The San Diego Beer Club Message Board › Cooking with Beer at the Del Mar Beer Festival
San Diego, CA
26-27: Third annual San Diego International Beer Festival, Chevrolet Del Mar Arena, Del Mar Fairgrounds, 2600 Jimmy Durante Blvd.
Staggering selection of brews from 20 states and 20 countries offered in this two-day event. Friday, 4 to 8 p.m., $27 in advance, $33 at the gate; Saturday, noon to 7 p.m., $37 in advance, $43 at the gate; or two-day admission, $64 in advance, $70 at the game.
Information: sdfair.com or (858) 755-1161.
Yes it is I, your humble Chef that will be organizing the seminars to Cooking with Beer on the 26th and 27th.
Below the menu:
BEER AND FOOD PAIRING: June 26 & 27
We will be featuring most of the food with the award winning San Diego Breweries. I suggest having 100 samples to showcase. Note, ** means an award winning beer. BC means Brewing Company. I have at least one award winning beer per Chef that will be showcased alongside the food.
Chef David Chenelle: Quick Beer recipes, Presenting on Saturday, Time:_____
Coronado BC, Orange Ave Ale: Sautéed Shrimp Creole (samples)
Pizza Port BC, California Honey Ale: Cured Salmon Gravlox with a Honey Beer, Tarragon and Whole Grain Mustard Sauce (Samples)**
La Jolla BC, Kahlua Stout: Tiramisu (beer has chocolate and Coffee notes) (samples)**
Chef Jeffrey Roberto: Beer pairing with Sushi, Presenting on Friday & Saturday, Times:_____,
Ballast Point has Yellow Tail Ale, Big eye** & Calico ale to work with.The Sushi Specialist of San Diego presents his pairings with San Diego Beer. Toss out the Sake and Sapporo, you will be quickly converted to the new trend of Sushi and Beer.
Chef Eric Hokanson: Braised meats with Beer Presenting on Saturday, Time:_____
Callahan’s Blueberry Wheat, SDBC; Glazed Chicken w/ Blueberries & Roasted Shallots**
Callahan’s Blueberry Wheat, SDBC; Blueberry Sabayon w/ a Fruit Tart **
Sticky Tongue Stout, Rock Bottom Brewery: Sticky Tongue Pulled Pork
Chef Jose Duran: Latin Cooking with Beer, Presenting on Friday, Time:_____
La Jolla BC, La Jolla Blond: Cioppino: Clams, Lobster Scallops & Mussels in a clamato & ale broth.
Karl Strauss Red Trolley Ale: Camarones Borrachos ** (Samples)
Rock Bottom, Fallen Angel Ale with Ceviche, it’s going to be a hot day, (Samples)
Chef Robert Reid III, CEC, ACE, CCA : Charcuterie cooking with Beer, Presenting on Friday, Time:_____
Alesmith, Horny Devil Ale; Hand Crafted Horny Devil Beer Sausage, with Beer Braised Onions & little Devil Mustard (samples) **
Ballast Point, Abandon Ship Smoked Lager, Tarantino’s Smoked Andouille Sausage with Beer Braised Peppers and Onions** (Samples)
Rock Bottom, North Star Rye Ale; Tarantino’s Chicken Jalapeno Sausage