Chef Celebration’s Spring Dinner Series is coming to a close, and San Diego's top chefs and master brewers are coming together one last time to celebrate aspiring culinary talent in the community on Sunday, May 3, from 12-3pm, for one of the city’s most anticipated beer and food pairing events - Chef Celebration’s Annual Beer Master Pairing at Stone Brewing World Bistro Liberty Station.
Celebrating the culmination of the chef-driven non-profit’s Spring Dinner Series (where teams of top chefs create weekly, multi-course meals for one evening only at five participating host restaurants throughout the month of April) the Annual Beer Master Pairing Event supports Chef Celebration’s mission to build San Diego’s culinary future, while raising money in order to provide culinary scholarships for local young, aspiring culinarians. Attendees will enjoy live entertainment while they sip and savor 14 small dishes created by a number of outstanding local chefs alongside 14 brews paired perfectly by “Certified Cicerone” and Stone Brewing Co. Craft Beer Ambassador Dr. Bill Sysak.
A few sample pairings that will be offered at the event include:
A few sample pairings that will be offered at the event include:
- Stone Brewing World Bistro & Gardens Liberty Station Chef Thomas Connolly - Crispy, sweet & salty pork belly with soba noodle salad, kimchi, cashews, pea shoots, paired with Bourbon Barrel-Aged Arrogant Bastard Ale from Stone Brewing Co.
- Florent Restaurant + Lounge Chef Rich Sweeney - Blackened Ahi Poke with soba noodle cake, miso-honey slaw, pickled radish, micro cilantro, paired with St. Citra from Monkish Brewing Co.
- Golden Door Chef Greg Frey Jr. - Beer can chicken salad withoak-grilled with preserved lemons, fava beans, farro verde, Syrian oregano za’atar, paired with Pliny the Elder from Russian River
- Table No. 10 Chef Jason Gethin - Hickory-smoked duck tacos: soy-glazed shiitakes, jicama slaw, jalapeno caviar, paired with Insurgente Nocturna Black IPA by Cerveceria Insurgente from Tijuana
- Smoke House Kings Chef Hanis Cavin - Chicken wings with Ivan’s spicy BBQ sauce and blue cheese ranch, paired with Shark Attack from Port Brewing
- Soda & Swine Chef Jason McLeod - Bahn mi meatball: smoked pork, pickled veggies, peppers, cilantro and Sriracha aioli, paired with Matt’s Burning Rosids Imperial Cherrywood-Smoked Saison fromStone Brewing Co.
