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Societe Beer Dinner at A.R. Valentien; Stone Oakquinox Event

Plus, Flour & Barley opens in The Headquarters

LA JOLLA— In celebration of St. Patrick's Day, this Thursday's Artisan Table dinner at The Lodge at Torrey Pines' A.R. Valentien will be a beer dinner featuring Societe Brewing Company. A.R. Valentien chef de cuisine Kelli Crosson will be collaborating with Kyle Wiegand, who will be chef de cuisine of The Lodge's renovated Grill, on a four-course, family-style meal that includes braised pork belly with wheat berries, blackberries, blueberries, pickled red onion and arugula paired with Societe's The Harlot. Call 858-777-6635 for a seat at the table. [EaterWire]

ESCONDIDO— The seventh annual Stone Oakquinox is scheduled for this Sunday, March 20 from 10 a.m. to 2 p.m. at Stone Brewing World Bistro & Gardens. A lineup of over 100 barrel-aged and wood-infused beers on draft and in bottles has been curated by Stone's "Dr." Bill Sysak, with ticket holders scoring a commemorative glass and 15 three ounce tasters of the beers featured from local and national craft breweries. [EaterWire]

THE HEADQUARTERS— Flour & Barley has officially soft opened in The Headquarters at Seaport; the brick oven-style pizza concept, which originated in Las Vegas, has an emphasis on craft beer, with over 150 varieties offered on tap and in bottles and cans. The kitchen is run by chef de cuisine JC Colon (Searsucker) who will be using the restaurant's two wood fired ovens to also roast up octopus and whole fish. [EaterWire]

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