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As told by Chef Keith Lord, photos by John O’Mara.
This particular dinner came about when Samantha Saad, the Event Manager for Dinner Lab San Diego asked me to work with her and her team at 32 North Brewing to create a Dinner Lab event locally that would help her in expanding & exposing the local market to the concept and the amazing events that Dinner Lab is putting on nationwide.
Samantha’s team was led by Daniel Espinoza, Chef de Cuisine for Dinner Lab Chicago, and the team at 32 North was led by Elizabeth Hall, the Taproom Manager for 32 North Brewing Co.
I was completely on board with creating a menu based around the beers from 32 North. The Flavors of 32 North’s beers are a bit different than other breweries in San Diego which is tremendously exciting. Some of their beer flavors and lower ABV’s would lean well towards subtle French flavors and cuisine. After pondering that for a bit, the idea of using those French sauces or cooking ideals and coming at it in a street Asian sort of way sounded way more interesting and amazing. Even foregoing the natural pairing of their stout or porter with chocolate for a much brighter finish by using their Black Currant Berliner Weiss Sour with dessert.
The Menu
Local Uni Crostini: Grill Toasted Ciabatta, Melted Uni Garlic Butter, Red Icelandic Seaweed paired with Pennant Pale Ale
Compressed Watermelon, Ahi Sashimi, Herb Emulsion, Fish Sauce Fluid Gel, Serrano, Micro Cilantro paired with American Passion Fruit Sour
Roasted Black Cod, Miso Cauliflower Puree, Kumquat, Shiso, Puffed Rice paired with Nautical Mile IPA
Kalbi Hanger, Various Banchan (Charred Leeks, Ramp Kim Chee, Carrot Top & Walnut Pesto) paired with Fly By Night Milk Stout
Honey Yogurt Sponge, Toasted Yogurt Cremeux, Strawberries, Bee Pollen paired with Landfall Berliner Weisse with Black Currant