Executive Chef Brad Wise will recreate the dinner the Trust team recently served to a sold-out dining room at the legendary James Beard House in New York City. Their “Sunny San Diego” dinner, priced at $160 per person including tax and gratuity, will showcase the best of the region’s famous produce and other products as well as Baja influences:

• House Cured Cook Pig County Ham, Local Persimmon, Sea Salt; Chicken Liver Mousse, Mostarda, Radish, Chervil; and Charred Pacific Oyster, Baja Uni Butter | Paired with Low ABV sips

Dinner

• Baja California Striped Bass, Ponzu, Chiles, Spring 2018 Pickled Stone Fruit, Thai Basil | Paired with Dönhoff, 'Estate' Riesling, Nahe, Germany 2017

• Octopus with Housemade ‘Nduja, Chilled Legumes, Salsa Verde, Castelvetrano Olives, and Lemon | Paired with Granbazán,'Etiqueta Verde' Albariño, Rias Baixas, Spain 2017

• Barbecued Quail with Pine Risotto, Apple Butter, Smoky Yogurt, and Cilantro Pistou | Paired with Anthill Farms, 'Campbell Ranch Vineyard' Pinot Noir, Anderson Valley, California 2016

• Lamb’s Neck Raviolo with Burro Fuso, Lamb Bacon Lardon, Kale, and Pickled Mustard Seed | Paired with Palmina, 'Rancho Sisquoc Vineyard' Nebbiolo, Santa Maria Valley, California 2010

Dessert

• Slacker Jacks, Corn Cake, Popcorn Ice Cream, Peanut Crunch and Caramel | Paired with Yalumba, 'Sticky Antique Tawny, Angaston, South Australia, NV