Event

The Quarterly

The Quarterly is a next-level gourmet food and craft beer tasting that pushes beyond the basics of hoppy beers with chilies and stouts with chocolate cake. Thankfully, traditional beer pairing dinners have become the norm in San Diego, but The Quarterly goes far beyond the norm. South Park neighbors and fellow bon vivants Scot Blair (San Diego's premier craft beer bar impresario and a certified Cicerone) and Ricardo Heredia (one of San Diego's most celebrated and creative farm-to-table chefs) aim is to turn the art of marrying beer and food on its head while using their heads to ensure guests enjoy elaborate and memorable multi-course meals that push the envelope in every sense.

Expect cuisine built on techniques both classic and cutting edge presented via thematic menus celebrating everything from entire beasts and seasons to concepts as abstract as the vernal equinox, a color, a region, an emotion or a unique moment in time. As for the beer, abandon all expectations. Rare gems, one-offs, seasonals and everyday brews alike will find their way to the table along with one-of-a-kind beers crafted specifically for each edition of The Quarterly. Adjuncts, seasonings, table-side garnishesanything goes when it comes to tailoring every ale and lager to meld seamlessly with the fare du nuit. Full flavor, full pours and full stomachs. It's simple...yet anything but. It's The Quarterly.

MEDITERRANEAN SUMMER MENU
*beer pairing to be revealed night of dinner

1st Course: LAMBS TONGUE
yellow beet skordalia / hummus gnocchi /
micro mint / petite sea beans

2nd Course: GRILLED LAMB CHOP
cucumber- yogurt espuma /
preserved lemon / artichoke / lamb- bacon /
brown turkey fig

3rd Course: RE-CONSTRUCTED LAMB LEG
carrot pillow / whipped goat cheese /
squash blossom /confit potato / cherry tomato /
oregon truffled lamb jus

4th Course: LAMB BISTEEYA CIGAR
ground lamb / dates / candied pistachio /
grains of paradise / kalamata "ash" / honey comb