Attendees Enjoy The Green Feast
September 11, 2010 was the 2nd (hopefully annual) Green Feast at The Ecology Center of San Juan Capistrano. This was the 2nd year we attended. An amazing event, with 6 total courses (appetizers, first through fourth courses and dessert) each focusing on local purveyors and wines, brilliantly executed by local chefs. Chef Rich Mead of Canyon Restaurant again oversaw this year’s Green Feast and arranged several of his “friends” to join him this year. Chef Azmin Ghahreman of Sapphire Pantry, Chef Justin Monson of Vine Wine Country Cuisine and Chef Paul of Primal Alchemy were on hand preparing amazing dishes. Shannon Latting was this year’s Sommellier, pairing amazing wines from Bonterra Winery, Michael David Family of Wines, St. Supery Winery, Edward Sellars Winery and, of course, Ventura Limoncello.
Purveyors at The Green Feast
Chef Paul Tastes the Mussels
The Oyster Appetizer is Prepared
Chef’s Paul, Justin and Azmin were responsible for the appetizers: Mussels and Oysters from the Carlsbad Aquafarm and Spinach-Onion Naan. These were paired with the 2007 Incognito Rose from Michael David Family of Wines and Bonterra’s 2008 Roussanne. Unfortunately, I did not try the rose. The Roussanne was a very nice crisp dry white to savor on such a fine afternoon with all the appetizers.
The artisanal breads for the evening were baked by Sadie Rose Baking Co.
The first course brought Sardine (Santa Monica Seafood) Bruschetta with swiss chard (South Coast Farms) from Chef Rich, Heirloom Tomato (South Coast Farms) Panzanella Salad from Chef Justin and Wild Boar Sausage (Matt’s Butcher Shop/Homegrown Meats), Winchester gouda (Winchester Cheese Co) polenta with wild greens from Chef Azmin. Bonterra’s 2009 Chardonnay and 2008 Zinfandel were paired. Each of these dishes were amazing and the wine pairing was perfect. I gave up on chards a long time ago. I think we found a new one.
James and Warren at The Green Feast
Second course brought us Chef Rich’s poached Wild Caught White Sea Bass (Santa Monica Seafood) with roasted butternut squash (South Coast Farms), bermuda onions, fingerling potatoes (Weiser Family Farms) and mixed lettuces. St Supery provided their 2009 Sauvignon Blanc. This was an outstanding Sauvignon Blanc with great fruit flavors.
Grilled English Game Birds (Rainbow Ranch Farms) prepared Balinese style on coconut husks and ginger scented jasmine rice was the third course and prepared by Chef Azmin. Michael David Family of Wines shared their 2007 Viognier. These little birds were prepared brilliantly and the Viognier was paired perfectly.
The fourth, and final main, course was whole grilled pasture-raised lamb (MM Livestock) in a mint salsa verde and ratatouille (South Coast Farms) that Chef Justin put together. I love lamb. I loved this lamb. Lamb with a wonderful 2006 Syrah from Edward Cellars is even better.
Then came our turn to shine… Chef Rich prepared vanilla grilled peaches (Tenerelli Orchards) and citrus cake lemongrass ginger creme anglaise with raspberries. Following that, Chef Azmin served California pistachio-date pudding with an apple-peach puree and a local honey creme fraiche. Paired with chilled Ventura Limoncello Originale.
We left for the long drive home to Ventura very satisfied, very full and very happy. Hope to do it all again next year!
Manuela and James at the Green Feast
Tags: Events, Food, Green Feast, Limoncello, Ventura Limoncello, Wine
