Thursday, February 11, 2010

Cooks Confab: The Incredible Edible Egg!

Is there anything in the food world as wonderfully packaged and divinely luscious as your basic egg? It's the magical ingredient that can bask in the glow of its own light, scrambled, poached, or fried and lends a hand with other ingredients to puff up a souffle, add rise to a cake, and substance to a sauce.

So, it's no surprise that the next Cooks Confab is turning its attention to eggs. The confabularie is preparing brunch on Sunday, March 7 from 10:00 a.m. to 1 p.m. and this time newest member Trey Foshee of George's California Modern in La Jolla is hosting.

Here's a taste of what you'll be tasting and the chefs who are preparing it for us:

Brian Sinnott (1500 Ocean)/Nathan Coulon (Quarter Kitchen)
Stracciatella alla Romana
Escarole, Parmesan
Chicken egg
Hawaiian Loco Moco
Handmade SPAM, mushroom gravy, rice
Guinea hen egg

Andrew Spurgin/Donald Coffman (Waters Fine Catering)/Timothy Kolenko/Jeff Jackson (A.R. Valentien)
Schaner Hen Egg Quiche
Shaved Mushroom "Salad", Chervil, Parsley, 
Frill Greens, Pickled Artichoke
Pickled Egg with Finnan Haddie, Beets and Horseradish

Jason Knibb (Nine-Ten)
Truffle Deviled eggs
Sous Vide Duck Egg, chilaquiles

Katie Grebow (Cafe Chloe)/Amy DiBiase (Roseville)
Celebration of Egg Sauces
Bearnaise - Roast Top Sirloin
Gribiche - Local Asparagus
Aioli - Pewee Fingerling Potatoes
Emulsified Dressing - Baby Greens

Paul McCabe (Kitchen 1540)
 Eggs Royale, Dashi Gelee, Sea Urchin, Tempura Sea Beans
Scrambled Eggs, Perigord Truffles, Crème Fraiche, Buttered Toast

Georges Team
Vegetable Spanish Tortilla with Aioli
Pan Perdu with Poached Apple Syrup, Smoked Bacon Cream
Planked Salmon, Quail Egg, Caviar, Potato Foam

Tickets are $80 per person, and includes food, beverages, gratuity, and tax. A portion of the ticket price goes to Slow Food Urban San Diego. For reservations, contact Kristine Sauer at 858-454-4244. George's California Modern is located at 1250 Prospect St. in La Jolla.

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