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Los Angeles and San Diego's Revue Gala Tasting Menu


Los Angeles Chefs

Vinny Dotolo & Jon Shook {Animal, Los Angeles}

Poutine with Oxtail Gravy and Cheddar

***

Rory Herrmann {Bouchon Bistro, Los Angeles}

Crispy Sweetbreads, Celery, and Sauce Perigourdine

***

Walter Manzke {Church + State, Los Angeles}

Roasted Bone Marrow

***

Diana Stavaridis {BLD, Los Angeles}

Roasted Beet Salad with Fresh Goat Cheese

***

Ken Takayama {Melisse, Los Angeles}

Serrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms, and Mustard Sabayon

***

Kuniko Yagi {Sona, Los Angeles}

Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi


Orange County/Pasadena Chefs


Zachary Pollack & Stephan Samson

{The Dining Room at the Langham, Pasadena}

Tortelli di Pere e Pecorino al Burro e Salvia

***

Michael Voltaggio {Dirt Candy}

Wagyu Short Rib, Cream of Dehydrated Broccoli, and Cheddar Tagliatelle


San Diego Chefs

William Bradley {Addison, San Diego}

Canard Rôti with Caramelized Chicory and Ginger

***

Jason Knibb {Nine-Ten, San Diego}

Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly


Pastry Chefs

Jordan Kahn {formerly of XIV by Michael Mina, Los Angeles,}

Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets

***

Adrian Vasquez {Providence, Los Angeles}

Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup

Mixologists

Eric Alperin {The Varnish, Los Angeles}

The Highlander

***

Julian Cox {Rivera, Los Angeles}

Barbacoa

Sommeliers

Jesse Rodriguez
{Addison, San Diego}

Wine pairings with each chef’s dish

***

Christopher Miller {Spago, Los Angeles}

Wine pairings with each chef’s dish

Sustainability Chef

Ray Garcia {Fig, Los Angeles}

Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados

Community Chef

Roy Choi {Kogi, Los Angeles}

Concept

Adam Fleischman {Umami Burger, Los Angeles}

Mini Umami Burgers


Restaurateurs

Josh Loeb and Zoe Nathan {Huckleberry & Rustic Canyon, Los Angeles}

Chocolate Pudding Pie

Host Chef VIP Host Chef

Jason Prendergast
{Fairmont Miramar Hotel and Bungalows, Santa Monica,}

VIP Reception:
Heirloom Marble Fingerling Potatoes with Bone Marrow and Petrossian Caviar

Gala:
Charred New Zealand Salmon Gravlax with Crawfish Stuffed Morels and Green Garlic Jus 

Giblet Crusted Spring Lamb Loin with Goose Valley Puffed Wild Rice, Fava Bean and Braised Lamb Tongue Salad



 

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________________________________________________
SPONSORS
Fairmont marimar hotel and bungalows Jade Range Vitamix
Winston Industries New Zealand Highland Park
Steelite Fresh Origins Goose Valley
Tri Mark Canada Pork LA Condential Mag
leCordonBleu
   
`


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