Restaurants & Bars


Chef Celebration - Thee Bungalow (SD)


More from Restaurants & Bars

Restaurants & Bars California

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.

Back to top

More posts from honkman