Artisan Table Guest Chef Timothy KolankoAugust 8, 2019 | 7:00 p.m. - 9:30 p.m.


Chef Timothy Kolanko of Cucina Urbana, Cucina Enoteca, Cucina Sorella, will show off his talents during a collaborative Artisan Table Guest Chef dinner with The Lodge at Torrey Pines’ venerable Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson.

The menu will showcase all that Kolanko has perfected in the true tradition of A.R. Valentien, ingredients will be sourced from local farms including Stehly Farms Organics and The Santa Monica Farmers Market, and every course will be paired with California wines.

$160 per person (+ tax)


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Chef Timothy Kolanko

Like many great chefs, Chef Kolanko began his career washing dishes while moving through the ranks from the ground up. With a degree in Culinary Arts from Grand Rapids Community College, Tim landed a job in the kitchen of the legendary Tapawingo restaurant in 2000. There, under Executive Chef Stuart Brioza (Food & Wine’s “10 Best New Chefs” in America in 2003), Tim began to develop his own unique style of cooking, blending simplicity with seasonal and local foods. With an opportunity to cook in Aspen under Executive Chef Charles Dale, Tim made his way one of Aspen, Colorado’s most luxurious restaurants, the former Renaissance.

In 2002, Tim was invited to be a part of the opening culinary team at La Jolla’s The Lodge at Torrey Pines under Executive Chef Jeff Jackson, and in 2005, he was promoted to Chef de Cuisine of A.R. Valentien. Here he spent the next seven years refining his fresh, ingredient-driven cuisine. Tim Kolanko joined Blue Bridge Hospitality in 2013 as the overarching Executive Chef, and continues to spearhead the collective's growing culinary program.

Artisan Table Guest Chef Menu
Ancient Roman Inspired Menu

Hors doeuvres

Prosciutto Wrapped Fig


Anchovy Toast with Caponata


Chicken liver and Date on Seeded Frico


First Course

Zucchini and Caviar Patina
with chives, mascarpone


Spot Prawns
Shrimp polpetini, heirloom peppers, hydrogarum


Melon and Watercress
with apicius dressing


Second Course

Meade Roasted Quail
Farro verde, currants, pine nuts, spigarello


Wood Fire Roasted Mangalitsa Pork Leg
Smoked leeks, sun gold tomatoes and fresh shelling beans


Braised Romano Beans
with sofrito and summer herbs


Grilled Gem Lettuce
with warm anchovy and preserved garlic dressing


Dessert

Ben Rye “Passum” Cheesecake
Stonefruit, fennel pollen, toasted almond


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