Craft Beer: Grain to Glass, Farm to Table

at Stingaree (on the rooftop)

Sunday, August 9, 2009- 6 to 9pm

 

454 6th Avenue, San Diego, CA 92101 / For reservations,
call (619) 544-9500. Valet Parking available / www.stingsandiego.com

 

$5 from every ticket sold goes to Slow Food Urban San Diego.

 

San Diego is home to some of the finest craft breweries in the nation.
We are happy to partner with a select few to showcase particularly pleasing pilsners, ales and other frosty cold beers at this unique event.

 

 Craft Beer! Beer and Food Pairings

Peter Zien – AleSmith Brewing Company

Anvil Extra Special Bitter

Jeff Jackson – A. R. Valentien

Charcoal Roasted Eggplant, Coriandered Lamb Loin,

Preserved Lemon and Poached Garlic

- and -

TK Kolanko – A. R. Valentien

Roasted Black Mission Fig, Cracked Pepper,

18 Month Fiscalini, Hazelnuts and Pan Forte

—–

Colby Chandler – Ballast Point Brewing Company

Navigator Dopplebock (Brandy Barrel Aged Blend)

Paul McCabe – Kitchen 1540

Foie Gras Bratwurst, Fingerling Potato Salad, Mostrata

- and -

Amy DiBiase – Roseville

Hazelnut Brown Butter Cake with ’Navigator’ Ice Cream,

Beer Macerated Cherries and Candied Lemon

—–

Chuck Silva – Green Flash Brewing Co.

Le Freak Belgian Style IPA and XXX Porter

Jason Knibb – NINE-TEN

Jerk Chicken with Plantain Purée, Scotch

Bonnet Pepper Jam

- and -

Nathan Coulon – Quarter Kitchen

Duck Confit, Corn and Apple Purée,

Orange and Le Freak Sauce

- and -

Jack Fisher – NINE-TEN

Smoked Chocolate and XXX Porter Float

—–

Jim Crute – Lightning Brewery

Ionizer Lager

Katie Grebow – Café Chloe

Roasted Jidori Chicken with Succotash and Sage

- and -

Olivier Bioteau – Farm House Café

Alaskan Salmon Confit, Wheat Four Corn

Pancake, Fennel Relish, Harissa Oil

—–

Tomme Arthur – The Lost Abbey

Cuvee de Tomme

Andrew Spurgin – Donald Coffman – Waters Fine Catering

Berkshire Pork Belly, Cherry Smoked Celestial Figs Injected

with Old Balsamic, Pickled Fennel

- and -

Brian Sinnott – 1500 Ocean

Duck Crépinette, Arugula, Pickled Cherry,

Golden Raisin Mustard

—–

Greg Koch – Stone Brewing Co.

Sublimely Self-Righteous Ale

Antonio Friscia – Stingaree

Mashima Ranch Black Wagyu Tataki

Smoked Pepper Sesame Ponzu

Shunkyo Radish Salad

- and -

Christian Graves – Jsix

Smoked Prune Pork Sausage, Watercress, Wild Rice,

Red Wine Vinegar Gel, Hoppy Crouton

 

Make your reservation today by calling (619) 544-9500.

 

Cooks Confab is a group of like-minded San Diego chefs who band together every few months to create meals centered around a theme or central ingredient. The mission: bring good people and great food together, and share the love.

 

http://www.cooksconfab.com/Welcome.html

 

Location: Stingaree (on the rooftop) 454 6th Avenue, San Diego, CA 92101

Starts: 6:00 PM

Ends: 9:00 PM

Contact Phone: (619) 544-9500