Last week, on January 25, was a night of creative feasting and joie de vivre at Common Theory's "Theory No 1" featuring AleSmith Brewing Co collaboration dinner. Nine chefs from top restaurants served creative and elegant (not your typical pub fare) dishes using meat, poultry, fish and even blood paired with AleSmith Brewing Company beers. I attended with four friends and we had a blast.
Tasting menus and degustation dinners can be serious and formal but this was gregarious, communal and fun. I felt like I was at a party.
Each chef described their dishes and it was exciting to see the creations that were presented.
Hamachi.....Orange Curd, Spiced Nikiri Sauce, Salmon Nori Crisp, Citrus Mix Blend
by Chef Robert Villicano of CommonTheory Public House
Paired with Lil' Devil Belgian Pale Ale
Local Scallop...Hoja Santa Salsa Verda, Yellow Beets, Coriander, Oro Blanco by Chef Christine Rivera of Galaxy Taco
Paired with District 6 Saison
Lobster Chawanmushi....Mushrooms, Puffed Grains, Caviar, Nasturtiums by Chef Phil Esteban of The Cork and Craft
Paired with X Extra Pale Ale
Pigs Blood Pudding...Blood Orange, Carmelized Parsnip, Brioche by Chef Anthony Wells of Juniper and Ivy
Paired with My Bloody Valentine Red Ale
(Thrilling that they served a dish so daring)
Chino Farms Sunchokes....Nettles, Kumquat, Black Trumpet Mushrooms, Wood Roasted Vegetable Top Herb Jam by Chef Jonathan Bautista of Georges at the Cove
Paired with Wee Heavy Scotch Ale
Moulard Duck Breast....Kona Chestnut, Cauliflower and Wasabi Puree, Rye Crumb, Pickled Persimmon, Speedway Demi by Chef Mike Aquinas of the LAB: Dining Sessions & Mostra Coffee
Paired with Kona Speedway Stout
Pork Belly....Apple Wood Smoked Bacon Wrapped Belly, Apple Vinegar Chimichurri, Apple Mustard and Dressed Red Mustard Greens by Chef Jose Ruiz ofIronside Fish & Oyster
Paired with Noel Belgian Style Quad
New York Steak...Cocoa Nib Rubbed New York, Speedway Stout Glazed Carrots, Vanilla & Bourbon Scented Granola, Stout Gastrique by Chef Jason Knibb of Nine-Ten
Paired with Bourbon-Barrel Aged Speedway Stout
Buckwheat Mousse...Coffee Caramel, Coconut Sherbet, Puffed Buckwheat Crisps by Chef Brad Chance of Juniper & Ivy
Paired with Mostra-One Bra-zillion Coconuts
Aside from the awesome food and beer, I appreciated that our utensils were changed for every course despite the large number of diners.
Also, kudos to the servers who did a fantastic job!
I am looking forward to Theory No.2.
4805 Convoy St,
San Diego, CA 92111