10 Barrel’s Fancy Dinner Brought Fall to San Diego
We had the pleasure of attending 10 Barrel’s Fancy Dinner at their East Village location. Upon arrival, 10 Barrel staff immediately created a welcoming atmosphere, as if we were visiting old friends. “Welcome, pour yourself a beer. Let us know if you need anything.” The long cafeteria-style tables and benches encouraged fellow dinners to engage with one another. We laughed and ate with local San Diegans and visitors from Germany and Turkey.
Guests were encouraged to pour themselves an IPA from 10 Barrel’s mini kegs. Que Padre? an IPA made with South African hops would be the only hoppy beer of the night. A large ice bucket with Out of Office Pilsner and Raspberry Sour Crush was also available for those less IPA inclined folks. The set up invited people to grab beers at their leisure. As if the beer options weren’t enough, staff welcomed requests off the extensive beer menu. The charcuterie spread was a beautiful display of meats, cheeses, and fruit. We kept on going back for the Manchego and Chorizo. We mingled, grabbed beers, ate some cheese, and grabbed another beer as we prepared for a night of award-winning cuisine.
Chef George Morris, Chef Tommy Fraioli, and Head Brewer Benny Shirley introduced us to their 4-course menu and explained a bit about the ingredients and beers used in the courses as well as thoughts behind the beer pairings.
Our favorite courses of the night
A surprise amuse-bouche of sashimi with chili oil and micro cilantro. It was the perfect way to start the 4-course meal. This amuse-bouche was a favorite, in part because we didn’t expect it and also because it was simple yet exciting.
A favorite was the second course of Baja mussels and clams with opah bacon and La Chela Vida michelada broth. It was everything we wanted it to be and more. The Chela Vida broth was spicy and warm in just the right way. The pork rinds sprinkled on top added a necessary crunch and the small pieces of bacon opah were a nice surprise. This course made us want to take this bowl of goodness and cuddle up with a good book. It was everything a seafood broth should be. The Chela Vida pairing tasted quite different in the glass than on our plates. It was a nice light and crisp beer to offset the spicy warm stew.
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Another favorite was the fourth course. Dubbed Piggies and Pumpkins, this was the pièce de résistance. Rich pork belly, cheek, and jowl rested on cheesy pumpkin polenta. Running the chanterelles and petite pumpkin pieces through the juices from the pork and polenta created the perfect bite. The Immortal Pumpkin-Pumpkin Ale was the ideal pairing for this all pumpkin course.
10 Barrel Brought Fall to San Diego
10 Barrel’s Fancy Dinner was special as they brought Fall to San Diego. The friendly atmosphere we were greeted with carried through to the delicious meal put before us. Not only was this dinner an opportunity to experience delicious beer and food, but it was also a space to break bread with our community. We had an amazing time and can’t wait for their next event!
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