Wednesday, April 30, 2014

Chef Celebration's Final 2014 Event This Sunday at Stone Brewing Liberty Station

For years, dozens of chefs have gotten together annually at host restaurants to collaborate on unique, multi-course meals. The chef combos can be dizzying. Last week, for instance, Amanda Baumgarten of Waypoint Public hosted Chad White (Común), Joe Magnanelli (Cucina Urbana), Matt Gordon (Solace Restaurants), and her own Jenn Reinhart.
All this, under the auspices of Chef Celebration, to raise scholarship funds for young aspiring chefs to attend a week-long course in Napa. How important are these courses? Well, in 16 years dozens of San Diego chefs have attended and you've enjoyed their food; think Hanis Cavin of Carnitas Snack Shack, Victor Jimenez of Cowboy Star, Denise Roa of the Art Institute and El Lugar de Nos, and Llasa Landry of Lion's Share and soon Heart & Trotter Butcher.

This year's Chef Celebration culminates Sunday afternoon with the 4th Annual Chef Celebration Artisan and Craft Beer Festival at Stone Brewing World Bistro and Gardens in Liberty Station. From noon to 3 p.m., you'll enjoy 12 dishes from 12 chefs and craft beer pairings. Here's the incredible lineup:

Stone Brewing World Bistro & Gardens – Liberty Station: Chef Tom Connolly

  • Bacon Gremolata crusted fried poached egg, frisee and asparagus salad paired with Stone Liberty Station Witty Moron

The Wild Thyme Company: Chef Dawn Parks

  • Roasted leg of lamb, stuffed with Spanish chorizo, currants & swiss chard, basted with Aged Sherry Vinegar & EVOO /grilled spring onions, charred onion petals, romesco / Patatas Bravas in spicy tomato sauce paired with Stone Smoke Porter with Chipotle Pepper

Sycuan Casino & Resort / Sadie Rose Bakery

  •  Cider Short Rib, apple risotto, barley relish paired with Stone Liberty Station Mimic

Waypoint Public: Chef Amanda Baumgarten

  •  Baby Crab Cake Benedict on a pretzel bun with a smoked tomato hollandiase paired with Matt’s Burning Rosids

Handlery Hotel: Chef Karl Prohaska
  • Smoked halibut, losch braised onions, egg yolk, confetti microgreens, and sweet potato vinaigrette paired with Stone Saison
The Crossings Carlsbad: Chef Justin Cullimore
  •   Hops-cured pork belly-pickled Fresno Chili, quinoa salad, smoked paprika vinaigrette paired with Stone Sublimely Self-Righteous Black IPA

Encore Champagne Bar & Dining Room: Chef Ryan Studebaker

  • Hiramasa crudo: Blood orange, tarragon, avocado, hazelnut, and smoked salt paired with Cali Belgique aged in Red Wine Barrels
BlueFire Grill: Chef Greg Frey Jr.
  • Ricotta and Fava bean angolotti – fava tedrils, green garlic, genovese basil, tuscan pork ragu paired with Hess Habitus Rye IPA

Monkey Paw: Chef Karen Blair

  •  Swordfish Birria street taco paired with Stone Enjoy By 5.16.14

Carnitas Snack Shack: Chef Hanis Cavin

  •  BBQ baby back ribs/ Ivan’s BBQ sauce/ bacon potato salad paired with Smog City Brewing Saber Toothed Squirrel
Table #10: Chef Jason Gethin
  • Roasted wild mushrooms, anson mills grits, grilled ramp vinaigrette, parmesan foam paired with Rip Current Rip Ryeder Red Session IPA
Tom Ham’s Lighthouse: Chef Lance Repp
  • Swordfish bacon slider with whole grain aioli, pickled onion, and cilantro on sweet rolls paired with Societe The Widow

Chef Celebration Foundation: Scholarship Recipient Collaboration

  • Chimayo Chile braised pork cheeks, white cheddar cheese curd cornbread, bacon masa “tots”

Tickets are only $55 and can be purchase online at See you there!

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