August 29th marked the date of the second annual Culinary Couture at Harrah’s Resort Southern California. In partnership with Fashion Week San Diego, five of the area’s top chefs impressed the invitees with a six course sampling of dishes from the up and coming fashion capitals. As dishes were brought out, our Jeff Krapf and Allison Canter described what we were about to taste.
The first destination of inspiration was Bangkok. Chef David Abella of West Steak and Seafood presented Guay Jub Nam Kon, Coriander, braised pork, egg, rolled rice noodles, five spice, fresh scallions. I usually shy away from pork, but in the spirit of trying everything I took a bite and was not disappointed.
The second course was prepared by Chef James Montejano from LaV and inspired by Monaco. This dish featured scallop and foie gras, summer fig compote on brioche crouton, duck prosciutto, stone fruit with pepper cress. I don’t even like foie gras, but this was one of the best things I have ever eaten I wanted more, it just melts in your mouth. I must say this dish was perfectly done.
Buenos Aires was the next fashion capital inspiration for Chef Julian Quinones of the Sheraton Carlsbad. This dish featured mollejas de ternera veal sweetbreads, lemon braised mushroom and cauliflower puree. I really enjoyed the interaction of the mushroom with the veal it was interesting and unexpected.
The fourth dish was from Chef Marc Therrien of Omni La Costa Resort and Spa and was a reflection of San Diego tex-mex gone chic. Hog jowl confit tacos were at the forefront of savoy cabbage, heirloom tomato, avocado mash, queso fresco, and cilantro gemolata topped off this dish. Attendees were then taken to Tokyo with Harrah’s Resort‘s own Chef Jon Palsson. Grilled A5 Kobe beef a speciality from Japan was featured along side charred octopus, lotus root, edemame puree, and roasted sriracha carrots. It is had to go wrong with delishous ingredients like Kobe beef and this dish was right on par and I needed to eat everything.
Barcelona was the featured dessert city and was also presented by Chef Jon Palsson. The presentation was beautiful as chocolate sauce was drizzled over the enclosed Spanish chocolate moose with fresh macerated berries was revealed. Cinnamon sugared churros added a tasty garnish to this work of culinary art. The gift bag sponsor for the event was Glam On Inc. and a gift basket was gifted during the event. Six of the Fashion Week San Diego designers also took part in the event by creating a country themed ensamble to accompany the featured dishes. I am photographed below next to a beautiful maroon dress by Lady Lane designs showing off Moroccan flair.
