Last week, Common Theory hosted their first multi-course beer-paired dinner, “Theory No. 1”, which was a success! Not only were they able to pack the joint, but they were able to collaborate with 9 amazing chefs, who in turn prepared courses that paired well with Alesmith Brewing Company Beers! Win Win!
As soon as I could, I bolted from work and made my way to Common Theory. I’d be lying if I said I wasn’t excited! The last time I was there was to celebrate a friend’s birthday, and I enjoyed some great food and beer!
Located in Kearny Mesa, Common Theory houses an awesome and huge bar with lots of craft beer. Booths, 4 tops and large communal tables make it an easy choice for groups or late night hangout spot to enjoy a beer.
One of my friends had sent me over the info on the dinner and it quickly piqued my interest. Not only did the lineup of chefs look fantastic, but the menu itself looked intriguing! Everything from Hamachi and scallops to duck breast and pork belly!
Participating chefs included –
- Robert Villicano – Common Theory Public House
- Christine Rivera – Galaxy Taco
- Phil Esteban – The Cork & Craft
- Anthony Wells – Juniper & Ivy
- Jonhathan Bautista – George’s at the Cove
- Mike Arquines – The Lab Dining Sessions
- JoJo Ruiz – Ironside Fish & Oyster
- Jason Knibb – Nine-Ten
- Brad Chance – Juniper & Ivy
I arrived at the dinner not knowing if anyone I knew was going to be there, and frankly it didn’t matter, because they weren’t going to eat my portions… 🙂 ps If you’ve never been to a dinner like this, make it happen! A good portion of the times you are sitting at communal tables so it makes it great for first dates, date night, or just to head out and enjoy some great food and conversation! As I got settled in, Rich Traylor of Pac Shell, whom I met at the Ocean to Table Collaboration, showed up! Good stuff!
As the dinner got underway, each chef came out and described their dish and inspiration, followed by an explanation of the beer pairing!
What you missed…
Hamachi – Orange Curd / Spiced Nikiri Sauce / Salmon Nori Crisp / Citrus Mix Blend
Local Scallop – Hoja Santa Salsa Verde / Yellow Beets / Coriander / Oro Blanco
Lobster Chawanmushi – Mushrooms / Puffed Grains / Caviar / Nasturtiums
Pigs Blood Pudding – Blood Orange / Caramelized Parsnip / Malted Crispies
Chino Farms Sunchokes – Nettles / Kumquat / Black Trumpet Mushrooms / Wood Roasted Vegetable Top Herb Jam
Moulard Duck Breast – Kona Chestnut / Cauliflower & Wasabi Puree / Rye Crumb / Pickled Persimmon / Speedway Demi
Pork Belly – Applewood Smoked Bacon Wrapped Belly / Apple Vinegar Chimichuri / Apple Mustard & Dressed Red Mustard Greens
New York Steak – Cocoa Nib Rubbed New York, Speedway Stout Glazed Carrots / Vanilla & Bourbon Scented Granola / Stout Gastrique
Buckwheat Mousse – Coffee Caramel, Coconut Sorbet / Puffed Buckwheat Crisps