Chef Celebration (SD)

[honkman]

This October there will be again five Chef Celebration events in San Diego.

More details: http://www.chefcelebration.org/schedu...

I got three menus for them so far:

Terra Restaurant:

-Amuse-
Basil Flan shallot rings, curry oil
Jeff Rossman, Terra

-First Course-
Restyled Caprese Salad with heirloom tomatoes, opal basil vinaigrette and balsamic gelé
Chris Walsh, Bite

- Second Course-
Marinated Hiramasa tempura Dungeness crab, bamboo rice, green curry
Joe Magnanelli, Laurel

- Third Course-
Duck Confit and Foie Gras Tortellini on a nest of bitter greens, brandy cherries, candied pecans, English Stilton, port reduction
Colin Maclaggan, Avenue 5

- Fourth Course-
Dry Aged Beef Strip Loin oxtail ravioli, wilted greens, bordelaise sauce
Victor Jimenez, Cowboy Star

-A Dessert Duet-
Quince Tart Tatin butternut squash ice cream
Jeff Rossman, Terra Restaurant
Gorgonzola Cheese Cake with grilled figs and zinfandel-tellicherry peppercorn syrup
Chris Walsh, Bite

Bernard’O Restaurant:

FIRST COURSE
Kumamoto Oyster and Santa Barbara Sea Urchin
Passion Fruit, Orange Blossom Water, Compressed Cucumber

Steven Rojas, El Bizcocho Restaurant
~
SECOND COURSE
Blackened Scallop
Candied Orange, Micro Green Salad

Vincent Grummel, Vincent ‘s
~
THIRD COURSE
Pheasant “Sous Vide”
Stuffed with Foie Gras, Cardamom and Chestnut Mousse, Black Trumpet Mushroom, Pheasant reduction

Patrick Ponsaty, Bernard’O Restaurant
~
FOURTH COURSE
“Black Butterfly” Roquefort Blue Cheese
Sauterne Aspic, Walnut Bread, Honey Comb

Jonathan Freyberg, Bernard’O Restaurant
~
PRE- DESSERT
Green Apple/Lemon Sorbet,
Lemon Confit, Apple and lemon chips
~
DESSERT
Croustillant Chocolate, Confiture de Lait
Flourless Cake, Chocolate Crispy,
Milk Jam Ice Cream, Caramel ”Fleur de Sel”, Gianduja Chantilly

Loic Laffargue, Barona resort & Casino

Mignardises

Pamplemousse:

Amuse
Fall Heirloom compressed squash, Julien apple Pearls, bacon
1st course
Bouquet of local lettuces, Warm Cabralles Vinaigrette
Or
Duck Schnitzel, pear apple chutney, Duck Confit Ravioli, Saba Reduction

2nd course
Abalone with Ginger, Garlic and Brown Butter
Or
Corn Anglotti, Maine Lobster, Chanterelles and tangerine

Main Course

Proscuitto wrapped Boston Scallops, Black Mission Fig, Balsamic Syrup
Or
Loin of Lamb, Braised Shoulder, Sweet Potato Tart
Or
Dry Aged New York, Natural Braised Short Rib, Manchego Croquette, Black Trumpet Mushrooms, Truffle Braising Jus

Three Flavors of Dessert
Vanilla Bean Panna Cotta, Bitter Sweet Chocolate- Orange cake,
Passion Fruit Sabayon

[honkman]

I just saw that Naomi Wise also wrote about it in the SD Reader:

http://www.sandiegoreader.com/news/20...

[daantaat]

I'm drooling....

[clayfu]

$65 if anyone is curious about the price.

[pkt63]

I'm so grateful for this post. I would have been devastated if I missed this. The website has the full schedule (not all menus tho): http://www.chefcelebration.org/schedu...

Thanks!

[debren27]

Thank you so much for posting this! I hadn't even heard of Chef Celebration until I saw this post. Jeff admitted tonight that it's organized by chefs, who don't have time to publicize it. :)

The tortellini was the reason I was at Terra tonight, and let me tell you it didn't disappoint. The caprese was also very tasty (especially the balsamic vinegar finger Jell-O!) and the desserts were both delicious. But the tortellini was such an amazing combination of flavors; I was in heaven. Now I have to check out Avenue 5. Great job Colin!

Who else was there? I looked around at one point thinking "I bet there are other Chowhounds here right now..." I was one of the two big dark-haired guys at the middle table along the wall from about 8pm until close.

Donovan

[pkt63]

My husband and I were there! Not sure I saw you...Only two guy-table I saw was right next to me by the window...?

Anyway, I also thought the tortellini by chef from Ave 5 was the best dish of the evening. Just wonderful. The beef was also very nice, and I actually thought the pasta on that ravioli was better than the pasta of the tortellini, but the tortellini was still better overall. I love chard, but that chard was kind of boring with the beef...but that was my second favorite dish kind of tied with the amuse. Hard to compare an amuse to a beef main, but it was a fun dish with different flavors and textures. It was quite large for an amuse...

My least favorite was actually the caprese. The flavors of the tomatoes and mozzarella were not quite there, to me. Just ok. I liked the balsamic gelee, but I think it is done better in the traditional prep, where you get the balsamic over the whole thing, rather than in intense pockets with only a few bites.

The fish dish was nice, if a little pedestrian compared to some others. The green curry rice could have been more intenself flavored if you ask me...but it was nice.

For dessert, Jeff/Terra's tatin was delicious and fun with a definite spicy edge. And butternut squash ice cream tastes a lot like pumpkin pie ice cream. Yum! Now, the gorgonzola cheesecake was very bold. It was very gorgonzola-y...Walsh did not bury that flavor in sweetness at all! So, I found it really interesting but, it was just too much...the cheesecake was actually a decent size and I couldn't take the flavor for quite that long...they should keep something that bold a little smaller.

Most wines they served were nice. I esp. liked the fume paired with the amuse. The cabernet with the beef was just meh. It was fun to talk with Jeff a bit. He seems really into the cause. We had a great time. Definitely want to try another one this month! oh, although Jeff did mention something about the Trattoria Aqua one getting cancelled....

[ibstatguy]

Ave 5 is well worth checking out

[P Macias]

Two of us were at Terra last night and it was a very civilized evening.
We thought all of the courses were more than ample. Perhaps the one failing?

The basil flan was very rich and portion could have been smaller but nothing was left on the plate. Crunchy shallot rings were a nice counterpoint to the creamy flan. Amused me to the max.

The caprese was delightful with sweet heirloom tomatoes, the gelee was just enough tease and didn't overpower the dish, ditto for the cheese. The presentation in a low ball glass bowl got high artistic marks. Very refreshing as only a caprese can be.

The Hamachi was the best of show in my fish loving opinion. I was surprised at the almost entree size but savored every bite. It was seared exactly right, tasted like it just rose out of the sea. The green rice was nice and had it been any stronger would have overpowered the fish. Nice splurts of roe added oomph to the rice. The tempura didn't excite me.

Bitter greens worked well with the tortellini. My partner thought the pasta was overcooked but I thought the duck was a bit dry although the ingredients in this dish complemented one another.

The beef was cooked (or not cooked) to absolute perfection with just enough tasty fat. Two good sized slices accompanied the ravioli which could have stood on its own as an entree. The kale was undercooked. Why is that always the case?

Cigar and brandy is my dessert of choice but in this case, the quince tart and squash ice cream ran a close second. Terra has always been my favorite for their inventiveness with
veggies and this was way over the top. Lovely strips of crisp fried ginger added to the dish left such a great lingering taste that I couldn't eat the cheesecake. The two items made up quite a large serving for a finishing course but were indicative of Terra's unique take on sweets. I took one bite of the cheesecake (yes, yummy gorgonzola(y) but a bit too filling) before I attacked the veggie tart and ice cream.

This was a lovely meal in a very pretty dining room. Jeff was an attentive and relaxed host and circulated throughout the dining room all the while assuring that everyone was pleased with a very well thought out and well executed meal.

I'm glad I didn't miss this year's gala and hopefully will attend at least one of the others this month.

[debren27]

Ferreted out the Thee Bungalow menu for 10/28. No luck on Trattoria Acqua yet.

http://www.cohnrestaurants.com/cohn/e...

First Course
Roasted Beet Salad
humbolt fog goat cheese
Danny Bannister, Red Marlin
HUGEL, Gewurtztraminer, Alsace, 2006

Second Course
Pan Seared Barramundi
red kuri squash caviar, cardoons, lobster vin blanc
Davide Warner, JRDN at Tower 23
SANFORD WINERY, Chardonnay, Santa Barbara, 2006

Third Course
Smoked Tenderloin of Beef
truffle mushroom risotto, mascarpone cheese,warmed asparagus, cognac mushroom demi
Juan Flores, 3rd Corner
RODNEY STRONG ESTATE, Cabernet Sauvignon, Alexander Valley, 2005

Fourth Course
Herb Marinated Australian Lamb
orzo pasta, ratatouille, goat cheese, eggplant puree, black olive jus
Brian Freerksen, Paradise Point
GREEN POINT, Shiraz, Yarra Valey, 2005

Fifth Course
"Parfait Trio"
white chocolate, pomegranate, espresso
Paul Niles, Thee Bungalow
COCKBURN's, Special Reserve, Porto, NV

Add Wine Pairings for $30.00