Raw

June 07

Modus Supper Club

Amuse Bouche

All Natural Meyer’s Ranch Steak Tartare with Capers and Aïoli on Raw Flax Seed Crackers

Nathan Coulon, Modus Supper Club

First Course

Oyster Trio—Sauce Trio: Apple, Fennel, Daikon; Tomato, Smoked Pepper, Avocado; Preserved Lemon Sorbetto, Habanero

Andrew Spurgin, Waters Fine Catering

Second Course

Chino Farm Sweet Corn Soup, Chili Oil and Tahitian Vanilla

Antonio Friscia, Stingaree

Third Course

Pekin-cured Hamachi, Shaved Foie, Pickled Watermelon

Jason Marcus, Red Pearl Kitchen

Fourth Course

House Cured Lardo, Fresh Melons, Cured Green Almonds

Rey Knight, The Linkery

Fifth Course

Hawaiian Ahi Tuna, Shaved Spanish Mojama, Almonds, First Pressed Extra Virgin Olive Oil

Dessert

Gavin Kaysen, El Bizcocho

Truffles

Nov 07

JSix

Dish one

Winter Root Vegetable Amuse, White and Black Truffle, White Pearmain Apple

Andrew Spurgin/Donald Coffman,
Waters Fine Catering

Dish two 

Lamb Carpaccio, Butternut Squash, Heart of Palm, Black Truffle, Violet Mustard

Brian Sinnott, 1500 Ocean

Dish three

White Truffles and Rizzo

Antonio Friscia, Stingaree

Dish four

Boudin Blanc, Celery Root Purée, Italian White Truffle, Button Mushroom and Parsley Salad

T.K. Kolanko, A.R. Valentien

Dish five

Poached Petrale Sole “Imperial Princess,” Lemon Braised Baby Chokes, Black Burgundy Truffles

Christian Graves, Jsix

Dish six

Black Truffle Stuffed Veal en Blanquette, Poached in Organic Milk & Laurel, Peruvian Potato Purée, Persimmon, Chervil, Mache & White Truffle Salad, Madeira Veal Jus

Timothy Au, Molly’s

Dish seven

Fonduta con Tartufi

Jack Fisher, Jack’s La Jolla

Dish eight

Sweet Small Endings

Jack Fisher, Jack’s La Jolla and 

John Larson, Jsix

Cheese

1 Aug 07

Molly’s

Dish one

Petite Grilled Crescenza Sandwich, Caramelized Onion, Early Girl
Tomato Soup

Brian Sinnott, Molly’s

Dish two 

Mozzarella di Bufala, Heirloom Tomato Mosaic, Japanese Cucumber, Basil, Old Balsamico di Modena, Planeta EVOO

Antonia Friscia, Stingaree

Dish three

Sweet Corn and Summer Truffle Tortellini, Parmesan Brodo

T.K. Kolanko, A. R. Valentien

Dish four

Sautéed Sculpin, Summer Vegetables, Bacon, Farmer’s Cheese

Nathan Coulon, Modus

Dish five

Crispy Kurobuta Pork Belly, Black Mission Figs, Cashel Blue “Bread Pudding”

Andrew Spurgin/Donald Coffman,
Waters Fine Catering

Dish six

Brûléed Frog Hollow Peach and
Italian Sheeps’ Milk Ricotta,
Almond Honey Shake

Christian Graves, Jsix

Foie Gras

Jan 08

Stingaree

Dish one

Rougier Foie Gras “Torchon,” Tangerine Brioche, Fig Marmalata

Antonio Friscia, Stingaree

Dish two 

Caramel Glazed Foie Gras, Peppered Brioche, Pear-Cider Reduction, Kumquat-Huckleberry Salad

Andrew Spurgin, Waters

Dish three

Pasta in the style of Acquerello Madiera, Sauce Foie Gras, Shaved Black Truffle

Brian Sinnott, Molly’s

Dish four

Meyer Lemon-Poached Petrale Sole, Housemade Sauerkraut, Sonoma Artisan Foie Gras Sauce, Spaetzle

Christian Graves

Dish five

Confit Duck Two Ways, Blood Orange Gastrique Reduction, Broken Pomegranate Vinaigrette

Brian Malarkey, Oceanaire

Dish six

Foie Gras Crème Brûlée, Tarte Tatin

Nathan Coulon, Modus

White Truffles

15 Nov 06

Jsix

Dish one

Espresso-Crusted Boar Carpaccio,
Tri-Colored Lentils, White Truffle Vinaigrette 

Larry Abrams, Thee Bungalow

Dish two 

“A Pile of Truffle Leaves,” Carnaroli Risotto with White Truffles

Antonio Friscia, Stingaree

Dish three

Maine Lobster Sliders, Maine Lobster with Truffled Cheese

Brian Malarkey, Oceanaire

Dish four

Slow Roasted Loin of Veal, Black Truffled Celery Root Purée with Shaved White Truffles

Brian Sinnott, Molly’s

Dish five

White Chocolate Covered Cheesecake, Marscapone Sorbet, Praline and Truffle Honey

Nathan Coulon, Modus

Dish six

Housemade Black Truffle Cheese, Fresh Cow’s Milk Cheese and Aged Sheep’s Milk Cheese

Christian Graves, Jsix

Birds

20 Nov 08

A.R. Valentien

Dish one

Duck Meatballs, Tangerine Sugo,
Baby Broccoli

Brian Sinnott, 1500 Ocean

Dish two

Stuffed Poulet Rouge Leg with Prunes, Tahitian Squash

T.K. Kolanko, A.R. Valentien

Dish three

Roast Quail “Confit” with Frisée, Frill Greens, Warm Vinaigrette

Andrew Spurgin/Donald Coffman,
Waters Fine Catering

Dish four

Guinea Hen, Farro, Bacon, Hazlenuts, Dried Cherries

Christian Graves, Jsix

Dish five

Roasted Squab with Roasted Porcini Mushrooms, Swiss Chard, Secret Ingredient Wild Rice

Antonio Friscia, Stingaree

Dish six

Anson Mills Polenta, Poached Blue Swiss Duck Egg, Parmesan

Jeff Jackson, A.R. Valentien

Dish seven

Brussel Sprouts with Roasted Apples, Smoked Duck

Confabulerie

Dish eight

Cashel Blue, Cumberland Gelée,
Autumn Royal Grapes

T.K. Kolanko, A.R. Valentien

Dish nine

“Ode to the Egg”

Jack Fisher, Jack Fisher Confections

Truffles

24 Jan 09

Jsix

Dish one

The Flying Bigeye Idea: Hawaiian Bigeye Tuna and Sonoma Artisan Foie Gras, Santa Barbara Rutiz Farms Celery Root and Camarillo’s McGrath Farms Red Frill Mustard Greens

Brian Malarkey, Oceanaire

Dish two

Black Truffle Croque Madame:
Berkshire Pork, Midnight Moon Aged Goat Cheese, Quail Egg, Mornay, Mâche, Frisée, Radish

Andrew Spurgin/Donald Coffman,
Waters Fine Catering

Dish three

Sexy Black Truffle Risotto: Creamy Vialone Nano Risotto with Freshly Shaved Black Truffles

Antonio Friscia, Stingaree

Dish four

Braised Strauss Farms Veal Cheek, Truffled Squash Purée, Crones, Celery Root

Brian Sinnott, 1500 Ocean

Dish five

Poached Petit Salmon, Fresh Black Truffles, Madeira, Roasted Cauliflower

T.K. Kolanko

Dish six

Truffled Jidori Chicken Consommé, Root Vegetables, Chicken Confit, Shaved Fresh Truffles

Christian Graves, Jsix

Dish seven

Truffle Tagliatelle Pasta, Parmesan and White Truffles

Jason Knibb, NINE-TEN

Craft Beer!

09 August 09

Stingaree

Peter Zien – AleSmith Brewing Company

Anvil Extra Special Bitter

Jeff Jackson – A. R. Valentien

Charcoal Roasted Eggplant, Coriandered Lamb Loin, Preserved Lemon and Poached Garlic

– and –

TK Kolanko – A. R. Valentien

Roasted Black Mission Fig, Cracked Pepper, 18 Month Fiscalini, Hazelnuts and Pan Forte

.........................

Colby Chandler – Ballast Point Brewing Company; Navigator Dopplebock

Paul McCabe – Kitchen 1540

Foie Gras Bratwurst, Fingerling Potato Salad, Mostrata

– and –

Amy DiBiase – Roseville

Hazelnut Brown Butter Cake with 'Navigator' Ice Cream, Beer Macerated Cherries and Candied Lemon

.........................

Chuck Silva – Green Flash Brewing Co.

Le Freak Belgian Style IPA and Triple X Porter

Jason Knibb – NINE-TEN

Jerk Chicken with Plantain Purée, Scotch

Bonnet Pepper Jam

– and –

Nathan Coulon – Quarter Kitchen

Duck Confit, Corn and Apple Purée,

Orange and Le Freak Sauce

– and –

Jack Fisher – NINE-TEN

Smoked Chocolate and Triple X Porter Float

.........................

(see second column for more...)

Sustainable Seafood

24 Mar 09

1500 Ocean

Reception/Stations

“Raw Bar”

Brian Malarkey, Oceanaire

Crudo and Citrus Trio

Hiramasa/Opah/Artic Char

Meiwa Kumquat/Blood Orange/
Meyer Lemon

Brian Sinnott,1500 Ocean

Royal Shellfish Bisque/Lobster Oil/
Cotto di Mosto

Antonio Friscia, Stingaree

Grilled Baby Abalone

Nathan Coulon, Quarter Kitchen

Guerrero Negro Scallop Mousse

Tsar Nicoulai Trout Roe/Green Garlic/
Pea Tendril

T.K. Kolanko, A. R. Valentien

Plated Courses

Wild Striped Bass

Shellfish Broth/Chorizo Oil/
Rouille Crouton

Andrew Spurgin/Donald Coffman,
Waters Fine Catering

Handmade Angel Hair Pasta

Local Sea Urchin Sauce/Roasted Mushrooms/French Butter

Christian Graves, Jsix

Sous-Vide Loch Duart Salmon

Morels/Asparagus

Jason Knibb, NINE-TEN

Roasted Pear

Saffron Caviar/Almonds

Jack Fisher, Jack Fisher Confections

Meat

07 June 09

NINE-TEN

Beef Slider/Con Pane Brioche Green Onion Roll/Onion Tomato Confit/Pickled Persian Cucumber/Truffle Aïoli

Amy DiBiase, Roseville

“Stern to Sternum”

Braised Oxtail Ravioli/Grana/English Peas/Grilled Hanger Steak,Wild Arugula/Pickled Caper-Onion Relish

Teaming up: Antonio Friscia, Stingaree

Andrew Spurgin/Donald Coffman, Waters Fine Catering

American Artisan Cows’ Milk Cheeses/Mini Philly Cheese Steak/Onion Soup

Brian Sinnott, 1500 Ocean

English Roast/Popovers

Jason Knibb, NINE-TEN

“Tongue & Cheek”

Beef Cheeks/Beef Tongue Confit/Pickled Spring Vegetables 

Teaming Up: T.K. Kolanko, A. R. Valentien

Katie Grebow, Café Chloe

Beef Tataki/Sesame Ginger Marinade/Yamamomo/Pickled Ginger Buds

Nathan Coulon, Quarter Kitchen

Braised Short Ribs/Green Cabbage Filled with Mushroom Risotto/Braising Jus/Foie Butter Drizzle

Olivier Bioteau, Farm House Café

“Steak and Eggs”

Beef Tartare/Egg in a Hole/Crispy Bone Marrow/Cherry Smoke

Paul McCabe, Kitchen 1540

Sweetbreads “Cinnamon Roll”/Orange Laced Caramel/Candied Pecans/House Made Kahlúa Honeycomb Milk Shake

Christian Graves, Jsix

Jim Crute – Lightning Brewery
Ionizer Lager

Katie Grebow – Café Chloe

Roasted Jidori Chicken with Succotash and Sage

– and –

Olivier Bioteau – Farm House Café

Alaskan Salmon Confit, Wheat Four Corn

Pancake, Fennel Relish, Harissa Oil

.........................

Tomme Arthur – The Lost Abbey

Cuvee de Tomme

Andrew Spurgin – Donald Coffman – Waters Fine Catering

Berkshire Pork Belly, Cherry Smoked Celestial Figs Injected with Old Balsamic, Pickled Fennel

– and –

Brian Sinnott – 1500 Ocean

Duck Crépinette, Arugula, Pickled Cherry, Golden Raisin Mustard

.........................

Greg Koch – Stone Brewing Co.

Stone Sublimely Self-Righteous Ale

Antonio Friscia – Stingaree

Mashima Ranch Black Wagyu Tataki

Smoked Pepper Sesame Ponzu

Shunkyo Radish Salad

– and –

Christian Graves – Jsix

Smoked Prune Pork Sausage, Watercress, Wild Rice, Red Wine Vinegar Gel, Hoppy Crouton

Also on tap:

AleSmith Lil' Devil

Ballast Point Wahoo Wheat

Green Flash West Coast IPA

Lightning Elemental Pilsner

The Lost Abbey Inferno Ale

Stone 13th Anniversary Ale

PIG!

04 October 09

KITCHEN 1540

Stations

Eden Farms’ Carnitas, Crows Pass Valencia Orange Chili Mojo,
White Corn Sope

Antonio Friscia – Stingaree

 

Shelling Beans with House Cured Chorizo, Lardo Crostini with Acapella, Chestnut Honey, Espelette

Radish Salad

Andrew Spurgin & Donald Coffman – Waters Fine Catering

 

Smoked Fennel Crusted 51/50

Eden Farms’ Cured Pork Loin with Persimmon Carpaccio,

Fig Salad with Aged Fig Vinegar

Christian Graves – Jsix

Pork Empanada with Red Mole

Nopales, Radish and Avocado Salad

Jason Knibb – NINE-TEN

 

Confit of Pork Rind, Preserved Lemon, Chiles, Farmers’ Market Lettuces

Katie Grebow – Café Chloe

Local Whole Roasted "Michael Jackson" Duroc Pig, Braised Napa Cabbage, Banyuls and Soffritto

Paul McCabe – KITCHEN 1540

 

 

Seated

Lardon au Frisée, House-Cured Pancetta, Brioche, Sabayon

Katie Grebow – Café Chloe 

“Head, Hip and Hoof”—Jellied Head Cheese, Violet Mustard, Deviled Ham Egg

Crispy Fried Hoof Scrapple, Roasted Grapes

Jeff Jackson & TK Kolanko – A. R. Valentien 

Prosciutto Wrapped Pork Tenderloin Salad, Red Cabbage Confit, Pickled Pears, Bacon Vinaigrette

Olivier Bioteau – Farm House Café 

Coriander/Apple Cider Glazed Eden Farms’ Pork Cheek, Crème Fraîche, Creamed Brussels Sprouts

Smoked Apple Walnut Purée

Amy DiBiase – Roseville

“Pork and Beans”

Jack Fisher – Jack Fisher Confections

Street Food!

05 December 09

Little Italy Mercato

Amy DiBiase – Roseville: Grandmother’s Cannoli

Andrew Spurgin & Donald Coffman – Waters Fine Catering: TJ Dogs w/Mucho Toppings

Antonio Friscia – Stingaree: Dungeness Crab Cioppino

Brian Sinnott – 1500 Ocean: Grilled Breakfast Pizza and More

Jack Fisher – Jack Fisher Confections: Funky Flavored Glazed Funnel Cakes

Jeff Jackson & TK Kolanko – A. R. Valentien: Porchetta Sandwiches

Katie Grebow – Café Chloe: Chocolat Chaud, Palmiers, Roasted Chestnuts

Christian Graves – Jsix: San Diego Pho

Nathan Coulon – Quarter Kitchen: Belgian Fries with Toppings

Olivier Bioteau – Farm House Café: Croque-Monsieur 

Paul McCabe – KITCHEN 1540: Octopus/Chorizo Pintxos

Trey Foshee – George's California Modern: Tacos