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

Click to see Photos from the event

It’s the FINALE to our 2011 Dinner Series!!

8 Chefs / 9 Courses / 14 Beers

Sunday, June 5, 2011
12:00 – 3:00 pm

Stone Brewing
World Bistro & Gardens
1999 Citracado Parkway
Escondido, CA 92029

Tickets: $55 per person
available at Brown Paper Tickets

Join us at Stone Brewing’s World Bistro & Gardens for a delicious celebration of great food and beer! You’ll enjoy dishes created by seven local chefs from outstanding eateries paired with 14 amazing craft beers. And the best part is that in addition to enjoying a sumptuous repast, you’ll be helping to raise money for a special scholarship fund. Cuisine for a cause!

MENU

LEAH DELYTE DI BERNARDO | E.A.T. MARKETPLACE

Kumquat Rind Encrusted Buffalo Tri-Tip Sliders

with Poppy Seed Coleslaw

Crows Pass Farm Smashed, Fried Potato Salad

with Bacon Jam

AUGUSTIN SAUCEDO | LA JOLLA SHORES HOTEL

Duroc Farm Slow-Roasted Pork Belly

with Black-Eyed Peas, Collard Greens, Pomegranate Mustard Seed Molasses

BRIDGET BUECHE | FIXTURES LIVING

Smoked Jidori Fried Chicken Bites

with Sweet Potato Doughnuts dipped in La Luz Honey and topped with local Terra Bella Ranch Walnuts

Stout Ice Cream

made from Straus Family Creamery Cream and Connelly Gardens Eggs

JEFF ROSSMAN | TERRA AMERICAN BISTRO

Stone Smoked Porter-Cured Steelhead Salmon

with Basil Flan and Pickled Red Onion

LANCE REPP | LA VALENCIA HOTEL

Grilled Flatbread Pizza

Braised Lamb, Goat Cheese, Spinach and Roasted Tomato

BRIAN HICKS & SCOTT BLAIR | HAMILTONS & SMALL BAR

Spicy Jerk Chicken Lollipops

with Stone Farms Southern-Style Greens

Jamaican Spice Cake

with The Lost Abbey Avant Garde-soaked raisins, coconut cream

GREG FREY, JR. | BLUE FIRE GRILL, LA COSTA

Braised Oregon Morel Mushrooms

with Fava Beans, Duck Mousse, Parsley Vinaigrette, Chive Blossoms

ANDY HALVORSEN | STONE CATERING

Wok-Tossed Cashew Salad in a Butter Lettuce Cup

with Fresno Chili, Temecula Honey Onion, Yuzu, Estate-Grown Herbs

click to enlarge

Chef Celebration San Diego is a collaborative effort by more than 50 award-winning San Diego County chefs who donate their talent, time and energy to raise money for a nonprofit culinary scholarship program, to enhance the knowledge and potential of promising young chefs and lay a foundation of excellence for San Diego’s culinary future. Chef Celebration is a 501(c)(3) non-profit organization under the Internal Revenue Code.

Proceeds from this event help fund a scholarship enabling local students to attend courses at the prestigious Culinary Institute of America in Napa Valley. Over the past twelve years, Chef Celebration has distributed in excess of $60,000 in scholarships.

Grilled Baja Octopus
pickled ramps, green grapes, marcona almonds and white gazpacho
Chef Sam Burman, Quality Social

Soft Poached Duck Egg
spring onion bullion, flavors of rosemary & sage flowers, hazelnuts, chanterelle mushroms & parmesan
Chef Chris Kurth, Grant Grill Restaurant

Fresh Line Caught Wild Salmon En Croute
beluga black lentils, morel mushrooms & red verjus sauce
Chef Stephane Voitzwinkler, Bertrand at Mr. A’s

Roasted Meyer Natural Beef Strip Loin
herbed-salt crust, asparagus & creamed forage mushrooms
Chef Victor Jimenez, Cowboy Star Restaurant

Ginger Spiced Marcona Almond Crumb Cake
horchata tuile, strawberries and meyer lemons
Chef Craig Jimenez & Nathan Stanton, Craft & Commerce

Make your reservations now!
An unforgettable menu crafted by amazing lineup of chefs.
Tuesday, April 19th at Cowboy Star Restaurant
619.450.5883

Chef Celebration Dinner
Pamplemousse Grille
April 5th, 2011

Amuse

Galantine of Local Chicken with Hazelnuts,
Tangerine Supremes, Frangelico Citrus Caviar
Chef Jim Phillips, Chef Hanis Cavin

†
1st Course

Forest Wild Mushroom Bisque
Pancetta Crisp, Citrus Parsley Andante, Truffle Oil, Fennel Pollen

Or

Jordanian Za’atar Dusted Wild Prawn and Scallop
Saffron Couscous Pearls, Pain D’Epices, Ginger Foam
Preserved Kumquat
Chef Bernard Guillas
†
2nd Course

Saffron Risotto
Grilled Quail, Porcini Mushrooms

Or

Saffron Risotto
Butter Poached Lobster, Baby Artichokes
P Grille Team
†
Entrée

Alaskan Halibut
Caramelized Spring Onion Broth, Yukon Potatoes
Crispy Celery and Almond Salad
Chef Thomas DiMella

Or

Braised Veal Short Rib
Spring Pea Hash, Crispy Chanterelles, Pomegranate Butter
Chef Hanis Cavin

Or

Duo All Natural Prime Brandt Beef
Bavette Steak, Smoked Roasted Boneless Short Rib
Spring Ramp Custard, Truffled Cheddar Cauliflower Puree
Chef Jim Phillips
†
Dessert

Trio of Peach Crisp, Warm Chocolate Caramel Cake & Tonka Bean Gelato
P Grille Team

THANK YOU!

It’s coming up quickly.  Make your reservations today for one or all in this extraordinary series!

Pamplemousse
Tuesday, April 5th
Cost: $65 per person
Call for Reservations: 858.792.9090
www.pgrille.com

Chefs:
Bernard Guillas – Marine Room
Jim Phillips – Barona Resort + Casino
Hanis Cavin – Kensington Grill
Francisco Sedano – Pamplemousse Grille
Joe Burns – Pamplemousse Grille

Cowboy Star
Tuesday, April 19th
Cost: $65 per person
click to view menu
Call for Reservations: 619.450.5880
www.thecowboystar.com

Chefs:
Victor Jimenez – Cowboy Star
Christian Graves – Jsix
Chris Kurth – Grant Grill
Stephane Voitzwinkler – Mister A’s
Sam Burman – Quality Social
Craig Jimenez & Nathan Stanton – Craft + Commerce

Harney Sushi 10 year Anniversary
Tuesday, April 26th
Cost: $100 per person
Call for Reservations: 619.295.3272
www.harneysushi.com

Chefs:
Anthony Sinsay – Harney Sushi
Paul McCabe – Kitchen 1540
Amy DiBiase – Personal Chef/Consultant
Katsuya Fukushima – Minibar, Café Atlántico (Washington, D.C.)

Stone Brewing World Bistro & Gardens Artisan Food and Craft Festival
Sunday, June 5th – 12-3pm
Cost: $55 per person
Buy Tickets here: Brown Paper Tickets
www.stoneworldbistro.com

7 Local Chefs creating special dishes, paired with 14 local craft beers!!!

________________________________________________________

*Sadly this event has been CANCELED*
Blue Point Coastal Cuisine
Tuesday, April 12th
Cost: $65 per person
Call for Reservations: 619.233.6623
www.bluepointsd.com

Chefs:
Daniel Barron – Blue Point Coastal Cuisine
Mia Alio – Analog
Brian Malarkey – Searsucker
Ken Irvine – Blue Boheme
Craig Jimenez – Craft & Commerce

SDBW + SDBG + Chef Celebration
at The Lodge at Torrey Pines
Sunday, November 14th (11:30 am – 3:30 pm)

The Lodge at Torrey Pines will play host to the closing event for the 2nd Annual San Diego Beer Week on Sunday, November 14. Beer Garden will be an outdoor, open-air setting with twelve breweries and over twenty-four of San Diego’s top chefs pairing great San Diego beer and amazing local food.

Cost: $65 per person (Buy Tickets)

This Year’s Participating Chefs

• Paul McCabe, Kitchen 1540
• Jeffrey Strauss, Pamplemousse Grille
• Jeff Jackson, Kyle Bergman, The Lodge at Torrey Pines
• Amy DiBiase, The Cosmopolitan Hotel
• Anthony Sinsay, Harney Sushi
• Hanis Cavin, Kensington Grille
• Tom McAliney, Patrick Heymann, Brandt Beef (w/ Eric Brandt)
• Aldo Negrete, Quality Social
• Pete Balestreri, Tender Greens
• Alex Carballo / Jason Seibert, Stone Brewery
• Jason Graham, Cal-a-Vie Spa

This Year’s Participating Breweries

• Coronado Brewing Company
• AleSmith Brewing Company
• Ballast Point Brewing Company
• Stone Brewing Company
• Pizza Port
• New English Brewing Company
• Hamiltons Tavern
• Karl Strauss Brewing Company
• Rock Bottom La Jolla
• Green Flash Brewing Company
• La Jolla Brewhouse
• Lightning Brewery