Supper Club w/ Craft and Commerce
A five-course foodie extravaganza led by Tasting Room manager and certified cicerone Dave Adams and Mike Kessler, executive chef at Craft and Commerce.
First: kanpachi crudo, crispy potato, blood orange tiradito with Saison Diego.
Second: spring vegetable curry and roasted corn cake with Citra Session. Third: shrimp and andouille jambalaya, dirty rice with Imperial. Fourth: Double Stout braised short rib, celeriac fondant, grilled corn on the cob with Double Stout. Fifth: eccles cake, roasted fig, stilton with Candela. 858-622-0085.