Celebrate the Craft Dinner SeriesThursday, October 29, 2020 | 6:00 p.m.

Set on A.R. Valentien's spacious terrace, join us for four-course experience during the Celebrate the Craft Dinner Series. On October 29, Chefs Jeff Jackson and Kelli Crosson join forces with special guests Drew Deckman (Deckman’s En Mogor), Greg Frey (Golden Door), and Aly Lyng (George's at the Cove) for a curated menu showcasing regional farms and vintners. A portion of the proceeds benefits Slow Food Urban San Diego.

For questions, please call (858) 777-6635.

Four-Course Menu | $165++ per person

Seating is limited. Reservations are available for parties up to 6 people. All sales are final. There are no refunds, cancellations or retroactive discounts. 

Purchase Ticket

Celebrate the Craft Room Package 

Guests can extend their experience with two-night stay starting at $440 per night, which includes two tickets to one of the Celebrate the Craft Dinner Series events and a Signature room. You can also upgrade your stay with a Palisade room overlooking the Torrey Pines Golf Course.


*Discount is subject to blackout dates and does not apply to mandatory taxes, assessment, or daily resort fee. May not be combined with any other offer, special, or promotion. Offer has no cash value, is not refundable or redeemable for cash, is subject to availability, and may be modified or discontinued at any time. Other restrictions may apply.

Celebrate the Craft Dinner
4-Course Plated Menu

On The Table

Hors d’Oeuvres from The Lodge
Schramsberg, Blanc de Blancs, Sparkling, Napa Valley, 2017

First Course

Guava and Pomegranate Aguachile
Abalone, Halibut, Cayenne, Hyssop, Lime
Cakebread, Chardonnay, Napa Valley, 2018
Greg Frey | The Golden Door

Main Course

Vif d'Etampes Pumpkin Consommé
Poached Duo of Oysters, Pickled Porcini Mushrooms, Verbena Oil

Pasture Bird Breast and Cured Thigh
Huitlacoche Risotto, Mustard Greens, Fermented Eggplant, Sauce Salmis
Twomey, Pinot Noir, Russian River, Sonoma, 2018
Drew Deckman, Deckman’s en el Mogor | Pasture Bird


Grapefruit Roasted Quince
Chamomile Cremeux, Burnt Mandarin Meringue
Violetta, Late Harvest Dessert Wine, 2017
Aly Lyng, George’s at the Cove

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