Kaysen, Keane, and Cimarusti Cooking with William Bradley To Benefit Bocuse
San Diego's astounding Addison will welcome three sterling chefs to the kitchen of executive chef William Bradley next month for a grand dinner to benefit the U.S.A. team's participation in the 2013 Bocuse D'Or, with wine pairings provided by powerhouse sommelier Jesse Rodriguez. A Bocuse benefit obviously means beaucoup dollars, and the six-course meal is priced at $300, while sitting at the chefs with nine of your closest friends will cost $6,000. But wait until you see who's cooking this meal, along with the menu. Come take a look.
The meal could be dubbed "Annals of the Four Masters," as none other than former Bocuse D'Or Team USA coach and Cafe Boulud chef de cuisine Gavin Kaysen, Providence prodigy Michael Cimarusti, and the oft-accoladed Douglas Keane of Cyrus in Healdsburg will partner with Bradley for dishes like Cimarusti's squid and chorizo skewers and Bradley's gougères of smoked bacon and sherry. That's a whole lot of Michelin stars clanging about in one room, with four of the country's most esteemed chefs fixed in collaboration.
Check out the menu for the November 17th dinner below and get on those reservations at 858-314-1900 if you want to sup with these four virtuosos, as only 75 seats are available.
Addison's Six-Course Prix-Fixe Dinner to Benefit Bocuse d’Or USA
November 17th, 6:00 P.M.
Canapés with Champagne
Shima Aji, Cauliflower, Dashi Gelée, Uni (Douglas Keane)
Crispy Yeast Crackers, Scrambled Eggs, Caviar (Michael Cimarusti)
Skewers of Squid & Chorizo (Michael Cimarusti)
Pâté Grand-Père, Cornichons, Whole Grain Mustard (Gavin Kaysen)
Gougères, Smoked Bacon and Sherry (William Bradley)
Pickled Cranberries & Ginger (William Bradley)
Maine Peekytoe Crab
Tangerine, Fennel, Vanilla (Gavin Kaysen)
Smoked Crème Fraîche Panna Cotta
Monterey Abalone, Geoduck Clam, Cured Tasman Sea Trout (Michael Cimarusti)
Licorice Roasted Endive
Albufera and Apples (William Bradley)
Glazed Chicken Thighs
Red Wine Risotto, Aged Parmesan Cheese, White Truffles (Douglas Keane)
Bittersweet Chocolate Terrine
Cinnamon Syrup and Coffee Crème Glacée (William Bradley)