Los Angeles-San Diego 2010 Rising Stars Gala Tasting Menu

CHEFS

Vinny Dotolo & Jon Shook, Animal
Poutine with Oxtail Gravy and Cheddar

Rory Herrmann, Bouchon Bistro
Crispy Sweetbreads, Celery, and Sauce Perigourdine

Walter Manzke, Church + State
Roasted Bone Marrow

Diana Stavaridis, BLD
Roasted Beet Salad with Fresh Goat Cheese

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

Kuniko Yagi, Sona
Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi

Zachary Pollack & Stephan Samson, Pizzeria Ortica
Tortelli di Pere e Pecorino al Burro e Salvia

Michael Voltaggio, The Dining Room at the Langham
Wagyu Short Rib, Cream of Dehydrated Broccoli, and Cheddar Tagliatelle

William Bradley, Addison
Canard Rôti with Caramelized Chicory and Ginger

Jason Knibb, Nine-Ten
Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly

PASTRY CHEFS

Jordan Kahn, XIV by Michael Mina
Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets

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

SUSTAINABILITY CHEF

Ray Garcia, Fig
Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados

CONCEPT

Adam Fleischman, Umami Burger
Mini Umami Burgers

RESTAURATEURS

Josh Loeb and Zoe Nathan, Huckleberry & Rustic Canyon
Chocolate Pudding Pie

COMMUNITY CHEF

Roy Choi, Kogi

MIXOLOGISTS

Eric Alperin, The Varnish
The Highlander

Julian Cox, Rivera
Barbacoa

SOMMELIERS

Jesse Rodriguez , Addison Beverage Pairing with Chefs’ Dishes

Christopher Miller, Spago Beverage Pairing with Chefs’ Dishes

HOST CHEFS

Jason Prendergast, Fairmont Miramar Hotel and Bungalows
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
Gala: Giblet Crusted Spring Lamb Loin with Goose Valley Puffed Wild Rice, Fava Bean and Braised Lamb Tongue Salad