out and about: the lodge at torrey pines playing with fire dinner series

We all know I love a good sangria and a glass of champs, but I’m also a sunday game watching beer drinker. Or rather any type of game, hot sun, beach beer drinker… so it should be no surprise that I love a good beer pairing meal.

Especially one that’s at one of my favorite restaurants… the lodge at torrey pines. We’ve spent many a long afternoon at the grill over lots of apps watching the golf course views. And many long nights at a.r. valentine over slow dinner celebrations.

The lodge does a playing with fire dinner series where they bring in a guest chef, to cook on their woodfire grill, and pair the three course meal with beers from a local brewery. In this case ronnie schwandt from blue bridge hospitality and karl strauss beer. Karl strauss was particularly exciting, because they closed their brewery/restaurant that was 5 minutes away and a family favorite, several years ago. And by favorite, I mean, when jamie graduated from law school 22 years ago we celebrated there with his parents and my family. We also had a waiter who went to high school, and then traffic school, with me, but that’s completely besides the point.

follow the sun: blonde ale

When we arrived we were able to chat with chefs, see what they were working on and ask questions. The beer station was set up and glasses were being poured. First up was the blonde ale. Follow the sun. I was a fan of this one. It was light like a typical blonde, but had a heavier flavor profile than most brands.

The meal was served in courses, but each course had multiple courses, and was served buffet style in multiple stations. What I really liked was that the plates were not very full, and they were constantly replacing them with new plates (instead of one large platter) so that no matter where you were in line, or if you got up to get seconds, your food was fresh and warm.

poached stone fruit: pickled mustard seeds, purple mustard glaze, frisee, smoked ricotta

Oh my goodness you guys, I loved this. The stone fruit was not overly soft, as it can be if you cook for too long, but it was sweet, and not bitter, like if you cook it unripe to keep its harder integrity. In other words. Perfect. I love mustard, and all the iterations were perfect. And also? My secret lettuce obsession is frisee… so y’all know your girl was happy.

And then, can we take a moment to talk about the ricotta. It was whipped smooth… not grainy at all, as ricotta can sometimes be. In fact people around us were questioning whether or not it was actually goat cheese. Just so y’all know… I’m totally gonna try to put my spin on this one.

coal roasted octopus: summer vegetables, vadouvan curry

So y’all might remember I’m not a big curry fan. Welp, apparently vadouvan curry is not included in this list, and just like i did with green curry aioli, I’m gonna have to work out my own version… because dude this was legit.

The octopus was so tender, and I’m always obsessed with shishitos, so this was a great dish. It almost felt like there was crab mixed in somewhere with fresh cherry tomatoes, but I’m not 100 percent on it.

summer bean salad: celery, carrots, blistered tomatoes, chermoula

The third dish included in the first course was a bean salad. I’m not a huge fan of beans, but I loved the fresh aspect of this dish, and the chermoula was spot on… like a little mix of chimichurri and pesto. All the freshness.

tower x: west coast ipa

Love a good ipa in our house. And this cross between 91X, reminiscent of tower 10 was no exception. It should be no surprise that this was the hubs favorite. Although to be sure, he did have to have multiple tastings of this beer, just to make sure.

fermented honey lacquered sonoma duck breast: pickled lemon cucumbers, sesame seeds

First dish up on the second course was this lacquered duck breast. Oh em gee. The flavor on this duck was out of this world. We were also instructed to eat it with the lemon cucumbers (which I love); that were spicier than expected, but paired perfectly. Jamie’s not a huge duck fan, but this one blew him away. He devoured it. What I also thought was thoughtful is there were different levels of cook on the duck offered on each platter so you could get them as rare or well-done as you preferred. Gotta love options.

spiced duck sausage: grilled choy sum

I don’t care if you don’t like duck. This sausage will change your mind. It was perfect. The spice was on point, the wood char was perfect, and I loved the choy sum, which I’ve never had before… this will be rectified in the future.

summer squash: heirloom tomatoes

This dish was seriously a composition of summer. Heirloom tomatoes and summer squash… both of which are at their peak right now. What I so appreciated was the restraint of cook. Just enough to impart the flavor you want from a smoke; without eliminating the fresh flavor of the produce.

charred sweet peppers: sunflower seed romesco

Spouse appreciation comment. Jamie totally tasted the spread at the bottom of the peppers, and immediately queried, “that’s romesco, right?” I make romesco quite a lot, it’s one of my favorite dips, and there are several versions here. And even though it was sunflower and not the traditional almond, he picked up on the flavor profile right away. I’ve taught you well. Also, side note, it was super delicious. As were the peppers.

red trolley: irish style red ale

The third beer tasting was red trolley. Which is always my beer of choice at disney, so I was super happy about that, and I thought it paired perfectly with the duck. One of my favorite beers of all time. I just love the flavor profile and how rich it is, without being over powering.

mini strawberry shortcake ice cream sandwich: crème fraiche semifreddo

Seriously peeps. This was by far the best dessert I’ve had in years. And yes, I’m the person who orders the strawberry shake at fast food. But still. It was shortbread. Which we all know is my downfall. And ice cream. And strawberry. Seriously. If I hadn’t been so full, I would have totally taken the seconds I was offered.

The. Best.

Looking forward to the next collaboration. Can’t wait to see what’s offered.

Note: If you don’t drink beer, but want to experience the food, the lodge also offers red and white wine as part of the experience.