24200 Dana Point Harbor Dr
Dana Point, CA 92629
USA
This year’s host chef is Rob Wilson, the executive chef of the Montage Laguna Beach. He has spearheaded the creation of a unique menu for this event.
TICKETS ARE LIMITED TO 180! THEY ARE GOING FAST!
2016 Ocean Institute Menu
Chef Rainer Schwarz
Driftwood Kitchen
Passed Canapés:
Honey Dashi Marinated Hamachi collar / Yellow Corn and Piquillo Pepper Blini / Santa Barbara Uni
Oxtail and Wild Mushroom Cake / Sharp Horseradish Lebni / /Quail Egg
Grilled Shrimp & Dates / Tomato-Coriander Vinaigrette / Hummus with Lemon Agrumato
Chef Rob Wilson
The Montage Resort
Pre-Set Amuse
Baja Octopus Ceviche, California Avocado, Spiced Coconut Rum Foam, Micro Cilantro
Chef Collin Thornton
Second Course: St. Regis
Second Course
Pingue Prosciutto and Di Stefano Burrata Alla Panna Salad
Candy Cane Beets I Red & Yellow Heirloom Tomatoes | Baby Arugula
Lemon Verbena Pesto Drizzle | Temecula Smoked Extra Virgin Olive Oil
Aged Balsamico Reduction
Chef Rachel Haggstrom
Balboa Bay Club
Third Course
Beef Consume/ Braised Oxtail Ravioli, Carrot, Caramelized Onion and Long Pepper Essence
Chef Brian Sundeen
The Ritz Carlton Laguna Niguel
Main Course
Seared Scallops, Crispy Pork Belly, Farro Risotto, Root Vegetables
Chef Pierre Albaladejo and Executive Pastry Chef Franck Riffaud
Park Hyatt Aviara
Dessert
Chocolate Peanut Butter Crunch, Vanilla Confit Pear, Citrus Fig Jam
