Chef Collaboration Dinner at Pendry San Diego
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On October 27 & 28, Executive Sous Chef Brandon Sloan of Provisional Kitchen is back with an exclusive four-course dinner collaboration with Executive Chef Drew Deckman of Deckman’s, located in Valle de Guadalupe.
Delight in a “Baja meets Southern California” inspired dinner with menu highlights including Porcini Carpaccio (with poached quail egg, jabujo and ham vinaigrette), a Trio of Baja Oysters (on the half shell, capeado with ponzo, and cold soup with tarragon), Lamb Neck Agnolotti (with carrot lamb jus, brassicas, and parmigiana reggiano), and California Squab (with parsnips, chanterelles, jus salmis). Additional menu items will also be available, including veal meatballs, roasted Jidori chicken breast, and Chapuline gnocchi with Chihuacle Cream.
For more information visit: pendry.com
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