The MENU! The Shores Restaurant, May 1st – Chef Celebration Dinner

Posted on 26. Mar, 2012 by in Uncategorized

Chef Celebration of San Diego

Tuesday, May 1st, 2012
The Shores Restaurant

855.829.2927
Amy DiBiase – The Shores
Bernard Guillas & Ron Oliver – The Marine Room
Anthony Sinsay – Burlap
Hanis Cavin – Carnitas Snack Shack
Mike Lina – Crush Solana Beach
Jason Knibb – NINE-TEN

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Amuse
‘Series of Snacks’
gazpacho with compressed vegetable garniture and basil
shrimp cocktail with lemon “wedge”
white chocolate| olive| tarragon| citrus
Anthony Sinsay,
Chef de Cuisine, Burlap

***

Appetizer
Choice Of

“The Pig”
pork cheek ravioli / tomato confit / zest
crispy pork belly / apple-radish salad / shack glaze
pork terrine / mirepoix relish / herb vinaigrette
Hanis Cavin
Chef/Owner, Carnitas Snack Shack

***

Chilled Pea and Mint Soup
yogurt / lavender feuille de brique / crab
Anthony Sinsay,
Chef de Cuisine, Burlap

***

Farmer’s Market Roasted Beets
vodka / chive crème fraîche / caviar
Amy DiBiase
Chef de Cuisine, The Shores

***

Entrée
Choice Of

Braised Sonoma Lamb
fava beans / spring onions / pickled lamb’s tongue / nettle purée
Jason Knibb
Executive Chef, Nine-Ten

***
Seared Diver Scallops
crushed purple potato / confit fennel / blood orange
Amy DiBiase
Chef de Cuisine, The Shores

***
Duck Three Ways
balsamic onion gastrique / micro vegetables / mascarpone
Michael Lina
, Chef, Crush

***

Dessert
Trilogy
pistachio dacquoise / mandarine napoleon pot de crème
acai cacao nib gelato in star anise cone
Bernard Guillas and Ron Oliver

Executive Chef and Chef de Cuisine, The Marine Room

$65 per person plus tax & gratuity
Make your reservations today……
855.829.2927
View the line-up for the rest of the  2012 series here.

The MENU! Bertrand at Mister A’s, April 17th – Chef Celebration Dinner

Posted on 26. Mar, 2012 by in Uncategorized

April 17th, 2012
Bertrand at Mister A’s
619.239.1377
Stéphane Voitzwinkler – Bertrand at Mr. A’s
Jamal Mourad – The Poseidon Restaurant
Vincent Grumel – Vincent’s
Eric Mauritzen – University Club
Lance Repp – La Valencia
Cheesemonger Gina – Venissimo Cheese

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.


Amuse
Vidalia White Onion Velouté, Crispy Comte Cheese on a Stick
Chef Stephane Voitzwinkler | Bertrand at Mister A’s

~

First Course
Japanese Kobe Beef Carpaccio
Rocket Salad, Capers, Asiago, Lotus Root Chip, Lemon Vinaigrette.
Chef Jamal Mourad | The Poseidon Restaurant

~

Second Course
Roasted Suzie’s Farm Tomatoes
Burrata, Citrus, Arugula, White Anchovy, Minus 8 Vinaigrette
Chef Lance Repp | La Valencia
or
Halibut Crudo
Preserved Meyer Lemon, Shaved Shallot, Micro Fennel, Local Olive Oil
Chef Lance Repp | La Valencia

~

Entrée
Pan Roasted Heart of the Rib Eye
Roasted Shallots Red Wine Sauce, Chino Farm Pea Puree
Chef Stephane Voitzwinkler | Bertand at Mister A’s
or
Duck Confit
Potatoes “Fondant”, Haricot Vert, Roasted Garlic Sauce
Chef Vincent Grumel | Vincent’s
or
Oven Roasted Sustainable Salmon “Loch Duart”
Heirloom Tomato & Edamame Salad, Guacamole, Peppedew Vinaigrette, Micro Seven Herb Salad.
Chef Jamal Mourad | The Poseidon Restaurant

~

Cheese Course
A Trio of Fabulous French Fromage with Perfectly Paired Accoutrements
Cheese Wiz Gina from Venissimo Cheese

~

Dessert
A Bitter Sweet Chocolate and Hazelnut Daquiose
Caramel Ice Cream, Hazelnut Pralines
Chef Eric Mauritzen | University Club

$65 per person plus tax & gratuity
Make your reservations today……
619.239.1377
View the line-up for the rest of the  2012 series here.

The MENU! Delicias Restaurant, April 10th – Chef Celebration Dinner

Posted on 22. Mar, 2012 by in Uncategorized

Chef Celebration of San Diego

April 10th, 2012
Delicias Restaurant
858.756.8000
Paul McCabe – Delicias Restaurant
Matt Gordon – Urban Solace
Patrick Ponsaty – Mistral Restaurant
Chris Kurth – Us Grant Grill
Aaron Martinez – Chef Celebration

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Amuse

Pork Pastrami, Morel Mushroom Panna Cotta, Crisp Pork, Cilantro Shoots, Preserved Meyer Lemon

Chris Kurth, Grant Grill


Cold

Dungeness Crab- English Peas, Radish, Lemon Verbena Consommé

Aaron Martinez

or

Chilled Poached Mussels, Pumpkin Seed Crusted Avocado, Blood Orange, Heart Of Palm, Orange Vinaigrette

Matt Gordon, Urban Solace

Hot

Charred Spring Onion Broth, Tendrils, Lamb Loin Roasted In Hay, Wheat Berries, Fava Beans

Chris Kurth, Grant Grill

or

Blue Prawn, Lemon Confit Ricotta Cheese Cannelloni, Raw Vegetables Salad

Patrick Ponsaty, Mistral

Entree

Ribeye – Smoked Beets, Spring Onion, Bone Marrow, Onion Flowers

Aaron Martinez

or

Wood Oven Roasted Porchetta, Stuffed With Belly and Loin, House Cured Bacon, Smoked Black Currant Jus, Parnsip Puree

Matt Gordon, Urban Solace

or

Local Halibut, Honey Mussels, Fava Beans, Fiddleheads, Preserved Meyer Lemon

Paul McCabe, Delicias

Dessert

“Chocolate Bisou” Crunchy Praline, Semi Sweet Chocolate Mirror, Brandy
Cherry, Chocolate Sorbet, 24 Carat Gold Leaf.

Patrick Ponsaty, Mistral

or

Crows Pass Strawberry Shortcake, Balsamic, Candied Walnuts, Sour Cream Gelato

Paul McCabe, Delicias

$65 per person plus tax & gratuity
Make your reservations today……
858.756.8000
View the line-up for the rest of the  2012 series here.

The MENU! Terra American Bistro, April 24th – Chef Celebration Dinner

Posted on 20. Mar, 2012 by in Uncategorized

Chef Celebration of San Diego
April 24th, 2012
Terra American Bistro
619.293.7088
Jeff Rossman – Terra American Bistro
Chad White – Gabardine
Augie Saucedo – Sycuan Resort
Evan Cruz – Kitchen 1540
Anthony Sinsay – Burlap

Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Amuse-
Avocado Tempura
smoked Suzie’s farm oyster mushrooms | miso lemongrass foam
Jeff Rossman, Terra Bistro & Catering

Live Spot Prawn
escabeche| ghost salt | scallion-celery salad
Chad White, Gabardine

Chilled Carrot-Fennel Veloute
beluga lentils | spring onion-goat cheese panna cotta| bacon lardon crisp
Augie Saucedo, Sycuan Resort

Prime Ribeye Cap
fresh peas |smoked candy cap mushroom gelee | bone marrow
Evan Cruz, Kitchen 1540

Mojito Palate Cleanser
sugar cane| Ballast Point three sheets rum| shiso mint paste
Anthony Sinsay, Burlap


Local Sea Bass
ramp| morel| fiddlehead fern| sorrel| foraged petals and blossoms
Anthony Sinsay, Burlap
or
Lager Braised Pork Belly
strawberry-beet gnocchi | frisee | San Marzano raab
Jeff Rossman, Terra Bistro & Catering

Trio Dessert

Caramelized White Chocolate Mousse | sweet n’ spicy almonds| lemon basil seeds| rhubarb
Chad White
First Harvest Strawberries | yuzu poppy seed meringue cake | Coach Farms goat | Temecula olive oil
Evan Cruz
Champagne Butter Cake | white grapefruit | house made farmer’s cheese | blackberry mint curd
Augie Saucedo

$65 per person plus tax & gratuity
$18 Wine Pairing
Make your reservations today……
619.293.7088
View the line-up for the rest of the  2012 series here.

The MENU! Pamplemousse Grille, April 3rd – Chef Celebration Dinner

Posted on 17. Mar, 2012 by in Uncategorized


It’s here! The very first dinner of the 2012 Chef Celebration Dinner Series… Make your reservations today
Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation.  This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program.  Your participation tonight will help up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.

Tuesday, April 3rd, 2012
Pamplemousse Grille
858.792.9090
Jeffrey Strauss & Francisco Sedano – Pamplemousse Grille
Jason Graham – Cal a Vie
Tommy Dimella & John Teah – Del Mar Country Club
Nicolas Bour – El Bizcocho
Eric Bauer – Rancho Valencia

Amuse
Iberico Ham, Grilled Ciabatta, Aged Manchego
Francisco Sedano – Pamplemousse Grille

1st Course
Roasted Red Beets
“Oreo Cookie Style”
Goat Cheese, Olives, Greens, Oats
Tommy Dimella & John Teah – Del Mar Country Club
Or
“Pastrami Seasoned” Hamachi
Red Cabbage, Mustard, Rye
Tommy Dimella & John Teah – Del Mar Country Club

2nd Course
Pork Belly Confit, Dashi, Pickled Vegetables
Nicolas Bour – Rancho Bernardo Inn/El Bizcocho
Or
Crispy Organic Chicken Oysters
Parsley Root Mousseline, Petite Brussels, Rye Crumble,
Madeira & Mustard Seed Reduction
Eric Bauer – Rancho Valencia

Entrée
Pan Roasted Wild Columbia River Sturgeon
Local Fava’s, White Asparagus, Blond Morels, Vermouth & Bacon Jus, Baby Wild Cress
Eric Bauer – Rancho Valencia
Or
Trios Roti of Duck, Veal and Tenderloin of Beef
Francisco Sedano – Pamplemousse Grille
Or
Quail, Foie Gras Mousse, Chanterelles, Parsnips
Nicolas Bour – Rancho Bernardo Inn/El Bizcocho

Dessert
Gluten free chocolate-hazelnut cake/silken tofu chocolate frosting
Almond milk chocolate and peanut butter truffle in phyllo
Vegan Chocolate and homemade peanut butter “Mousse”
Jason Graham – Cal a Vie

$65 per person plus tax & gratuity
Make your reservations today……
855.829.2927
View photos from last year’s event here and view the line-up for the rest of the  2012 series here.

Chef Celebration 2012 Dinner Series!

Posted on 17. Mar, 2012 by in Uncategorized

2012 Chef Celebration Dinner Series