Two noteworthy upcoming chef and brewer dinner collaborations are on the horizon. On Thursday, February 26, OB Warehouse’s Chef de Cuisine, Elias Gonzales, is hosting the beachside eatery’s debut beer dinner through a creative five-course collaboration with Stone Brewing Co. and lead brewer Jeremy Moynier. In the following week, Tuesday, March 3, Executive Chef Tim Kolanko (Stake Chophouse & Bar, Leroy’s Kitchen + Lounge) welcomes The Fishery’s Executive Chef Paul Arias and Greg Hess of San Diego’s Hess Brewing into his kitchen at Leroy’s in Coronado for a suds & seafood centric installment of his monthly “Cooking With Friends” dinner series.
OB Warehouse is teaming up with Stone Brewing Co. to host their very first Beer Dinner on February 26, starting at 6:30pm. Chef Elias Gonzales has created a mouthwatering five-course dinner that is designed to pair perfectly with Stone's bold craft brews. Lead brewer Jeremy Moynier from Stone Brewery Co. will be on-site to discuss tasting notes and anecdotes about San Diego's beloved brewery. The five-course menu is available online, priced at $55 per person, and includes such pairings as a truffled butternut squash bisque paired with Stone Lukcy Basartd and a duck duo paired with Stone Cali-Belgique IPA Aged in Red Wine Barrels. Reservations are required and can be made by calling the restaurant at (619) 222-1700.
In a culinary reunion of sorts, Leroy’s Executive Chef Tim Kolanko is joining forces with longtime friend, Paul Arias, of Pacific Beach’s noted sustainable seafood destination, The Fishery. The duo both helped to open The Lodge at Torrey Pines in 2002, and amassed the majority of their culinary skills under the highly respected executive chef and local farm-to-table pioneer, Jeff Jackson. Both chefs have earned a great deal of notoriety among local dining enthusiasts. Joined by Greg Hess of Mike Hess Brewing, this collaboration dinner is sure to be one for the books, taking place on March 3 starting at 6:30pm. The five-course menu is available online, costs $55 per person, and includes such pairings as fish and chips served with Grazias Vienna Cream Ale and shrimp and scallop boudin blanc sausage with Claritas Kolsch. Seating is limited to 40 attendees. Reservations can be made by calling the restaurant at (619) 437-6087 or making a reservation online at leroyskitchenandlounge.com.
