North County Chefs’ Dinner ~ The Night In Pictures

I put this together to try to give you a feel for the night and the people involved. Thanks to Jessica Harwood for taking pictures so I could run around like a mother hen all night. It also allowed me to experience the first dinner seating from a diner’s perspective.

1 chefs

Left to Right ~ Chefs Davin Waite, Loren Waite a great Chef in his own right assisting that night), Chris Gallo, Adam Griffin, and Daniel Pundik.

2 throufg the looking glass

Through the looking-glass.

3 1st course the line

4 1st course dressing the salad

 

1st course starts.

5 1st course dressing cheers

 

Cheers

5 play on soup and salad course 1

Play on Soup and Salad

local yellowtail with ginger, golden beet, yuzu jello, cold soba noodle, charred savoy cabbage, toska seaweed, pickled padron peppers in tozazu, crispy shallots. Ghost pepper pumpkin soup with BBQ octopus.

6 course 2 all hands on deck

The Chefs jump in to help Chef Daniel Pundik of Local Tap House set up his dish

7 course 2 Chef Daniel Carrot Pesto

Carrot Top Pesto ~ I loved this element as it was subtle and fresh.

8 course 2 Carrot 5 ways 2

2nd Course ~ Heirloom Carrot 5 ways

Carrot tater puff, roasted, mousse, pickled, carrot top pesto

9 course 2 service

Service, Chef Daniel presents his dish.

10 course 3 plating

Chefs Mario Moser (orange hat) helps Chef Adam Griffin of Mission Ave. Bar and grill plate up.

11 course 3_

3rd course ~ Caribbean Jerk Pork Tenderloin

Pork tenderloin, red onion, ginger cream, fried kale,spiced pear.

12 chef communication

Chef Mario Moser of Flying Pig Pub and Kitchen talks to Chef Adam about his dish, that or how he once stabbed a Sous Chef:)

13 course 4 plating

Agnolotti going down

14course 4 plating pasta

15 course 4 on the pass

16 course 4 close up

4th Course ~ Snake River Kobe Beef Belly

Kobe beef belly, Japanese sweet potato, agnolotti, pickled kuri squash, maitake mushrooms, cured egg.

17 course 5 Cef Beau and Chef Chris plating

Chef Chris Gallo (without hat) is assisted by Chef Beau Bonham, both of Masters Kitchen.

18 course 5_

5th Course ~ Crispy Braised Oxtail

Carrot and squash puree, roasted sweet parsnips, spiced cranberries, red wine sauce.

I wish I had better photos of this dish as it was one of my favorites. the Oxtail was braised then removed from the bone, reshaped, and flash deep-fried at the end.

19 course 6 pass

Chef Beau Bonham ready to send his dessert.

6th Course ~ Fruit and Cheese with Toast

Poached seckel pear, walnut marscapone, tres leches, french toast brulee, purple haze goat bon-bon.

Again, wish I had a better pic. There were so many pis if I come across one I’ll post it.

21 the gang

The whole gang

20 rock star staff

Some of the rock star service staff…every one of them was awesome.

22 chef and friends

Chefs and supporters of nortthcountyfood.com, thanks for coming out it was great to meet you.

23 Owners ryan and Carlos

Ryan Master, owner of Masters Kitchen and Spirit (left) and Marcus Co / Owner mission Ave. Bar and Grill.

Again I just want to thank everyone who came out and supported the dinner and everyone who worked on it. Big shout out as well for Hill Family Estate for supplying great wines and generous pours.

Already planing the 2nd one for February.

 

 

 

One thought on “North County Chefs’ Dinner ~ The Night In Pictures

  1. Pingback: North County Chefs’ Dinner II ~ Coming January | North County Food

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