Here's something you might be interested in.
A table of people having a good time is commonplace in a brewery tasting room. So, when I spied such a scene at Kearny Mesa’s Societe Brewing Company (8262 Clairemont Mesa Boulevard), I counted myself to be in just as good a mood and went back to the conversation I was enjoying at the bar. It wasn’t until the next morning when I logged on to Facebook that I realized that wasn’t just any group of drinking buddies—it was The Five Chef Societe.
A quintet of chefs conspiring to put on a special beer dinner during San Diego Beer Week (which will take place from November 2 to 11 this year), The Five Chef Societe was at Societe, tasting the company's full line of beers so they could select which individual ales they would be crafting their respective dishes around. Sounds like the best case scenario for a quality control session.
The post I read broke down what each of the chefs ended up with. Appropriately, Hanis Cavin from Carnitas’ Snack Shack selected The Butcher imperial stout. Burlap’s Anthony Sinsay went Belgian with The Harlot, a light-bodied Belgian extra, with Eric Sarkisian of Tom Ham’s Lighthouse doing the same, going with medium-bodied Belgian, The Debutante. Organizer Karl Prohaska of Postcards American Bistro at Mission Valley's The Handlery Hotel got the lone IPA of the bunch—The Dandy, while Kaitlin Jaime from beery bakery, PubCakes (acting on behalf of her partner-in-crime Misty Birchall) opted for The Widow, a dark Belgian strong ale. That’s a pretty nice line-up of beers…and chefs. As with many beer dinners, the menu is so far unknown, but there is potential for greatness given the caliber of this group of self-proclaimed “fine food enforcers.”
The Five Chef Societe dinner will take place at the Handlery Hotel (950 Hotel Circle North) at 7 p.m. on November 5. Normally, I wouldn’t write about a Beer Week event so far ahead of schedule, but since attendance at this event is limited to the first 54 to register, and interest is already fairly high among the craft beer sect, it seemed best to fill readers in while they still have time to get on-board should they wish to do so. News you can use for food and beer enthusiasts alike!
A table of people having a good time is commonplace in a brewery tasting room. So, when I spied such a scene at Kearny Mesa’s Societe Brewing Company (8262 Clairemont Mesa Boulevard), I counted myself to be in just as good a mood and went back to the conversation I was enjoying at the bar. It wasn’t until the next morning when I logged on to Facebook that I realized that wasn’t just any group of drinking buddies—it was The Five Chef Societe.
A quintet of chefs conspiring to put on a special beer dinner during San Diego Beer Week (which will take place from November 2 to 11 this year), The Five Chef Societe was at Societe, tasting the company's full line of beers so they could select which individual ales they would be crafting their respective dishes around. Sounds like the best case scenario for a quality control session.
The post I read broke down what each of the chefs ended up with. Appropriately, Hanis Cavin from Carnitas’ Snack Shack selected The Butcher imperial stout. Burlap’s Anthony Sinsay went Belgian with The Harlot, a light-bodied Belgian extra, with Eric Sarkisian of Tom Ham’s Lighthouse doing the same, going with medium-bodied Belgian, The Debutante. Organizer Karl Prohaska of Postcards American Bistro at Mission Valley's The Handlery Hotel got the lone IPA of the bunch—The Dandy, while Kaitlin Jaime from beery bakery, PubCakes (acting on behalf of her partner-in-crime Misty Birchall) opted for The Widow, a dark Belgian strong ale. That’s a pretty nice line-up of beers…and chefs. As with many beer dinners, the menu is so far unknown, but there is potential for greatness given the caliber of this group of self-proclaimed “fine food enforcers.”
The Five Chef Societe dinner will take place at the Handlery Hotel (950 Hotel Circle North) at 7 p.m. on November 5. Normally, I wouldn’t write about a Beer Week event so far ahead of schedule, but since attendance at this event is limited to the first 54 to register, and interest is already fairly high among the craft beer sect, it seemed best to fill readers in while they still have time to get on-board should they wish to do so. News you can use for food and beer enthusiasts alike!