Michelin Guide’s New Stars in San Francisco Bay Area
For the latest edition of their San Francisco Bay Area & Wine Country Guide, a party was thrown at the Winery SF on Treasure Island in the middle of the Bay
Ceviche Project Pop Up Dinner Series in Los Angeles
Travelers visiting Los Angeles this summer and fall are in for a culinary experience.
The Ceviche Project and DeLeón Tequila are coming to Skybar at Mondrian for a 5-part dinner series featuring 5-course seafood pop-up dinner and handcrafted cocktail pairings, taking place from Thursday, June 25th throughout July 23, August 20, September 24 and October 22.
Tickets for these affairs are available at http://cevicheproject.nightout.com.
The Ceviche Project is a pop-up culinary and cultural experience that brings together people, music, and Michelin star restaurant–caliber ingredients in a communal and one-of-a-kind dining experience that features innovative takes and artful, never-repeated seafood dishes.
The Ceviche Project, DeLeón Tequila, and Skybar at Mondrian are teaming up to showcase Founder Octavio Olivas’ varied experiments with ceviche and its many variations, as well as tiraditos, oysters on the half-shell, and crudo preparations: featuring fresh and premium offerings from fish and farmers markets alike.
While guests can expect culinary delights to be the centerpiece of their experience, Ceviche Project is a true celebration of all things summer in Los Angeles: one that brings together a unique mix of in-the-know locals and chic vacationers looking for something new and exciting to share during dinnertime.
Each dinner will kick off with DeLeón Tequila tasting followed by dinner featuring five new dishes paired with handcrafted cocktails from DeLeón, so each dinner is unique. Guests will eat, drink, converse, laugh, dance, learn, and engage, and Olivas will share stories about the origin and inspiration of each dish and paired cocktails.
The High Style Fashion Exhibition
TasteTV visits the opening gala for the High Style fashion exhibition, in San Francisco at the Legion of Honor.
This rare exhibition is on tour from the Brooklyn Museum Costume Collection at the Costume Institute of the MoMA.
See TasteTV video feature here:
Fall CHOCOLATE SALON delights chocolate lovers
Endorfin Chocolat
The 5th Annual Fall Chocolate Salon in San Francisco was a delight for chocolate and wine lovers. Despite the challenges of a rare morning rain in California (during a drought), the attendees still managed to come out and join the fun.
Châtelaine Chocolat Company
The event featured over 30 chocolatiers, confectioners, and wineries, and is the premier Fall chocolate event on the West Coas, including Neo Cocoa, Gâté Comme des Filles Chocolats, Amella Caramels, Truffly Made, Cowboy Toffee Co., Taza Chocolate, Endorfin Chocolat, La Châtelaine Chocolat Company, Fera’wyn’s Artisan Chocolates, flying noir, Claudia Marie Design, Jerk’n Pickle, Amano Artisan Chocolate, Kindred Cooks, CocoTutti, The Tea Room Chocolate Company, Cocoa Vida, Kika’s Treats, Marich Premium Chocolates, Quail Point Chocolate, Socola Chocolatier, Twisted Roots Vineyard, Raff Distillerie, Sottomarino Winery, Rosa D’Oro, Gourmet Blends, Farm Fresh To You, Meetup.com, Winery SF, and Chocolate Television.
Also participating was Jessica Ferraro, of Bar Cacao, who had a fascinating and well-attended presentation on the changes and trends in the Craft Chocolate Movement.
The Fall Chocolate Salon is produced by TasteTV. Other TasteTV Chocolate Salons include ones in Los Angeles, San Francisco, Seattle, Monterey-Carmel, and Sacramento (as well as previous events in Chicago and Napa).
Gâté Comme des Filles Chocolats
Taza
Winery SF
Farm Fresh to You
Chocolate samples from CocoTutti
Charles Chocolates
Fuzzy ears
The Tea Room Chocolate Company
Chocolate samples from CocoTutti
DARK DINING at Joya’s Chefs Table
Recently TasteTV had the pleasure of hosting a special Dark Dining event (www.SFDark.com) at Joya Restaurant and Lounge in Palo Alto, California, home of Stanford University and a multitude of tech startups.
The Dark Dining event was at the Chef’s Table of Executive Chef Fabrice Roux, of Joya. Fabrice is a very talented chef who has worked for years in San Francisco, France, Las Vegas, and other locales. Joya under his cooking has become the culinary hot spot of Palo Alto.
Fabrice prepared four courses for the dinner party, however he went even further by making each course actually 3-4 different items. As the diners were not able to see their food, this allowed him to challenge their tasting abilities in guessing the ingredients, textures, and finally, the dish. It was a delightful opportunity for the diners to talk with directly, as well as with each other… without being able to see a thing.
Wines served as pairing were Charles Krug Chardonnay, 2012 Sokol Blosser Willamette Valley Pinot Gris, Victor Vineyards Lawson Ranch Chardonnay, and for dessert the Chocolate Shop Sparkling Wine (“red wine with chocolate notes and festive bubbles”).
CHEF FABRICE ROUX’S DARK DINING MENU:
First Course (“Amuse Bouche”)
brentwood sweet yellow corn soup shooter parmesan cheese organic popcorn
Second Course
bay scallop aguachile ceviche/ chorizo corn dog cheese mustard sauce/ caramelized apple and morcilla
Third/Main Course
pan seared walu served with roasted spaghetti squash / mary ‘s rocky junior chicken breast served with chow mein jerk sauce/ roasted pork filet mignon with spaghetti cuban sauce
Fourth/Dessert Course
Deep fried arroz con leche with dulce de leche caramel / chia mango parfait with cilantro / molted chocolate cake with black berry
