The Range Kitchen & Cocktails Celebrates SDBW With Four Course Left Coast Beer Dinner
San Diego, CA – The Range Kitchen & Cocktails Restaurant celebrates San Diego Beer Week, Nov.4-13 by hosting a four-course Left Coast Brewing Beer Dinner Thursday Nov.10. The culinary Chef at the Range has created a titillating four-course menu that will make even the manliest man giddy for this event. In celebration of Craft Beer Week in San Diego, Left Coast Brewing, a leader in the craft beer industry, is being featured as the main attraction in the Range’s four- course entrée, pairing a signature Left Coast Brewing beer with the Range’s rustic country-meets-contemporary vibe. The menu for this four-course meal consists of a unique blend of Left Coast Brewing beers with cuisine that mirrors the Range’s daily mouthwatering menu items.
The Range Kitchen & Cocktails is one of the only restaurants in the Hillcrest area that has a full selection of craft beers on tap. Craft beers are a signature part of what makes the Range such a unique place. Serving a full selection of 10 craft beers on tap and offering an extensive menu of more than 45 beers, craft, tap, bottled, and bombers, the Range is the perfect spot for beer lovers.
The Four-Course Left Coast Brewing Beer Dinner Menu:
1st Course:
Cage-free curry chicken tenders with our signature homemade potato chips and a Left Coast VooDoo American Stout pear chutney
Paired with – American Voodoo Stout, a full-bodied, dark brew that’s rich and malty with plenty of roasted barley character.
2nd Course:
Local Sweet Greens, sprinkled with goat cheese, walnuts, and pears and drizzled with a Hop Juice Double IPA vinaigrette
Paired with Hop Juice Double IPA, a blend of premium American 2 – row with a touch of light crystal malt and 5 different hop varieties.
3rd Course:
Grilled marinated Jidori chicken breast served with a side of hop infused mashed Yukon golden potatoes, and Trestles IPA braised Brussels sprouts sprinkled with maple-cured peppered bacon
Paired with Trestles IPA, a light bodied, clean, and pleasantly hoppy, Indian Pale Ale.
*There is a VEGETARIAN option for this course as well: Grilled zucchini and wild mushroom terrine served with an heirloom cherry tomato salad. For this option, advanced notice is required.
4th Course:
Asylum Belgian Tripel Ale Bread Pudding: Pumpkin, cranberry, and raisin bread pudding combined with a fancy mixture of Asylum Belgian Tripel Ale, to create the custard and caramel sauce.
The Range Kitchen and Cocktails, located in the Hillcrest area of San Diego at 1263 University Ave. was founded by David Schiffman, Robert Lane and Vania Raitano, who also own Whiskey Girl in the Gaslamp area of San Diego. Other projects of Schiffman include the Tipsy Crow, Double Deuce, located in the Gaslamp area of San Diego, and 1st Street Bar, located in Encinitas, Calif. To find out more about other activities, events, and specials the Range is offering during San Diego Beer Week, please visit www.therangesd.com – Facebook – @TheRangeSD.
For more information about this event visit www.sdbw.org
