Ocean-to-Table Luncheon Celebrates Sustainable Coastal Cuisine and Wine Pairings

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Love Seafood? Love Wine? Want to spend several hours enjoying both at one of San Diego’s premier oceanfront restaurants? Then you don’t want to miss the Ocean-to-Table Luncheon held at The Marine Room in La Jolla Shores as part of the San Diego Bay Wine & Food Festival on Wednesday, November 13 from 11:30 AM to 3:00 PM.

Marine Room Ocean-to-Table Luncheon

The Marine Room ready to welcome guests at the Ocean-to-Table Luncheon

Bernard Guillas hosts Ocean-to-Table luncheon

Chef Bernard Guillas will once again host the Ocean-to-Table Luncheon at the Marine Room

Focusing on our unique coastal culture, some of the area’s finest chefs have made it their purpose to preserve our waters, teach sustainable fishing practices, and put forth artistic, coastal dishes that capture the essence of the San Diego Coastline.

For the fifth year, the Marine Room’s executive chef Chef Bernard Guillas has gathered together a sampling of fellow industry leaders to host the exclusive five-course Ocean-To-Table luncheon, which celebrates sustainable production and harvesting of culinary ingredients from land and sea. Along with Guillas, participating chefs include:

Jason Knibb

Chef Jason Knibb

 

Along with the delectable food and wine, Chef Bernard hopes the guests attending the luncheon will also consume an appreciation for conserving the ocean’s bounty at a time when many of the earth’s natural resources are becoming imperiled. “The Marine Room is proud to be a platform for bringing chefs together to gently educate the guests about the importance of saving the sources of all our delicious ingredients. Water makes up 71% of our planet’s surface, and 96.5% of that water is contained in the oceans,” he points out. “And yet, we know more about the moon than we do about the deepest parts of the sea and the creatures that inhabit it.

Guests Ocean-to-Table Luncheon

Guests will learn about the food and wine served at the Ocean-to-Table Luncheon

“With a continuously growing world population, many natural resources are threatened with depletion, and overfishing has become a distinct challenge to maintaining the viability of the oceans’ products,” Chef Bernard continues. “Stretched to the max, many species are facing extinction. So, in addition to serving a fabulous luncheon, we want to educate everyone about what’s happening in the ocean. We might even talk about the benefits of fish farming, which, when practiced correctly, healthily, and sustainably using natural techniques of feeding and controlling density, can help the oceans regain their balance. If we don’t pay attention, if we don’t harvest responsibly, future generations will miss out.”

In keeping with the farm-to-table, sustainable emphasis, sommelier Connor Howard has chosen wines from smaller producers around the world, whose families have been making wines for generations. Each wine is from a different country—Portugal, US., France, Italy, Austria and Canary Islands. “These are very unique wines, selected to pair excellently with each dish,” says Howard, who developed and now heads SommSelect’s Sommelier-Concierge division. “Their producers are farmers, not manufacturers, and these vintners put their hearts and souls into their products.”

food Ocean-to-Table-Luncheon

Guests will enjoy delectable cuisine at the Ocean-to-Table Luncheon

The menu looks amazing!

Reception Hors d’Oeuvres Station

wine: Bodegas los Bermejos Espumoso Brut Nature

Olive Oil Poached Red Spanish Octopus | Green Olives | Pickled Peppers | Smoked Aioli | Tinta Crisp
Travis Swikard / Callie

Confit of Kabocha Squash Poke |Pancetta Crisp |Black Garlic – Honey Glaze
Dakota Weiss / Sweetfin Poke

Marinated Ikura and Dirty Rice | Bonito | Nori | Seeds | Cured Egg
Jason Knibb / Nine-Ten

Tataki Hamachi Crudo | Calamansi Caviar | Moromi Miso | Nori Rice Cake
Percy Oani / The Shores Restaurant

AMUSE BOUCHE
wine: Louis de Sacy, Grand Cru Rosé de Saignée, Champagne, 2013

Tahitian Vanilla Infused Lobster | Celery Root Nectar | Pink Ice Watercress | Trout Roe | Truffle Dust
Bernard Guillas and Thomas Connolly

FIRST COURSE
wine: Bold Albarino, Arroyo Seco, 2018

Ocean Noir Et Blanc Coconut | Caviar | Salt Bacalao | Baby Squid | XO | Volcanic Rock and Seaweeds
Evan Cruz

SECOND COURSE

wine: Clos de L’Ours Cotes de Provence Rose, L’Accent, 2018
Scallop | Crab “Taba” Vermouth Sauce | Grapefruit Sunomono | Shiso Crumb | Amaranth
Mike Arquines

THIRD COURSE
wine: Rudi Pichler Gruner Veltliner, Terrassen, Smaragd, 2017

Honey Thyme Glazed Black Cod | Salsify | Baby Turnips | Maiitake Mushroom Broth
Dean Max

Dessert
wine: Broadbent 10-year Boal Madeira

Almond Cake | Blackberry Compote | Sabayon | Edible Flowers | Marzipan
Maeve Rochford

Tickets are $130 and there are still a few left, but you’d better hurry as they are going fast. Order here.

The Marine Room 2000 Spindrift Dr., La Jolla, CA 92037

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