Join acclaimed Chefs Drew Deckman and Jackon Kalb for a raw and cooked seafood lunch on the deck at Pacific Coast Grill for a beachside experience that pairs Pacific Coast Grill’s Executive Chef Izzy Balderas with one of Baja’s and LA’s finest. Menu and suggested pairings are listed below.
MENU
STATION 1 – CHEF DREW DECKMAN
Raw: Oysters from Baja California (Kumiai, Pai Pai, Chingon) Selection of mignonettes
Wine: Boatique Winery – Brut NV Sonoma
Cooked: Duo of Geoduck : Raw and Tempura / Wakame pesto / Fermented Habanero
Wine: 2022 Hans Wirsching Iphöfer Silvaner, Iphöfer, Franken
STATION 2 – CHEF JACKSON KALB
Raw: Rockfish Crudo Siciliana, colatura, “latte di tigre”, caramelized olive, crispy caper
Wine: 2013 Karthäuserhof Schieferkristall trocken Riesling, Eitelsbach, Mosel
Cooked: Spicy Prawn, fermented chili lacquer, herbs, zucchini remoulade
Wine: 2021 Pfeffingen Blanc de Noir, Ungstein, Pfalz
STATION 3 – PCG EXECUTIVE CHEF IZZY BALDERAS
Raw: Torched Yellowtail Tiradito over shishito pepper aioli, crispy wontons shreds, chili oil, micro shisho
Wine: Boatique Winery – Chardonnay, Baccigalupi Vineyard, Russian River Valley 2022
Cooked: Pacific Paella grilled lobster tail, mahi, clams, scallops, shrimp & saffron Arborio rice
Wine: Boatique Winery – Pinot Noir, Walaa Vineyard, Sonoma Coast 2021
