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)

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Crispy Yeast Crackers, Scrambled Eggs, Caviar (Michael Cimarusti)

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Skewers of Squid & Chorizo (Michael Cimarusti)

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Pâté Grand-Père, Cornichons, Whole Grain Mustard (Gavin Kaysen)

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Gougères, Smoked Bacon and Sherry (William Bradley)

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Dinner Menu

 

Verjus Blanc

Pickled Cranberries & Ginger

William Bradley

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Maine Peekytoe Crab

Tangerine, Fennel, Vanilla

Gavin Kaysen

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Smoked Crème Fraîche Panna Cotta

Monterey Abalone, Geoduck Clam, Cured Tasman Sea Trout

Michael Cimarusti

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Licorice Roasted Endive

Albufera and Apples

William Bradley

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Glazed Chicken Thighs

Red Wine Risotto, Aged Parmesan Cheese, White Truffles

Douglas Keane

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Bittersweet Chocolate Terrine

Cinnamon Syrup and Coffee Crème Glacée

William Bradley