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Featured Restaurants and Chefs and Spirits at the 30th Anniversary of CalSpiritACS

Featured Restaurants and Chefs and  Spirits, and what was served at the 30th Anniversary of CalSpiritACS, to benefit the American Cancer Society

Go HERE to read interviews where all the chefs answered 3 questions!

Bouchon

Bouchon

Lemonade Restaurant Group – Chef Alan Jackson

Picca – Chef Josh Drew

Redbird – Chef Neal Fraser

Tavern – Chef de Cuisine Amy Deadrick

Wolfgang Puck Catering

Barrel and Ashes – Chef de Cuisine Michael Kahikina

Bouchon Beverly Hills – Chef Thomas Keller

Catch & Release – Chef Jason Neroni

chi SPACCA – Chef Ryan DeNicola

Knuckle & Claw – Chef Chloe Dahl & Chef Nikki Booth

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

CRAFT COCKTAILS

Mixologist – Julian Cox

julian-cox

DESSERT

ICDC

Pastry Chef Mariah Swan

A Sweet Savory

Owner/Pastry Chef Lauren Lowstan

chefkeller

PURVEYORS & IN-KIND DONORS

Malibu Vineyards

Mystic Hills Vineyard

The Art of Tea

The Wine House

Tito’s Handmade Vodka

Bootleggers Brewery

Dr. Jekyll’s

Greenbar Distillery

Icelandic Water

LVP Sangria

Impulsion Trade Wine

Chateau d’ AIGULHE Querre

Chateau Lestage

Tage De Lestage

Pavillion Haut- Lestage

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

california-spirit-30

INGREDIENTS OF WHAT WAS SERVED

Spacca – Porcini Rubbed Short Ribs with Salsa Verde and Scallions.

Redbird – Grilled Pork Chop with Apricot Mostardo & Hazelnuts.

Art of Tea – Strawberry Mint Cucumber and Chamomile Clementine Spritzer.

Bouchon – Island Creek MA Oysters, Penn Cove Mussels, Coromandel NZ Oysters, Sweet Shrimp, White Albacore Tuna

Barrel & Ashes – Smoked Beef Brisket and Watermelon Salad.

Tavern – Thai Inspired Carrot Broth with Coconut Black Rice, Sambal and Diver Scallop.

Knuckle + Claw- – Lobster Rolls wuth Fresh Knuckle and Claw Meat on Split Top Rockenwagner Bakery Parker Rolls.

Lemonade – Moroccan couscous, Washington cherries, French feta pistachio.White nectarine, persian cucumber, english pea, watercress, mint. sesame ginger braised duck rainbow chard, cashew, pineapple, coriander. pickled nopales, jicama, peppers, blue corn tortilla, corn, lime.

Catch & Release – Bay Scallops on the half shell, Catch & Release Lobster Roll

Picca – Ceviche Kokoda with Sea Bass, Shrimp, Sea Urchin Leche de Tigre and Coconut Cream.

CalSpirit-dessert

ICDC

Vanilla Cream Cheese Donut

Salt and Pepper Caramel Mini Donut

Mayan Chocolate Mini Donut

Julian Cox Drink

Greenbar slowhand white whiskey

Greenbar organic tru vanill vodka

Cherry heering & cherry bitters

Lemon

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Written by Jane Emery

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