Chef Max’s Ballast Point and Local Shellfish Dinner, Thursday May 24
On Thursday, May 24, Chef Max presents pairings of Ballast Point beers with local shellfish (and other local seafood). Here’s the menu, each pairing is $11 for the food and a half pour of beer:
Winter San Salvador*
Luna oysters on the half shell, grassfed beef feet chicharron, Ballast Point gin mignonette.
Fathom India Pale Lager
Wild Mexican shrimp, wild nettle sauce, shrimp toast
Lime cured scallop, serrano chile, Berkshire pork skin
Abandon Ship Smoked Lager
Local corvina, foraged cress, smoked stone crab
Brother Levonian Saison
Local strawberry poached octopus, squid ink noodle, ash goat cheese
We’ll serve from 5pm to 11pm. You can just show up, or make reservations here.
* Description of Winter San Salvador:
Winter San Salvador is a black lager made with California Barley, Juniper Front Community Garden Bay Leaf, coastal harvested Black Sage, Carlsbad Aqua Farms Luna Oysters and Star B Ranch Ramona Nugget Hops. Inspired by the Schwarzbier’s of Germany, we used some German specialty malts and lager yeast. 6.9% ABV and 23 IBU’s.
This lager is our winter version of the San Salvador series. We looked for indigenous and local ingredients available during the frigid San Diego winter. The Carlsbad Aqua Farms Luna Oysters add a slight finishing touch of brine to the lager and some extra body to enhance its mouth feel. A slight minerality from the oyster shells mingle with the light roastiness in this black lager. The combination of Bay Leaf and Black Sage add aromatics never experienced before in a Schwarzbier.