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Southern California Bounty

Dinner at the Beard House

Jason Maitland Arterra at the San Diego Marriott Del Mar/ San Diego 

 

It’s easy to be a locavore when you live in produce-plentiful Southern California. At the much-heralded Arterra at the San Diego Marriott Del Mar, executive chef Jason Maitland draws on the impeccable offerings of nearby producers to create his vibrant California cuisine. 

Event Details

Thu, 08.14.2008

07:00 PM, US/Eastern

  • Members $125
  • General Public $165
  • Event Location:
The Beard House
167 W. 12th Street, NYC
  • Call 212.627.2308 to reserve

Hors d’Oeuvre

Foie Gras and Duck Rillettes Lollipops with Strawberry Gelée, Pistachio Dust, and Sparkling Strawberry Consommé

Vanilla and Mascarpone Mousse–Stuffed Strawberry Figs with Duck Prosciutto and Aged Balsamic

Bacon, Egg, and Cheese Biscuit > Pork Belly with Quail Egg, San Joaquin Gold Cheese, and Hollandaise

Dungeness Crab Torchon with Preserved Lemon, Watermelon, and Charentais Gelée

Champagne Veuve Clicquot Demi-Sec NV

J Brut Rosé NV

Navarro Vineyards Cuvée Traditional Gewürztraminer 2005

Chino Farms Concord Grape Knee-High cocktail

Dinner

Hawaiian Ahi Tuna Two Ways > Ahi Poke and Seared Ahi with Heirloom Tomato–Pistachio Relish, Sweet Pepper Emulsion, and Truffle Cream
Marumoto Hou Hou Shu Sparkling Sake 

Hot and Cold Santa Barbara Spot Prawns > Spot Prawn Ceviche and Grilled Spot Prawn with Chino Farms Heirloom Tomato Confit, Poblano Purée, and Avocado Mousse
Bugay Vineyards Long Stem Rosé Rosé of Syrah 2007

Maine Lobster and Chorizo–Stuffed Rainbow Trout with Chino Farms Sweet Corn Hash, Chimichurri, and Chipotle Aïoli
Weingut Dr. Hermann Erdener Treppchen Auslese Riesling 2001

Duo of Kobe Beef > Kobe Beef New York Strip Steak and Braised Kobe Beef Short Rib with Chino Farms Organic English Peas, Carrot Mousseline, Broccoli Froth, and Point Reyes Farmstead Cheese Company Original Blue
J.C. Cellars Rockpile Vineyard Haley’s Reserve Syrah 2005

Intermezzo > Chino Farms Concord Grape Sorbet

Stone Fruit Tasting > Frozen Cherry Mousse; Frizzante-Poached Plum Financier; and Carbonated Nectarine Salad with Peach Pearls
Marenco Pineto Brachetto d’Acqui 2006 DOCG

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