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 'Food' 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.
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
Zole Andahazy, Wickets Manager/Bernardus Lodge Bar Manager took 3rd Place in the SHAKE IT UP! Cocktail Competition in Las Vegas. 30 committee selected mixologists where chosen from across the United States to compete against one another in the search for a new and unique cocktail. Each had 5 minutes to create their specialty cocktail, from there, 5 finalists were chosen to make another cocktail including a secret ingredient that was disclosed on stage. Zole was discouraged at first when they gave him Dark Crème de Cocoa to make his drink when the recipe he submitted called for White Crème de Cocoa. However, his cocktail, “Strawberry Splendor” was good enough to get him into the top-5 for the mix off. The “secret ingredient” was a Rum-Banana Jam and Zole happened to have grabbed a fresh coconut from the store on the way to Las Vegas. His drink ended up winning in the second round and earned him a third place finish over all.
Judges included SWS Mixologists and Spirit Specialists led by Francesco Lafranconi. Dale Degroff and Toni Abou-Ganim were key note speakers and also cheered on the up and coming mixologists.
Judges Included:
Bridget Albert – IL
Allen Katz – NY
David Nepove – CA
Arturo Sighinolfi – FL
Jason Girard – AZ
Armando Rosario – NV
Strawberry Splendor
.2 oz Basil Leaves (4-5 leaves)
4.5 oz of Fresh Strawberries (3-5 whole berries)
3 oz Level 1 Vodka
3/4 oz Simple Syrup
3/4 oz DeKuyper Crème de Coca White
Muddle fresh strawberries with basil in mixing glass. Add Level 1 Vodka, Simple Syrup, and Crème de Coca. Add ice and shake vigorously Double strain in to chilled martini glass. Garnish with strawberry stuffed with basil leaves.