Join us on October 10 at 6:00 pm in honor of National Cider Month as we team up with Bivouac Ciderworks to tap into your heart and taste buds. Executive Chef Roy Hendrickson will be pairing entrees that match with Bivouac's delicious ciders.

Beer and cider journalist Beth Demmon will join Lara Worm, CEO and Adventure Guide of Bivouac, to share the story of San Diego's cider scene, the rising trend of cider, and the journey of Bivouac, a local, women-powered craft beverage company.

Get outside with us and embrace the adventure of a culinary and cider journey that we will take you on.

Menu

station one

Pork Cornish Pasty

tomatillo ketchup, cider glazed heirloom carrots

paired with BIVOUAC’S SAVOY- English Pub Apple Cider, 6% ABV

station two

Baked Marin County Camembert

triple berry jam, fig crostini, manuka honey

paired with BIVOUAC’S SAN DIEGO JAM- Mixed Berry Cider, 6% ABV

station three

Moules Frites

sauvignon blanc, herbs, fries

paired with BIVOUAC’S ALBRIGHT- Dry Pear Cider, 6% ABV

station four

Pear & Apple Cobbler

spiced custard, brown butter ice cream, oatmeal streusel crumble

paired with BIVOUAC’S CAT’S PAW- Pumpkin Spice Cider, 6% ABV