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Coronado's Leroy's Kitchen to Host Sustainable Seafood Dinner, Wine Pairing

The special event will be May 20.

Submitted photo of Tim Kolanko, Ronnie Schwandt and Greg Chavez.
Submitted photo of Tim Kolanko, Ronnie Schwandt and Greg Chavez.

On Tuesday, May 20th Coronado’s culinary gem, Leroy’s Kitchen + Lounge, will present a four-course Sustainable Seafood Dinner highlighting a variety of local and regional catch alongside a dynamic selection of wine pairings. 

Helmed by Executive Chef Tim Kolanko and Chef de Cuisine Ronnie Schwandt, the duo will be joining forces with Chef Greg Chavez of San Diego’s Wine Vault & Bistro—who formally helped to open Leroy’s in 2011 as Executive Chef. Kolanko and Chavez’s friendship dates back to time spent serving on the opening culinary team for The Lodge at Torrey Pines. 

This May, all three gourmands will come together to cook and create in the same kitchen for the first time. With Kolanko’s background in fresh, ingredient-driven cuisine, as well as the training and history he shares with both Chavez and Schwandt, this “all hands on deck” four-course meal is sure to guarantee San Diego foodies a deliciously memorable dining experience.

WHO:  

Blue Bridge Hospitality, Executive Chef Tim Kolanko
Leroy’s Kitchen + Lounge, Chef de Cuisine Ronnie Schwandt
Wine Vault & Bistro, Executive Chef Greg Chavez

Leroy’s wine pairings will be curated by Patrick Ballow of Revel Wine and Vance Erickson portfolios. A San Diego native, Ballow has represented wineries throughout U.S. and Europe for over a decade. 

COST: $60 per person. Reservations are required and can be made via opentable.com or by calling Leroy’s directly at 619.437.6087

WHEN:
Tuesday, May 20th
6:30 p.m. hors d’oeuvres reception
7 p.m. dinner

WHERE:
Leroy’s Kitchen + Lounge

1015 Orange Ave. 
Coronado, CA
leroyskitchenandlounge.com

MENU:

Hors d’oeuvres
Bites from the sea
Wine Pairing: Seasmoke Seaspray 2011 blanc de noir, estate vineyard, Sta. Rita Hills, CA 

First Course
Chilled asparagus soup, spot prawn, crème fraiche, spring herbs
Wine Pairing: Weingut Tegernseerhof 2012 Grüner Veltliner Federspiel, Superin, Wachau, Austria 

Second Course
Black cod with sunchoke puree, Chinese celery, kohlrabi, warm bacon vinaigrette
Wine Pairing: Ciro Picariello 2012 Greco di Tufo, Campania, Italy 

Third Course
Wild king salmon, green garlic, farro, crispy mushrooms
Wine Pairing: Broc Cellars 2013 Valdiguie, Green Valley, Solano County 

Dessert
Pedro Ximenez “Affogato”

Pedro Ximenez sherry over vanilla bean ice cream, Date Shortbread

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