For ages, fine wine has been an integral element of the fine dining experience. When you fold a crisp white napkin across your lap and prepare to order a juicy cut of filet mignon, an elegant glass of red wine seems the perfect pairing. But with the recent emergence of the San Diego craft brewery scene, beer is creeping its way back into your dinner plans, one pint at a time.
Many people would argue that there is a time and place for beer, and it’s not at the dinner table. While others would fight back and defend the ever-evolving craft beer industry, claiming that many local brews are just as sophisticated as the sleek wine varieties swirling around in your chic stem-less glass. Ultimately, whether based on assumption or research, the choice is yours every night. But don’t you wonder what spirit would win a multi-course pairing taste test? Does beer or wine really taste better with short ribs?
The culinary big wigs at El Bizcocho in Rancho Bernado have been pondering all year, and now present to you the ultimate adventure in epicurean research. On Friday, October 22nd, Stone Brewery is going head to head with Foley Wines in a dueling fight to the finish with five rounds of award-winning food from Chef de Cuisine Ryan Grant. This October event marks the 4th annual Beer vs Wine dinner – the original Dining Odyssey theme. The first year, beer won; the second year, wine was the champion; and the third year, beer took home the gold. Who will win this year? Will it be beer, or will it be wine? You decide!
El Bizcocho is cooking up five delectable courses served with both beer and wine pairings for your utmost-indulgent epicurean pleasure. Discover a mouth-watering preview of the latest Dining Odyssey experience.
Cured Speck and Fried Brussels Sprout – Yoghurt, Tahini, Fig, Pistachios, Apple Cider Reduction, Pedro Ximenez Vinaigrette
Clifford Bay Pinot Noir, Marlborough, 2008
Stone Vertical Epic 10.10.10
Deconstructed “Clam Chowder” – Soup Croquette, Pistou Pomme Forschette, geo duck Carpaccio, Lemon Clam Gel, Bacon Croquant
Sebastiani Chardonnay, Los Carneros, 2007
Hamachi BLT – Dashi Marinated Hamachi, Tango Tomato Vinaigrette, Crisp Pancetta, Yellow Bread Crostini, Heirloom Tomato, Black Pepper & Bacon Aioli
Wattle Creek Sauvignon Blanc, Mendocino, 2008
The Bruery Rugbrod
Short Ribs – Fried Onion Polenta, Collard Greens with Onions, Apple Cider Vinaigrette, Green Tomato Jam
Sebastiani Cabernet Sauvignon, Sonoma, 2007
Alesmith Grand Cru
Peanut Butter & Jelly – Cracker Jack Ice Cream, Peanut Butter, Praline, Concord Grape Semi-Fredo, Freeze Dried Grapes, Toasted Milk Solids
Firestone Gewurstaminer, Santa Ynez, 2008
Mikkeller Big Bad Worse
(Last beer subject to change)
Will it be beer, or will it be wine? You decide! El Bizcocho at Rancho Bernardo Inn presents the Dining Odyssey experience on Friday, October 22 with a reception starting at 6:30pm and dinner following at 7pm. Guests will enjoy five courses, each paired with beer and wine from Stone Brewery and Foley Wines for $125 per person. For more details and reservations please call 858.675.8550 or visit ranchobernardoinn/bizcocho.