Ocean Institute Jazz Festival Menu Announced


ocean institute jazzThe gourmet dinner menu has been set for the 12th Annual Jazz Festival Gala being held in Dana Point on Saturday evening, March 1. Event information can be viewed here. Event attendees will be treated to a three course gastronomic delight plus canapes and dessert, with each course being prepared by one of the area’s top Executive Chefs. See the menu below. The Saturday evening entertainment lineup includesDavid Benoit, Peter White and Spencer Day.

Award winning Executive Chef Thomas Trevethan of the four-star Laguna Cliffs Marriott Resort & Spa will be preparing canapes at the Gala dinner this year. His plates of passed canapes of coconut shrimp, vegetarian spring rolls, beef and vegetable kebab sticks and Ahi tuna on toasted brioche are just a few of the specialty dishes he will prepare.

Classically trained French Executive Chef Vincent Lesage of the four-star Balboa Bay Resort is also planning an array of delicious and beautifully crafted canapes of asparagus quiche, black truffle cream and crispy Prosciutto and a tuna tartar taco 003 Ocewan j-pegswith cilantro aioli.
Amuse Bouche
Salmon tartar with green pea Panna Cotta and green apple yogurt will be presided over by Chef Vincent Lesage.

First Course
Executive Chef Pierre Albaladejo of the four-star Park Hyatt Aviara will prepare the first course of sweet peas, pickled mushrooms, young fava beans, kumquat, homemade ricotta and shaved lamb pastrami.

004 Ocewan j-pegsSecond Course
Executive Chef Frederic Castan of the five-star St. Regis Monarch Beach Resort will preside over the second course of pan roasted Loups de Mer, a calamari and fennel confit with lobster jalapeno broth.

Third Course
Executive Chef Rob Wilson of the five-star Montage Laguna Beach delights in offering the third course of the evening’s delectable repast. His menu of sea salt roasted Chateaubriand, Dauphinoise potatoes, celery root truffle puree, tiny vegetable and porcini Madera sauce are sure to please the most discriminating palate.

Executive Chef Pedro Contreras of the five-star Ritz-Carlton Laguna Niguel in Dana Point plans a vision of chocolate peanut caramel tart, peanut powder, chocolate cookie crumbs and peanut butter ice cream.

posted by Tiffany Haslacker

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