Ocean-to-Table Wine Pairing Luncheon features an impressive roster of chefs
By Wendy Lemlin
Something’s fishy at the 12th annual San Diego Bay Wine & Food Festival this year—- and that’s a good thing!
The abundance of delectable seafood found in our local waters will be the inspiration for a 5 course wine pairing luncheon held at The Marine Room, La Jolla’s iconic oceanfront restaurant, on Wednesday, November 18, from 11:30 AM – 2:30 PM. Hosted by Executive Chef Bernard Guillas, the exclusive luncheon will feature the formidable talents of a cadre of local celebrity chefs known for their creativity and passionate respect for the sea’s bounty.
Chef Bernard Guillas
Guillas explains his enthusiastic participation in the event by noting that “As chefs, we are certainly vested in the well-being of our oceans and all the creatures who inhabit them. The culture and cuisine of our coastal region is influenced by the sustainable harvests of the seas, making fishermen and chefs important links to our ecosystem.With access to all the high quality local and global seafood present in our markets, we have the perfect opportunity to showcase our oceans’ gold, and I’m excited that we have a lineup of such amazing chefs at this luncheon preparing the delicacies.”
Chef Rob Ruiz
Performing their culinary magic alongside Chef Bernard will be some of the top names in San Diego’s restaurant kitchens :
Chef Evan Cruz
Chef Jason Knibb
- Ron Oliver, The Marine Room
- Evan Cruz, Arterra
- Amy Di Biase, Tidal
- Jason Knibb, NINE-TEN
- Rob Ruiz, The Land & Water Company
- Jason McLeod, Ironside Fish & Oyster
Chef Amy DiBase
- Andrew Spurgin, Bespoke Event Styling & Menu Creation
Chef Andrew Spurgin
Chef Jason McLeod
Coordinating the wine pairings will be Eric Entrikin, Court of Master Sommeliers.
Featured “Special Guest” Tommy Gomes, fishmonger extraordinaire of Catalina Offshore Products, explains the importance of the concept of ocean-to-table, “Unlike beef, seafood doesn’t get better with age,” he quips. “When you have the opportunity to obtain seafood first stop from the dock, you know that your source is direct, is the freshest it can possibly be. Catalina Offshore Products will be sourcing all the seafood for the luncheon, and ocean-to-table is what we’re all about. We’re excited that San Diego Bay Wine & Food Festival is providing a platform for guests to not only taste the exquisiteness of the great variety of our local products, but also to gain education about how to purchase and prepare seafood, deliciously.”
The event will begin with a reception from 11:30am – 12:00pm, with bubbles and tray passed bites. Luncheon will follow from 12:30pm – 2:30pm. The menu looks amazing:
Hors d ’Oeuvres
Bernard Guillas & Ron Oliver:
Baja Bay Scallops |Trout Pearls, Yuzu Cream, Sesame Plum Brittle
Andrew Spurgin:
SD Sea Urchin | Pumpernickel, Ploughgate Creamery’s Cultured Butter
Maldon Sea Salt
Rob Ruiz :
Smoked Baja Dived Octopus |Julian Pink Lady Apple, Cannon Farms Fallbrook Pickled
Fennel, Pink Peppercorn, Wood Fired Chive
First Course
Jason McLeod – Ironside Fish & Oyster
Baja Wild Shrimp Tartare|Fennel Cracker
Apple, Tarragon, Smoked Oyster
Second Course
Jason Knibb- Nine Ten
Charred Hiramasa|Lemon Allspice Compressed Pear, Celery Leaf, Puffed Farro
Sun Choke Puree, Pomegranate Gastrique
Third Course
Evan Cruz – Arterra
Bigeye Tuna | Matsutake Mushrooms, Foie Broth, Bottarga
Fourth Course
Amy DiBiase – Tidal
Walnut Financier | Pumpkin Pudding, Rum Raisins
Tickets are $85 and available at http://www.sandiegowineclassic.com/event/ocean-to-table.html Links to chef bios are found there as well.
