2013 Celebrity Chef Dinner

23rd Annual Celebrity Chef Dinner




Share Our Selves’ 23rd Annual Celebrity Chef Dinner was an evening of fun, friendship, and delicious food and wine! The event highlighted 12 outstanding local chefs who are committed to providing food for the most vulnerable populations in Orange County. Approximately 270 guests attended the event at the gorgeous Hyatt Regency Huntington Beach Resort & Spa, which netted over $152,000 to support the SOS Food Pantry. Six mornings a week, SOS volunteer and staff drivers collect retrievable food from restaurants, grocery stores, bakeries, and caterers to distribute to low-income Orange County residents.

Guests enjoyed sushi artfully prepared by Chef Ken Mukai (Yoshi’s Sushi) and elegant passed hors d’oeuvres from Dustin White (Orange Hill Restaurant) while mingling during the reception and silent auction. Guest sipped on champagne, beer, wine and the “Beet Hunger” signature cocktail featuring gold tequila, house made beet syrup, bitters and lime juice created by Brent Evans (First Call Mixology). The opportunity drawing for roundtrip airlines tickets on Alaska Airlines and a $500 Marriott gift card was won by Susan Scott.

The elegant dinner included five exquisite courses paired with specialty wines generously donated by The Hobbit Restaurant, Thompkin Cellars, Freemark Abbey, Windsor Oaks Vineyards & Winery, Martin Ray Winery, and Quady Winery. Each delectable course was prepared by a team of chefs. The live auction, emceed by Jim Nye the Auction Guy, featured exciting dining packages from the chefs, and other coveted items. Frenzied bidders raised their auction paddles to win a Chef’s Tasting Menu with Cocktail Pairings for 6 at ARC with Chef Noah Blöm, a Cooking Class for Twelve at Your Home with Chef Alan Greeley and Chef Alessandro Pirozzi, Gourmet Pizza for Eight at the Home of Chef Alessandro Pirozzi with Chef Alan Greeley, among other great items. The highlight of the auction was a bidding war for a pair of Super Bowl tickets generously donated by NFL Official and SOS supporter, Dr. Laird Hayes.

The evening ended with a lively Fund A Need, during which generous guests raised their paddles to make one last donation to SOS. The Fund A Need raised $30,400 in just over 5 minutes for the SOS Food Pantry and programs.

A huge thank you to our generous chefs, sponsors, Celebrity Chef Dinner Committee & volunteers for making this event a tremendous success:

Culinary Line-up


 

Sponsors

Hoag Memorial Hospital Presbyterian; St. Joseph Health; George Hoag Family Foundation – Michael Stephens, Board Member; Bob & Anne Cress; Frome Family Foundation; Link, Murrell & Company, LLP

Table Sponsors

Renée Elkins; Carlito and Elizabeth Jocson; Klatte, Budensiek & Young-Agriesti, LLP; Dr. Richard and Sandra Haskell; Larry and Dulcie Kugelman; MassMutual Retirement Services; Greg and Carla Matthews; Doug and Terri Pasquale; Specialty Restaurants Corporation; Nancy and Geoffrey Stack; Jane and Richard Taylor

Menu

First Course
Chef Alan Greeley – The Golden Truffle
Chef Alessandro Pirozzi – Alessá Laguna & Mare Culinary Lounge
Ginger Escabeche Marinated Wild Mexican Shrimp with Chorizo Pupusa
Quady VYA Whisper Dry Vermouth Apertif

Second Course
Chef David Man – Island Hotel
Chef Mark Gagnon – Newport Beach Plaza
Organic Petite Greens and Golden Beet Salad with Marcona Almonds, Drake Farms Glacier Artisan California Goat Cheese and Roasted Shallot Vinaigrette
Martin Ray Russian River 2012 Chardonnay

Third Course
Chef Louie Jocson – Red Table
Chef Brian Hirsty – Bluewater Grill
Torched Loch Duart Salmon from P&D Seafood with White Miso Glaze, Crushed Parsnip, Charred Tomato, and Daikon Sprouts from Melissa’s Produce
Freemark Abbey 2011 Merlot

Entrée
Chef Manfred Lassahn – Hyatt Regency Huntington Beach
Chef Noah Blöm – ARC Restaurant
Trussed Rib Skirt, Leg of Duck Confit Gratin Potato, Lemon & Purple Onion Roasted Baby Purple Brussels Sprouts
Windsor Oaks 2008 Cabernet Sauvignon

Dessert
Chef Carlito Jocson – Yard House
Chef Franco Barone – Il Barone Ristorante
Butternut Squash and Poppy Seed Baba soaked in a Pistachio Liqueur and filled with Vanilla Pumpkin Cream
Uinta Oak Jacked Imperial Pumpkin Ale


 

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