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Fundraising Feast At Addison
On Thursday, November 17, at The Grand Del Mar, Addison’s Relais & Châteaux grand chef William Bradley will be the host chef for a $300 six-course prix-fixe dinner created by four celebrated American chefs to benefit the Bocuse d’Or USA Foundation. Joining Bradley will be Gavin Kaysen of New York’s Café Boulud, Michael Cimarusti of Providence in Hollywood, and Douglas Keane of Cyrus in Healdsburg. Wine pairings will be selected by the resort’s wine director Jesse Rodriguez. Attendance is limited to 75 guests. Or, opt for an exclusive behind-the-scenes experience at Addison’s Chef Table for ten, watching the star chefs prepare and plate. (858/314-1900)
Canapés with Champagne
Shima Aji, Cauliflower, Dashi Gelée, Uni (Douglas Keane)
Crispy Yeast Crackers, Scrambled Eggs, Caviar (Michael Cimarusti)
Skewers of Squid & Chorizo (Michael Cimarusti)
Pâté Grand-Père, Cornichons, Whole Grain Mustard (Gavin Kaysen)
Gougères, Smoked Bacon and Sherry (William Bradley)
* * *
Pickled Cranberries & Ginger
Maine Peekytoe Crab
Tangerine, Fennel, Vanilla
Smoked Crème Fraîche Panna Cotta
Monterey Abalone, Geoduck Clam, Cured Tasman Sea Trout
Licorice Roasted Endive
Albufera and Apples
Glazed Chicken Thighs
Red Wine Risotto, Aged Parmesan Cheese, White Truffles
Bittersweet Chocolate Terrine
Cinnamon Syrup and Coffee Crème Glacée