I love tasting menus and I love them more when they are served surrounded by glorious city views. We attended the Chef's Celebration Dinner at the Founders Room on the 34th Fl of the University Club. The past few months at work have been busy and challenging and a beautiful seven course dinner with wine pairings by six top San Diego chefs savored with good friends was a much appreciated treat.
Last Thursday, local sandwich shop Sandwich Emporium (Peter, John and I run the shops) held a grilled cheese pop up at neighborhood tasting lounge The Poseidon Project. Our friend, Kirk suggested the collaboration and we had a blast.
After days of tasting different cheeses, experimenting with new combinations and passionate arguments over recipes, four grilled cheeses (and a create your own) were put on the menu.
Scenes from the pop up.....
My friend Candice invited me to "Feast With Friends" collaboration dinner last Monday with Chef DJ Tangalin (JRDN) & Chef Phil Esteban (Cork & Craft) and Fallbrook Winery at JRDN at the Tower23 Hotel in Pacific Beach. It is a joy eating with her. She goes to interesting events, knows a lot about the food and beer industry, and has a great sense of humor which makes her a fantastic dining companion for 3 hour meals. We met through our friend Kirk, super world traveler foodie extraordinaire.
Since the chefs are Filipino American, I was curious if any dishes would be Filipino inspired.
I was in Manila last year and had a Filipino inspired degustation dinner at Vask Modern Tapas and Gastronomic Cuisine and it was exciting seeing Filipino dishes prepared and presented as innovative high cuisine.
Seeing the pretty and intricate dishes reaffirmed the saying that cooking is an art and after seeing the "horseradish styrofoam" also a science.
I always associated Fallbrook with avocado groves and never knew that there were vineyards. After tasting the wines from the Fallbrook Winery, I want to visit.
Last week, on January 25, was a night of creative feasting and joie de vivre at Common Theory's "Theory No 1" featuring AleSmith Brewing Co collaboration dinner. Nine chefs from top restaurants served creative and elegant (not your typical pub fare) dishes using meat, poultry, fish and even blood paired with AleSmith Brewing Company beers. I attended with four friends and we had a blast.
Tasting menus and degustation dinners can be serious and formal but this was gregarious, communal and fun. I felt like I was at a party.