Executive Chef Tim Kolanko of Blue Bridge Hospitality (the Coronado based restaurant collective) launches a new dinner series at Leroy’s Kitchen + Lounge dubbed Cooking with Friends”.
Cooking with Friends Dinner Series Lineup
December 9th, 2014
Executive Chef Carmine Lopez, Great Maple + Kermit Lynch Wine Merchant
$75.00 per person
Menu as follows
Seafood Croquette, smoke trout, trout roe, preserved lemon aioli
Fresh Ricotta Crostini, persimmon jam
Short Rib Terrine, duck liver mousse, crispy smashed red potato
Wine Paired: Meyer-Fonné, Cremant d’Alsace Brut, N.V., Alsace, France
Beets with hazelnut, chicory, truffle vinaigrette
Wine Paired: Sylvaner, Domaine Ostertag, Les Vieilles Vignes, 2013, Alsace, France
Seared Scallop, apple, onion, horseradish, celery
Wine Paired: Chardonnay, Olivier Savary, 2013, Chablis, France
Braised Beef Cheek Pot Au Feu, winter vegetables
Wine Paired: Grenache/Syrah, Domaine Le Sang des Cailloux, Cuvee Azalais, 2012, Vacqueyras, France
Warm Poached Pear Tartlet
Wine Paired: Sémillon, Château Roûmieu-Lacoste, 2011, Sauternes, France
January 13, 2015
Executive Chef Amy DiBiase & Sous Chef Kyle Bergman, Tidal + Tasting Room Manager Dave Adams of Green Flash Brewing Co.
February 03, 2015
Chef-Owner Fred Piehl, The Smoking Goat
March 03, 2015
Executive Chef Paul Arias, The Fishery
April 07, 2015
Executive Chef Steven Riemer, Catamaran Resort Hotel and Spa
May 05, 2015
Executive Chef/Partner Jason McLeod, Ironside Fish & Oyster
TIME: Each dinner will take place at 6:30 p.m.
WHERE: Leroy’s Kitchen & Lounge | 1015 Orange Ave, Coronado, CA 92118 | 619.437.6087 | leroyskitchenandlounge.com
RESERVATIONS: Can be made by calling the restaurant at 619.437.6087 or making a reservation online at www.opentable.com or leroyskitchenandlounge.com
COST: The cost and course breakdown for each dinner will very. Seating is limited to 40 attendees.
About Leroy’s Kitchen + Lounge
An authentic neighborhood destination with a warm and welcoming appeal, Leroy’s Kitchen + Lounge raises the bar on Coronado’s chef-driven dining scene by delivering a truly locavore experience. Executive Chef Tim Kolanko has crafted a passionately sustainable, ingredient-driven menu consisting of approachable, gastro-fare cuisine. Kolanko’s made-from-scratch culinary ethos presents diners with diverse flavors through a menu that changes to reflect the season’s freshest ingredients. The restaurant is named after Blue Bridge Hospitality’s well-traveled co-founder, Leroy Mossel, who alongside his Blue Bridge partner and cousin, David Spatafore—both long-time residents of Coronado— launched the restaurant group in 1998. Spatafore found his cousin’s eclectic background to be the perfect inspiration for this restaurant’s design and menu. Proudly partnering with neighboring farmers, brewers and producers, Leroy’s Kitchen + Bar also features an eclectic array of artwork from the surrounding artist’s community, presenting unique charm for locals and tourists alike. The beverage program showcases San Diego’s rich craft beer movement, highlighting the city’s best microbreweries with a diverse selection of on-tap options and craft beer flights. Leroy’s also offers a rotating menu of seasonal craft cocktails prepared with fresh herbs and spices. The restaurant boasts a private dining room that seats 10-12 and serves as the ideal space for small parties, business meetings or intimate dinners.
Leroy’s Kitchen + Lounge is located at 1015 Orange Avenue. More information can be found at LeroysKitchenandLounge.com or by calling 619-437-6087.
*Courtesy information H2 Public Relations