For the past 18 years, El Bizcocho has been the culinary jewel of the Rancho Bernardo Inn. This resort resides in North County San Diego and has been a destination for getaways and golf since 1963. On the night of October 16, the distinguished restaurant will host the Third annual Beer vs Wine Dinner. Their latest event pits Stone Brewing Company co-founder Greg Koch against sommelier Barry Wiss to determine which beverage pairs best with El Bizcocho executive chef Judd Canepari’s cuisine.

During the five-course meal, each dish will be paired with a Wiss-selected wine and a Koch-chosen beer. Once diners try both the beer and wine, they’ll fill out a scorecard. Staffers will tabulate results and announce a winner at the end of the dinner. Wiss and Koch each won a previous showdown. Consider this a tiebreaker.

Canepari’s menu includes Beet Cured Ocean Trout with Compressed Green Apples, Crème Fraîche Pearls and Spiced Bread; Duck Confit Croquette with Port Purée, Braised Shallot and Turnip Fondant; and Butternut Squash Cassonade with Bitter Chocolate Consommé, Malt Foam and Caramel Corn.

The cost of the meal is $125 per person, excluding tax and tip. El Bizcocho Sommelier Eric Brehm will serve as emcee for the beer vs. wine dinner.