#chef dinner

Featuring Chefs Chad White, Nate Appleman and Rodrigo Bueno and Sponsored By Casamigos Tequila

Event Description:

Perhaps you have not had the chance to venture across the border, into sights, sounds and flavors the defy boundaries and leave you breathless. Or, if you have, you already know why the excitement sweeping the United States over cuisine from Mexico just, w. Dell, makes sense. Join Chefs Chad White, Nate Appleman and Rodrigo Bueno at Común for a six-course dinner with paired tequila and wines that blend Baja comfort food with eclectic style and borderless creativity. Menu: RECEPTION Chad White Agua Chile + Callo de Hacha Salsa negro, lime, red onion, cucumber, chicharrón Nate Appleman Shrimp Escabeche romaine, cotija, salsa Cardini Rodrigo Bueno Plantain Tostones + Crab Salad Tortilla Ashes Salt,Avocado, Chipotle Salsa DINNER Chad White Fennel + Hiramasa Fennel and jamaica cured yellowtail, fennel, avocado puree, amarillo citrus salsa, masa Nate Appleman Mejillones + frijoles Ahogado Mussels, black beans, chile de arbol, onions and bolilo bread Rodrigo Bueno Octopus+Mango Talla Cauliflower Puree & Green Mango Salad Chad White Pavo + Pommegranate Fried turkey, smoked walnut crema, picadillo con offal y frutas, poblanos Nate Appleman Roasted lamb chop + braised neck Salt roasted pumpkin, pepitas, pickled grapes and oregano Rodrigo Bueno Fried Mozzarella Pop + Peanut Cajeta Fresh Cheese Cream, Peanut Palanqueta, Amaranth About Your Hosts: A local San Diego favorite with an eye toward producing eclectic urban style & Baja influenced food, unlimited in scope or boundary. Chef Chad White’s wild creativity, authentic sense of flavor and style and organic fearlessness drive his kitchen, pushing expectations and boundaries, food outside the bounds, flavor beyond expectation, with delight all but guaranteed.  White served as Executive Chef / Owner Sea Rocket Bistro in North Park, where he made his mark in San Diego as the “Seafood Maverick” among some of the cities best chefs. Chef Chad launched Plancha a unique Pop Up traversing restaurant celebrating his travels in baja, cooking, hunting and fishing with his south of the border amigos. His newest ventures include La Justina on Avenida Revolucion Tijuana, B.C.  Chef Nate Appleman’s soulful cooking has garnered him national praise. In 2009, he received the James Beard Foundation Rising Star Chef award, the Food & Wine Best New Chef recognition as well as two prestigious book awards from the International Association of Culinary Professionals: Book of the Year and First Book: The Julia Child Award for his cookbook A16 Food + Wine. Appleman is a Food Network regular with appearances as a challenger on Iron Chef America, The Next Iron Chef seasons 2 and 5, and Chopped All-Stars among others. During his 2011 Chopped All-Stars appearance he out-competed some of Food Network’s most notable culinary talent, ultimately winning the title of Chopped All-Stars Champion.  Chef Rodrigo Bueno's first executive chef job was at Roots Magic Club in Mexico City. He worked closely with Chef Regis Lacombe, a Four Seasons Executive Chef. They had a wonderful working relationship and during his time with Chef Lacombe he found himself learning new techniques, creating VIP menus for celebrities staying at the hotel, and really honing his skills as a fine dining chef. He left to become Executive Chef of a new Italian restaurant, Cantucci, a job he couldn’t pass up. When the opportunity to work at One & Only Palmilla arose, Bueno saw it as a chance of a lifetime. He started as a supervisor at Agua, and six months later was named Executive Sous Chef where he has spent the last six years before coming to Rancho Pescadero. Bueno lives in nearby Todos Santos and is most inspired by the organic products and on-site garden, and the amazing array of fresh seafood that he gets to see and work with each day. The outrageous sunsets help, too.

Date: Monday, November 17, 2014 Time: 6:00 pm to 10:00 pm Location: Comun Kitchen & Tavern Attire: Upscale Chic

$175

So its NOVEMBER already which means "MUSTACHE RIDES" and San Diego Beer Week!

To welcome this... I've invited a couple of amigos / amigas to come and hangout in the kitchen at Común Kitchen and Tavern for a night. 

Chef Hanis Cavin | Chef/Owner of Carnitas Snack Shack will be helping cook up one of Cook Pigs Ranch oh so fatty swines in various ways. Head to Tail if you will. This dinner will be paired if you so choose to partake with Julian Hard Cider. A fitting paring as apples and berries are typically found in bed with pigs all over this country. For those who are as sick as I and as partially as loosened as Chef Hanis this MIGHT seal the deal. A butcher will indeed butcher a Piggy right in-front of your eyes so you can see just exactly how one might remove a pigs head to make tacos.

5 courses $52 big ones | ALL Inclusive for food

5 courses + 5 ciders $78 big ones | ALL inclusive for ALL

November 13, 2014 | 6PM

On May 12-17, The China House at the Mandarin Oriental will host Japanese chef Kenichi Takase who will showcase signature dishes combining elements of Chinese and Japanese cuisine. The former Chef de Cuisine at Michelin-starred Sense in Tokyo will prepare dishes during lunch and dinner where guests can choose between two different set menus. On the 17th of May, chef Takase's debut performance at The China House will end with a 7-course beer and sake dinner, priced at THB4,388++ per person.

Chef Takase's interest in Cantonese food began at the start of his career where he worked part-time at a local Chinese restaurant in the northern Japanese city of Sendai. With his unique combination of Pan-Asian flavours, sometimes adding Thai or Malay ingredients, chef Takase aims be to innovative yet respectful for traditions.

The set lunch menus start at THB1,688++ per person and the dinner menus start at THB3,088++ per person.