San Diego Food Finds Exclusive: Celebrity Chef Dinner For The James Beard Foundation at The Marine Room is a huge success!

I had the
privilege of attending the
Celebrity Chef Tour benefitting the James Beard Foundation at The Marine Room in beautiful La Jolla on November 1st. It was great being in the kitchen and seeing all these talented chefs in action.
Chef Bernard Guillas (The Marine Room), Iron Chef Jose Garces,
Chef Ron Oliver (The Marine Room)
(Photo by Maria Desiderata Montana)
 
Italian Chef Nicola Chessa
(Photo by Maria Desiderata Montana)
 
Bringing the acclaimed Beard House experience to San Diego and delivering a unique dining experience to food lovers, the Celebrity Chef Tour showcases the culinary artistry of James Beard Foundation Award winners and celebrity chefs, including Iron Chef America Jose Garces and Valentino Santa Monica’s Nicola Chessa, plus The Marine Room’s very own Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver.
Guests had the opportunity to interact with these chefs throughout the evening and savor a specially designed tasting menu complete with wine pairings.
Uni Tuna Tartare-Plum Sesame Cone
Prepared by Chef Bernard and Chef Ron Oliver
(Photo by Maria Desiderata Montana)
 
Lobster Lollipops – Grappa Pink Sauce
Prepared by Chef Nicola Chessa
(Photo by Maria Desiderata Montana)
 

Potted Duck-Orange Gelée
Prepared by Chef Bernard and Chef Ron Oliver
(Photo by Maria Desiderata Montana)
 

Lemon Verbena Kurobuta Pork Lomo
Green Apple Pâté de fruit, Pickled Beet, Mâché, Mustard Oil
Vella Dry Jack, Vincotto
 
Paired with 2010 Dry Riesling Trefethen, Oak Knoll, Napa Valley, CA
 
Prepared by Chef Bernard and Chef Ron Oliver
(Photo by Maria Desiderata Montana)
 

Smoked Oyster Soup
 
Brioche, Apple & Celery Salad, Bacon Lardons, Herb Butter
 
Paired with 2010 Rosé, Mi Sueño, Carneros, Napa Valley, CA
 
Prepared by Chef Jose Garces
(Photo by Maria Desiderata Montana)
 

Alaskan Halibut Fillet Cartoccio
Fall Vegetable Tortino, Langoustine Ragu
 
Paired with 2009 Chardonnay, Domaine Serene, “ClOS du SOLEIL”,
Dundee Hills, Willamette, OR
 
Prepared by Chef Nicola Chessa
(Photo by Maria Desiderata Montana)

 

 

Wagyu Hot Pot
Royal Trumpet Mushrooms, Rruffle Beef Consommé, Quail Egg, Confit Potato
 
Paired with 2008 Red Meritage, Rodney Strong, “Symmetry,”
Alexander Valley, Sonoma CA
 
Prepared by Chef Jose Garces
(Photo by Maria Desiderata Montana)
 

 

Pistachio Halvah Chocolate Bombe
Pomegranate Nectar, Frosted Violet Petals, Arak Crème Anglaise
 
Paired with 2008 Chateau Ste Michelle, Reserve Late Harvest White Riesling,
“Ethos,” Columbia Valley, WA
 
Prepared by Chef Bernard Guillas and Chef Ron Oliver
(Photo by Maria Desiderata Montana)
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