We'\;re hosting a casual 4-Course Beer-Paired Brunch with three of the top chefs from San DIego.
\nCourse #1: \;Bloody Mary Deviled Egg w/Belgian Wit Series2
\nMarbled Duck Egg | Prawns | Bacon | Green Olive Tapenade
\nPrepared by \;Chef Chuy De La Torre
Course #2: \;Oxtail Hash Toast w/Seize The Coffee IPA
\nWhipped Avocado | Sauce "\;Gribiche"\; | Pickled Mustard Seeds | Summer Greens
\nPrepared by \;Chef Mike Arquines
Course #3: \;Heirloom Bean Galette w/1st Anniversary Imperial Oatmeal Stout
\nApple | Fennel | Rarebit Sauce | Chorizo | Scallion
\nPrepared by \;Chef Steve Lona
Course #4: \;CinnaMan Bun w/2nd Anniversary Scotch Ale Bourbon Barrel Aged 13 months
\nMorning Bun | Black Sesame | Guanciale and Melted Onion Jam | Spiced Candied Fig
\nPrepared collaboratively by all three chefs
Please arrive at least 20 minutes before start time to check in and find a seat!
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Chef Chuy De La Torre\, of The Good Seed\, formerly Urge Gastropub\, is a charismatic cook with 17 years behind the scenes creating incredible eats. You may know him and his take on asian-fusion from Urge Gastropub. We'\;re excited to support his new venture\, The Good Seed\, opening soon in Miramar.
\n\nChef Mike Arquines\, founder of The Lab: Dining Sessions\, is the upbeat foodie-loving founder of The Lab: Dining Sessions\, and has been serving up culinary specialties since 2008. He is also the co-founder and Head Roaster at the much loved specialty micro-roaster\, Mostra Coffee.
\n\nChef Steven Lona\, of Blank Slate\, formerly Tasting Room Del Mar\, has over a decade of experience working in multiple establishments\, most recently directing upscale casual and fine dining concepts with a seasonal focus. He constantly pursues education which allows him to approach the art of cooking without losing focus on the realities of mentoring. We'\;re looking forward to seeing his new project\, Blank Slate\, deliver more culinary experience to San Diego.
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