November 10, 2010
Menu set for Sacramento Chef's Dinner

By Chris Macias

The dinner features a veritable dream team of Sacramento chefs: Kelly McCown from Ella, Patrick Mulvaney, Billy Ngo of Kru/Red Lotus, Michael Tuohy of Grange and others. The dinner's going down Sunday at The Kitchen (2225 Hurley Way, Sacramento) and this $125 a head meal sold out within 24 hours of its announcement. For a little more background on this dinner, check out this recent column by the Bee's Rick Kushman.

The idea is to show what Sacramento chefs are capable of, especially when they band together. And in this spirit of comradeship, donations were the dinner were received by Temple Coffee, Sunh Fish, Riverdog Farms and a variety of wineries. Proceeds from the dinner will also go to the River City Food Bank.

Look for more collaborations like this in the near future - and in the meantime, here's a look at the final menu for Sunday's Sacramento Chef's Dinner:

Amuse Bouche
"Ice Cube" of Smoked Pork Tongue and Foie Gras in Whisky Gelee
Chef Stan Moore of The Kitchen

Raviolini of Capon with Truffle, Cavolo Nero, and Capon Broth
Chef Pedro DePina of Selland's Market Café
Paired with 2002 Roederer Estate L'Ermitage, Brut, Anderson Valley

2nd Course
Broiled Sea Scallop, Cauliflower Coulis, Matsutake Mushrooms,
and Asian Pear with Fresh Turmeric
Chef Kelly McCown of Ella Dining Room and Bar
Paired with 2008 Facets of Gemstone Chardonnay, Estate, Yountville

3rd Course
Roasted California Squab, Parsnips, and 16-Hour Quince
Chef Michael Touhy of Grange
Paired with 2008 Belle Glos Pinot Noir, Clark and Telephone Vineyard, Santa Maria

4th Course
Fettuccine Carbonara, Circle O Ranch Goat Bacon and Vegas Farm Egg
Chef Patrick Mulvaney of Mulvaney's B&L and Culinary Specialists
Paired with 2007 Facets of Gemstone Red, Estate, Yountville

5th Course

Cider Glazed Berkshire Pork Belly, Winter Squash, Burgundian Truffles,
Compressed Apple, and Celery
Chef Pajo Bruich of Pajo's Catering
Paired with 2007 Gemstone Cabernet Sauvignon, Estate, Yountville

6th Course
Seared Strip Loin of Storm Hill Angus Beef, Fingerling Potatoes, Garlic Confit, Caramelized Brussels Sprouts, Bordelaise "Mirror", and Bearnaise Buttercream
Chef John Paul Khoury of Preferred Meats
Paired with 2006 Gemstone Cabernet Sauvignon, Estate, Yountville

Apple Caramel Brioche "Monkey Bread", Calvados Caramel Ice Cream,
Sweet Smokey Apple, and Bacon Brittle
Pastry Chef Rachel Kelley of Ella Dining Room and Bar
Paired with 2004 Mer Soleil "Late" Harvest Viognier, Santa Lucia Highlands

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