philesteban

Esteban | Image: The Cork and Craft

Chef Jesse Houston brings San Diego chef Phillip Esteban of The Cork and Craft to Jackson for a special food, beer and coffee event at Saltine on June 28.

Esteban, who specializes in modern Californian cuisine, visits with Abnormal Beer Co.’s Derek Gallanosa and Mostra Coffee’s Mike Arquines to offer a one-of-a-kind beer dinner pairing West Coast beverages with Southern flavors.

“When I met Phillip while visiting California last year, I was inspired by his incredible beer dinners incorporating sister brewery Abnormal,” said Houston. “I knew I had to bring him and his team to Mississippi to share their talents.”

Esteban’s culinary journey includes a Culinary Arts degree from the Arts Institute of San Diego and staging at restaurants up and down the West Coast in preparation for the mecca of American cuisine, New York City. Stints with Momofuku Ssäm Bar, Persé and wd~50 honed his skills, which he brought back to southern California to open several restaurants and led to his current position as executive chef at The Cork and Craft, a restaurant, winery and brewery all under one roof.

He travels to Jackson with Abnormal Beer Co. brewmaster Derek Gallanosa, who also serves a beer curator for The Cork and Craft’s 41-taps and extensive bottle list, and chef-turned-coffee roaster Mike Arquines, who heads micro-roastery Mostra Coffee and founded The LAB: Dining Sessions.

The cost is $60 per person, plus tax and gratuity, with beer pairings available for $15. For more information or to make reservations, call (601) 982-2899.

The menu for the guest chef dinner includes:

Oysters with coffee, vanilla and cream paired with Lucky Town Saltine Stout

Scallops with Zaba, honeydew, fennel, sudachi and Hokkaido milk bread paired with Southern Prohibtion IIPA Crowd Control

Moulard duck with saffron veloute, endive, garlic and maple coffee demi paired with Lucky Town Hot Coffee and Mostra Coffee

Venison with verjus, beets and pine paired with Southern Prohibition BA Ragana Baltic Porter

Almonds with hazelnut, caramel and brown butter paired with Southern Prohibition Lazarus Belgian Quad

Saltine is an oyster bar and seafood restaurant created by chef Jesse Houston, a 2015 James Beard Foundation semifinalist for Best Chef: South. Located at 622 Duling Ave. Ste. 201 in the former Duling School, the Southern-inspired restaurant, picked as one of Bon Appétit’s Top 50 Best New Restaurants 2015, has been featured in Garden & Gun, The Local Palate, Eater National, Taste of the South and Southern Living as one of the region’s hottest new dining options.