Pair and Pair Alike

Posted on December 20, 2019

It’s the best of two worlds — sipping fine fruits from wine country along with views of San Diego’s bay front. Marina Kitchen’s 2020 Cellar Dinner Series will offer all that, plus five courses of thoughtfully composed cuisine from executive chef and local farm forager Aron Schwartz.

At the series’ January 8 kickoff with Daou Vineyards, the Paso Robles standout’s Chardonnay will cut the richness of lobster medallions poached in pure Wagyu beef fat. Seared Maine diver scallop appointed with Osetra caviar and black truffle sauce will be married with the similarly luxurious, spiced-cherry profile of Daou’s first-ever Pinot Noir. And a hearty, wintry entrée of fall-apart, soy-glazed short ribs with kombu-salted kombucha squash will pull double duty, seeking common ground with Daou’s prized “Sour of a Lion” Cabernet blend and an estate Cab Franc.

The Cellar Dinner Series will bound forward with a Stag’s Leap Winery dinner on Leap Day (February 29). The rest of the schedule has yet to be determined, but as in years past, Marina Kitchen will also team with producers outside the wine world (distillers, brewers, etc.). Regardless of the liquid assets, extra body and depth will be added to each affair by producer representatives sharing stories about their companies’ origins, ethea and the night’s vintages.

Each dinner will take place in Marina Kitchen’s private dining room. Seating is limited and reservations are required. 619.230.1500, marriottmarquissandiego.com   Brandon Hernández

Marina Kitchen