January 9, 2015
If you're friends with any California chef or foodie, you're well aware that the two and a half year ban on foie gras in California was lifted this past Wednesday by a federal judge. Chefs salivated at the chance to resume serving that fatty, bloated duck or goose liver. Chef Chad White had foie on his menu over at Común Kitchen & Tavern within minutes of the announcement, already holding a side stash that was received as a holiday gift from Chef Hanis Cavin of Carnitas' Snack Shack. Many other local chefs are scrambling to add the French delicacy back to their menu, as the ingredient is poised to become more popular that ever. In celebration of the return of foie, Chef Daniel Barron (formerly of La Valencia Hotel) has organized two separate, multi-chef-prepared, six course foie feasts on Monday, January 26, at 6pm at the Wrench & Rodent and Bull Taco dining rooms in Oceanside and another Welcome Back Foie Gras dinner on Monday, February 2, at Kitchen 4140 in Clairemont.
4th Course
Hanis Cavin, Carnitas' Snack Shack
George Morris, T. Cook’s at the Royal Palms Resort & Spa
5th Course
Davin Waite, Wrench & Rodent Seabasstropub
1st Course
James Montejano, La Valencia Hotel
Stephen Bennett, Nomad Restaurant
2nd Course
Karen Blair, Hamilton's Tavern, Small Bar, Monkey Paw
Daniel Barron
3rd Course
Craig Jimenez, Gang Kitchen
Mikel Anthony, Rōnin/Killa Dogs
4th Course
Nicolas Bour, Loews Coronado Bay
Kurt Metzger, Kitchen 4140
5th Course
Chad White, Común Kitchen & Tavern/La Justina Tijuana
Ricardo Heredia, World Food Champion 2014
Dessert
Rachel King, NINE-TEN
Ian Smith, Swoon Dessert Bar
If you're friends with any California chef or foodie, you're well aware that the two and a half year ban on foie gras in California was lifted this past Wednesday by a federal judge. Chefs salivated at the chance to resume serving that fatty, bloated duck or goose liver. Chef Chad White had foie on his menu over at Común Kitchen & Tavern within minutes of the announcement, already holding a side stash that was received as a holiday gift from Chef Hanis Cavin of Carnitas' Snack Shack. Many other local chefs are scrambling to add the French delicacy back to their menu, as the ingredient is poised to become more popular that ever. In celebration of the return of foie, Chef Daniel Barron (formerly of La Valencia Hotel) has organized two separate, multi-chef-prepared, six course foie feasts on Monday, January 26, at 6pm at the Wrench & Rodent and Bull Taco dining rooms in Oceanside and another Welcome Back Foie Gras dinner on Monday, February 2, at Kitchen 4140 in Clairemont.
Planning for the Welcome Back Foie Gras dinners are still underway, and rest assured that we'll update this article as we know more. As of now, expect two San Diego chefs to collaborate on each course. The dinners will each be $150 per person, with only around 40 tickets available. Profits will go to benefit Collaboration Kitchen, an underground dining/cooking demo club organized by the crews behind Catalina Offshore Products and Specialty Produce. Wine and beer will be available for purchase at the locations on the evenings of the events.
Confirmed participating chefs include:
January 26 Chef Roster, Courses, and Pairings
1st Course
Karl Prohaska, Shadowridge Golf Club/Mission Valley Craft Beer & Food Festival
Rich Sweeney, R Gang Eatery/Florent
2nd Course
Matt Richman, Table 926
Alex Carballo, URBN St. Brewing
3rd Course
Daniel Barron
RoseAna Peyron, Counterpoint
Confirmed participating chefs include:
January 26 Chef Roster, Courses, and Pairings
1st Course
Karl Prohaska, Shadowridge Golf Club/Mission Valley Craft Beer & Food Festival
Rich Sweeney, R Gang Eatery/Florent
2nd Course
Matt Richman, Table 926
Alex Carballo, URBN St. Brewing
3rd Course
Daniel Barron
RoseAna Peyron, Counterpoint
4th Course
Hanis Cavin, Carnitas' Snack Shack
George Morris, T. Cook’s at the Royal Palms Resort & Spa
5th Course
Davin Waite, Wrench & Rodent Seabasstropub
Stephen Gage, La Valencia Hotel
Dessert
Jeff Bonilla, Garnish Pastry
Ryan Studebaker, A MIHO Experience
February 2 Chef Roster, Courses, and Pairings
Dessert
Jeff Bonilla, Garnish Pastry
Ryan Studebaker, A MIHO Experience
February 2 Chef Roster, Courses, and Pairings
1st Course
James Montejano, La Valencia Hotel
Stephen Bennett, Nomad Restaurant
2nd Course
Karen Blair, Hamilton's Tavern, Small Bar, Monkey Paw
Daniel Barron
3rd Course
Craig Jimenez, Gang Kitchen
Mikel Anthony, Rōnin/Killa Dogs
4th Course
Nicolas Bour, Loews Coronado Bay
Kurt Metzger, Kitchen 4140
5th Course
Chad White, Común Kitchen & Tavern/La Justina Tijuana
Ricardo Heredia, World Food Champion 2014
Dessert
Rachel King, NINE-TEN
Ian Smith, Swoon Dessert Bar
To purchase tickets to either or both Welcome Back Foie Gras dinners, visit cur8eur.com/blog/welcome-back-foie-gras-dinner.
