Chef Gregory Chavez, a third generation San Diegan, has quite the culinary pedigree. After graduating from the California Culinary Academy, he worked as the sous chef at The Hotel Del Coronado’s 1500 Ocean and Pacific Beach’s The Fishery before helping open A.R. Valentien at The Lodge at Torrey Pines. With this experience and a heavy dose of world traveling under his belt, Chavez joined Leroy’s Kitchen + Lounge in 2011.
His mantra is spelled out right on the restaurant’s menu: “Local. Sustainable. Fresh. We are committed to the above food principles. Wherever possible we will source locally to provide diverse flavors that are natural and unique. Our menus will seasonally change to maintain these practices. We are proud to partner with the many local farmers, brewers and manufacturers whose products will keep our menu diverse and exciting.”
No time is that more true than tonight, when west coast beers meet local cuisine for the Winter Beer Dinner, which starts at 6:30 p.m. (book a table) and costs $45. The pairing list:
Boudin blanc crows pass apple, persimmon and cal cot onion puree, paired with The Lost Abbey Gift of the Magi (San Marcos, CA); Walnut and sage cannelloni with parmigiano reggiano béchamel, paired with Deschutes Jubelale (Bend, OR); Brandt beef hanger steak, buckwheat polenta, black truffle, porcini mushroom and roast sweet garlic, paired with Port Brewing’s Santa’s Little Helper (San Marcos, CA); Toasted almond soufflé, poached pear and chantilly cream, paired with Anderson Valley Winter Solstice (Mendocino, CA).
Disclosure: Leroy’s Kitchen + Lounge is an advertiser with West Coaster and I recently attended a hosted media dinner where I had the chance to speak with Chef Chavez about this event and his philosophy. Photo courtesy of Leroy’s.