Join us for our 3rd Supper Club of 2015 with Leroy’s Kitchen + Lounge.
Doors open at 6:15 p.m. and event begins promptly at 6:30 p.m. Please arrive on time.
FIRST: OYSTER
Seaweed, Cucumber Granita, Basil
Rayon Vert | Belgian-style Pale Ale Re-fermented with Brettanomyces
SECOND: CITRUS CURED LOCAL BASS
Beets, Rye Crumble, Russian Herbs
Natura Morta with Blood Orange | Ale brewed with Spices aged in Red Wine Barrels with Blood Orange
THIRD: FALL SPICED DUCK CONFIT SALAD
Concord Grapes, Cipollinni Onions and Toasted Farro
Flanders Drive | Sour Red Ale aged in Bourbon Barrels
FOURTH: PORCHETTA
Calabrian Chili and Onion Agrodulce, Arugula
Oculus Sauvage | Belgian-style Imperial India Pale Ale aged in Red Wine Barrels with Brettanomyces
FIFTH: BUDINO
Chocolate Stout Cake, Crushed Orange Biscotti, Orange, and Chocolate Bark
Silva Stout® with Coffee | Black Ale aged in Bourbon Barrels with Mostra Coffee
About the Restaurant
Urban. Modern. Reclaimed. Leroy’s Kitchen + Lounge in Coronado. A veritable hangout for locals and tourists alike, Leroy’s is a departure from conventional island eateries. We are committed to fresh, local, sustainable food, specializing in eclectic cuisine that changes with the season to provide diverse flavors year round. Leroy’s Kitchen + Lounge is proud to partner with local farmers, brewers and manufacturers to create a true farm-to-table dining experience.
About the Chefs
Chef Ronnie Schwandt’s formal training took place at The San Diego Culinary Institution, however his culinary adventure began at a La Vida Real, a retirement community in Rancho San Diego. Here, he experienced his first taste of kitchen life, which is where his appetite for the field was ignited. After three years of learning the basics and gaining a better understanding of the art of food, Chef Ronnie took his enthusiasm and turned it into a passionate career.
Executive Chef Tim Kolanko’s wide breadth success is anchored in more than 20 years of culinary experience, working and training under several of the nation’s most respected industry innovators.
Like many great chefs, Chef Kolanko began his career in the heart of the house, washing dishes while moving through the ranks from the ground up. With a degree in Culinary Arts from Grand Rapids Community College, Tim spent several eye opening months backpacking throughout Western Europe before landing a job in the kitchen of the legendary Tapawingo restaurant in Ellsworth, Michigan in 2000. There, under Executive Chef Stuart Brioza, Tim began to develop his own unique style of cooking, blending simplicity with seasonal and local foods.
Tim Kolanko joined Blue Bridge Hospitality in 2013 as the overarching Executive Chef, and over the next few years he’ll continue to spearhead the culinary programs as the collective continues to grow and move forward in expansion.
What is Supper Club?
The Green Flash Supper Club is a series of pop-up dinner and beer pairings that take place in our tasting room. We invite San Diego’s culinary masters to craft five course menus that show off their personal style of cuisine and pair perfectly with Green Flash beers. Each dish is thoughtfully paired by Green Flash’s Director of Beer Education, Dave Adams, for an exemplary dining experience!
