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.
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.
Through the looking-glass.
1st course starts.
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.
The Chefs jump in to help Chef Daniel Pundik of Local Tap House set up his dish
Carrot Top Pesto ~ I loved this element as it was subtle and fresh.
2nd Course ~ Heirloom Carrot 5 ways
Carrot tater puff, roasted, mousse, pickled, carrot top pesto
Service, Chef Daniel presents his dish.
Chefs Mario Moser (orange hat) helps Chef Adam Griffin of Mission Ave. Bar and grill plate up.
3rd course ~ Caribbean Jerk Pork Tenderloin
Pork tenderloin, red onion, ginger cream, fried kale,spiced pear.
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:)
Agnolotti going down
4th Course ~ Snake River Kobe Beef Belly
Kobe beef belly, Japanese sweet potato, agnolotti, pickled kuri squash, maitake mushrooms, cured egg.
Chef Chris Gallo (without hat) is assisted by Chef Beau Bonham, both of Masters Kitchen.
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.
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.
The whole gang
Some of the rock star service staff…every one of them was awesome.
Chefs and supporters of nortthcountyfood.com, thanks for coming out it was great to meet you.
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.