So, I was invited to attend a beer tasting dinner at Real bar and Bistro in Solana Beach. I had recently been to Real Bar and Bistro and was blown away, not only by the young and talented Chef Jeffery “Willy” Eick, but by the setting, owners and staff. Obviously I was excited and while not a huge beer person CEO / CO – Founder of Stone Brewing Greg Koch was hosting the event.
Originally, I was supposed to attend the event with beer writer Katie Cobb but because I have the brain of a chipmunk, I got the dates wrong and she could not attend. ( I owe her a beer event). Instead I last minute invited Chef Christine Loyola of Petite Madeline and her Husband who was able to get a last minute ticket.
Christine and her cool husband.
The evening started with a St. Mayhem Chardonnay infused with ginger and peach
While Stone does not make wine they distribute this one vineyard. The wine smelt like an orchard and was really nice.
Chef Willy and Greg explained each dish and pairing. We also learned a lot about Stone’s Berlin project. It sounds pretty epic.
Poached Prawn ~ Sunflower Crumble, Beach Herbs, Citrus
Nice way to start the meal very light, the Sunflower Crumble was great. This was paired with the Stone “Delicious IPA”
Bay Scallops ~ Apple, Whey Butter,Radish.
Great dish, the apple and radish contrasted nicely with the sweetness of the scallops and also provided a textural element. The Whey Butter is amazing. I did everything but lick my plate to get the last drop.
This was paired with Stone’s 20th Ann. 8.8.8 Vertical Epic Ale
Albacore, Sprouted Lentils, Pickled Turnips, Pine Nuts, Pine Nut Milk
This was my least favorite dish, mainly because the fish was over cooked. ( having done events like this before myself the biggest problem is protein control when serving this many people at once.)
This was served with Stone’s Cali-Belgique IPA, one of my go to Stone Beers
Short Rib ~ Barley Congee, Charred Fennel, Braised “Stone Farm” Greens
I have had their Short Rib before and knew it would deliver. It is braised in White Wine (instead of red) and Soy Sauce. Loved the Congee and the slightly bitter greens plaid well against the subtle sweetness.
This was paired with Stone’s Xocoveza, which is a great dark beer that tastes of Mexican chocolate and is creamy and rich without being heavy.
Smoked Chocolate Mousse, Poached Pear, Honeycomb, Seaweed
Great dessert and I’m not a sweets person.
Paired with Stone’s Matt’s Burning rosid Imperial, Cherrywood Smoked, Saison
Yea, there was some drinks involved.
Events can be hit or miss and sometimes the food is uneven. Chef Willy did an excellent job and Greg was entertaining dropping beer knowledge. Also the private room at Real Bar and Bistro is a great setting. My whole table had a blast.
124 Solana Hills Dr