Celebrate the Craft Dinner SeriesNovember 5, 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 November 5, Chefs Jeff Jackson and Kelli Crosson join forces with special guests Steven Riemer (Oceana Coastal Kitchen), Paul Arias (The Lodge at Torrey Pines), and Lori Sauer (The Lodge at Torrey Pines) for a curated seafood-focused menu showcasing regional farms.

This special dinner features wines from notable Napa Valley wineries Nickel & Nickel and Far Niente. Bruce Mooers, President of the acclaimed wineries, will also be in attendance to share insight about the winemaking process. 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. 


- SOLD OUT -

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.

RESERVE NOW

*Signature or Palisade Includes 2 tickets; requires 2-night stay. Non-refundable 2 days from arrival. Must be 21 to drink alcohol. Starting rate excludes resort fee, tax. Cannot be combined with other promos. Subject to availability and modification. Other restrictions apply.

Celebrate the Craft Dinner
4-Course Plated Menu

On The Table

Hors D’oeuvres from the Lodge
Far Niente, Chardonnay, 2018


Amuse Bouche

Scallop Mousse, Lobster Consommé


First Course

Dungeness Crab Croquette
Celery Leaf and Apple Salad, Green Mustard
Steven Reimer | Oceana Coastal Kitchen


Main Course

Opah Cheek Roulade au Poivre
Sweetbread and Chanterelle Ravioli
En Route, Pinot Noir, 2018
Paul Arias | The Lodge at Torrey Pines


Cheese

Flory’s Truckle, Pickled Figs
Nickel & Nickel, Dogleg Cabernet Sauvignon, 2018
Paul Arias | The Lodge at Torrey Pines


Dessert

Spiced Citrus Mille Feuille
White Chocolate Crème Anglaise
Dolce, Late Harvest Wine, 2013
Lori Sauer | The Lodge at Torrey Pines


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