2012 Chef Celebration Scholarship Recipients

Posted on 19. Mar, 2013 by in Uncategorized

Not pictured: Michael Reidy | Rancho Bernardo Inn

Photos courtesy of Darin Fong Photography

The MENU! Pamplemousse Grille, April 2nd – Chef Celebration Dinner

Posted on 04. Mar, 2013 by in Uncategorized


It’s here! The very first dinner of the 2013 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 2nd, 2012
Pamplemousse Grille
858.792.9090
Francisco Sedano – Pamplemousse Grille
Justin Cullimore – The Crossings at Carlsbad
Tommy Dimella – Del Mar Country Club
Nicolas Bour – Rancho Bernardo Inn
Eric Bauer – Rancho Valencia

Amuse

Heirloom Tomato Consommé
Basil Gelée, Fennel, Olive Oil

Justin Cullimore The Crossings Carlsbad

First Course

Suckling Pig Terrine
Lillet Gelée, Home Made Mustard

Nicholas Bour Rancho Bernardo Inn

Or

Crudo 2 Ways

Quick Cured Fluke Sashimi
Apple Cucumber Relish, Yuzu, Avocado Oil, Radish Salad

Bison Tataki
Pickled Mango, Eel Sauce, Avocado Salad, Petite Coriander Leaves

Eric Bauer Rancho Valencia

Second Course

Pan Seared George’s Bank Scallops

Cauliflower Multiple Ways, Melted Carlsbad Kale
Lemon & Caper Gremolata, Caramelized Shallot, Chicken Jus

Or

Braised Duck
Winter Truffle Agnolotti, Foraged Mushrooms, Nettle Puree

Nicholas Bour Rancho Bernardo Inn

Entrées

Trio of Game

Breast of Pheasant with Morel Mushroom Mousse
Tellecherry Pepper Crusted Venison, Grilled Smoked Quail

Francisco Sedano Pamplemousse Grille

Beef Strip Loin
Toasted Barley, Swiss Chard, Dried Cherry and Hazelnut Gremolata

Tommy DiMella Del Mar Country Club

Local Sea Bass
Oyster Velouté, California Caviar, Polenta Cake

Justin Cullimore The Crossings Carlsbad

Dessert

Peach Wellington
Elderflower Gelato, Kiwi “Petit Pois”
Angela Denman Pamplemousse Grille

$65 per person plus tax & gratuity
Make your reservations today……
858.792.9090
View photos from last year’s event here and view the line-up for the rest of the 2013 series here.