Artisan Table Guest Chefs Paul Arias SEPTEMBER 13, 2018 | 7:00 p.m. - 9:30 p.m.

An alumni of The Lodge at Torrey Pines’ culinary team, celebrated Chef Paul Arias reunites with A.R. Valentien Executive Chef Jeff Jackson to create a memorable ocean-inspired dining experience. For the past decade, Arias has been at the helm of The Fishery which is consistently recognized as a top destination in San Diego for its fresh fish and seasonal cuisine. On September 13th, Arias and Jackson’s special menu focuses on “all things from the water” while each dish is perfectly paired with a crisp wine varietal. Reserve a seat for this year’s must-eat dinner for seafood lovers.

Culinary Theme: All Things from the Water

$165 per person (all inclusive)

Reserve Your Seat

 

Chef Paul Arias, The Fishery

Chef Paul Arias joined The Fishery in 2008. Chef Paul’s menus are market driven and change with the seasons. By using fish straight out of the sea, ingredients at their peak of freshness, Chef Paul’s kitchen consistently demonstrates that the best tasting food is exactly in season.

Originally from Westchester, California, Paul graduated from the Los Angeles Culinary Academy. He has worked and studied in France as well as on both coasts of the United States. He was co-founding chef of Papa’s Café, a French-inspired brasserie in Torrance California and Chef de Partie and Saute at Water Grill in downtown Los Angeles under award winning Chef Michael Cimarust.

While working at Royale Brasserie in downtown San Diego Chef Paul had the golden opportunity to be part of the new ‘market to table’ restaurant, A.R. Valentien at The Lodge at Torrey Pines. Alongside his mentor Executive Chef Jeff Jackson he opened the restaurant and The Grill at The Lodge. After several years at The Lodge, Chef Paul moved to New Hampshire where he opened Pesce Blue, a Mediterranean inspired seafood restaurant and Patio, a seafood restaurant in New England.

Artisan Table Guest Chefs Menu

FIRST COURSE

Olive Oil Poached Halibut 
Fennel Tomato Confiture, Pickled Fennel, Citrus Emulsion

Crispy Local Sheepshead Cake
Herb Roasted Corn, Arugula, Red Jalapeño Vinaigrette

Grilled Summer Squash Salad
Watercress, Hazelnuts, Goat Cheese, Garlic-Lemon Vinaigrette

 

SECOND COURSE

Herb Baked Local Spot Prawns 
Stone Fruit Caper Relish

Stuffed Roasted Swordfish Loin 
Bacon, Japanese Sweet Potato, Red Wine Chicken Jus 

Blistered Chilies
Fresh Herb, Anchovy Butter 

Toasted Orzo 
Oven Dried Tomato, Clam Stock, Basil, Roasted Garlic 

 

DESSERT

Special Desserts by The Lodge’s Pastry Chef