So, Wednesday the 26th marked the third incarnation of the Feast event at the Mission San Luis Rey here in Oceanside. Not only was this the third event, it was the biggest with 450 tickets being sold prior to the event online. With at the door sales the event attendance easily reached 500 plus.
The atmosphere is one of the things that make this event so special. It is held in the Mission’s rose garden, normally closed off to the general public.
The rose garden.
The event hosts 20 restaurants, including a few local breweries, and one distillery. It is pretty much impossible to try everything. Luckily my friend Cheryl of Cheryl’s Carmels housed me with a chair and water behind her booth as respite between food rounds.
Cheryl’s Caramels ~ Hand made with love and no additives.
So, I started with Chef Willy’s offering from his restaurant 608. Last year he brought frog legs, this year was slightly more tame but still showed off why he is one of the most creative Chefs in North County.
Tuna in Miso Broth ~ Grade A Tuna from Catalina Offshore in a light Miso broth. Instead of using Miso paste the broth was made with Sunflower seeds. Great refreshing dish.
Cyclops Farms was there with fresh organic strawberries and wine pours from Chris Lobo of Native Wines. The strawberries could not only be sampled at their stand but found their way into the desserts of……
Petite Madeline Bakery and Bistro bringing out their full spread.
Those Cyclops Farm strawberries in action.
Making Their first showing at Feast, they are just coming up on their 1st year in business, was The Miller’s Table and Chef Stacy Miller.
Watermelon and Feta Salad ~ A good choice to provide a fresh and light dish. There were a lot of tacos and sliders at the event so it was nice to have some contrast. She also brought her indulgent grilled cheese sandwich.
Two of the originals of the Oceanside food movement, as always, brought their A game.
Wrench and Rodent gave us two dishes.
Wrench and Rodent’s Zucchini Gazpacho. Well it may have not plated the prettiest it was one of the top 3 dishes of the night. Full of flavor with a slight back heat.
Opah Sloppy Joes and Cyclops Farms vegetables. The Opah Sloppy Joe was served on a bun which I forewent due to stomach space. A great tasty dish.
Summer Squash Rillette W/ Peach Jalapeno Sauce on Crostini. The Flying Pig, two years in a row, produced what I thought was the dish of the night. A true “Chefs” dish, seemingly simple yet packed with technique and flavor.
One of my favorites, and on my revisit list for August, Panca Peruvian Cuisine and Rotisserie showed up with one of Chef Iiolie’s signature, and one of my favorite, dishes.
Scallop Won-ton ~ seared scallop, lettuce, onion and carrot served with sweet and sour soy sauce, Huancaina sauce and cilantro.
A great dish that shows the cultural diversity of Peru.
These guys were new to me. I almost passed them up but I am glad I didn’t. Their presentation was spot on and the flavors were great.
The Jennhouse Catering ~ Vegetarian Won-Ton Tacos and mini corn Elote.
LTH did a Tuna Ceviche Tostada. Super fresh tuna and I thought the addition of pine nuts in the ceviche was inspired.
The Privateer brought their classic cauliflower dish.
Curried Cauliflower ~ A great, tasty vegetarian dish.
Crostini ~ Tuna and house made humus (I love hummus so much)
Last but not least, Master’s Kitchen and Cocktail played it safe by deciding to roast a whole pig on site:)
The Masters crew w/ owner Ryan in the back. There is deviance under that grin.
Pork, pork, pork, pork..gotta be pork wonderful pork. If you change out the meat and know where that song is from you get +10,000 bonus points.
Pork Taco ~ Tender delicious pork and a great salsa earn it a place in the top three of the night.
So, another great Feast event. I hit 4/5ths of what was there on offer. I do this professionally so I think I picked the right choices. If only I had an extra tummy.
There were a few places I did not try that I am now going to seek out as an individual restaurant review. My only advice would be, remember people are eating a lot of food, keep portion size to 2 to 3 bites. Sure I can throw some away but that is not a good choice to have to make. Bring you’re A game because others are.
Top 3 of the night in order L to R….
Flying Pig’s Rillette Master’s Pork Tacos Wrench and Rodent’s Gazpacho
Links are in the restaurant offerings highlighted blue in the post. If you did not get a chance to go this year I highly suggest it for the future.
#food #foodporn #Oceanside #restaurants