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Albert’s Winter Brewmaster Dinner w/Sierra Nevada

By
Matt Steele
– February 2, 2012Posted in: Events at the Zoo, More

Smoked pork loin on a spiced cactus masa cake with tomatillo chilies, citrus sauce, and petite ice plant

The latest brewmaster dinner at Albert’s Restaurant featured one of the largest craft breweries in the country, Sierra Nevada Brewing Co. Based in Chico, California, Sierra Nevada has been rocking the beer industry since 1980, making a name for itself with its aggressively hopped pale ale. Thirty-two years later, it’s still pumping out delicious brews from a state-of-the-art, eco-friendly brewery, impressing beer geeks and casual drinkers alike. The brewing genius of Sierra Nevada mixed with the expertise of the Albert’s kitchen crew resulted in pure awesome.

Sierra Nevada Kellerweis and Torpedo Extra IPA were served during the reception along with carne and pollo street tacos with all the fixings. Guests also got to make friends with Victor the echidna (the oldest mammal in the Zoo’s collection), Shaman the great-horned owl, Baba the pangolin, and Phu Ket the binturong before heading downstairs for the main event. Brewery Ambassador Steve Grossman and Assistant Brewmaster and Field Educator Terence Sullivan took the floor as soon as we got down to Albert’s, giving us lessons in beer and talking us through the pairings.

First up was spiced shrimp and avocado salad paired with Orvila Abbey Saison. In case you’re not a beer aficionado (nobody’s perfect), a “saison” is a Belgian-style farmhouse ale, and Orvila Abbey Saison is the result of a collaboration with the monks at the Abbey of New Clairvaux in Vina, California. You wouldn’t think a Belgian-style ale would go well with spiced shrimp and avocado, but you’d be wrong. The beer completely transformed the dish, turning it all to butter with its biscuity notes and creamy mouth feel. The dinner was off to a good start.

The next course was smoked pork loin on a spiced cactus masa cake with tomatillo chilies, citrus sauce, and petite ice plant served alongside 30th Anniversary Brewer’s Reserve Grand Cru. This course was perhaps the best I’ve ever had at Albert’s. No joke. The pork was melt-in-your-mouth, the spice was subtle but still very present, and the sweet masa provided the soft, crumbly base, creating the best of both worlds: sweet and savory done right. The slightly tart, smoky grand cru rounded out the experience, harmonizing wonderfully with the complex dish.

Then came another heavy-hitting meat course: braised-beef short ribs with enchilada mole sauce, yellow tomato salsa, caramelized onions, and molasses pinto beans topped with micro cilantro. This bad boy was paired with Life and Limb, a bold, dark ale brewed collaboratively with Dogfish Head Craft Brewery in Delaware. The short ribs were appropriately tender, but more subtle than the pork. They were slightly overshadowed by the sweet, vinegary beer. The mango salsa was a nice touch, adding a floral, citrusy layer to balance out the smoky aspects of the ribs and mole. While not trumping the previous, this was a solid course.

With barely any room left in our satisfied bellies, dessert came out in the form of a butterscotch white chocolate mousse with vanilla caramel sauce and cream, paired with 30th Anniversary “Jack and Ken’s Ale” Barleywine Ale. The big, malty punch of the barleywine and the fluffy, creamy goodness of the mousse were the perfect finale.

Thanks to Sierra Nevada for proving why they’re so revered, and thanks to Executive Chef Chris Mirguet, Sous Chef Charles Boukas, and the rest of the Albert’s crew for pulling out all the stops yet again. If you have a foodie side, do yourself a favor and check out one of these dinners. You won’t be disappointed. Have a look at what’s next at Albert’s.

Have you been to a delicious pairing event recently? Do you have a suggestion for future dinners? Let us know in the comments.

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Rhino Poaching Increases at Alarming Rate.

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Rhinos: Never Give Up, Never Surrender

By
Matt Steele
– November 11, 2011Posted in: Animals and Plants, Conservation, Conservation at the Zoo

The Safari Park's most recent eastern black rhino calf, Eric. There are only about 700 eastern black rhinos left in the wild.

In response to a recent article published by msnbc.com declaring the extinction of the western black rhino, Safari Park Curator of Mammals Randy Rieches had this to say:

“This is such incredibly horrible news. Within the last couple months we have seen the last Javan rhino in Vietnam poached, the western black rhino declared extinct, and numerous rhinos of all taxa in Africa and Asia poached for their horns, which are now being sold on the black market for up to $100,000 a kilo.

We thought that last year was such a horrendous year for rhinos being poached in Africa and Asia that it couldn’t get any worse. Unfortunately, we now see that the numbers continue to escalate higher in 2011.

There is no end in site to the carnage wreaked upon this magnificent family. As a conservationist, the term ‘never give up, never surrender’ has never carried more meaning.”

I second Randy’s sentiments, and if you’re reading this blog post you probably do, too. We can’t let human greed win this time. Help us spread the word about the dire plight of rhinos. Like, tweet, share, and re-share this blog post with your friends. Only through increased awareness can we inspire compassion and drive action to save rhinos. Unless we want to lose this incredible animal forever, we have to follow Randy’s advice: “never give up, never surrender.”

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Get Invited to Festival of Flight Tweet-up.

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Get Invited to Festival of Flight Tweet-up

By
Matt Steele
– November 4, 2011Posted in: Animals and Plants, Birds, Events at the Zoo, More

Guests of our Reptilemania tweet-up got up close with our Galápagos tortoises and took home a free snake plush!

UPDATE: All spots for our Festival of Flight tweet-up have been filled! Follow us on twitter to be part of the next tweet-up.

If you follow us on Twitter, you know we like to hook up our followers with free stuff, but by far the best perk is our tweet-ups. Tweet-ups are special on-grounds meet-ups just for our social media followers, and they usually involve up-close animal interactions and presentations not available to other guests. For our Reptilemania tweet-up, guests got to touch one of our slithery animal ambassadors, feed our Galápagos tortoises, and take home a free snake plush. For our Koalapalooza tweet-up we tracked “koalas” (the plush kind) using the same equipment that our researchers use in the field, and got up close with a kookaburra and, of course, a koala.

We’ve also had tweet-ups at the Safari Park. During Butterfly Jungle, our tweet-up guests were granted access to the event through a closed-off side entrance, avoiding the line and enjoying a private presentation of a few creepy crawlies by the Park’s insect keeper. The Park’s Cheetah Run tweet-up was even sweeter. It offered guests the full VIP treatment, allowing them to watch the run from our special VIP viewing zone and meet a cheetah up close, which is something we normally charge $40 extra for!

Guests of our Cheetah Run tweet-up got the full VIP treatment

We also hold raffles and give away free stuff at most of our tweet-ups, with prizes ranging from animal plushes to tickets for super-awesome behind-the-scenes experiences. For example, at our most recent #AnimalStars tweet-up, we raffled off five panda adoption packages and one grand prize of four Backstage Pass tickets. Check out this stellar blog and video for more on our last tweet-up.

The best part about our tweet-ups is that they’re FREE with admission. If you’re a member, consider them a perk of your membership. As you may know, Festival of Flight is coming November 10 through 13, 2011. We had a tweet-up for last year’s event involving a guided tour of the Scripps’ and Owens’ aviaries by one of our bird keepers and up-close bird viewing, but we wanted to offer something even better this year. That’s why on Saturday, November 12, at 10 a.m., we’re letting you loose (with supervision of course) in our Backstage Pass flamingo zone for some up-close flamingo fun! You’ll also enjoy presentations of a few other feathered friends by our expert Backstage Pass trainers…but there’s a catch. Because of the limited space in our flamingo zone, we can only invite 23 guests to join us for this tweet-up. So how do you get an invite? Listen close. Make sure you’re able and willing to attend on Saturday, November 12, at 10 a.m. (Zoo admission required). Then follow us on twitter and tweet these exact words:

I want to go to the @sandiegozoo #FestOfFlight tweet-up for some #FlamingoFun!

The first 23 people who tweet the above will get a direct message from us with an invite to the tweet-up. If you want to bring a guest or your kids, let us know and we’ll try to make accommodations depending on space available, but no promises. We apologize for the limited space, but we’re super excited to introduce you to our beautiful winged friends. Now hurry and get tweeting!

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Facebook Winner joins us in the Field.

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Facebook Winner Joins Us in the Field

By
Matt Steele
– November 3, 2011Posted in: Animal Stories, Animals and Plants, Conservation, Projects in the Field, Reptiles and Amphibians

From left to right: Facebook winner Jeff Williams, research technician Frank Santana, UC James Reserve Director Rebecca Fenwick

When we got to the gorgeous University of California James Reserve in the San Jacinto Mountains, the sun was high and the sky was a clear, deep blue. We lucked out. It was the perfect day to take our Facebook winner, Jeff Williams, with us into the field to take part in our mountain yellow-legged frog project. It was also apparent by the conversation we had in the two-hour car ride up to the mountains that Jeff was the perfect candidate to take with us.

An avid outdoorsman, Jeff’s passion for nature and the wildlife therein was palpable. It turned out that Jeff used to breed blue dart frogs, a hobby catalyzed by an encounter he had with wild frogs in Costa Rica. “I thought it was amazing to come across these fluorescent spots of light in the forest all around you,” he said. A love of wildlife also runs in Jeff’s family. After learning that meat came from animals at the age of four, his daughter chose to be vegetarian. “It’s kind of a good thing because it forces us to eat healthier,” Jeff said.

Jeff was also very interested in the project, and asked Frank Santana, our lead field technician, a million questions about mountain yellow-legged frogs (MYLF) and their plight. We learned that the chytrid fungus is the main reason for the frog’s alarmingly rapid decline. The fungus affects the keratin layer of skin and impairs the frogs’ ability to exchange oxygen and carbon dioxide through their skin, resulting in a slow suffocation. The species also faces threats from pollution and introduced predators like brown and rainbow trout. I also learned that historically there were 160 populations of MYLF in the region, now there are just 9. In fact, 33% of all amphibian species worldwide are threatened by extinction, with threats from habitat loss, pollution, introduced species, and chytrid. This knowledge gave our work renewed gravity and purpose in my mind.

When we broke off the beaten path toward the wild stream where we had released about 500 critically endangered mountain yellow-legged frog tadpoles earlier this year, it was clear that we were in for an adventure. Soon we were climbing over fallen logs, thrashing through dense foliage, and wading in knee-deep water. Our goal was to hike upstream in search of tadpoles that may have dispersed from their original release pools. Jeff didn’t get off easy. We put him to work searching for tadpoles and measuring the length, width, and depth of certain pools, and he gladly indulged us. He was an important part of the team for a day. He even brought some useful equipment with him, like a super-small, super-bright LED flashlight that really came in handy for searching dark pockets of water. In fact, many of the pictures we captured of tadpoles wouldn’t have come out without Jeff shining his flashlight in the water.

After a few hours of searching the stream we had yet to find tadpoles, even with the help of UC James Reserve Director Rebecca Fenwick. It wasn’t until we got to the most upstream release pool that we saw about five tadpoles, which believe it or not is a good sign, since tadpoles face threats from many predators in the wild. It was an incredible feeling to finally spot the little guys. “After all that work it’s good to see that they’re still there and hopefully they’ll start to see some success,” Jeff said. I think we can all agree.

It was an absolute pleasure having Jeff along with us. We appreciated his help and had an awesome time “doing science” with him. Like our facebook page for a chance to fill Jeff’s shoes and ride along with us into the field for our cactus wren project.

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Summer SCVNGR Safari.

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Summer SCVNGR Safari

By
Matt Steele
– June 22, 2011Posted in: Events at the Safari Park, More

There will be no shortage of things to see and do during Summer Safari African Extravaganza, July 2 to August 21 at the Safari Park. From high-flying African acrobats to ridiculously fast cheetahs, there will be plenty of ways to experience the wonders of Africa’s rich culture and animals. But for those of you who want a more in-depth, interactive, and FUN way to experience the sights and sounds of Summer Safari, there’s no better way than with our Summer SCVNGR Safari.

Summer SCVNGR Safari is a game you can play on your mobile phone that leads you through some of the more notable Summer Safari festivities to complete challenges and become a certified “Safari Master.” Players will compete against each other for the grand prize of a Flightline Safari for four, and the best part is that you don’t even need a fancy smart phone to play. You can text the word “summersafari” to 728647 to join in the fun. For those of you who DO have fancy smart phones, all you have to do is download the SCVNGR app, search for the Summer Safari trek, and off you go!

We’d love to hear your feedback about the trek, so feel free to chat with us on facebook or twitter and share your experience with us. Good luck, and game on!

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Albert’s First Tequila Dinner Featuring Casa Noble.

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Albert’s First Tequila Dinner Featuring Casa Noble

By
Matt Steele
– June 17, 2011Posted in: Events at the Zoo, More

Casa Noble Single Barrel Anejo sifter

I’ve been a craft beer geek for a long time, but like most people, I started out drinking cheap, macro-brewed nonsense because I didn’t know any better. I never thought beer could be delicious until someone sat me down and said, “beer can be good, and here’s why.” That’s exactly what happened at the most recent dinner at the San Diego Zoo’s Albert’s Restaurant, except the beverage in question wasn’t beer but that often vilified agave-based drink—tequila. Thanks to the skilled craftsmen at Casa Noble and the talented kitchen staff at Albert’s, I’ll never see tequila the same again.

Like most of the special dinners at Albert’s, the night began with an intimate reception in the Treetops Banquet Room above the restaurant, complete with all-you-can-eat hors d’oeuvres and all-you-can-drink libations. A tree pangolin (which one guest likened to an “armadillo monkey bird”), tamandua or lesser anteater, and a South African hedgehog dropped by to entertain us while we enjoyed delicious street tacos, nachos with all the fixings, and “Albert’s Organic Margatinis” with Casa Noble Crystal tequila. After the reception, we were led downstairs to kick off the dinner.

The first step toward changing peoples’ perception is education, and that’s how the dinner began. Before the first course came out, the presiding tequila connoisseur, Enrico Caruso, took the floor and gave us a brief history lesson on the drink, how it’s made, and the complexity inherent in a well-crafted tequila. Heads exploded left and right as pre-conceived notions of tequila were shattered. We now had the knowledge to combat our ignorance, but we had yet to apply it. Then came the first tequila.

Before each course we were served our tequila in a shot glass accompanied by a virgin cocktail. We were encouraged to taste the tequila straight up before diluting our taste buds with the rich food, then dump the rest in the cocktail and enjoy it that way if we preferred. Our first taste was of Casa Noble’s Reposado, and with Enrico’s help we began discovering its nuances. The first sip was very sweet and peppery, with larger sips revealing creamy butterscotch notes. I was a believer. Next came the food.

Bursting with four plump blackened Mexican white shrimp drizzled with virgin olive oil on top of baby spinach, pureed black rice, marinated tomatoes, and fresh avocado, the first course was a BIG one. I don’t eat a lot of shrimp, so I couldn’t be the best judge, but a pescatarian at our table said she eats it like it’s going out of style, and THIS was good shrimp. I took her word for it. The simple, rich flavors matched the tequila’s bold, raw notes of pepper and butterscotch. Fantastic.

The second course, Guajillo-spiced pulled pork with cilantro-lime polenta and corn relish, topped with salsa verde, was paired perfectly with Casa Noble Anejo. The Anejo was aged in oak barrels for a year and boasted a much sweeter profile than the Reposado. It had obvious silky notes with hints of chocolate and burnt honey, which cut nicely into the richness of the pulled pork. The smoky notes from the tequila also paired beautifully with the sweet, spicy pork, and the green sauce with habanero matched the alcohol spice of the tequila.

Next came the Empanada de Habichuela, consisting of slow-cooked black beans infused with onions, peppers, tomatoes, chorizo, and panela cheese folded into a flakey pastry crust and finished on smoked enchilada sauce. This course continued the trend of big, bold flavors, harmonizing with the Casa Noble Reposado and matching it on the high notes. At this point it was obvious that this dinner was not about subtlety. It was about punching you in the face with flavor and leaving you wanting more.

The dessert, a Semifreddo de Chocolate y Cacahuate with chili brittle, agave nectar, and assorted edible flowers, was another welcome flavor bomb. When matched with the Single Barrel Anejo sifter, it was heaven.

Semifreddo de Chocolate y Cacahuate with chili brittle, agave nectar and assorted edible flowers

Of all the dinners I’ve attended at Albert’s, this was by far the most interesting. The subject matter was fresher, the atmosphere was wilder (fitting for a zoo!), and the flavors were more intense. Congrats to the experienced craftsmen at Casa Noble and the equally competent staff at Albert’s for bringing the delicious yet again. They’re all magicians as far as I’m concerned.

See the rest of the pics on flickr.

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Panda Photo Contest.

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Panda Photo Contest

By
Matt Steele
– June 16, 2011Posted in: Animals and Plants, Bears, Events at the Zoo, More, Pandas, Uncategorized

Nighttime Zoo: China Celebration is all about celebrating the colorful culture and animals of China, and we wanted to have a photo contest as part of the festivities. It just so happens that one of the Chinese animals we’re celebrating, the giant panda, is also one of the most photogenic animals at the San Diego Zoo. So it seemed like a no-brainer to have a panda photo contest!

So what do you get if you win? You and three friends get the VIP treatment with our Backstage Pass! We’ll also use one second-place winner’s photo as our facebook profile pic. Photos must be taken at the Zoo and they must be of our pandas. See the rest of the terms and conditions, and upload your best panda photos, here. We’re looking forward to seeing all your beautiful bear photography. Good luck!

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Butterfly Jungle Preview Dinner.

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Butterfly Jungle Preview Dinner

By
Matt Steele
– April 27, 2011Posted in: Animals and Plants, Events at the Safari Park, Insects, More, Uncategorized

It’s no secret that the Safari Park’s annual Butterfly Jungle event is a big draw, and the Hidden Jungle exhibit can get a little, um, “cozy,” during peak hours. Most people agree that the bright, fluttery payoff is definitely worth dealing with the crowds, but if you’d rather avoid them entirely for a special VIP preview of Butterfly Jungle the evening before it opens, and be treated to a delicious four-course meal immediately following your exclusive peek, then you can’t miss our Butterfly Jungle Preview Dinner. I had the honor of attending this year’s Dinner, and I have to say it’s probably the best way to experience Butterfly Jungle.

Our night began when we were ushered straight into the front door of the Hidden Jungle exhibit after a quick Sharpshooter photo (which you have the option of purchasing after the Dinner). This was my first year ever attending Butterfly Jungle, and as soon as we entered the exhibit, it was immediately apparent why people go so nuts over it. It was like walking into a dream—an alternate reality where bright, airy spirits fill the air in the shape of butterflies. Okay, that description was pretty melodramatic, but trust me, it’s an incredible experience. I think I’m even going to use the word enchanting, if that’s okay with you.

Because the Jungle was only open to Dinner guests, there was plenty of room to move around and position myself for prime picture-taking or tree-impersonation in hopes of coaxing a few butterflies to land on me. We also had the option to take a break from the Jungle to enjoy nearby hors d’oeuvres and libations, but as you can imagine, it was hard to tear ourselves away from the exhibit. After an hour of alone time with the butterflies, we were led to the Hunte Nairobi Pavilion for a brief yet enlightening presentation by the Park’s insect keeper, Sarah Jenkins, on butterflies and their fascinating biological nuances. Then it was time to feed our hungry stomachs!

The dinner began with a subtle, buttery farfalle soup with butterfly pasta, a broth of wild mushroom and petite spring vegetables with an herbed Parmesan crisp. It was appropriately mushroom-forward with a nice foundation of earthy, herbal notes to balance it out and ease our taste buds into the courses to follow.

Fresh-cut chicken breast marinated in lavender-infused honey, pan roasted and served over jasmine rice and grilled asparagus with garlic lavender jus

The second course came in the form of a bright, floral berry salad with baby spinach leaves, fresh blackberries, strawberries, and blueberries in a champagne vinaigrette. It was finished off with candied pecans, to harmonize with the sweet notes, and a fried goat cheese medallion to provide a nice, savory contrast to the fresh, crisp greens and berries.

Next came the entree, which was decidedly the star of the show—fresh-cut chicken breast marinated in lavender-infused honey, pan roasted and served over jasmine rice and grilled asparagus with garlic lavender jus. My mouth is watering just thinking about it. There was nothing unexpected or exotic about this dish, but everything about it was well executed. The chicken and asparagus were cooked to perfection, and the rice was the welcome neutral third party to balance the highs and lows. The dessert, a vanilla sponge cake with a layer of raspberries topped with mascarpone  cream and crushed pistachios, was the perfect fluffy exclamation point to the experience.

Vanilla sponge cake with a layer of raspberries topped with mascarpone cream and crushed pistachios

Many thanks to the excellent Safari Park keepers and culinary staff for an unforgettable night of ethereal insects and delightful food and company. If you like incredible dream-like encounters and decadent meals, keep your eyes peeled for next year’s Butterfly Jungle Preview Dinner. If you don’t, check your pulse. You might be dead ;-)

Check out the rest of Matt’s pics from the night.

Matt Steele is the social media planner for San Diego Zoo Global. Read his previous post, Roar & Snore Safari at the Safari Park.

Note: Butterfly Jungle runs through May 8, 2011, at the San Diego Zoo Safari Park.

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Roar & Snore Safari at the Safari Park

By
Matt Steele
– April 8, 2011Posted in: Animal Stories, Animals and Plants, Events at the Safari Park, More

Roar and Snore camper looking out upon the East Africa Exhibit

Going in to last Friday’s Roar and Snore Safari sleepover at the Safari Park, I had no idea how literally the name would apply to the event. There was almost as much roaring as there was snoring, not by rambunctious guests, but by the Park’s three adult lions housed in the nearby Lion Camp exhibit. The highly vocal cats roared periodically throughout the night, almost as if on a schedule to entertain us. If you think coyotes howling at night is cool, this will blow you away. The surprising ratio of actual roaring to snoring was just one of the highlights of the Roar and Snore Safari. I’ve been to the Safari Park a million times but I had no idea that spending just one night there would forever alter my perspective of the Park and its animals.

After meeting in the preferred parking lot at the start of the event, unloading our bags and collecting our free t-shirts, we were treated to a presentation of an African pygmy falcon named Kipanga, whose constant vocalizing and posturing betrayed his serious Napoleon complex. Then we were herded through the near-empty Park to the Roar & Snore campground for a delicious buffet dinner. Keep in mind that the Park closes right around the time you get to the campground so you and your fellow campers essentially have all 900 acres of the Park to yourselves. You can almost trick yourself into thinking it was built just for you. It’s an incredible feeling.

The view from inside your tent

After dinner (which was far better than your average campground meal!) we split up into two groups and went off on a guided behind-the-scenes tour of the Park. The first stop of the tour was at the tiger exhibit, where we got a close look at the Park’s two 5-month-old Sumatran tiger cubs, Joanne & Majel. I had seen many photos and videos of the cubs but it was my first time seeing them in person and the experience was indescribable. They came right up to the fence to greet us and kept pacing back and forth curiously. It was amazing to look them in the eyes and have them stare back in that cold, calculating way that nature’s top predators do. They are being raised in a Zoo setting with human contact, but it surprised me just how WILD they seemed. It saddens me to think they are one of the most endangered species on the planet, with only about 400 left in the wild.

One of the Park's tiger cubs greeting Roar and Snore guests

After hanging with Joanne & Majel we cruised over to the Conifer Forest and met a few more animal ambassadors, such as a charming hedgehog and a ball python. Then we made our way to the elephant exhibit to have a look behind the scenes. Our jovial tour guide was like a walking animal trivia book, giving us constant insight into the animals at the Park and what it takes to care for them. Apparently the writers of the movie Jurassic Park visited the Safari Park’s elephant exhibit to get ideas for what it would take to enclose dinosaurs. Staring at the immense steel gates jutting into the night sky, I could see why.

Flashlights in hand, we continued over to Condor Ridge to check out native Southern Californian wildlife settling in for the night. As we were touring Condor Ridge I realized that the Park totally transforms after dark. Because it’s 40 miles from San Diego, there’s no light pollution and the stars shine bright. From up on Condor Ridge you can look out upon the entire Park and most of the San Pasqual Valley, listening to the calls of thousands of exotic animals in the dark. It’s enchanting. And seeing a California condor emerge from the dark by flashlight and spread its 10-foot wings is an image I’ll never forget.

After exploring Condor Ridge, we were led back to the campground to relax for a while and munch on all-you-can-eat smores (what would a camp out be without smores!) before our final nighttime foray into Lion Camp. When we got to Lion Camp we were led into the back holding area where both lionesses, Mina and Oshana, and the Park’s male lion, Izu, were lounging for the night. At one point one of the lionesses jumped up onto the glass to get a closer look at her admirers, but the most memorable moment for me was when Izu came close to the glass. Izu is significantly larger than his lady friends (about the size of a small car in my opinion), and his presence is intensely humbling.

Behind the scenes at Lion Camp

When we returned from Lion Camp it was time to grab some more coffee or hot chocolate and wind down for bed. In the morning we were treated to a delicious breakfast and a two-hour walking tour of the African Outpost and African Woods areas before we were led out to the entrance to complete our experience.

The Roar & Snore was definitely one of the most unique experiences I’ve ever had. I’ll never forget drifting off to sleep amidst the cooing of African crowned cranes, the roaring of lions, and of course, the soft snoring of campers. And one thing is certain–I’ll never see the Safari Park the same again.

Matt Steele is the social media planner for the San Diego Zoo. Read his previous post, Winter Brewmaster Dinner Featuring Pizza Port.

Check out the rest of Matt’s pics on flickr.

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Winter Brewmaster Dinner Featuring Pizza Port

By
Matt Steele
– February 2, 2011Posted in: Events at the Zoo, More, Uncategorized

Taraji posing for guests

Our 2011 Winter Brewmaster Dinner at the San Diego Zoo’s Albert’s Restaurant featuring Pizza Port marked yet another successful night of beer and food decadence. Pizza Port isn’t only revered locally by craft beer geeks, but recognized nationally as a force to be reckoned with in the beer world. It took home the distinction of Large Brewpub of the Year at the Great American Beer Festival (GABF) two years in a row (2009–2010), and Pizza Port Carlsbad alone bagged a whopping 7 medals at last year’s GABF, which was more than entire state of Washington. Our guest brewmaster, Jeff Bagby, just happens to be the guy behind Pizza Port Carlsbad’s wizardry, and his brewing prowess, matched with the formidable skills of our kitchen staff, made for a night of untold deliciousness.

Guests started off upstairs in the Zoo’s Treetops Banquet Room for an hour-long reception, but it wasn’t just any reception. Not only was the food abundant and the tasters of Lil Guy Extra Pale Ale and Sharkbite Red Ale never-ending, but we did it Zoo-style and brought a few animals to hang out with the guests. Our cheetah, Taraji, and her best friend Duke, an enormous male Anatolian shepherd, were the four-legged stars of the show.

After the reception, guests went downstairs into Albert’s Restaurant to begin the main event. First came chilled California trout, dicon sprouts and shisho with shallot vinaigrette paired expertly with the 2010 GABF Gold Medal-winning Revelations Belgian Golden Ale (we later found out that the keg of Revelations that Jeff brought over was from the same batch that won the gold medal in 2009!). The trout filet was smooth and buttery with just a hint of spice, letting the sweet, crisp, quintessentially Belgian Ale stand out—almost as if the beer was meant to be the spicing for the fish.

Chilled California trout, dicon sprouts and shiso with shallot vinaigrette

After the deftly executed first course, out came the duck sausage turnover with Humboldt Fog cheese sauce paired with Carlsbad Chronic Amber Ale, one of Pizza Port’s longtime staples. Much like the first course, the turnover was tender, creamy, and subtle, which harmonized beautifully with the slightly nutty, caramel-infused Carlsbad Chronic Amber Ale. I’m not sure how the kitchen staff got the cheese sauce to be so thick without being cloyingly sharp, but they did.

The third course, a braised flat iron steak with smoked enchilada sauce, cilantro paste, roasted corn salsa, and cheddar cheese polenta paired with Good Grief English Brown Ale (2010 GABF Silver Medal winner), turned up the heat a bit. While the first two courses eased you into the pairings with subtlety, this course smacked you in the face with flavor. The flat iron steak was melt-in-your-mouth tender and the smoked enchilada sauce provided the perfect savory punch. The creamy polenta was a welcome buffer to the steak, neutralizing the high notes without diluting too much flavor. The Good Grief English Brown Ale came on strong at first with a slight bitterness, followed by a calm, “roasty” aftertaste. It was the perfect sidekick for the steak.

Espresso chocolate mousse with vanilla caramel sauce

The finale came in the form of an espresso chocolate mousse with vanilla caramel sauce paired with the 2010 Silver Medal-winning Night Rider Imperial Stout. If you like chocolate, this course would have made you melt into a little puddle of contentment. As a confessed chocoholic, I was in heaven. And as a chocoholic, thick, chocolaty stouts like Night Rider Imperial Stout are my favorite kind of beer, and Night Rider ranks among the best of them. I could have died a happy man after this course.

Thanks to the highly skilled Jeff Bagby of Pizza Port for bringing his delicious brews and sharing his craft with us, and the Albert’s kitchen staff for delighting our taste buds yet again. Be sure to check out our Valentine’s Dinner at Albert’s and our Spring Member Dinner Series, and be prepared for ample deliciousness.

Check out the rest of the pictures on flickr.

Matthew Steele is the social media planner for the San Diego Zoo. Read his previous post, Late Harvest Winemaker Dinner Featuring Stag’s Leap Winery.

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