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Chef Celebration 2013
Stone Brewing World Bistro & Gardens
Escondido, CA
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Chef Celebration 2013
Join us in our gardens for a delicious celebration of great food and beer! You'll enjoy 14 small-bite dishes created by 14 local chefs from outstanding eateries, all paired with 23 amazing craft beers.    

In addition to enjoying a sumptuous repast, you'll be helping to raise money for a special scholarship fund provided by Chef Celebration. Cuisine for a cause!

Alex Carballo ~ Stone Brewing World Bistro & Gardens-Escondido
Karl Prohaska ~ Handlery Hotel
Nate Soroko ~ Toronado
Karen Blair ~ Small Bar/Hamilton's/Monkey Paw
Greg Frey Jr. & Pastry Chef Jaimie Hileman ~ BlueFire Grill
Dawn Parks ~ The Wild Thyme Company
Tommy Fraioli ~ Sea Rocket Bistro
Leah Di Bernardo ~ E.A.T Marketplace
Kyle Bergman ~ The Ritual Tavern
Tyson Blake & Chef Paul ~ O'Brien's Pub
Andy Halvorsen & Dan Boling ~ The Lodge at Torrey Pines

Sadie Rose Baking Co.
The Aniata Cheese Co.
Charissa Wong ~ Bella Vado California Avocado Oil
Augie Salcido ~ Henry Avocado

Proceeds fund a scholarship enabling local students to attend courses at the prestigious Culinary Institute of America in Napa Valley.


Alex Carballo  |  Stone Brewing World Bistro & Gardens
Smoked Swordfish Tostada
Oak-smoked swordfish, pickled green papaya & onions and crema on a crispy tortilla
paired with Black Market Rye IPA & Green Flash Trippel

Nate Soroko  |  Toronado
Crab tamales
With achiote masa and Newburg crème fraîche atop nopales slaw
paired with AleSmith Horny Devil & The Lost Abbey Avant Garde Ale

Karen Blair  |  Monkey Paw/Hamilton's/Small bar
Braised pork Shanks
Cider-glazed pork on smoked Gouda & Granny Smith apple grits with crispy fried shallots
paired with Societe The Debutante & AleSmith Nut Brown Ale

Kyle Bergman  |  Ritual Tavern
Corned Pork Butt
Coriander-rubbed and slow roasted, over smoked hominy grits with braised mustard greens
paired with Monkey Paw Low and Slow Rauchbier & Rip Current Barrier Reef Nut Brown

Dawn Parks  |  The Wild Thyme Company
Mussel Soup
Tequila-steamed mussel with piquillo swirl, scallions and Mexican crema
paired with Iron Fist Hired Hand & Stone Cali-Belgique IPA

Tyson Blake & Chef Paul  |  O'Brien's Pub
Braised Beef Tongue
With chipotle kimchee and pickled root veggies
paired with Stone Sublimely Self-Righteous Ale & Coronado Blue Bridge Coffee Stout

Karl Prohaska  |  Handlery  Hotel
Earl Grey Duck Breast
With sun-dried cherry Israeli couscous and spinach soufflé
paired with The Lost Abbey 10 Commandments & Lightning Fulminator Lager

Leah Delyte De Bernardo  |  E.A.T. MarketPlace
Wild Mushroom Flatbread
With Drake goat cheese & house-made crème fraîche on Sadie Rose flatbread
paired with Green Flash Cedar Plank Pale Ale

Short Rib Flatbread
Braised Cedar River short ribs & herbed spiked Cheddar on Sadie Rose flatbread with Temecula Olive Oil Hatch chile drizzle
paired with Coronado Blue Bridge Coffee Stout

Greg Frey Jr & Pastry Chef Jaimie Hileman  |  La Costa Resort/ Blue Fire Grill
California Lamb Kielbasa
Alder-smoked, with French bean salad, Rancho Del Sol cara cara orange and rhubarb marmalade
paired with Monkey Paw Valentine's Ale

Peanut Butter and Jelly Parfaits
With roasted banana ice cream
paired with Noble Ale Works You'll Shoot Your Eye Out, Kid!

Tommy Fraioli  |  Sea Rocket Bistro
Pork Belly Taco
With fermented jalapeño, pickled red onion & radish salsa and Korean style BBQ sauce
paired with Port Brewing Board Meeting Brown Ale & Firestone Walker Wookey Jack Black Rye IPA

Andy Halvorsen & Dan Boling  |  The Lodge at Torrey Pines
Mediterranean Octopus Salad
With smoked eggplant purée, crispy chickpeas, preserved lemon, arugula and chile flakes
paired with Coronado Orange Avenue Wit & The Bruery Trade Winds Tripel

Sadie Rose Baking Co.
Salumi & Gouda
With habanero mustard on a pretzel slider roll
paired with Stone Smoked Porter


Stone Brewing World Bistro & Gardens (View)
1999 Citracado Parkway
Escondido, CA 92029
United States



Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: No
Wheelchair Accessible: Yes!


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