The San Diego Bay Wine & Food Festival, celebrating its 10th year, kicked off last evening with the sold out La Plancha Pop Up Dinner: Celebration of Baja & Tequila Tasting at Romesco Baja Med in Bonita. The dinner was a collaboration of Baja and San Diego chefs, including Javier Plascencia of Mision 19, Chad White of Plancha Baja Med, Jason Knibb and Rachel King of Nine-Ten, and Jack Fisher of Sea 180. Over 100 guests enjoyed six incredible courses with tequila pairings selected by Chef Marcela Valladolid of Hacienda de la Flor and Food Network's Mexican Made Easy. I was there to photograph the event, but managed to taste each unique, phenomenal and exquisitely presented course from the tiny space allotted for my food photography setup. Generous diners offered me a chair at their table and the server made sure to slip me a few shots of tequila during the evening.
First Course
Shaved Octopus
Smoked chayote caponata, petite herbs, black garlic
Chef Javier Plascencia/Mision 19
Tequila Hacienda de Flor Reposado
Second Course
Burrata
Broccoli, daikon, percorino-kombu froth, morita-sesame salsa
Chef Chad White/Plancha
Tequila Hacienda de Flor Anejo
Third Course
Maine Sea Scallop
Mace, charred apple, celery, apple dashi emulsion
Chef Jason Knibb/Nine-Ten
Tequila Hacienda de Flor Blanco
Fourth Course
Pork Belly
Avocado Seed, chorizo glaze, black beans, pickled quince, orange and mustard seed
Chef Chad White/Plancha
Tequila Hacienda de Flor Reposada
Fifth Course
Slow Roasted Beef Cheek
Sonora asado tabla, brides mole, roasted onions and carrots, Chochoyones
Chef Javier Plascencia/Mision 19
Tequila Hacienda de Flor Extra Anejo
Sixth Course
Huckleberry Sorbet
Pine cream, pinenut crumble, glazed berries and fennel
Chefs Jason Knibb and Rachel King/Nine-Ten
Tequila Hacienda de Flor Blanco
 |
| Chef Jack Fisher |
 |
| Chefs Chad White, Javier Plascencia, Jason Knibb, Rachel King |
 |
| Tequila and welcome cocktails |
 |
| Tequila? |
Posts
No comments:
Post a Comment