The Lodge at Torrey Pines’ restaurant “The Grill” is helmed by Chef Daniel Boling, who has been putting on beer dinners with local breweries such as Societe, Monkey Paw, Rough Draft, AleSmith, Manzanita, Rock Bottom, Coronado, Ballast Point, Stone and others for years.

“For all the beer dinner menus I try to find some connection to the brewer,” Chef Boling told WC. “The first question I always ask the brewer when trying to come up with a pairing is, ‘What do you like to eat with your beer?'”

In the case of Saint Archer, the featured brewery at next Wednesday’s dinner, the answers were island-influenced: “Kim (Lutz, lead brewer) mentioned that Yiga (Miyashiro, director of brewing operations) makes good poke, and then we all started talking about Hawaiian food,” said Paul Tralka, brewery sales representative. Lutz has also roots there, having previously worked at Maui Brewing Company, and it just so happened that The Grill Chef had recently visited Hawaii for the first time a short while ago.

“I really want the event to be about the brewery,” said Chef Boling. “The food is important, but the beer should be the star. Hopefully both the food and beer make each other better.” Tickets and room packages are available at this link; the menu is below:

Reception: Ahi poke in a crispy sesame cone

Paired with Blonde Ale

First course: Kalua-style porchetta with fried sweet potato, arugula and Cara cara orange

Paired with White Ale

Second course: Local halibut with Macadamia nut crust, lomi-lomi salmon and spicy pickled cabbage

Paired with IPA

Third course: “Loco Moco” red ale-braised short rib, sticky rice and poached pullet egg

Paired with Red Ale

Dessert: Malasadas with dark chocolate ganache

Paired with Coffee Brown Ale