Bucket List Dinner

Chef’s of the Relais & Châteaux Presenting a Bucket List Dinner at San Diego Bay Wine and Food Festival:

Gourmet restaurants and luxury hotels around the world belonging to the prestigious Relais & Châteaux are often thought of as some of the most iconic and exciting dining destinations globally. This year, the festival is excited to invite Chefs belonging to the Relais & Châteaux to San Diego for an unforgettable evening of culinary excellence.

Each course is expertly paired with wine from: Kistler Vineyards, Louis Latour, Davis Family Estates, and COHO Wines.

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– Tray Pass Reception –

Berkel Sliced Local and Domestic Charcuterie and Cheese

House Made Jams + Olives + Mustards + Honeycomb

Assortment of Breads

Chino Farms Pumpkin Soup

Woodford Reserve Chantilly, Pecan Brittle

Foie & Jelly Crostini

Chino Farms Strawberry Mostarda

Seared Ahi “Poke”

Ponzu, Samba, Rice Cracker

Chef Aron Schwartz and Marriott Marquis San Diego Marina Culinary Team

Marina Kitchen, San Diego, California

– Amuse –

Oysters

Yuzu/Konbu Granite, Osetra Caviar

– First Course –

“Land and Sea”

Foie Gras Torchon, Diver Scallop, Caviar

Lemon Verbena Aspic, Baby Croutons, Mirabelle, Sea Grass, Marigold Emulsion 

Chef Bernard Guillas and Chef Ron Oliver

The Marine Room | La Jolla, California

– Second Course – 

Tuna with Apple Broth

Chef Brady Williams

Canlis | Seattle, Washington

– Third Course –

Pomegranate Molasses Lacquered Quail

Truffled Squash Puree in a Porcini Dusted Onion & Leek Crisp

Chef Louis Moskow

315 Restaurant and Bar, Inn at 5 Graces | Santa Fe, New Mexico

– Fourth Course –

Little Nell Farm Wagyu

Stilton Whipped Potatoes, Cauliflower & Bone Marrow, Wild Watercress

Chef Matt Zubrod

The Little Nell | Aspen, Colorado

– Dessert –

Hot Chocolate S’more, Mini Apple Galette

Sea Salted Caramel, Corn Cake Coffee, Ancho Chili Crème Anglaise

Chef Aron Schwartz

Marina Kitchen | San Diego, California

For more information visit sandiegowineclassic.com