On Tuesday, May 20th Leroy’s Kitchen + Lounge, will present a four-course Sustainable Seafood Dinner highlighting a variety of local and regional catch alongside a dynamic selection of wine pairings. Helmed by Executive Chef Tim Kolanko and Chef de Cuisine Ronnie Schwandt, the duo will be joining forces with Chef Greg Chavez of San Diego’s Wine Vault & Bistro who formally helped to open Leroy’s in 2002 as Executive Chef. Kolanko and Chavez’s friendship dates back to time spent serving on the opening culinary team for The Lodge at Torrey Pines. This May, all three gourmands will come together to cook and create in the same kitchen for the first time. With Kolanko’s background in fresh, ingredient-driven cuisine, as well as the training and history he shares with both Chavez and Schwandt, this “all hands on deck” four-course meal is sure to guarantee San Diego foodies a deliciously memorable dining experience.
Leroy’s wine pairings will be curated by Patrick Ballow of Revel Wine and Vance Erickson portfolios. A San Diego native, Ballow has represented wineries throughout U.S. and Europe for over a decade.
$60 per person. Reservations are required and can be made at www.leroyskitchenandlounge.com or by calling Leroy’s directly at 619.437.6087
Hors d’oeuvres
bites from the sea
Wine Pairing: Seasmoke Seaspray 2011 blanc de noir, estate vineyard, Sta. Rita Hills, CA
First Course?
chilled asparagus soup with spot prawn crème fraiche + spring herbs
Wine Pairing: Weingut Tegernseerhof 2012 Grüner Veltliner Federspiel, Superin, Wachau, Austria
Second Course?
black cod with sunchoke puree, chinese celery, kohlrabi + warm bacon vinaigrette
Wine Pairing: Ciro Picariello 2012 Greco di Tufo, Campania, Italy
Third Course
?wild king salmon with green garlic, farro + crispy mushroom
Wine Pairing: Broc Cellars 2013 Valdiguie, Green Valley, Solano County
Dessert
Pedro Ximenez “Affogato”
Date Shortbread
ABOUT LEROY’S KITCHEN + LOUNGE:
An authentic neighborhood destination with a warm and welcoming appeal, Leroy’s Kitchen + Lounge raises the bar on Coronado’s chef-driven dining scene by delivering a truly locavore experience. Executive Chef Tim Kolanko has crafted a passionately sustainable, ingredient-driven menu consisting of approachable, gastro-fare cuisine. Kolanko’s made-from-scratch culinary ethos presents diners with diverse flavors through a menu that changes to reflect the season’s freshest ingredients. The restaurant is named after Blue Bridge Hospitality’s well-traveled co-founder, Leroy Mossel, who alongside his Blue Bridge partner and cousin, David Spataforeboth long-time residents of Coronado launched the restaurant group in 1998. Spatafore found his cousin’s eclectic background to be the perfect inspiration for this restaurant’s design and menu. Proudly partnering with neighboring farmers, brewers and producers, Leroy’s Kitchen + Bar also features an eclectic array of artwork from the surrounding artist’s community, presenting unique charm for locals and tourists alike. The beverage program showcases San Diego’s rich craft beer movement, highlighting the city’s best microbreweries with a diverse selection of on-tap options and craft beer flights. Leroy’s also offers a rotating menu of seasonal craft cocktails prepared with fresh herbs and spices. The restaurant boasts a private dining room that seats 10-12 and serves as the ideal space for small parties, business meetings or intimate dinners. Leroy’s Kitchen + Lounge is located at 1015 Orange Avenue. More information can be found at LeroysKitchenandLounge.com or by calling 619-437-6087.
