The Menu! Tom Ham’s Lighthouse – April 15th

Posted on 25. Mar, 2014 by in Uncategorized

TomHamslogoChef Celebration at Tom Ham’s Lighthouse – April 15th – 619.291.9110

Amuse

Scallop crudo
citrus, California olive oil, Thai chili, chive

Lance Repp – Tom Ham’s Lighthouse

First Appetizer

Uni & Crab Spring Salad
baby vegetables, new lettuces, yuzu granita & orange blossom vinaigrette.

Colin MacLaggan – Ballast Point

or

Butter poached spot prawn
avocado mousse, sweet corn, chili-chive oil, micro cilantro

Colin Murray – Brooklyn Girl Eatery

Second Appetizer

Kobe Beef Carpaccio
Wagyu beef, micro salad, watermelon radish, shaved Manchego, fried capers and lotus chips

Jamal Mourad – Poseidon Restaurant

or

Local day boat bass Carpaccio
Smoked tomato, picholine olive, truffle, sea salt

Lance Repp – Tom Ham’s Lighthouse

Entrée

Lemon Pepper Crusted Chilean Bass
celery root silk, roasted heirloom beets, arugula, sherry-hazelnut vinaigrette, beet syrup

Jamal Mourad – Poseidon Restaurant

or

Duck two ways
Sous vide duck breast, duck confit turnip cannelloni, Brussels sprouts leaves, sweet potato purée, Pinot noir-black current duck jus.

Colin Murray – Brooklyn Girl Eatery

or

Lamb
Braised lamb shoulder, cherry and orange lamb sausage, beluga lentils, roasted fennel

Lance Repp – Tom Ham’s Lighthouse

Dessert

Virgin Olive Oil Cake with Celery Root Ganache
candied fennel, agave pearls, milk crumbs, honey flower gelato

Colin MacLaggan – Ballast Point

The Menu! Terra American Bistro – April 8th

Posted on 25. Mar, 2014 by in Uncategorized

TerraLogoVine
April 8th 2014 at Terra American Bistro – 619.293.7088

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 will help up-and-coming chefs attend culinary school to refine their skills, which will further lay a foundation for San Diego’s culinary future.

Thank you!

 

Amuse

Smoked Chicken Liver Pate

brioche brulee + meyer lemon jam

jeff rossman, terra american bistro


First Course
 

Grilled Red Door Garden Vegetable Terrine

crumbled feta | balsamic reduction

karrie hills, red door/wellington


Second Course

Machaca Sopes

black garlic crema | cilantro oil | fresno sauce | pickled radish salad | nopales chip

sara polczynski, the blind burro

or

Maple Beer Braised Pork Belly

red onion escabeche | crème brulee french toast

jeff rossman, terra american bistro

 

Entrées 

Olive Oil Poached Black Bass

corn risotto | epazote | chuao mole gastrique

augie saucedo, brothers catering & events

or

Chorizo Carbonara

manchego | cilantro | pasta sheets

stacey poon-kinney, the trails eatery

 

Dessert

Goat Cheese Carmel Tart

salted dark chocolate | thai basil

karrie hills, red door/wellington

$65 per person, plus tax and gratuity
$18 wine pairing

The Menu! Pamplemousse Grille – April 1st

Posted on 18. Mar, 2014 by in Uncategorized

Pamplemousse GrilleMake your reservations by calling the restaurant here: 858.792.9090

Pamplemousse Grille Presents

Chef Celebration Scholarship Dinner

April 1st, 2014


Amuse

Tommy “Eggless” Deviled Egg

Tommy DiMella, Del Mar Country Club

 

First Course

Marine Room Signature Lobster Bisque,

Pancetta, Enoki, Financier, Crème Fraîche

Bernard Guillas, The Marine Room

Or

Sesame Fleur de Sel Smoked Open Ocean Cobia,

Red Quinoa, Pickled Green Papaya, Kohlrabi Sprouts,

Tangerine Infused Olive Oil

Bernard Guillas, The Marine Room

 

Second Course

Warm Lobster Salad, Country Ham,

Brioche Crisp, Micro-Zest Salad

Hanis Cavin, Carnitas Snack Shack

Or

Crispy Sweetbreads,

Pork Belly, French Tofu, Fennel Marmalade,

Peppercorn Jus

Hanis Cavin, Carnitas Snack Shack

 

Entrées

Prime Hanger Steak,

Crispy Shaved Vegetables, Horseradish, Chipped Red Rice

Tommy DiMella, Del Mar Country Club

Or

Olive Oil Poached Local Halibut,

Carrot Ginger Purée, Caramelized Fallbrook Mushrooms,

Baby Artichokes, Fava Beans,

Orange Thyme Emulsion

Justin Cullimore, The Crossings Carlsbad

Or

Trio of Colorado Lamb:

Herbed Saddle, Crepenette of Shoulder,

Stilton & Mustard Encrusted Rack,

Fondant Trio:

Potato, Red & Golden Beet,

Lamb & Thyme Jus

Team Pamplemousse, Pamplemousse Grille

Dessert

Petite Charlotte with Raspberry Fool &

Chocolate Raspberry Sachertorte

The Sarahs, Pamplemousse Grille

19th Annual Chef Celebration Dinner Series – 2014

Posted on 07. Mar, 2014 by in Uncategorized

19th Annual Chef Celebration Dinner Series – 2014:
$65 per dinner, per event
Call to make your reservations now!

Tuesday, April 1st, 2014
Pamplemousse Grille – 858.792.9090 – MENU – $75
Pamplemousse Grille Team
Bernard Guillas – The Marine Room
Thomas DiMella – Del Mar Country Club
Hanis Cavin – Carnitas’ Snack Shack
Justin Cullimore – The Crossings at Carlsbad

Tuesday, April 8th, 2014
Terra American Bistro – 619.293.7088 – MENU
Jeff Rossman – Terra American Bistro
Augie Saucedo – Brothers Signature Catering & Events
Sara Polczynski – The Blind Burro
Stacey Poon-Kinney – The Trails Eatery
Karrie Hills – The Red Door Restaurant & Wine Bar

Tuesday, April 15th, 2014
Tom Ham’s Lighthouse – 619.291.9110 – MENU
Lance Repp – Tom Ham’s Lighthouse
Colin Murray – Brooklyn Girl Eatery
Jamal Mourad – Poseidon Restaurant
Colin MacLaggan – Ballast Point Tasting Room & Kitchen

Tuesday, April 22nd, 2014
Encore Champagne Bar & Dining Room – MENU – 619.255.5152
Ryan Studebaker – Encore Champagne Bar & Dining Room
Stéphane Voitzwinkler – Bertrand at Mister A’s Restaurant
Hanis Cavin – Carnitas’ Snack Shack
Richard Sweeney – Florent Restaurant & Lounge
Rachel King – NINE-TEN Restaurant & Bar

Tuesday, April 29th, 2014
Waypoint Public – 619.255.8778 – MENU
Amanda Baumgarten – Waypoint Public
Chad White – Común Kitchen and Tavern
Joe Magnanelli – CUCINA urbana
Matt Gordon – Solace Restaurants
Jenn Reinhart – Waypoint Public

Sunday, May 4th, 2014
4th Annual Chef Celebration Artisan Food and Craft Beer Festival
Stone Brewing World Bistro and Gardens – Liberty Station

$55 – Buy a Ticket

Join us in our gardens for a delicious celebration of great food and beer! You’ll enjoy small-bite dishes created by local chefs from outstanding eateries, all paired with amazing craft beers. All pairings by “Certified Cicerone” and Stone Brewing Co. Craft Beer Ambassador Dr. Bill Sysak.

In addition to enjoying a sumptuous repast, you’ll be helping to raise money for a special scholarship fund provided by Chef Celebration. Cuisine for a cause!

Tom Connolly – Stone Brewing World Bistro & Gardens – Liberty Station
Dawn Parks – The Wild Thyme Company  
Karl Prohaska – Handlery Hotel
Amanda Baumgarten - Waypoint Public
Ryan Studebaker – Encore Champagne Bar & Dining Room
Greg Frey, Jr. – BlueFire Grill
Karen Blair – Monkey Paw/Small Bar/Hamilton’s Tavern
Justin Cullimore  – The Crossings at Carlsbad
Paul Schwab –  Sycuan Casino & Resort
Sadie Rose Baking Co. 

+MORE TBA