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Thursday, January 2, 2014

Guest Chefs and Collaboration Dinners to Splurge On

Guest Chefs and Collaboration Dinners to Splurge On

To start off 2014, there are no shortage of events to spend your money on. A few of the upcoming dinners, featuring guest chefs and special collaborations, from Vintage Cave to the farm:

  • There's just one table left for Vintage Cave's first collaboration dinner of 2014, which features a heavy-hitting chef roster of Blaine Wetzel (Willows Inn; Lummi Island, WA), Mourad Lahlou (Aziza; San Francisco, CA), Viet Pham (Forage; Salt Lake City, UT), James Syhabout (Commis; Oakland, CA).
    $295 per person, plus tax and gratuity for the set-course dinner, about 10 courses. Only one table left on January 6. 441-1744 for reservations.
     
  • For its first guest chef dinner, MW Restaurant brings in Corey Chow, former Per Se sous chef (and also an Alan Wong alum). The 10 course dinner will feature some dishes from Chow, such as a play on crab Rangoon, with smoked ricotta, crab and black winter truffle; and buttermilk fried quail on truffled grits, corn, pickled peppers, swiss chard and furikake.
    $250/$375 with wine pairings, January 7 at 6 p.m., 955-6505
     
  • Outstanding in the Field, a roving supper club that sets up on farms, returns to Hawaii. This time, it's visiting five farms on Maui, Kauai, Hawaii and Oahu. Highlights of the tour include Ed Kenney cooking at MAO Organic Farms and Mark Noguchi serving dinner at Kualoa Ranch. Plus, this time around, Outstanding in the Field is bringing back an Oahu native—Ravi Kapur, now manning Liholiho Yacht Club, a pop-up restaurant in San Francisco. He'll be cooking at Kupaa Organic Farms in Kula Maui.

    MAO Organic Farms and Ed Kenney: $200, February 1
    Kualoa Ranch and Mark Noguchi: $200, February 2
    Kupaa Organic Farms and Ravi Kapur: $190, February 5

    For more details and tickets, visit outstandinginthefield.com/events/north-american-tour/

Posted on Thursday, January 2, 2014 in Permalink

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About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.



 

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