For the December Supper Club we’re pairing up with Salt & Cleaver‘s Chef Carlos Anthony.
Join us for five perfectly paired courses prepared onsite and served in the Tasting Room.
Menu
– Reception –
Wild Boar Sausage
Huckleberry, Pistachio, Chive Aioli
Little Freak with Boysenberry | Red Wine Barrel-Aged Saison
– First –
Tortellini
Beets, Ricotta, Beet Pesto
Rayon Vert | Belgian Pale Ale with Brettanomyces
– Second –
Duck and Bacon Terrine
Quail egg, Garlic Crostini
Super Freak | Red Wine Barrel-Aged Le Freak
– Third –
Cioppino
Black Bass, Carlsbad Mussels, Spiny Lobster, Uni Butter
Le Freak | Belgian IPA
– Fourth –
Lamb Pancetta Risotto
Hop Head Red | Double Red IPA
– Fifth –
Ginger Snap Crumble
Cranberry, Vanilla Bean Ice Cream
Double Stout Cask | Cinnamon, Graham Cracker, Coco
About the Chef
Growing up in a large Hispanic family in Tuscon, Arizona, every aspect of Carlos Anthony’s life revolved around food. Whether it was helping his grandmother clean beans or helping his mother make sauces, build tacos and assemble tamales, he spent much of his childhood in the kitchen. Anthony’s interest in cooking evolved into a passion at age 15 when he took his first restaurant job and experienced the fast-paced intensity of the kitchen.
Anthony studied business marketing at the University of Arizona while working at local Tucson restaurants. His culinary education, however, occurred soon thereafter while working alongside notable chefs including Brian Malarkey at top San Diego restaurants Searsucker and Gabardine, and with Thomas Keller at Bouchon and Richard Reddington at the two-Michelin-starred Redd’s in Napa Valley where he learned that great food does not need to be complicated as long as it involves quality ingredients that are perfectly executed.
When the opportunity to lead the kitchen at Salt & Cleaver presented itself, Anthony jumped at the opportunity to fulfill his lifelong dream of becoming an Executive Chef. His goal at Salt & Cleaver is to add authenticity to the dishes by incorporating traditional cooking methods and techniques, while building on the inventive and unpredictable style of cuisine for which the restaurant is known.
Anthony’s work at Salt & Cleaver has garnered him humbling recognition in the industry, including Zagat’s “Top Ten Best Things We Ate This Year Across The Nation” list, for his Rib Eye Sausage; and San Diego Magazine’s “Best of San Diego” list, for his Salt & Cleaver Mac & Cheese.
Anthony simultaneously works as the Executive Chef of Taco Asylum in Costa Mesa, Orange County, CA.
