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This Sunday August 9th, head down to Stingaree on 6th Avenue in downtown San Diego for the Grain to Glass, Farm to Table event. This dinner will feature several local chefs and local breweries working together to create some fantastic food and beer pairings. The focus and proceeds from this event are for Slow Food Urban San Diego a group which promotes local farmers and an overall green way of eating and drinking. Here is the current menu
 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
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
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
Nathan Coulon - Quarter Kitchen
Duck Confit, Corn and Apple Purée,
Orange and Le Freak Sauce
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
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
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
Christian Graves - Jsix
Smoked Prune Pork Sausage, Watercress, Wild Rice,
Red Wine Vinegar Gel, Hoppy Crouton
You can make reservations for this event by calling (619) 544-9500. Five dollars from each ticket goes to Slow Food Urban San Diego.
Stingaree
454 6th Avenue,
San Diego, CA 92101
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