Cooks confab had a special night in store. 6 chefs, 6 different confit preparations and 1 hungry beast :)
The night started out with Ian Ward from the Snake Oil Cocktail Co. A light and refreshing pineapple citrus bevarage with lemon and mint was prepared:
Tim Kolanko from A.R. Valentein prepared a fantastic pork confit, layered within apples and served on top of a fontina cheese fondue. The flavors complemented each other well, although presentation doesn't do the dish justice:
Jsix's very own Christian Graves prepared a tuna confit, with a corno di torro pepper, crusty bread and fennel aoili. The tuna was baked in a mini jar, simmering win olive oil and pepper.. phenomenal:
Katie Grebow from Cafe Chloe prepared a wonderful endive salad with a gizzard confit and walnut vinaigrette. Yes folks, gizzard! This often neglated organ (well if you're not in france), makes for a tasty treat:
The duck confit was saved for the very end. Amy Dibiase from the Shores at La Jolla Beach and Tennis Club prepared an amazing duck. Crispy and sweet, with tender juices marinaded within, the duck was prepared with collard greens, shelling beans and chanterelles drizzled with a little pomegranite...incredible flavor:
For dessert, the Farm House Cafe's very own, chocolate tart. Olivier Bioteau prepared a chocolate tart with fruit confit, blending in the rich power of chocolate with the sweetness of seasonal fruit..
The meal of the night was a special event hosted at the Farm House Cafe. But a frequent place to visit, heavily french inspired local and sustainable food is key to the freshness and quality of the dishes.
http://www.farmhousecafesd.com/
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