This last Tuesday, January 27th, saw the second iteration of the North County Chefs’ Dinner. Once again the dinner was held at and hosted by Masters Kitchen and Cocktail at 208 North Coast Highway in Oceanside.
Like anything the term “location,location,location” comes into play. Masters provides the perfect venue for such events with its open well-appointed dinning area and large, open kitchen. Additionally the passion and professionalism that the staff puts into these dinners is invaluable in achieving the level of execution and guest experience we are striving for.
Masters Kitchen and Cocktail dining area
Two of Masters incredible bar staff.
The Dinners’ wine accompaniment was provided by Mark Davidowski of Hiatus Cellars. Mark, who lives in Carlsbad, creates great boutique wines out of his winery in Napa.
The culinary line up for this event featured four new Chefs plus the two Chefs from Masters Kitchen who were part of the first event.
The Chefs (from left to right) Stephen Reyna, Iole Revilla, Mark Millwood, Chris Gallo, Beau Bonham (kneeling), Jason Connolly.
Causa De Rocoto ~ Layer of Rocoto flavored potato, avocado, sautéed shrimp tossed in garlic aioli sauce.
Wine Pairing ~ Hiatus Cellars 2013 Sauvignon Blanc, Napa Valley
Chef Stephen Reyna of The Privateer Coal Fire Pizza ~ Oceanside
Semolina Fried Asparagus ~ Asparagus three ways, anchovy brown butter sauce.
Wine Pairing ~ Hiatus Cellars 2012 Chardonnay, Napa Valley
Garam Marsala Spiced Pork Belly~ Meyer lemon date jam, parmesan cheese beignet, crispy brussel sprout leaves.
Wine Pairing ~ Hiatus Cellars 2011 Pinot Noir Griffins Lair Vinyard Sonoma Coast
Chef Jason Connolly of Real Bar and Bistro ~ Solana Beach
Braised Lamb Sugo with Penne Pasta ~ Wine braised lamb, hand-made penne.
Wine Pairing ~ Hiatus Cellars 2008 Red Blend, Napa Valley
Smoked Beef Shortribs ~ Root vegetable puree, onion marmalade, tobacco onions, mushroom glace.
Wine Pairing ~ Hiatus Cellars 2011 Cabernet Sauvignon, Napa Valley
Citrus Trio ~From left to right – Saint Andre triple cream brie baked in filo with honey powder and brown butter, blood orange marmalade – Meyer Lemon curd with amaretto on a pistachio tuille. – Key Lime and Greek yogurt semi-fredo on cucumber with finger lime accents. – Plate garnished with Spanish crafted bee pollen, micro orchids
Pairing ~ Blood Orange and Hibiscus Kombucha from Living Tea Brewing Company ~ Oceanside
Everyone enjoying the evening.
Two Great Chefs, James Montejano ~ Executive Chef La Valencia, La Jolla and Davin Waite ~ Chef / Owner of Wrench and Rodent Seabasstropub ~ Oceanside, stop in to have a look and show support.
The Masters Team.
Thanks to all who came out to make this event a success. Any questions or comments can be directed my way via north county food. Thank You, Christopher.
Note ~ All photos provided by Chris Lobo of Native Wines …except the Asparagus one that was from my phone 😦
About some of the event participants:
Masters Kitchen and Cocktail – Masters is Oceanside’s premiere dining destination. It features a warm and inviting atmosphere for all. Sit at the bar to catch the game and have an expertly mixed cocktail with your buddies or choose from a number of craft beers on tap. Getting hungry? Then join us in the dining room for fresh, local, and artisan foods served without pretense. This is casual fine dining at its best! A great meal the whole family will enjoy. Masters Kitchen and Cocktail
Hiatus Cellars – Founded in 2012 by Mark and Patty Davidowski, Hiatus Cellars strives to create uniquely flavorful wines by pairing great vineyards with their winemaking soul mates. Each winemaker holds special talents for coaxing the best out of certain vineyards, culminating in each project offering truly personal expressions of these vineyard sites. The resulting portfolio of vineyard driven wines offers a chance to enjoy this unique vision of each vineyard site, as seen by Mark and his winemakers.Hiatus Cellars.
Chefs Roll – Chef’s Roll, is the world’s fastest growing international network for professional chefs. Used by chefs in over 100+ countries, Chef’s Roll provides chefs a place to celebrate their talents, careers, and share their culinary stories through customized web portfolios. From culinary students to Michelin starred chefs, Chef’s Roll welcomes you to the table. To learn more, please visit chefsroll.com
Osider Magazine – The goal here at The Osider Magazine is to capture those new residents’ and visitors’ attention through great stories, features, and guides that will expose them to the best places to enjoy the food, entertainment, arts, lodging, and pristine beaches—basically, everything that our wonderful city by the sea has to offer. Osider Magazine