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.

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