Posts Tagged The Lodge at Torrey Pines
12/12/12
The stars have aligned on the beer calendar, with many quality events happening today, December 12, 2012.
Stone 12.12.12 Vertical Epic Events
Stone Brewing Co.’s 11-beer series finally comes to an end, culminating with a grand event at the brewery and restaurant location in Escondido. Bars and beer-focused restaurants all around the county will also be holding events highlighting the Vertical Epic Ales in the days leading up to, and a few right after, the eye-catching date. The Regal Beagle, Blind Lady Ale House, Small Bar, The Local, O’Brien’s Pub, Ciro’s Pizzeria, Toronado San Diego, Neighborhood, Live Wire, Newport Pizza & Ale House, Burlap, Downtown Johnny Brown’s, Hoffer’s Cigar Bar, The South Park Abbey, The Lumberyard Tavern & Grill, KnB Wine Cellars, Tap Room, Sublime Ale House, Hamilton’s Tavern and URGE Gastropub will all host events with beers from the series; view more details for each spot here.
Westvleteren XII release
Some say it’s the best beer in the world — made harder to come by because of a production rate of just 160,000 cases per year — but a few local bottle shops (KRISP, Holiday Wine Cellar, Bine & Vine and Bottlecraft) will be selling it starting today.
The Lost Abbey pairing dinner @ The Lodge at Torrey Pines
Executive Chef Daniel Boling is pairing some great Belgian-style beers with a menu that looks tantalizing. Rare beers Cuvee de Tomme and Mayan Judgment Day will play a role; seats are $75 per person including valet parking. Reservations available by calling 858-777-6645.
AleSmith pairing dinner @ Local Habit
12 beers paired with 12 plates from Chef Nick Brune make this one belt-busting dinner. The event begins promptly at 6:30 p.m. with courses served every 15 minutes. Reservations are $85 per persion and include sales tax, ticket service fee and a commemorative glass, but is exclusive of gratuity.
Visit 7 bars in Point Loma and Ocean Beach (Sessions Public, Slater’s 50/50, The Pearl Hotel, Harbor Town Pub, Raglan Public House, Newport Pizza & Ale House and Pizza Port Ocean Beach) via Brewery Tours of San Diego busses, for free!
Recap: SDBW Beer Garden
Residents of San Diego are no stranger to a beautiful day. It’s easy for us to forget that at this moment people around the U.S. are layering and buttoning up for the frigid days ahead, while we brace ourselves for the onslaught of slightly brisker air than we’d care for. However, there’s something about wandering into the embrace of the Beer Garden, San Diego Beer Week’s (SDBW) swan song at The Lodge at Torrey Pines, that makes a bright November afternoon all the more exquisite.
After a 10 day frenzy of tap takeovers and Keep the Glass affairs, this event not only serves as SDBW’s closing ceremonies, but a counterpoint to the prior week’s debauchery. It’s a chance to truly luxuriate in the local brew scene with artfully crafted pairings of food and beer. It’s basically like a day spa for beer snobs, but with a lot less Enya and sandalwood candles.
The “garden” is actually semicircle of serving stations that are held on the 0.2% of sod that Torrey Pines has not allocated to golfing purposes. It allows the event to serve up haute cuisine and breathtaking panoramic ocean views in equal measure. It’s the kind of combination that makes you quietly pity everyone that isn’t presently you.
This year’s event inspired 11 chefs from restaurants as varied as Burlap and the Carnitas Snack Shack to perform their culinary magic. Each two or three bite course was paired with two different beers, demonstrating a clear understanding of the minimum food to beer ratio to excite a SDBW crowd.
It’s safe to say the Beer Garden is slightly more posh than most SDBW events. You needn’t don your monocle to attend, but it wouldn’t hurt. However, there’s a dark underbelly to the affair that must be exposed. While fine quaffs and delicate edibles certainly foster an air of sophistication and civility, the fact remains that finding a level surface upon which to enjoy them could be a cutthroat affair. Table real estate is a shockingly precious commodity, one guarded with all the ferocity of post-apocalyptic motorcycle gangs hoarding fuel. I understand that square footage is a little scant without forcing patrons to weave through a hail of golf balls, but when table inhabitants resort to sending out hunting parties while the remainder secure camp, something needs to be reconsidered.
Luckily it takes more than a little tribal warfare to bring me down; one glance at the menu immediately brightened my mood.
A venison medallion served on a chanterelle ragout with beer dumplings and a cumberland sauce by Chef Gunther Emathinger from Karl Strauss is stunning enough on its own to conjure salivation, but shoulder to shoulder with a Ballast Point Navigator Dopplebock elevates the whole affair to the transcendent. The subtle dark fruit notes in the malty dopplebock beautifully cut the succulence of the sauce while accentuating the venison’s earthier notes.
Most of the other pairings were similarly thoughtful and masterfully executed. Virtually the only criticism I ever heard was that a current course didn’t match the potency of a previous one, which is not to say they weren’t just as greedily consumed. Other standouts included a molasses-chile glazed pork belly from Chef Hanis Cavin from Carnitas Snack Shack with Rock Bottom La Jolla‘s Moonlight Porter as well as a hazelnut, salted caramel & milk chocolate mousse by Tony Martin from Stone World Bistro paired with Coronado‘s Blue Bridge Coffee Stout.
If the revelry at my table was any indicator, the event was a rousing success. One tribemate, Ruby Lynn Carr (a Beer Garden Veteran and fellow high society drunkard), summarized my final impression by commenting “I am thrilled to be enjoying some of the best local craft beers while overlooking the ocean on a gorgeous November day.”
So long, SDBW 2012, and thanks for all the venison medallions served on a chanterelle ragout. Oh, and the beer too.
Publisher’s Picks: SDBW 2012
Happy San Diego Beer Week eve! As of this posting, there’s 363 events on SDBW.org. I’ve picked just one event for each day – which was pretty difficult. Please note that this list is VERY SUBJECTIVE and you should choose your own adventure for SDBW 2012. However, if you were curious as what/where I’d be drinking – here you go.
Friday, November 2
Grand Unveiling of Amplified Ale Works @ California Kebab PB
Cali-Kebab’s menu is solid with fresh Mediterranean-esque food, a fine tap list and a beer garden that overlooks the ocean. After some hiccups, the in-house brewery Amplified Ale Works officially launches this day with two house drafts and a cask. Mayor Sanders will tap the cask at 6PM.
Link to this event
Saturday, November 3
San Diego Brewers Guild Festival @ The Port Pavilion, Broadway Pier
Much effort has been spent in rectifying the problems from this festival in 2011. A new and larger venue has been secured and emphasis on crowd control was made a priority after last year’s beer lines stretched far. In addition, the San Diego Brewers Guild hired paid staff to organize this year’s festival (previously, this was a volunteer-organized event). All the pieces are in place and I’m betting this is going to be the best Guild Fest yet.
Link to this event
Sunday, November 4
Firestone Walker 16th Anniversary Release Party @ Stone Brewing Co.
Into the Brew columnist and Firestone Walker brewer Sam Tierney will be at Stone’s bistro outside bar serving ~12 Firestone specialties. If you have ever dreamed of getting into professional brewing, you should talk to Sam.
Link to this event
Monday, November 5
The Five Chef Societe @ The Handlery Hotel
I’m a big fan of every event the team at Handlery puts out. For this event, five local chefs pair five Societe Brewing Co. beers with five courses. Much thought has been put into this beer pairing dinner; while the ticket price is high at $80, this won’t be a light meal in portion nor flavor.
Link to this event
Tuesday, November 6
Lost Abbey Beer Pairing Dinner w/ Tomme Arthur @ Chuchill’s Pub
I’ve got high hopes for this one because Churchill’s and Lost Abbey are bringing their A-game. Five course meal with two food and beer pairings per course.
Link to this event
Wednesday, November 7
4th Fling Frisbee Golf Tournament
3rd Fling was my favorite event of SDBW 2011. Breakfast at Morley Field’s disk golf course and followed by a shotgun tournament. Afterwards, you visit Hamilton’s where there’s nonstop food and beer. I’m not going to say any more because it’s sold out, but if you are reading this and want to go – mark your calendar for next year.
Link to this event
Honorable mention (because the above event is sold out): Big Wednesday @ Toronado
Thursday, November 8
Dogfish Head Tap Takeover @ Neighborhood
There’s going to be a few DFH beers that I really enjoy on draft, such as Midas Touch and 120 Minute. In addition, it’s been a while since I’ve been to Neighborhood. I’m looking for this day to be a “relaxed” beer day.
Link to this event
Friday, November 9
Phil’s BBQ & Beer Fest w/ Monkey Paw, Manzanita & Societe
We teamed up with Phil’s BBQ for this one. For $25, there’s 6 five ounce beer samples and 6 BBQ tasters. This is being held in Phil’s Event Center (across the parking lot of their Point Loma location). We designed this event to promote San Diego beer to newbies, and with Phil’s seating ~3,000 daily we figured we might win a few converts. Keep the taster glass and win some raffle prizes while enjoying beer from some of SD’s best new breweries.
Link to this event
Saturday, November 10
Best Damn Sour Fest 2 @ The Beer Co.
If you love sour beer, look no further. Best Damn Beer Shop and Bine and Vine Bottleshop have raided their respective reserves and assembled a mighty list of beers to be poured. Cost is $55 for ten 3-4oz pours (tickets here).
Link to this event
Sunday, November 11
The Beer Garden @ The Lodge at Torrey Pines
The official closing event of SDBW. Unlimited beer and food from San Diego’s finest chefs and brewers paired together overlooking Torrey Pines Golf Course. If you are on the fence, take a look at the lineup, below.
Link to this event
San Diego Beer Week is also very special for us at West Coaster. Our very first issue was published for SDBW 2010. I wanted to give a big THANK YOU to all of our readers, supporters and friends for helping us get here. If you haven’t already, check out our November 2012 issue.
Event Preview: Beer & Food Fest @ Stone Brewing World Bistro & Gardens — Sunday 5/6
The Craft Brewers Conference is in town this week, and even though it’s not open to the public, there are plenty of events going on as industry professionals from near and far celebrate the world’s best beverage in San Diego. The conference culminates with the announcement of the World Beer Cup winners on Saturday night, and the following day the number of local events drops to just one — but it’s a sure-fire winner.
Part of the garden area at Stone Brewing World Bistro & Gardens
The Artisan Food & Craft Beer Festival from 12-3pm at Stone Brewing World Bistro & Gardens promises to be one of the best food & beer events of the year, for a variety of reasons. First, you’ll get to try the creations of ten local chefs who’ve each been expertly paired with beers from two different breweries by “Dr.” Bill Sysak, Stone Beverage Coordinator and Certified Cicerone. Also, the event is a fundraiser for Chefs Celebration and twelve local students planning to attend courses at the prestigious Culinary Institute of America in Napa Valley; it is fitting then that two previous scholarship recipients are current Stone employees. And the venue itself, the scenic garden area of Stone’s property in Escondido, is ideal.
Sea Rocket Bistro Chef Tommy Fraioli (background) with Chef Chad White (now of Gabardine) during a SDBW2011 event
Here’s the list of chefs and breweries set to feature on Sunday: Sea Rocket Bistro’s Tommy Fraioli is making a peach bread pudding with lemon chantilly cream and blueberry sauce, paired with Beachwood Brewing 3rd Dimension Tripel & Iron Fist Golden Age. Leah Delyte Di Bernardo of E.A.T. Marketplace is making a quesadilla with wild mushroom, caramelized sweet Temecula onion, smoked gruyere cheese and crème fraîche alongside shredded heirloom beets and micro cilantro salad, hand-scored tortilla chips, hot zucchini relish and pickled smokin’ jalapeños. These are paired with Stone Sublimely Self-Righteous Ale & Green Flash Barleywine Style Ale. Greg Frey Jr. of BlueFire Grill will make a Mesquite-Smoked Shelton Farms Chicken with ruby crescent potato salad, lovage, and spicy Persian lime, paired with The Lost Abbey Avant Garde Ale and Black Market Rye IPA. Dawn Parks of The Wild Thyme Company will contribute a dulce de leche Tiramisu with banana mascarpone and caramel corn, paired with AleSmith Wee Heavy and North Coast Brother TheloniusBelgian Style Abbey Ale. Ricardo Heredia of Alchemy is making braised Paso Prime beef tongue, achiote, house made tortillas, red onion and micro cilantro, paired with Port Brewing Wipeout IPA and Green Flash Hop Head Red Ale. Kyle Bergman of The Lodge at Torrey Pines will prepare head cheese with pickled spring vegetables, paired with Ballast Point Wahoo Wheat Ale and Firestone Walker Double Barrel Ale. Scot Blair of Monkey Paw Pub & Brewery is making an open-faced steak and garlic Baguette with pesto and Manchego cheese, a skewer of mozzarella, olives, and marinated peppers and a balsamic and basil drizzle, paired with Stone Smoked Porter and Lightning Fulminator Lager. Alex Carballo of Stone Brewing World Bistro & Gardens is making Espresso and Cocoa-Dusted Venison Carpaccio with herb salad and shaved Manchego cheese, paired with Ballast Point Abandon Ship Smoked Lager and Monkey Paw Mighty Joe Young. Lance Repp of La Valencia Hotel will serve Moroccan Spiced Lamb Sliders with citrus olive tapenade and pickled slaw, paired with AleSmith Nautical Nut Brown Ale and Iron Fist Dubbel Fisted. Daniel Barron of Evolve Cuisine Forward is making Stone IPA deconstructed s’mores, paired with The Lost Abbey 10 Commandments and Stone Imperial Russian Stout. Also, The Aniata Cheese Company and Debra Katz and Naomi Couse of Sadie Rose Baking Co. will be on hand providing treats.
Tickets are $65, and are available here.
