Events at Loews Coronado Bay - San Diego
From the Chef: We talk a lot about local ingredients and ‘farm to table’ and in San Diego our two most abundant ingredients are really seafood and beer. At the event, we’ll highlight local seafood and show beer’s versatility by complementing dishes with the nuanced flavor profiles of a few special brews. Fans of Coronado Brewing Company’s Island IPA will be in luck, in addition to pairing this with the main course, a choice of King Crab Pappardelle Pasta or Apricot Braised Short Ribs, we will also be featuring the limited edition Hibiscus IPA, created in collaboration with Kona Brewing. The color is similar to rosé wine and the flavor is bright and fragrant, and the fruit notes will complement the first course options-- Yellowtail & Ginger Dumplings or Salmon Crudo. For dessert, we’ll be transforming our Blue Bridge Coffee Stout into a beer float with vanilla gelato. The rich coffee flavor of the stout and sweetness of the gelato will make the perfect ending to the meal.
When: 6-10 p.m. Saturday, Nov. 9
Where: Mistral at Loews Coronado Bay Resort
How much: $55 three-course tasting menu paired with three beers
Reservations: 619.424.4000 or opentable.com
About Chef Adam Cho
Chef Adam Cho took the helm of Mistral at Loews Coronado Bay Resort this summer. He is a 5-year veteran of the Loews Hotels culinary team and returns after intensive training in Japanese-style seafood dishes and sushi while overseeing the San Diego outpost of Katsuya. Chef Cho, who is a graduate of the prestigious Le Cordon Bleu culinary academy, has worked in restaurants and hotels across the country, including time spent under the auspices of Todd English at Olives in New York City, where he found a taste for Mediterranean-style cuisine. At Mistral, Chef Cho will blend his collection of sweeping cultural experiences into a global-fusion menu that highlights his penchant for tapas-style small plates, Mediterranean flavors and his new-found love of seafood.