Carrie O'Connell noon, May 23
Beer Dinner with Ballast Point Brewery
The venue hosts its first in a series of beer dinners, combining the menu creations of Executive Chef Lance Repp with Ballast Point’s handcrafted beers. Menu includes: infused cucumber and fennel seed mixed with pink grapefruit and egg whites; assorted oyster platter with Dopplebock citrus mignonette; grilled flat bread with mango habanero chutney, charred Brussels sprouts, and goat cheese; cold smoked Hamachi, grilled kale; and more. Advance purchase required: 619-291-9110.
- When: Wednesday, October 9, 2013, 5:30 p.m.
- Cost: $48