San Diego Beer Week – Closing Event

by Beer Answers on November 20, 2009

We are sad that SD Beer Week has ended.  But it did so with a bang!  We attended the final event on November 16th and what an event it was!  Fifteen top San Diego chefs worked with local brewers to create beer and food pairings.  There were also a couple of great sides like an IPA Gelato and an assortment of cheeses from Taste, Artisan Cheese of Hillcrest.

All of the food was really tasty and enhanced the flavor profile of each paired-beer. There were a couple of standouts though.

Molassas_braised-short-rib

BeerAnswers Blog Tastes Red Marlin Dish @ SD Beer Week

Our overall favorite was a Molasses Braised Short Rib with parsnip puree, from Chef Danny Bannister of Red Marlin restaurant that was paired with a Lost Abbey, Gift of the Magi. This dish was just fabulous.  The short rib was fork tender and filled with flavor that was enhanced by a dark, rich sauce. The parsnip puree looked like a smooth mashed potato, but it was clear that there was much more flavor provided by the parsnip.

We asked Chef Bannister if he used the beer in the recipe and he told us that he did not although he worked with the Lost Abbey brewer to select the right dish and have the perfect beer. They hit it out of the park!  This dish reminds us of eating at Union Square Café in NYC!

BeerAnswers Blog Meets Chef Bannister-Red Marlin Restaurant

BeerAnswers Blog Meets Chef Bannister-Red Marlin Restaurant

Can’t wait to visit Red Marlin soon to see what other delish dishes Chef Bannister has up his sleeve. We’re also going to pick up some Lost Abbey Gift of the Magi seasonal before it’s gone.

The other standout came from Chef Hanis Cavin with his Whole Roasted Duroc/Berkshire Pig.  Now wait for it… this pig was raised on Ballast Point Black Marlin Porter Spent Grain! The dish incorporated a Ballast Point Black Marlin Porter Molè.

Now it’s one thing to taste food when the beer is one of the ingredients.  Tasting the main ingredient after it was raised on the elements of the beer is awesome!  It adds a whole new level of taste. The pork was tender, flavorful and a paired great with Ballast Point’s Black Marlin Porter. Chef Cavin created a winner.

One surprise from Ballast Point—they ‘re now distilling Three Sheets Rum.  And they created an elegant, hearty apple tart using the rum.  This tart was fabulous. The filling was loaded with apples and had a rich pie flavor. The crunchy tart-like base made it easy to hold and eat. A great complement to the pork dish.  If you’re looking for an awesome holiday desert check out their Caramel and Ballast Point Rum Apple Tartelette!

As for Beer Week, we found this to be a great 10-day event. We attended five events and learned a lot more about San Diego’s vibrant (and tasty) craft beer community. We know so much more now!  So much good SD craft beer, so little time…

Here’s to the upcoming San Diego Beer Week 2010!  It will be bigger and better (if that’s possible).

Hats off to the hard-working organizers from SD Brewers Guild. (They are all probably resting and not ready to think about next year…)

  • Colby Chandler, San Diego Brewers Guild President
  • Adam Carbonell, Accommodations and Events
  • Chris Cramer, SDTPC Liason

See the whole team here.

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