To read Taste of Orange County Part I, click here.
After some wandering around and enjoying our drinks, it was time for the Great Farm to Table Dinner. The dinner was initially supposed to be on the stage of the Verizon Wireless Amphitheater, but at the last-minute the event organizers decided to have it on the lawn area outside the stage instead. At first I was disappointed we wouldn’t be eating on stage, but the lawn turned out to be quite lovely.
The Great Farm to Table Dinner was an additional cost to the regular entrance ($150) and all proceeds helped to benefit the Culinary Liberation Front, which was one of the main contributors to the dinner. Before the meal started, we enjoyed passed appetizers from the participating chefs and Francis Ford Copolla Sauvignon Blanc.
All the appetizers were fun, delicious, and the perfect amuse bouche. One of my favorites ironically enough was the beet and goat cheese skewer, and I’m usually not a fan of beets.
Other highlights included the nut-encrusted goat cheese with a fruit infusion, sun-dried tomato tapenade on baked crostini, and the fresh oysters with a green salsa on top.
After the appetizer hour, we were seated at two long tables and the participating chefs came out to speak about how important it is to use locally grown ingredients whenever possible and how they incorporated sustainable food into our meal this evening. Chef Patrick Glennon from the Culinary Liberation Front came out and gave the crowd a bit of background regarding his organization. Then it was time for the feast!
The meal started out with a salad course courtesy of Chef Paul Hancock from Avalon Grill and freshly baked bread from Dean Kim of OC Baking Co. The salad was made with a variety of mixed greens and garnished with a light vinaigrette.
The bread from OC Baking Co. ranged from lavosh to sun-dried tomato and a baguette. This course was nice and light, which was the perfect segue into the seafood courses.
Chef Patrick Glennon presented the crowd with fresh mussels prepared with almond milk, which literally made the mussels melt in your mouth. I had never tried mussels prior to this evening, and I have to say I loved them.
Chef Craig Connole from K’ya Bistro and House of Big Fish created a beautiful sea bass dish that came with a lovely citrus marinade that included small white strawberries and Chef Ryan Adams of Three Seventy Common served yellowtail that was seared to perfection.
Steve Escobar from Dory Fleet came up during the meal and spoke to the crowd about how he catches all of his fish off the coast of California and then sells it at the Newport Beach Fish Market every Saturday. It doesn’t get much fresher than that.
The meat course followed next, and Chef Rob Wilson from the Montage Laguna Beach served his unique take on short ribs by having them glazed with a blackberry reduction. Chef Greg Daniels of Haven Gastropub and Taco Asylum also took a more unique approach to preparing his meat, and had his pork shoulder slow-cooked in cola. I honestly couldn’t get enough of the short ribs and found myself coming back for seconds of that dish.
But the real star of the show was the roasted vegetables (from LBC Urban Farm) that was prepared by Chef Paul Buchanan of Primal Alchemy Catering. The vegetables tasted about as fresh as you could get and had amazing flavor. I wish they had presented these earlier in the evening because people were barely touching them because they were so stuffed from the other courses.
Chef Justin Monson of Vine & St. Roy Chef’s Pub ended the evening on a high note with his Meyer lemon tart topped with lavender cream and garnished with fresh strawberries and blueberries. The Englishman and I were pretty full at this point so we only had a few bites, but it was quite good. I pretty much love anything Meyer lemon, so I knew it would be delicious.
Overall the dinner was a success – the food was prepared nicely and everyone seemed to have a great time. I wish the chefs would’ve come out more often and talked to the crowd because I definitely had a lot of questions for them about how they got their inspiration for their dishes.