Two things. First, I LOVE THIS EVENT SO MUCH, I HAD SO MUCH FUN, GREAT FOOD, GREAT SETTING, GREAT PEOPLE! Second, Is it possible to have a food hangover?
This past Wednesday marked the second annual Feast event at the Mission San Luis Rey. The event is held in the courtyard of the rose garden, which is normally not open to the public. The setting is a huge part of what makes the event so special.
Said rose garden.
The courtyard. There is something about a 218-year-old setting that brings grace and tranquility.
The event was held on the north side of the courtyard as opposed to last year’s more narrow southern side. This space is large so though the crowd was bigger this year it was more spread out. My friend Mario and I guessed about 4 to 5 hundred guests total.
Feast at full swing.
All the restaurants involved were North County based.
There were roughly 25 food vendors plus 2 beer vendors, Belching Beaver (who sold out early) and Oceanside Ale works, plus two vendors doing hard liquor.
I did not try everything but I went for quality. Even though most of the dishes were small plates one or two bites, it adds up quickly.
San Luis Rey restaurant and Bakery
These guys have been around forever, tucked away near the mission producing great baked goods and honest Mexican food. They rolled out with an assortment of great desserts.
490 N. El Camino Real
Cheryl ( center) and the talented lovely women from So Rich Chocolates.
Cheryl , besides being one of the coolest people on the planet, makes homemade world-class caramels. She can be found at the Thursday Oceanside Farmers Market and online.
So Rich Chocolates are custom Vista-based, chocolatiers. They focus on wine and beer pairings with their Chocolates and can be found at local breweries and wineries throughout North County. I believe they will be at the Belching Beaver Oceanside taproom grand opening . Their high-quality chocolate is worth checking out.
Great Chocolate. I had the dark and the white ghost pepper chocolates. Both were melt in your mouth delicious with a nice back heat from the ghost peppers.
Always a crowd favorite, Chef Daniel was there with an LTH classic.
LTH’s upscale deviled eggs. this is a perfect event food, delicious, and 1 or 2 bites.
308 South Coast Highway, Oceanside
Team Petite Madeline was there with their large assortment of hand-crafted pastries.
Pick any one, you can not go wrong.
I had a mushroom Vol Ar Vent (not pictured because I suck) that was great and more suited to my savory preference. I am not a big sweets person:(
223 N. Coast Highway, Oceanside
Both Privateer Coal Fired Pizza and Privateer Market Place and Wine Bar were in the house.
While The market did a deconstruction of their Charcuterie plate, featuring Prager Brothers bread, Mikolich honey, local jams and Angel Salumi. Privateer brought their Avo Toast.
Avocado Toast ~ Prager Brothers Bread, avocado, onion, strawberry
That is a basic description of this dish, in actuality, it is way more complex both in technique and flavor. I dare anyone to sit down with ten of these and see how long they last you.
1706 South Coast Highway, Oceanside
Though I was a little bummed Chef Iolli did not bring her incredible seafood, she did some beautiful deserts. Which shows how versatile of a chef she is.
The dessert that looks like it has tapioca on the bottom..no that’s quinoa. What? Again incredible Chef.
Wrench and Rodent showed up in true form as always bringing a perfect dish for the event.
Cantaloupe Gazpacho ~ Yellowtail with french beans and zucchini spaghetti from Cyclops Farms. Davin in all his Davinessness:)
1815 South Coast Highway, Oceanside
Ryan from Masters brought a California take on a New England staple.
Lobster roll ~ Langoustine, kimchee, avocado, on a Hawaiian roll.
Nice refreshing offering. I would have liked more heat from the kimchee but, as I have said before, I have a high heat tolerance.
208 South Coast Highway, oceanside
608, Chef Willy is my hero of the event for having the balls to do frogs legs. Not only that he converted people who never tried them and probably would not get a huge opportunity in North County restaurants. Hats off sir.
I have always said they taste like chicken and a little bit of fish. His description was they have a salmon quality to them which is more accurate. Tasty and tender none the less.
Frogs Legs ~ Coconut milk braise, lobster tail curry, foraged greens.
That is what I am talking about right there!
608 Mission Ave., Oceanside
Mission Ave Bar and Grill brought, from my walking around and talking to people, one of the crowd’s favorite dishes. It was Fresh,cool,and bite-sized. Again perfect for the event.
Hawaiian Poke ~ Sweet Maui onions, green onions, wonton crisps, wasabi caviar, and shiso.
711 Mission Ave., Oceanside
In what I considered the dish of the event (small margins as everything was great and people brought their A game) Flying Pig blew me away.
Duroc pork on the grill.
Chef Samantha Parker plating up. Duroc Pork with a Fennel ash and Cumin rub, served with a Santa Rosa Stone fruit salad.
The pork had a nice smoky flavor to it due to the cooking method and the rub. Though the serving was only about an eighth of an inch thick it still packed tons of flavor and held its moisture. That takes some skill to pull off. The stone fruit salad was a great addition providing contrast while still having savory elements in its own right. Again IMO dish of the event.
626 S. Tremont St., Oceanside
230 South Santa Fe, Vista
Cannot forget the people I came with.
Banana Dang! Mario and crew serving Love and craft, pour over Chai Iced Coffee and Vietnamese Iced Tea to the masses. They make great smoothies too.
115 South Coast Highway, Oceanside
last but not least. This just made me happy. I was crushed when Southern Snow Balls closed on Wisconsin St.. Glad to see they are back. Great couple and great product. They can be found Thursday through Sunday in Oceanside in “The College of Beauty” Parking lot in South Oceanside.
OK, so there you have the gist of it. If you did not go you missed out big time. Make sure you make the next one, totally worth your time.
Shout out to Nino from Ono Yum for putting this together.