glass front

Sunday, May 4th, 2014
4th Annual Chef Celebration Artisan Food and Craft Beer Festival
Stone Brewing World Bistro and Gardens – Liberty Station

$55 – Buy a Ticket

Join us in our gardens 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. All pairings by “Certified Cicerone” and Stone Brewing Co. Craft Beer Ambassador Dr. Bill Sysak.

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!

MENU:

+Bacon Gremolata crusted fried poached egg, frisee and asparagus salad
-paired with Stone Liberty Station Witty Moron
Stone Brewing World Bistro & Gardens – Liberty Station | Tom Connolly

+Roasted leg of lamb, stuffed with Spanish chorizo, currants & swiss chard, basted with Aged Sherry Vinegar & EVOO / grilled spring onions, charred onion petals, romesco / Patatas Bravas in spicy tomato sauce
-paired with Stone Smoke Porter with Chipotle Pepper
The Wild Thyme Company | Dawn Parks

+Smoked halibut, kolsch braised onions, egg yolk, confetti microgreens, and sweet potato vinaigrette
-paired with Stone Saison
Handlery Hotel | Karl Prohaska

+Baby Crab Cake Benedict on a pretzel bun witn a smoked tomato hollandaise
-paired with Matt’s Burning Rosids
Waypoint Public | Amanda Baumgarten

+Hiramasa crudo: Blood orange, tarragon, avocado, hazelnut and smoked salt
-paired with Cali Belgique aged in Red Wine Barrels
Encore Champagne Bar & Dining Room | Ryan Studebaker

+Ricotta and Fava bean angolotti – fava tendrils, green garlic, genovese basil, tuscan pork ragu
-paired with Hess Habitus Rye IPA
BlueFire Grill | Greg Frey, Jr.

+Swordfish Birria Street Taco
paired with Stone Enjoy By 5.16.14
Monkey Paw | Karen Blair

+Hops cured Pork Belly-pickled Fresno Chili, quinoa salad, smoked paprika vinaigrette
-paired with Stone Sublimely Self-Righteous Black IPA
The Crossings at Carlsbad | Justin Cullimore

+Cider Short Rib, apple risotto, barley relish
-paired with Stone Liberty Station Mimic
Sycuan Casino & Resort | Sadie Rose Baking Co.

+BBQ baby back ribs / ivan’s bbq sauce / bacon potato salad
-paired with Smog City Brewing Saber Toothed Squirrel
Carnitas Snack Shack | Hanis Cavin

+Roasted wild mushrooms, anson mills grits, grilled ramp vinaigrette, parmesan foam
-paired with Rip Current Rip Ryeder Red Session IPA
Table #10 / Jason Gethin

+Swordfish bacon slider – whole grain aioli, pickled onion, cilantro on sweet rolls
-paired with Societe The Widow
Tom Ham’s Lighthouse | Lance Repp

+Chimayo Chile* braised pork cheeks, white cheddar cheese curd cornbread, bacon masa “tots”
Chef Celebration Foundation: Scholarship Recipient Collaboration

* Chimayo Chile comes from the Chimayo area in New Mexico where the Chile is thought to be free from GMO. The seeds were hand-carried to San Diego and grown in Ramona by Tim Connelly

The Menu! Pamplemousse Grille – April 1st

Posted on 18. Mar, 2014 by in Uncategorized

Pamplemousse GrilleMake your reservations by calling the restaurant here: 858.792.9090

Pamplemousse Grille Presents

Chef Celebration Scholarship Dinner

April 1st, 2014


Amuse

Tommy “Eggless” Deviled Egg

Tommy DiMella, Del Mar Country Club

 

First Course

Marine Room Signature Lobster Bisque,

Pancetta, Enoki, Financier, Crème Fraîche

Bernard Guillas, The Marine Room

Or

Sesame Fleur de Sel Smoked Open Ocean Cobia,

Red Quinoa, Pickled Green Papaya, Kohlrabi Sprouts,

Tangerine Infused Olive Oil

Bernard Guillas, The Marine Room

 

Second Course

Warm Lobster Salad, Country Ham,

Brioche Crisp, Micro-Zest Salad

Hanis Cavin, Carnitas Snack Shack

Or

Crispy Sweetbreads,

Pork Belly, French Tofu, Fennel Marmalade,

Peppercorn Jus

Hanis Cavin, Carnitas Snack Shack

 

Entrées

Prime Hanger Steak,

Crispy Shaved Vegetables, Horseradish, Chipped Red Rice

Tommy DiMella, Del Mar Country Club

Or

Olive Oil Poached Local Halibut,

Carrot Ginger Purée, Caramelized Fallbrook Mushrooms,

Baby Artichokes, Fava Beans,

Orange Thyme Emulsion

Justin Cullimore, The Crossings Carlsbad

Or

Trio of Colorado Lamb:

Herbed Saddle, Crepenette of Shoulder,

Stilton & Mustard Encrusted Rack,

Fondant Trio:

Potato, Red & Golden Beet,

Lamb & Thyme Jus

Team Pamplemousse, Pamplemousse Grille

Dessert

Petite Charlotte with Raspberry Fool &

Chocolate Raspberry Sachertorte

The Sarahs, Pamplemousse Grille

SDBW 2012 – Beer Garden – Nov 11th

Posted on 20. Oct, 2012 by in Uncategorized

Click to purchase tickets

This is the official closing event of San Diego Beer Week. This event brings together the best of San Diego craft beer with food from amazing local chefs. Each admission includes unlimited tasters of beer and food. Each brewery will be paired with a local chef to create a truly unique and delicious beer and food pairing event. A portion of the proceeds benefit Chef Celebration!


Beer Garden – Official SDBW Closing Event

The Lodge at Torrey Pines
Sunday, November 11th, 2012

Tickets: SOLD OUT!
– Tickets still available with purchase of a Room Package

  • 12pm-3pm
  • 11 chefs/22 brewers

Book a Beer Garden and hotel package (Buy Package)

  • 2 tickets and a room
  • Available Nov 9 to Nov 12th
  • Starting at $349

2012 SDBW Beer Garden’s Chef & Brewery Pairings

Paul McCabe – La Valencia Hotel
Braised Goat Flatbread

Beer Poached Pears, Goat Cheese, Arugula

+ Stumblefoot-Otay Chipotle Stout
+ Stone-Oaked Arrogant Bastard

Anthony Sinsay – Burlap
Smoked Razor Clam

Pickled Kabocha, Caviar Panna Cotta, Sorrel

+ Karl Strauss-Boardwalk Black Rye IPA
+ Aztec-Aztec Chipotle IPA

Amy DiBiase – The Shores Restaurant
Smoked Loch Evite Steelhead Salmon

Beet Relish, Horseradish Crème Fraîche

+ Lightning-Thunderweizen
+ Monkey Paw-Rauch Bier

Nick Brune – Local Habit
Rabbit Sausage / Salmon on Toast

Rye & Fennel Jam / Shallot Butter and Chive

+Lost Abbey-Avante Garde
+AleSmith-Horny Devil

Kyle Bergman – Ritual Tavern
Pickled Beef Tongue

Crispy Rye Bread Pudding, Dill Pickle, Mustard

+Societe-The Debutante
+New English-Pacific Storm Stout

Lance Repp – Chef Consultant
Duck Confit Bruschetta

Quince, Brussels Sprouts, Hazelnuts, Goat Cheese

+Manzanita-Gillespie Brown Ale

+Hess-Magna Cucerbita

Francisco Sedano – Pamplemousse Grille
BBQ Baby Back Ribs

Apple Horseradish Slaw

+Rock Bottom S. D.-Bourbon Barrel Aged Porter
+Wet n Reckless- Honey Badger Don’t Care

Hanis Cavin – Carnitas Snack Shack
Molasses-Chile Glazed Pork Belly

Apple-Frisée Salad – Chicken Liver Mousse
Caramelized Onion, Herb-Preserved Lemon Salad

+Rock Bottom La Jolla-Moonlight Porter
+Green Flash-Le Freak

Daniel Boling – the Lodge at Torrey Pines
Wood-Fire Roasted Clams

House Made Spicy Linguica, Roasted Pimentos & House Made Lamb Bacon

Spent Grain Flat Bread, Coriander Cream

Spiced Marcona Almonds

+Pizza Port OB-Bacon & Eggs Breakfast Coffee Imperial Porter
+San Diego Brewing-Welter Wit

Gunther Emathinger – Karl Strauss Brewing
Venison Medallion 
Chanterelle Ragout, Beer Dumpling

Cumberland sauce

+Ballast Point-Navigator Dopplebock
+Mother Earth-Double Decker Brown

Tony Martin – Stone World Bistro
Hazelnut, Salted Caramel & 
Milk Chocolate Mousse

Smoked Vanilla Bean Ice Cream, Carrot Glass

+Oggi’s-Black Magic Stout
+Coronado-Blue Bridge Coffee Stout

The MENU! The Shores Restaurant, May 1st – Chef Celebration Dinner

Posted on 26. Mar, 2012 by in Uncategorized

Chef Celebration of San Diego

Tuesday, May 1st, 2012
The Shores Restaurant

855.829.2927
Amy DiBiase – The Shores
Bernard Guillas & Ron Oliver – The Marine Room
Anthony Sinsay – Burlap
Hanis Cavin – Carnitas Snack Shack
Mike Lina – Crush Solana Beach
Jason Knibb – NINE-TEN

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Amuse
‘Series of Snacks’
gazpacho with compressed vegetable garniture and basil
shrimp cocktail with lemon “wedge”
white chocolate| olive| tarragon| citrus
Anthony Sinsay,
Chef de Cuisine, Burlap

***

Appetizer
Choice Of

“The Pig”
pork cheek ravioli / tomato confit / zest
crispy pork belly / apple-radish salad / shack glaze
pork terrine / mirepoix relish / herb vinaigrette
Hanis Cavin
Chef/Owner, Carnitas Snack Shack

***

Chilled Pea and Mint Soup
yogurt / lavender feuille de brique / crab
Anthony Sinsay,
Chef de Cuisine, Burlap

***

Farmer’s Market Roasted Beets
vodka / chive crème fraîche / caviar
Amy DiBiase
Chef de Cuisine, The Shores

***

Entrée
Choice Of

Braised Sonoma Lamb
fava beans / spring onions / pickled lamb’s tongue / nettle purée
Jason Knibb
Executive Chef, Nine-Ten

***
Seared Diver Scallops
crushed purple potato / confit fennel / blood orange
Amy DiBiase
Chef de Cuisine, The Shores

***
Duck Three Ways
balsamic onion gastrique / micro vegetables / mascarpone
Michael Lina
, Chef, Crush

***

Dessert
Trilogy
pistachio dacquoise / mandarine napoleon pot de crème
acai cacao nib gelato in star anise cone
Bernard Guillas and Ron Oliver

Executive Chef and Chef de Cuisine, The Marine Room

$65 per person plus tax & gratuity
Make your reservations today……
855.829.2927
View the line-up for the rest of the  2012 series here.

The MENU! Bertrand at Mister A’s, April 17th – Chef Celebration Dinner

Posted on 26. Mar, 2012 by in Uncategorized

April 17th, 2012
Bertrand at Mister A’s
619.239.1377
Stéphane Voitzwinkler – Bertrand at Mr. A’s
Jamal Mourad – The Poseidon Restaurant
Vincent Grumel – Vincent’s
Eric Mauritzen – University Club
Lance Repp – La Valencia
Cheesemonger Gina – Venissimo Cheese

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.


Amuse
Vidalia White Onion Velouté, Crispy Comte Cheese on a Stick
Chef Stephane Voitzwinkler | Bertrand at Mister A’s

~

First Course
Japanese Kobe Beef Carpaccio
Rocket Salad, Capers, Asiago, Lotus Root Chip, Lemon Vinaigrette.
Chef Jamal Mourad | The Poseidon Restaurant

~

Second Course
Roasted Suzie’s Farm Tomatoes
Burrata, Citrus, Arugula, White Anchovy, Minus 8 Vinaigrette
Chef Lance Repp | La Valencia
or
Halibut Crudo
Preserved Meyer Lemon, Shaved Shallot, Micro Fennel, Local Olive Oil
Chef Lance Repp | La Valencia

~

Entrée
Pan Roasted Heart of the Rib Eye
Roasted Shallots Red Wine Sauce, Chino Farm Pea Puree
Chef Stephane Voitzwinkler | Bertand at Mister A’s
or
Duck Confit
Potatoes “Fondant”, Haricot Vert, Roasted Garlic Sauce
Chef Vincent Grumel | Vincent’s
or
Oven Roasted Sustainable Salmon “Loch Duart”
Heirloom Tomato & Edamame Salad, Guacamole, Peppedew Vinaigrette, Micro Seven Herb Salad.
Chef Jamal Mourad | The Poseidon Restaurant

~

Cheese Course
A Trio of Fabulous French Fromage with Perfectly Paired Accoutrements
Cheese Wiz Gina from Venissimo Cheese

~

Dessert
A Bitter Sweet Chocolate and Hazelnut Daquiose
Caramel Ice Cream, Hazelnut Pralines
Chef Eric Mauritzen | University Club

$65 per person plus tax & gratuity
Make your reservations today……
619.239.1377
View the line-up for the rest of the  2012 series here.

The MENU! Delicias Restaurant, April 10th – Chef Celebration Dinner

Posted on 22. Mar, 2012 by in Uncategorized

Chef Celebration of San Diego

April 10th, 2012
Delicias Restaurant
858.756.8000
Paul McCabe – Delicias Restaurant
Matt Gordon – Urban Solace
Patrick Ponsaty – Mistral Restaurant
Chris Kurth – Us Grant Grill
Aaron Martinez – Chef Celebration

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Amuse

Pork Pastrami, Morel Mushroom Panna Cotta, Crisp Pork, Cilantro Shoots, Preserved Meyer Lemon

Chris Kurth, Grant Grill


Cold

Dungeness Crab- English Peas, Radish, Lemon Verbena Consommé

Aaron Martinez

or

Chilled Poached Mussels, Pumpkin Seed Crusted Avocado, Blood Orange, Heart Of Palm, Orange Vinaigrette

Matt Gordon, Urban Solace

Hot

Charred Spring Onion Broth, Tendrils, Lamb Loin Roasted In Hay, Wheat Berries, Fava Beans

Chris Kurth, Grant Grill

or

Blue Prawn, Lemon Confit Ricotta Cheese Cannelloni, Raw Vegetables Salad

Patrick Ponsaty, Mistral

Entree

Ribeye – Smoked Beets, Spring Onion, Bone Marrow, Onion Flowers

Aaron Martinez

or

Wood Oven Roasted Porchetta, Stuffed With Belly and Loin, House Cured Bacon, Smoked Black Currant Jus, Parnsip Puree

Matt Gordon, Urban Solace

or

Local Halibut, Honey Mussels, Fava Beans, Fiddleheads, Preserved Meyer Lemon

Paul McCabe, Delicias

Dessert

“Chocolate Bisou” Crunchy Praline, Semi Sweet Chocolate Mirror, Brandy
Cherry, Chocolate Sorbet, 24 Carat Gold Leaf.

Patrick Ponsaty, Mistral

or

Crows Pass Strawberry Shortcake, Balsamic, Candied Walnuts, Sour Cream Gelato

Paul McCabe, Delicias

$65 per person plus tax & gratuity
Make your reservations today……
858.756.8000
View the line-up for the rest of the  2012 series here.

The MENU! Terra American Bistro, April 24th – Chef Celebration Dinner

Posted on 20. Mar, 2012 by in Uncategorized

Chef Celebration of San Diego
April 24th, 2012
Terra American Bistro
619.293.7088
Jeff Rossman – Terra American Bistro
Chad White – Gabardine
Augie Saucedo – Sycuan Resort
Evan Cruz – Kitchen 1540
Anthony Sinsay – Burlap

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Amuse-
Avocado Tempura
smoked Suzie’s farm oyster mushrooms | miso lemongrass foam
Jeff Rossman, Terra Bistro & Catering

Live Spot Prawn
escabeche| ghost salt | scallion-celery salad
Chad White, Gabardine

Chilled Carrot-Fennel Veloute
beluga lentils | spring onion-goat cheese panna cotta| bacon lardon crisp
Augie Saucedo, Sycuan Resort

Prime Ribeye Cap
fresh peas |smoked candy cap mushroom gelee | bone marrow
Evan Cruz, Kitchen 1540

Mojito Palate Cleanser
sugar cane| Ballast Point three sheets rum| shiso mint paste
Anthony Sinsay, Burlap


Local Sea Bass
ramp| morel| fiddlehead fern| sorrel| foraged petals and blossoms
Anthony Sinsay, Burlap
or
Lager Braised Pork Belly
strawberry-beet gnocchi | frisee | San Marzano raab
Jeff Rossman, Terra Bistro & Catering

Trio Dessert

Caramelized White Chocolate Mousse | sweet n’ spicy almonds| lemon basil seeds| rhubarb
Chad White
First Harvest Strawberries | yuzu poppy seed meringue cake | Coach Farms goat | Temecula olive oil
Evan Cruz
Champagne Butter Cake | white grapefruit | house made farmer’s cheese | blackberry mint curd
Augie Saucedo

$65 per person plus tax & gratuity
$18 Wine Pairing
Make your reservations today……
619.293.7088
View the line-up for the rest of the  2012 series here.

The MENU! Pamplemousse Grille, April 3rd – Chef Celebration Dinner

Posted on 17. Mar, 2012 by in Uncategorized


It’s here! The very first dinner of the 2012 Chef Celebration Dinner Series… Make your reservations today
Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Tuesday, April 3rd, 2012
Pamplemousse Grille
858.792.9090
Jeffrey Strauss & Francisco Sedano – Pamplemousse Grille
Jason Graham – Cal a Vie
Tommy Dimella & John Teah – Del Mar Country Club
Nicolas Bour – El Bizcocho
Eric Bauer – Rancho Valencia

Amuse
Iberico Ham, Grilled Ciabatta, Aged Manchego
Francisco Sedano – Pamplemousse Grille

1st Course
Roasted Red Beets
“Oreo Cookie Style”
Goat Cheese, Olives, Greens, Oats
Tommy Dimella & John Teah – Del Mar Country Club
Or
“Pastrami Seasoned” Hamachi
Red Cabbage, Mustard, Rye
Tommy Dimella & John Teah – Del Mar Country Club

2nd Course
Pork Belly Confit, Dashi, Pickled Vegetables
Nicolas Bour – Rancho Bernardo Inn/El Bizcocho
Or
Crispy Organic Chicken Oysters
Parsley Root Mousseline, Petite Brussels, Rye Crumble,
Madeira & Mustard Seed Reduction
Eric Bauer – Rancho Valencia

Entrée
Pan Roasted Wild Columbia River Sturgeon
Local Fava’s, White Asparagus, Blond Morels, Vermouth & Bacon Jus, Baby Wild Cress
Eric Bauer – Rancho Valencia
Or
Trios Roti of Duck, Veal and Tenderloin of Beef
Francisco Sedano – Pamplemousse Grille
Or
Quail, Foie Gras Mousse, Chanterelles, Parsnips
Nicolas Bour – Rancho Bernardo Inn/El Bizcocho

Dessert
Gluten free chocolate-hazelnut cake/silken tofu chocolate frosting
Almond milk chocolate and peanut butter truffle in phyllo
Vegan Chocolate and homemade peanut butter “Mousse”
Jason Graham – Cal a Vie

$65 per person plus tax & gratuity
Make your reservations today……
855.829.2927
View photos from last year’s event here and view the line-up for the rest of the  2012 series here.

Chef Celebration 2012 Dinner Series!

Posted on 17. Mar, 2012 by in Uncategorized

2012 Chef Celebration Dinner Series

Sunday, Nov. 13th – Beer Garden @ The Lodge at Torrey Pines

Posted on 10. Oct, 2011 by in Uncategorized

SAVE THE DATE: Chef Celebration Beer Garden
Sunday, November 13th, 2011 12-3pm
The Lodge at Torrey Pines
Cost: $65
Buy Tickets *scroll down to the Chef Celebration event

San Diego Beer Week + Sand Diego Brewers Guild + Chef Celebration come together on November 13th at The Lodge at Torrey Pines for the official closing event for the 3rd Annual San Diego Beer Week. Beer Garden will be an outdoor, open-air setting with multiple breweries and over a dozen of San Diego’s top chefs pairing great San Diego beer and amazing local food.

If you’re a fan on facebook RSVP on our facebook event page & let your friends know where you’re going to be during SDBW & help us spread the word about the foundation!

Participating Chefs & Brewers

Jason Graham – Cal-A-Vie Spa
Dairy Less Grain Sweetened Chocolate-Peanut Butter Truffle Toasted Hazelnuts & Yogurt-Pumpkin Panna Cotta
+ Karl Strauss’ SDBW Double IPA, On the Tracks’ “Golden Spike”

Alex Carballo/Andy Halvorson – Stone World Bistro
Stone House made “Charcuterie and Stone Farms Pickled Vegetables
+ Mother Earth Brewing Company’s Evo Ale, Lost Abbey’s Avant Garde

Hanis Cavin – Carnitas Snack Shack
Tzaddik Farms Turkey Ballotine / Toasted Hazelnuts / Black Kale/Dried Cherry Compote. Mole Negro
+ Rock Bottom Gaslamp’s English Brown, Rock Bottom La Jolla’s Black Porter

Gunther Emathinger – Karl Strauss
Main Lobster “Salchicha”, Piri Piri salsa, Cilantro pistou
+ Manzanita Brewing Co’s Chaotic IPA, San Diego Brewing Co’s Freshy Yum Yum

Jeffrey Strauss – Pamplemousse
Boursin Cheese Ravioli, Parmesan Cream, Rock Shrimp, Asparagus and Baby Tomatoes
+ Oggi’s Brewing Co’sBlack Magic Stout, Aztec Brewing’s Chipotle IPA

Anthony Sinsay – Harney Sushi
Pretzel, mustard, cheddar, pork shank
+ Coronado Brewing Co’s Stoopid Stout, Ballast Point’s Abandon Ship Smoked Lager

Kyle Bergman – The Lodge at Torrey Pines
Coconut curry/red curry grilled pork belly
+ Pizza Port “Hakuna Ma Ta Tas” Breast Cancer Awareness Pink IPA and “High Tide”

Amy DiBiase – The Shores
Lightly Smoke Trout, Crushed Potato-Fennel, Green Apple Salad, Pommery Mustard
+ AleSmith’s IPA, Mission Brewery’s Amber Ale

Tom McAliney – Brandt Beef
Hoi Sin Glazed Brandt Beef Cheek Bao Bun with Shiso & Pickled Shallots
+ Stone Smoked Porter, New English Brewing Co’s Explorer ESB

Jason McLoud – La Valencia
+ Lightning Brewery /Green Flash Brewing Co.

Buy Tickets *scroll down to the Chef Celebration event