An Intimate Evening of Food & Craft Beverages

8655 Production Avenue,San Diego CA 92121

21 September, 2021

Description

A first of its kind culinary experience featuring chef crafted courses paired with craft beer, hard sparkling tea, and hard seltzer New Motion Beverages & Embolden Beer Co presents a new type of pairing event that features the fine cuisine of The Lab Collaborative matched with our premium beers, hard teas, & hard seltzers. Menu Introductory Mocktail - 5oz Tiki Staycation (Rum Barrel Aged Mai Tai inspired Hard Seltzer - 5% ABV) Ceviche on Mini Blue Corn Tostada with Avocado Mousse & Micro Cilantro. Paired with 5oz pour of Beyond Borders (Baja Lager - 4.5% ABV) Palate Cleanser - 5oz of Pineapple Sunset (Pineapple Ginger Hard White Tea - 5.5% ABV) Grilled Romaine Hearts with Charred Tangerine Vinaigrette & garnish of Heirloom Tomato, Cucumber, Green Onions & Chopped Herbs. Paired with 5oz pour of Rewriting History (Juicy West Coast IPA - 6.5%ABV) Palate Cleanser - 5oz of Apricot Bliss (Apricot Strawberry Hard White Tea - 5.5% ABV) Cavatappi Pasta with a Cilantro Cream Sauce, Mushrooms, & Chorizo. Paired with 5oz pour of Original Sin (Czech Pilsner - 5% ABV) Palate Cleanser - 5oz of Blueberry Insight (Blueberry Lavender Hard Black Tea - 5.5% ABV) Chicken Cutlet with Mint, Cilantro & Coconut Beurre Blanc Sauce & a Tropical Salsa. Paired with 10oz pour of Brave The Haze (Hazy DIPA - 8% ABV) Grilled Buttered Pound Cake topped with a Spiced Apple Compote garnished with Rosemary & Pomegranate Seeds. Paired with 5oz pours of Clear Intentions (West Coast IPA - 7% ABV)& Pomegranate Unicorn (Pomegranate Blackberry Hard Green - 5.5% ABV) About The Chef - Ramiro Guerra At 16, Guerra dropped out of high school and got a job at a woodshop to help support his family, then struggling with homelessness. He worked as a carpenter for eight years until one day his tools were stolen. To bridge the income gap, Guerra picked up his first restaurant job at Chili’s in Escondido where he learned to cook on the line and find his passion as both cook and teacher. Ramiro then graduated of the Western Culinary Institute in Oregon. A top student, he faced his final black box exam secret ingredient….Fish. Problem was that Ramiro is allergic to all seafood. But true to his spirit and ability he overcame and managed a near perfect score.