Artisan Food & Craft Beer Festival – June 5th

Posted on 26. May, 2011 by in Uncategorized

Click to see Photos from the event

It’s the FINALE to our 2011 Dinner Series!!

8 Chefs / 9 Courses / 14 Beers

Sunday, June 5, 2011
12:00 – 3:00 pm

Stone Brewing
World Bistro & Gardens

1999 Citracado Parkway
Escondido, CA 92029

Tickets: $55 per person
available at Brown Paper Tickets

Join us at Stone Brewing’s World Bistro & Gardens for a delicious celebration of great food and beer! You’ll enjoy dishes created by seven local chefs from outstanding eateries paired with 14 amazing craft beers. And the best part is that in addition to enjoying a sumptuous repast, you’ll be helping to raise money for a special scholarship fund. Cuisine for a cause!

MENU

LEAH DELYTE DI BERNARDO | E.A.T. MARKETPLACE
Kumquat Rind Encrusted Buffalo Tri-Tip Sliders
with Poppy Seed Coleslaw

Crows Pass Farm Smashed, Fried Potato Salad
with Bacon Jam

AUGUSTIN SAUCEDO | LA JOLLA SHORES HOTEL
Duroc Farm Slow-Roasted Pork Belly
with Black-Eyed Peas, Collard Greens, Pomegranate Mustard Seed Molasses

BRIDGET BUECHE | FIXTURES LIVING
Smoked Jidori Fried Chicken Bites
with Sweet Potato Doughnuts dipped in La Luz Honey and topped with local Terra Bella Ranch Walnuts

Stout Ice Cream
made from Straus Family Creamery Cream and Connelly Gardens Eggs

JEFF ROSSMAN | TERRA AMERICAN BISTRO
Stone Smoked Porter-Cured Steelhead Salmon
with Basil Flan and Pickled Red Onion

LANCE REPP | LA VALENCIA HOTEL
Grilled Flatbread Pizza
Braised Lamb, Goat Cheese, Spinach and Roasted Tomato

BRIAN HICKS & SCOTT BLAIR | HAMILTONS & SMALL BAR
Spicy Jerk Chicken Lollipops
with Stone Farms Southern-Style Greens

Jamaican Spice Cake
with The Lost Abbey Avant Garde-soaked raisins, coconut cream

GREG FREY, JR. | BLUE FIRE GRILL, LA COSTA
Braised Oregon Morel Mushrooms
with Fava Beans, Duck Mousse, Parsley Vinaigrette, Chive Blossoms

ANDY HALVORSEN | STONE CATERING
Wok-Tossed Cashew Salad in a Butter Lettuce Cup
with Fresno Chili, Temecula Honey Onion, Yuzu, Estate-Grown Herbs

click to enlarge

Chef Celebration San Diego is a collaborative effort by more than 50 award-winning San Diego County chefs who donate their talent, time and energy to raise money for a nonprofit culinary scholarship program, to enhance the knowledge and potential of promising young chefs and lay a foundation of excellence for San Diego’s culinary future. Chef Celebration is a 501(c)(3) non-profit organization under the Internal Revenue Code.

Proceeds from this event help fund a scholarship enabling local students to attend courses at the prestigious Culinary Institute of America in Napa Valley. Over the past twelve years, Chef Celebration has distributed in excess of $60,000 in scholarships.

Cowboy Star Event Photos

Posted on 16. May, 2011 by in Uncategorized


Thank you to all the participating chefs & patrons! The night was a beautiful success.
Brandt Beef Carpaccio
english pea relish, borage flowers, house-made lemon oil, parmesan regiano puree & toasted bread
Chef Christian Graves, J Six Restaurant

Grilled Baja Octopus
pickled ramps, green grapes, marcona almonds and white gazpacho
Chef Sam Burman, Quality Social

Soft Poached Duck Egg
spring onion bullion, flavors of rosemary & sage flowers, hazelnuts, chanterelle mushroms & parmesan
Chef Chris Kurth, Grant Grill Restaurant

Fresh Line Caught Wild Salmon En Croute
beluga black lentils, morel mushrooms & red verjus sauce
Chef Stephane Voitzwinkler, Bertrand at Mr. A’s

Roasted Meyer Natural Beef Strip Loin
herbed-salt crust, asparagus & creamed forage mushrooms
Chef Victor Jimenez, Cowboy Star Restaurant

Ginger Spiced Marcona Almond Crumb Cake
horchata tuile, strawberries and meyer lemons
Chef Craig Jimenez & Nathan Stanton, Craft & Commerce