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Evento
Sunset Grilling with the Masters
Learn from the Pros with TWENTY/20's "Sunset Grilling with the Masters" Summer Barbeque Class Series.
TWENTY/20 at the Sheraton Carlsbad Resort & Spa partners with DiningOut to present "Sunset Grilling with the Masters" just in time for Summer backyard entertaining. This cooking series will have local barbeque heavyweights showing guests "how to" techniques and tips, along with featured complimentary beverage and food from the grill.
The series' powerful lineup of barbeque masters features:
June 26, 2013: STONE BREWING WORLD BISTRO & GARDENS Executive Chef Alex Carballo of Stone Brewing World Bistro & Gardens Escondido will be teaching how to use high heat to low heat cooking techniques.
July 10, 2013: HERRINGBONE Brian Malarkey, the chef behind the wild-fully successful restaurant concepts Searsucker will be showcasing seafood on the grill.
MENU:
Starter Surf & Turf Skewers: Scallop | Bacon | Shrimp
Main & Sides Halibut: Pearl Onion | Lemon | Almond |Olive
Hot Potato Salad
Grilled Slaw
Dessert
Cheddar Apple Pie + Vanilla Bean Ice Cream
July 17, 2013: CALI COMFORT BBQ, who has dedicated five years to the Low-N-Slow BBQ craft under the mentorship of a local award winning BBQ Pit Master, Gene Goycochea. Gene will be teaching their "low and slow" method and the secrets behind perfecting California's original Tri-Tip.
MENU:
Starter: Bacon Wrapped Stuffed Jalapeno Wedding BBQ
Beans
First Course: Slow Smoked Pulled Pork Slider & Cali BBQ
Tri-Tip Slider served with our homemade Cali BBQ Sauce
and our North Carolina Style sauce on side. Plate served
with our summer Potato Salad.
Second Course: Low-N-Slow St. Louis Style Pork Ribs
(dry rubbed and slow smoked for over six hours)
Dessert: Cinnamon Grilled Peaches with Vanilla Ice Cream
July 31, 2013: TWENTY/20's new Executive Sous Chef, Andres Hinojosa, who has a passion for wood smoke BBQing and wants to teach guests to go beyond just "turning the BBQ on" will have a theme of Latin Summer Grilling.
MENU:
Starter: GRILLED VEAL SWEETBREADS
Pan de Chapa | Chimichurri | Petite Cilantro
Salad: CHARRED SUMMER SALAD
Yellow Squash | Eggplant | Sweet Peppers | Farmers
Cheese | Citrus-Basil Vinaigrette
Main: GRILLED BRANDT FARMS RIB-EYE CAP
Heirloom Tomatoes | Grilled Summer Corn Salad | Pebre
August 14, 2013: THE FLYING PIG PUB & KITCHEN Chef Mario Moser of The Flying Pig Pub & Kitchen, South Oceanside's hot spot which has been described by San Diego Magazine as, ". . . slow food served in an unpretentious manner, by creative, friendly veterans of the high-dining scene" will use smoking methods in preparing his menu.
MENU:
Main:Coffee Rubbed Pecan Wood Smoked Brisket with
Romesco and Smoked Corn Succotash
August 28, 2013: THAT BOY GOOD Chef Mark Millwood of That Boy Good, makers of authentic Mississippi barbeque will teach how to use foods with contrasting tastes and textures.
MENU:
Starter: Watermelon Salad
Chile Rubbed Grilled Watermelon | Flash Pickled Red
Onion | Feta | Roquette | Toasted Pine Nuts
Main Course: Truffled Lobster Mac and Cheese with English
Peas | BBQ'd Duck Leg Confit
Troy Johnson, of Food Network fame, will make a special appearance and emcee one class
Classes (six total) will be held on Wednesday evenings beginning June 26th and ending August 28th.
The barbeque series will be held outside adjacent to TWENTY/20.
Classes cost $50 per person, which includes takeaway tips and techniques.
Series cost $275 and will also include a special gift.
Open to both the Public and Resort Guests, limited tickets are available and advanced registration is suggested.
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UbicaciónTWENTY/20 (Ver)
5480 Grand Pacific Drive
Carlsbad, CA 92008
United States
Categorías
| Apropiado para niños: No |
| Se aceptan perros: No |
| No fumar: No |
| Accesible a silla de ruedas: Sí |
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Contacto
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