Chef Cal and 2-star Michelin Chef Onno Kokmeijar will be working together again in creating a “Dutch Dinner” in Marinus Restaurant. Last year, Chef Cal traveled to Hotel Okura in Amsterdam to co-create a California inspired menu with Chef Kokmeijar. The two quickly developed a friendship, as well as shared a common philosophy about quality organic ingredients and the importance of cooking with the seasons. Now Onno is coming to Carmel Valley, to see the abundant coastline, organic farms and markets. After a few days in the valley, he and Chef Cal will create an evening which integrates contemporary California cuisine with Dutch ingredients.
Archive for the 'Events' Category
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Click here to see photos and menu from last year’s event at Le Ciel Bleu Restaraurant, at Hotel Okura in Amsterdam.Chef Cal has invited Chef Traci Des Jardin, of Jardinière in San Francisco, to join him in celebrating his 11th Annual Truffle Dinner in December. The two met almost 20 years ago, while Cal was working at Citrus and Traci was around the corner at Patina. Their friendship transpired over great wine, food and a common culinary philosophy. Their collective knowledge and passion for quality ingredients will create a decadent menu using France’s black and Italy’s white truffles.
Chef Cal and Chef Des Jardin will be celebrating the arrival on truffle season on Friday, December 7th in Marinus Restaurant.
Reception
2005 Sauvignon Blanc – Griva Vineyard, Bernardus Winery, Arroyo Seco
2005 Chardonnay – Bernardus Winery, Monterey County
« Rillette Aux Pommes »
Bleu de Bocage, Goat Milk, Normandy
Sidre Brut Tendre – Eric Bordelet, Normandy
Spring Vegetable Salad
organic beets, asparagus, black truffle, citrus emulsion
Courrone Lochoise, Goat Milk, Tourene
2004 Sancerre – Domaine du Rochoy, Loire Valley
Black Cod
crusted, sorrel bow tie pasta,« carbonara sauce »
Blanc Bleu de Rizet, Goat Milk, Auvergne
Bleu de Tremignon, Goat Milk, Savoie
2004 Estate Chasselas – Domaine Albert Boxler, Alsace
« Lard Braiser »
alder smoked, sauerkraut, potato, whole grain mustard jus
Pays de Retz, Cow Milk, Loire-Atlantique
2003 Moulin-à-Vent – Clos de Rochegrès – Domaine Louis Jadot, Beaujolais
Spring Lamb
four story hill farm, confit shoulder, « ratatouille »
Coeur de Berry, Goat Cheese, Normandy
Brin d’Amour, Sheep Milk, Corsica
2004 Crozes Hermitage – Domaine Alain Graillot, Rhône Valley
Goat Cheese Sorbet
pistachio « crumble », yuzu, lemon cannoli, thyme, aceto balsamico di modena
Correzon, Goat Milk, Limousin Cheese « Tour de France »
2001 Estate Marinus Meritage – Bernardus Winery, Carmel Valley