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 2011 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.
Menu
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
$60 per person
Reservations are required and can be made here, or by calling Leroy’s directly at 619.437.6087
