This feature was produced in collaboration between Vox Creative and Goose Island. Vox Media editorial staff was not involved in the creation or production of this content.

When Ned Elliott, the chef at Austin's Foreign & Domestic, went to the San Diego farmer's markets the morning of his Goose Island Migration Week dinner, he had to restrain himself from buying up all the produce. "It was really fun," he said. "We got a ton of different herbs and vegetables we weren't able to find anywhere else."

Mostly, he was blown away by California's bounty. "This area of the country — from the Northern California producers to the Santa Monica farmers market and China farms — is really insane," he said. "It's just amazing product; it's fun to go to a different part of the country and see what's in season."

Elliott was excited to collaborate with chefs Javier Plascencia and Claudette Wilkins at Bracero for their special Goose Island pairing dinner. "They've really got a wealth of knowledge of San Diego and its food," Elliott said. Dinner started with offal tacos and gourgeres with black truffles, spinach, and green almond shavings. Paired with the Madame Rose wild ale, it was the "perfect palate cleanser to start off the night," said Eliot.

For the next pairing, Elliott's favorite Goose Island beer, the Sofie, met his scallop crudo, made with spring vegetables and a light carrot broth. "It's neutral and light, so it doesn't overpower the raw vegetables," he said. And then he served his signature dish at Foreign & Domestic, crispy beef tongue with a spicy horseradish yogurt. "The Summertime Kolsch, the saison, pairs really well with the beef tongue to cut through the acid and fat of the tongue, and the spiciness," he said.

Plascencia and Claudette upped the ante with another pairing: Nana Chela's sopa de fideo with a forty-five minute egg, paired with Bourbon County Stout. It's a chipotle adobo-rubbed pork belly with smoked ham hocks in an heirloom tomato broth, crying out for a boozy, flavorful brew like the Bourbon County. That beer made another appearance in the dessert course, paired with the Torta de Melaza, a molasses torte with a walnut porcini cremeau and a peanut-marzipan and bitter chocolate sorbet.

We'll be traveling across the country to host more Goose Island Migration Week Dinners, so stay tuned for more unforgettable food and beer experiences.

This feature was produced in collaboration between Vox Creative and Goose Island. Vox Media editorial staff was not involved in the creation or production of this content.