20th Annual Chef Celebration Dinner Series – Starts March 31st, 2015!

Posted on 10. Feb, 2015 by in Uncategorized

We can’t believe it’s been 20 years! We are so grateful for our amazing Chef & Restaurant community and for those of you who come out to our dinners and events so that we can continue to push the dining scene in San Diego forward and foster new talent.  We couldn’t do this without you.  On that note, please check out the list below and make your reservations – these dinners are always stunning and delicious!

We are slated to send 12 more promising young chefs to the CIA in Napa again this year!

20th Annual Chef Celebration Dinner Series – 2015:
$65 per dinner, per event
Call to make your reservations now!

Tuesday, March 31st, 2015
Pamplemousse Grille – 858.792.9090 – $75
Pamplemousse Grille Team
Bernard Guillas – The Marine Room
Thomas DiMella – Del Mar Country Club
Jeff Jackson – The Lodge at Torrey Pines
Stéphane Voitzwinkler – Bertrand at Mister A’s Restaurant

Tuesday, April 7th, 2015
Terra American Bistro – 619.293.7088
Jeff Rossman – Terra American Bistro
Matt Gordon – Solace Restaurants
Sara Polczynski – The Blind Burro
Hanis Cavin – Carnitas’ Snack Shack
Sam The Cooking Guy

Tuesday, April 14th, 2015
Tom Ham’s Lighthouse – 619.291.9110
Lance Repp – Tom Ham’s Lighthouse
Chad White – Común
Amanda Baumgarten – Waypoint Public
Jason McLeod – Ironside Fish & Oyster
Joe Magnanelli – Cucina Urbana

Tuesday, April 21st, 2015
La Valencia Hotel – 858.454.0771
James Montejano – La Valencia Hotel
Jerry Warner – Café Japengo
Brian Brown – Seaside Market
David Abela – West Steak and Seafood
Tina Luu – Art Institute

Tuesday, April 28th, 2015
Tidal at Paradise Point – 858.490.6363
Amy DiBiase – Tidal
Tim Kolanko – Stake Chophouse & Bar
Andrew Bachelier – Cucina Enoteca
Karrie Hills – The Red Door Restaurant & Wine Bar
Matt Richman – Table 926

Sunday, May 3rd, 2015
5th Annual Chef Celebration San Diego
Stone Brewing World Bistro and Gardens – Liberty Station

$49 – Purchase Tickets Here

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!

 

The Menu! Waypoint Public – April 29th

Posted on 15. Apr, 2014 by in Uncategorized

Waypoint_Public_Logo_Patch_Blue_RGB

 Waypoint Public - 619.255.8778

Amuse

Octopus
Black garlic, Radish, Raisin, Peanut Salsa, Mustard-mint and Mugwort Salad

Chad White, Plancha

First Course

Bellwether Farms Fromage Blanc Agnolotti
White Rabbit Bolognese, Fava bean, and Nepetella

Joe Magnanelli, Cucina Urbana

Second Course

Roasted sturgeon
Smoked Spring Onion, Preserved Lemon, Hazelnut

Matt Gordon, Urban Solace

Entree

Coffee Rubbed Colorado Lamb Rack
Curry Caramelized Cauliflower, Pickled Raisins, Spiced Lamb Jus

Amanda Baumgarten, Waypoint Public

Dessert

Rhubarb Fruit Snow
Brioche Tuille, Almond Ice Cream, and Poached Rhubarb

Jenn Reinhart, Waypoint Public

The Menu! Encore Champagne Bar & Dining Room – April 22nd

Posted on 04. Apr, 2014 by in Uncategorized

Encorelogo

Chef Celebration at Encore Champagne Bar & Dining Room – 619.255.5152

6 courses!

Amuse
Crispy oyster
pickled pepper, brussel sprout slaw

Ryan Studebaker, Encore

App
Smoked baby back rib crepinete
yukon crisp, chard, bbq cream

Hanis Cavin, Carnitas Snack Shack

App
Pan seared duck breast
spiced fig cake, roasted peach, vanilla-bourbon gastrique

Richard Sweeney, Florent

Fish
Petrale Sole Roulade, Mediterranean Black Mussels
Riesling Veloute, Egg Noodles

Stephane Voitzwinkler, Mr. A’s

Meat
Olive Crusted Veal Milanese
Suzie’s Arugula, preserved lemon, tomato, red onion, balsamic

Ryan Studebaker, Encore

Dessert
Coconut & Kaffir Lime Custard
coconut cake, strawberry coconut jam, local strawberries

Rachel King, NINE-TEN

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

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

The Menu! Chef Celebration Artisan Food and Craft Beer Festival

Posted on 30. Apr, 2013 by in Uncategorized


Sunday, May 5th, 2013, $55 – Buy a Ticket

3rd Annual Chef Celebration Artisan Food and Craft Beer Festival
Stone Brewing World Bistro and Gardens Escondido

Join us in our gardens for a delicious celebration of great food and beer! You’ll enjoy 17 dishes created by 13 local chefs from outstanding eateries, all paired with 23 amazing craft beers. All pairings by “Certified Cicerone” and Stone Brewing Co. Craft Beer Ambassador Dr. Bill Sysak.

Alex Carballo
Stone Brewing World Bistro & Gardens

Smoked Swordfish Tostadas
Oak-smoked swordfish, pickled green papaya & onions and crema on a crispy tortilla
paired with Black Market Rye IPA & Green Flash Trippel

Nate Soroko
Toronado

Crab tamales
With achiote masa and Newburg crème fraîche atop nopales slaw
paired with AleSmith Horny Devil & The Lost Abbey Avant Garde Ale

Karen Blair
Hamilton’s/Monkey Paw/Small Bar

Braised Pork Shanks
Cider-glazed pork on smoked Gouda & Granny Smith apple grits with crispy fried shallots
paired with Societe The Debutante & AleSmith Nut Brown Ale

Kyle Bergman
Ritual Tavern

Corned Pork Butt
Coriander-rubbed and slow roasted, over smoked hominy grits with braised mustard greens
paired with Monkey Paw Low and Slow Rauchbier & Rip Current Barrier Reef Nut Brown

Dawn Parks
The Wild Thyme Company

Mussel Soup
Tequila-steamed mussels with piquillo swirl, scallions and Mexican crema
paired with Iron Fist Hired Hand & Stone Cali-Belgique IPA

Tyson Blake & Chef Paul
O’Brien’s Pub

Braised Beef Tongue
With chipotle kimchee and pickled root veggies
paired with Stone Sublimely Self-Righteous Ale & Coronado Blue Bridge Coffee Stout

Karl Prohaska
Handlery Hotel

Earl Grey Duck Breast
With sun-dried cherry Israeli couscous and spinach soufflé
paired with The Lost Abbey 10 Commandments & Lightning Fulminator Lager

Leah Delyte Di Bernardo
E.A.T. MarketPlace

Wild Mushroom Flatbread
With Drake goat cheese & house-made crème fraîche on Sadie Rose flatbread
paired with Green Flash Cedar Plank Pale Ale

Short Rib Flatbread
Braised Cedar River short ribs & herbed-spiked Cheddar on Sadie Rose flatbread with Temecula Olive Oil Hatch chile drizzle
paired with Coronado Blue Bridge Coffee Stout

Greg Frey Jr & Pastry Chef Jaimie Hileman
La Costa Resort/ Blue Fire Grill

California Lamb Kielbasa
Alder-smoked, with French bean salad and Rancho Del Sol Cara Cara orange & rhubarb marmalade
paired with Monkey Paw Valentine’s Ale

Peanut Butter and Jelly Parfaits
With roasted banana ice cream
paired with Noble Ale Works You’ll Shoot Your Eye Out, Kid!

Tommy Fraioli
Sea Rocket Bistro

Pork Belly Tacos
With fermented jalapeño, pickled red onion & radish salsa and Korean-style BBQ sauce
paired with Port Brewing Board Meeting Brown Ale & Firestone Walker Wookey Jack Black Rye IPA

Andy Halvorsen & Dan Boling
The Lodge at Torrey Pines

Mediterranean Octopus Salad
With smoked eggplant purée, crispy chickpeas, preserved lemon, arugula and chile flakes
paired with Coronado Orange Avenue Wit & The Bruery Trade Winds Tripel

Sadie Rose Baking Co.
Salumi & Gouda
With habanero mustard on a pretzel slider roll
paired with Stone Smoked Porter

Bella Vado Splendid Oils
Californian Grilled Cheese
A mix of Spring Hill Cheddar and firehouse cheeses on Sadie Rose bread, soaked and grilled in Bella Vado jalapeño avocado oil

The Aniata Cheese Co.
Selection of Artisanal Cheeses

Henry Avocado
Farm Fresh Avocados

The Menu! – Jsix Restaurant, April 30th – Chef Celebration Dinner

Posted on 30. Apr, 2013 by in Uncategorized

Chef Celebration THE RUB Dinner
April 30th, 2013

Smoked Turbinado Rubbed Santa Barbara Black Cod
Matt Gordon of Urban Solace
English pea-urchin puree, crispy sunchoke

Sugar & Spice Rubbed Duck Leg Confit
Hanis Cavin of Carnitas Snack Shack
lardo wrapped breast, potato dauphine, cherry glace

Jamaican Curried Braised Lamb
Jason Knibb of NINEten
carrots, peas, basmati rice puff

Slow Cooked Brisket Rubbed Memphis Style
Simon Dolinky of Saltbox
with bbq beans and black, white, green garlics

Cocoa Nib Cake
Christian Graves of Jsix
cardamom chocolate ice cream, chocolate pudding,
espresso rub

The MENU! Solace and the Moonlight Lounge, April 16th – Chef Celebration Dinner

Posted on 11. Apr, 2013 by in Uncategorized

Featuring the lineup of San Diego’s “Young Guns”, the next generation of culinary leaders!  Some of whom are scholarship recipients from past years Chef Celebration events.
Make your reservations by calling 760.753.2433

Tuesday, April 16th, 2013
Michael Welch, William Geiger – Solace and the Moonlight Lounge
Jon Bautista – Kitchen 1540
Henry Wassink – Barona Casino
Steven Molina – Delicias
Alex Bourgo – George’s at the Cove

Chilled Hors d’ Oeuvres

Geoduck Clam, Sun choke, Clam Dashi, Celery,
Smoked Lardo, Cracker
Jonathan Bautista, 1540

Northern Divine Caviar, Charred Asparagus, Aori Ika, Buttermilk
Alex Bourgo, George’s California Modern

Hot Hors d’ Oeuvres

Ginger Scented Duck Cake, Avocado Lychee Salad,
Finger Lime, Chili Oil
Henry Wassink, Barona

Rabbit Saddle, Baby Gem Lettuce, Black Truffle beignets
Michael Welch, William Geiger, Solace & the Moonlight Lounge

Entrée

Confit of Beef Cheeks, Pan Jus,
Leek-Caramelized-Onion Boniato Puree, Pickled Serrano Relish
Henry Wassink, Barona

Seared Diver Scallop, Cornbread Puree, Peppadew Jam,
Crispy Pig Ears, Mustard Flowers
Steven Molina, Delicias

Roasted Squab, Peas, Green Garlic, Radish, Wild Rosemary,
Black Truffle- LiverJus.
Alex Bourgo, George’s California Modern

Halibut, Ham’d Lamb Neck and Tongue,
Spring Pea, Morel,Oatmeal
Jonathan Bautista, 1540

Dessert

Chocolate Peanut Butter Tart, Toasted Marshmallow Mousse,
Dark Chocolate Gelato
Steven Molina, Delicias

Basil-Greek Yogurt Pot de Creme, Lime Meringue,
Strawberry-Poppy Seed Cake
Michael Welch, William Geiger, Solace & the Moonlight Lounge

The MENU! Terra American Bistro, April 23rd – Chef Celebration Dinner

Posted on 08. Apr, 2013 by in Uncategorized