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Chef Celebration - Thee Bungalow (SD)

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Chef Celebration - Thee Bungalow (SD)

honkman | | Oct 20, 2006 06:43 AM

We went this evening to the Chef Celebration Dinner at Thee Bungalow. Chef Celebration is a non-profit organization in San Diego giving scholarships to young chefs. A few times a year they have Chef Celebration dinners where several chefs work toegther. Tonight we had a fantastic six course dinner at thee Bungalow

Aperitif: Terra Serena Prosecco

First Course: Foie Gras Terrine with fig and apricot compote (Vincent Grumel - Vincent) (great terrine with unique compote)

Second Course: Seared scallops, braised beef short rips, new potatoe hash, cabernet reduction (Jeff Thurston - Prado) (short rips melt in your mouth and perfect scallops. The reduction had a very intense and good taste)

Third Course: Salad of air-dried beef, grilled radicchio and black truffled vinaigrette (Cristian Graves - JSix) (Very good charcuterie and vinaigrette)

Fourth Course: Tricolored peppercorn crusted Fijian opah, Foie Gras celeriac puree, mustard green and black truffle cognac demi glas (Brian Malarkey - Oceanaire) (First time I had opah - what an amazing fish and the peppercorn gave a nice spiciness. Foie Gras celeriac puree was perhaps the puree I have ever eaten).

Fifth Course: Seared Muscovy duck breast, roasted turnip au-gratin, cherry balsamic jus (Larry Abrams - Thee Bungalow) (Gratin was excellent. Dish could have been a little bit warmer)

Sixth Course: Trio of Chocolate: Spicy Maya Dark, Lavender Valrhona White and Hazelnut Guanaja (Antonio Friscia - Stingaree) (The perfect finish. All three chocolates were very good.)

I can highly recommend to go to one of the Chef Celebration dinner. There will be three more for this year during the next week.

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