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.

April 17^th, 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.

April 10^th, 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.

April 24^th, 2012
Terra American Bistro

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.

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.

San Diego Beer Week + Sand Diego Brewers Guild + Chef Celebration come together on November 13th at The Lodge at Torrey Pines for the official closing event for the 3rd Annual San Diego Beer Week. Beer Garden will be an outdoor, open-air setting with multiple breweries and over a dozen of San Diego’s top chefs pairing great San Diego beer and amazing local food.

If you’re a fan on facebook RSVP on our facebook event page & let your friends know where you’re going to be during SDBW & help us spread the word about the foundation!

Participating Chefs & Brewers

Jason Graham – Cal-A-Vie Spa
Dairy Less Grain Sweetened Chocolate-Peanut Butter Truffle Toasted Hazelnuts & Yogurt-Pumpkin Panna Cotta
+ Karl Strauss’ SDBW Double IPA, On the Tracks’ “Golden Spike”

Alex Carballo/Andy Halvorson – Stone World Bistro
Stone House made “Charcuterie and Stone Farms Pickled Vegetables
+ Mother Earth Brewing Company’s Evo Ale, Lost Abbey’s Avant Garde

Hanis Cavin – Carnitas Snack Shack
Tzaddik Farms Turkey Ballotine / Toasted Hazelnuts / Black Kale/Dried Cherry Compote. Mole Negro
+ Rock Bottom Gaslamp’s English Brown, Rock Bottom La Jolla’s Black Porter

Gunther Emathinger – Karl Strauss
Main Lobster “Salchicha”, Piri Piri salsa, Cilantro pistou
+ Manzanita Brewing Co’s Chaotic IPA, San Diego Brewing Co’s Freshy Yum Yum

Jeffrey Strauss – Pamplemousse
Boursin Cheese Ravioli, Parmesan Cream, Rock Shrimp, Asparagus and Baby Tomatoes
+ Oggi’s Brewing Co’sBlack Magic Stout, Aztec Brewing’s Chipotle IPA

Anthony Sinsay – Harney Sushi
Pretzel, mustard, cheddar, pork shank
+ Coronado Brewing Co’s Stoopid Stout, Ballast Point’s Abandon Ship Smoked Lager

Kyle Bergman – The Lodge at Torrey Pines
Coconut curry/red curry grilled pork belly
+ Pizza Port “Hakuna Ma Ta Tas” Breast Cancer Awareness Pink IPA and “High Tide”

Amy DiBiase – The Shores
Lightly Smoke Trout, Crushed Potato-Fennel, Green Apple Salad, Pommery Mustard
+ AleSmith’s IPA, Mission Brewery’s Amber Ale

Tom McAliney – Brandt Beef
Hoi Sin Glazed Brandt Beef Cheek Bao Bun with Shiso & Pickled Shallots
+ Stone Smoked Porter, New English Brewing Co’s Explorer ESB

Jason McLoud – La Valencia
+ Lightning Brewery /Green Flash Brewing Co.

Buy Tickets *scroll down to the Chef Celebration event

Click to see Photos from the event

It’s the FINALE to our 2011 Dinner Series!!

8 Chefs / 9 Courses / 14 Beers

Sunday, June 5, 2011
12:00 – 3:00 pm

Stone Brewing
World Bistro & Gardens
1999 Citracado Parkway
Escondido, CA 92029

Tickets: $55 per person
available at Brown Paper Tickets

Join us at Stone Brewing’s World Bistro & Gardens for a delicious celebration of great food and beer! You’ll enjoy dishes created by seven local chefs from outstanding eateries paired with 14 amazing craft beers. And the best part is that in addition to enjoying a sumptuous repast, you’ll be helping to raise money for a special scholarship fund. Cuisine for a cause!

MENU

LEAH DELYTE DI BERNARDO | E.A.T. MARKETPLACE

Kumquat Rind Encrusted Buffalo Tri-Tip Sliders

with Poppy Seed Coleslaw

Crows Pass Farm Smashed, Fried Potato Salad

with Bacon Jam

AUGUSTIN SAUCEDO | LA JOLLA SHORES HOTEL

Duroc Farm Slow-Roasted Pork Belly

with Black-Eyed Peas, Collard Greens, Pomegranate Mustard Seed Molasses

BRIDGET BUECHE | FIXTURES LIVING

Smoked Jidori Fried Chicken Bites

with Sweet Potato Doughnuts dipped in La Luz Honey and topped with local Terra Bella Ranch Walnuts

Stout Ice Cream

made from Straus Family Creamery Cream and Connelly Gardens Eggs

JEFF ROSSMAN | TERRA AMERICAN BISTRO

Stone Smoked Porter-Cured Steelhead Salmon

with Basil Flan and Pickled Red Onion

LANCE REPP | LA VALENCIA HOTEL

Grilled Flatbread Pizza

Braised Lamb, Goat Cheese, Spinach and Roasted Tomato

BRIAN HICKS & SCOTT BLAIR | HAMILTONS & SMALL BAR

Spicy Jerk Chicken Lollipops

with Stone Farms Southern-Style Greens

Jamaican Spice Cake

with The Lost Abbey Avant Garde-soaked raisins, coconut cream

GREG FREY, JR. | BLUE FIRE GRILL, LA COSTA

Braised Oregon Morel Mushrooms

with Fava Beans, Duck Mousse, Parsley Vinaigrette, Chive Blossoms

ANDY HALVORSEN | STONE CATERING

Wok-Tossed Cashew Salad in a Butter Lettuce Cup

with Fresno Chili, Temecula Honey Onion, Yuzu, Estate-Grown Herbs

click to enlarge

Chef Celebration San Diego is a collaborative effort by more than 50 award-winning San Diego County chefs who donate their talent, time and energy to raise money for a nonprofit culinary scholarship program, to enhance the knowledge and potential of promising young chefs and lay a foundation of excellence for San Diego’s culinary future. Chef Celebration is a 501(c)(3) non-profit organization under the Internal Revenue Code.

Proceeds from this event help fund a scholarship enabling local students to attend courses at the prestigious Culinary Institute of America in Napa Valley. Over the past twelve years, Chef Celebration has distributed in excess of $60,000 in scholarships.

Grilled Baja Octopus
pickled ramps, green grapes, marcona almonds and white gazpacho
Chef Sam Burman, Quality Social

Soft Poached Duck Egg
spring onion bullion, flavors of rosemary & sage flowers, hazelnuts, chanterelle mushroms & parmesan
Chef Chris Kurth, Grant Grill Restaurant

Fresh Line Caught Wild Salmon En Croute
beluga black lentils, morel mushrooms & red verjus sauce
Chef Stephane Voitzwinkler, Bertrand at Mr. A’s

Roasted Meyer Natural Beef Strip Loin
herbed-salt crust, asparagus & creamed forage mushrooms
Chef Victor Jimenez, Cowboy Star Restaurant

Ginger Spiced Marcona Almond Crumb Cake
horchata tuile, strawberries and meyer lemons
Chef Craig Jimenez & Nathan Stanton, Craft & Commerce

Make your reservations now!
An unforgettable menu crafted by amazing lineup of chefs.
Tuesday, April 19th at Cowboy Star Restaurant
619.450.5883