The Oceanaire Seafood Room To Host Surf Vs. Turf Throwdown Meal With Morton's Steakhouse On June 15

June 5, 2017

On Thursday, June 15, downtown San Diego's The Oceanaire Seafood Room is bringing in the chef from nearby Morton's Steakhouse for a Surf vs. Turf head-to-head epicurean battle to see who can make the best 5 course meal. 

Taking place at The Oceanaire Seafood Room in the heart of the Gaslamp Quarter, this culinary throwdown will pit Chef Kyle of The Oceanaire Seafood Room using seafood against Chef Derrick of Morton’s cooking meat to see who can serve the best 5-course menu. In this challenge, guests are the judge and will receive a total of 10 dishes, two with each course. Each guest will be given the opportunity to vote for their favorite dish in each round while enjoying complimentary wine and drink pairings to help crown the winner of the Surf vs. Turf Battle. Tickets are $150 inclusive of tax and gratuity and can be purchased online. 

The Oceanaire Seafood Room is located at 400 J Street in Downtown San Diego. For more information, visit theoceanaire.com/Locations/SanDiego/Locations.aspx and check out the menu for Surf vs. Turf below.

First CourseQuail Deviled Eggs, Toast Point, Smoked Salmon, Black Caviar, Fried Capers
vs.
Kumiai Oyster on the Half Shell, Kaffir Lime Mignonette, Matcha Green Tea Pearls
** Paired with Lavender Martini

Second CourseCharred Spanish Octopus, Roasted Corn Salsa, Fresno Aioli, Tempura Fried Avocado
vs.
Pork Tenderloin, Apple Rosemary Beurre Blanc
** Paired with Lovelock Marlborough Sauvignon Blanc

Third CourseMaine Lobster and Fennel Salad, Toasted Brioche, Tarragon Vinaigrette, Maple Cured Bacon Lardon
vs.
Frisée Lettuce, Cucumber, Jicama, Red Bell Peppers, Goat Cheese with Mango Jalapeño Vinaigrette and Tequila Lime Scallops
** Paired with Butter Block Santa Maria Valley Chardonnay

Fourth CourseChilean Sea Bass, Sautéed Watercress, Oyster Mushrooms Sautéed in Bone Marrow with Red and Yellow Bell Pepper Sauce
vs.
Cast Iron Seared Wagyu Flat Iron, Charred Green Onion Sauce, Smashed Fingerling Potato, Roasted Baby Carrot
**Paired with Chappellet “Double C Ranch” Napa Valley Red Blend

Fifth CoursePan Seared Wild Alaska Salmon, Smoked Cipollini Demi, Pickled Cherries, Boniato Sweet Potato
vs.
Lamb Wellington, Port Wine Reduction, Celery Slaw and Roasted Honey Red Potatoes
**Paired with Communion Santa Maria Valley Pinot Noir

Dessert
Chocolate Mousse Stuffed Strawberries