This might just be one of my favorite dinning series every summer. What’s better than pairing local breweries with local high profile chefs, giving them a giant woodfire grill to play with and the “help” of (amazing in her own right) Kelli Crosson, the lodge’s exec chef. Eating and drinking over looking the torrey pines golf course, that’s what.

Every month it’s a different pairing, and it’s always delish. But this particular pairing, I was super jazzed about. Pure project brewing with chef marty fay, of our favorite sandpiper. And man, did it not disappoint.

This was a classic pilsner, although a little more bitter than my personal preference. But light, refreshing and paired will with the two appetizer dishes.

It’s not a typical beer for either of us to order… but if you like a pilsner, try the rain.

This tuna was amazing. The stone fruit combo, spot on. The salt and pepper cucumber? Chef’s kiss. Seriously people? I prolly had at least thirds. And I’m not the only one. All four of us loved it.

One of the best crudo’s I’ve ever had.

Okay, I know I waxed poetic about the crudo. But… this tomato salad? Yeah… I lost count of how many servings I had. I came home and created my own version, and while quite delish in it’s own right, it just wasn’t quite the same.

And man do I want it.

I love a citrus in a beer. This was prolly my favorite of the night. And played really well with all the fresh veggies. Citrus balancing everything out perfectly.

These were perfectly cooked. Blistered without tasting burnt, as they can do, if not properly cooked. Such a complete enhancement of flavor.

Not only was the broccolini perfectly charred, but perfectly cooked. As in… still slightly crisp, but not under cooked, and none of the mushiness that comes with that.

Such a great side.

You know exactly what I am going to say here. This was, of course, jamie’s favorite beer of the night. Obviously an ipa. And murky being the next best thing to a hazy? Yep, he was a happy camper.

I’m using perfectly cooked here way too much. But to me? It’s the perfect complement, because not everyone can do it. This fish was tender, flavorful, and incredibly fresh. All the flavors worked together without overpowering the fish itself.

This porchetta man. The pork, the crackling, and yes… again, the cook was perfect. Tender and not overdone. No tough pork here.

I thought the grilled radicchio was a great touch. Same with the pear mostarda - a mustardy chutney if you will, and you aren’t familiar.

Plus, layering everything over grits? Yes please.

Marty, if you’re reading this, can we make it a sandpiper staple? Cause man, I love a good pork dish.

Pro tip: house red and white wines are also included in the dinner, free of charge, for anyone who doesn’t enjoy beer. Or, even if you do, like me, but don’t like to have a ton other than for pairing purposes, you can also order the wine. Winning.

Not pictured (because I was devouring it) the cherry olive oil upside down cake with old fashioned ice cream. And as someone who is allergic to pineapple, can all my upside down cakes be cherry from now on?