Rosé All Day

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Rosé All Day

French Master Chef Bernard Guillas and Advanced Sommelier Josh Orr host Marine Room Rosé Lunch

By San Diego Bay Wine + Food Festival

 

San Diego is poised to become the Nation’s new mecca for responsible, sustainable seafood, and the commerce, cuisine, and science that nourishes it. Weaving this theme into several events, the San Diego Bay Wine + Food Festival seeks to educate and create conscious consumers that can help ride the tide in support of the chefs and fishermen who are committed to the livelihood of the ocean and its creatures.

 

On Wednesday, November 14 San Diego chefs join the conversation and provide unique insights at the Ocean to Table Rose Luncheon at the picturesque Marine Room. This five-course luncheon paired with Rose wines from Vins de Provence features a who’s who of San Diego chefs with a demonstrated passion for the fruits de mer. During the luncheon, hosted by Master Chef Bernard Guillas, each chef prepares a sustainable seafood dish while discussing the role of  seafood in their life and career.

san-diego-bay-wine-food-festival-Chef-Bernard-Guillas-Ocean-101

Menu:

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Andrew Spurgin | Bespoke Events

Master of Ceremonies

 

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Reception Hors d’Oeuvres

Smoked Marlin Croquette

Chipotle Aioli / Caviar

Claudia Sandoval | Chef Claudias Cocina

 

San Diego Caught Seafood Terrine

Halibut / Rock Crab / Leeks / Chives 

Jason McLeod | CH-Projects.com

 

Baja Gooseneck Barnacle Ceviche Tostada

Pancetta / Baby Greens

Flor Franco | Franco on 5th

 

Mackerel

Eggplant / Caviar / Celery Root / Truffle

Evan Cruz | Arterra Del Mar

 

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Amuse Bouche

Egg Caviar

Cauliflower / Smoked Eel / Hazelnut / Seawater Cucumber Aspic / 63.5 Egg

Patrick Ponsaty | 1500 Ocean

 

Bourbon Vanilla Infused Lobster

Yuzu / Spanish Trout Pearls

 Bernard Guillas | The Marine Room

 

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First Course

Mexican Wild Shrimp and Percebes

Shiso Agua Chile / Pickled Avocado

Javier Plascencia | Mision 19

 

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 Second Course

 Seared Diver Scallops

Brussels Sprout Stoemp / Horseradish Beet Sauce / Matsutake Mushroom / Dill Oil

Dean James Max | DJM Restaurants

 

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Third Course

 Corn Meal Crusted Rex Sole

Rutabega Fondant / Sole Gin Braised Cabbage / Malt Vinegar Mayo / Tarragon Pistou

Amy DiBiase | Intercontinental Hotel San Diego

 

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 Dessert

Crafted Dessertier Miniatures

Fall Fruit Coulis

Michele Coulon | Michele Coulon Dessertier

Ocean-to-Table Provence Rose Wine Lunch

As the chefs present their artfully crafted dishes, Advanced Sommelier, Josh Orr discusses all things pink as he leads the luncheon through a tasting of Rosé wines.

Featured Wines Include:

 

2017 Maison Saint Aix Coteaux d’Aix-en-Provence ‘AIX’ Rosé, Provence, France

2017 Hecht & Bannier Côtes de Provence, Rosé, France

2017 Esprit Gassier, Côtes de Provence

2017 Urban Provence Rosé (Côtes de Provence)

2017 Inspiration Rosé from Château de Berne Côtes de Provençe

2017 Commanderie de Peyrassol Côtes de Provence, Rosé

2017 Louis Bernard (Gabriel Meffre) Côtes de Provence, Rosé

The Ocean-To-Table luncheon is held from 12pm to 3pm and tickets are priced at $125 per person. Reserve your seat here.

Author: SDBayFest