Scripps Centennial Bash Menu
Lobster Siew MaiCrispy Watercress,
Tobiko Caviar
RIKO BARTOLOME, EXECUTIVE CHEF/CONSULTANT
Seafood Ambassador: Erica Goetze
Lightly Poached Wild Striped Bass
Citrus Fruits, Black Pepper, Mint, Tuscan Olive Oil
MICHAEL CIMARUSTI, WATER GRILL
Seafood Ambassador: Loren McClenachan
Pacific Dungeness Crab~Cod Brandade
Roasted Sweet Peppers and Basil, Saffron Aïoli, Arugula Sprouts
TOM DOWLING, RANCHO BERNARDO INN
Seafood Ambassador: Benjamin Pister
House Cured Duck Prosciutto
Mini Flat Bread, Fig Jam
AMIKO GUBBINS, PARALLEL 33
Fennel Pollen Hazelnut Crusted Sturgeon
Red Quinoa, Quince Confit, Celery Root Remoulade, Lemon Myrtle Oil,
Icewine Beet Reduction
BERNARD GUILLAS, THE MARINE ROOM
Seafood Ambassador: Jenna Borberg
Champagne Poached Oysters
Melted Leeks, Baby Spinach, American Caviar
PAUL MCCABE, STAR OF THE SEA
Seafood Ambassador: Chad English
Wild Alaskan Halibut, Smashed Roasted Tomatillos
Malanga Purée with Redwood Hill Farm Goat Cheese, Micro Chives
and Cilantro
ANDREW SPURGIN, WATERS FINE CATERING
Seafood Ambassador: Sarah Glaser
Wild Alaskan Salmon Tartare with Lemon Crème Fraîche
On Black Sesame Pâté Brisée
MARY JO TESTA, LAUREL
Seafood Ambassador: Marah Newman
Oven Baked Albacore Tuna Salad
Bell Pepper Tapenade, Agrume Oil
PASCAL VIGNAU, SAVORY
Seafood Ambassador: Jenny McDaniel
Coconut Crusted Mahi Mahi
Japanese Pear Salad
STEPHEN WINDOW, ROPPONGI
Seafood Ambassador: Lauren Hansen
Artisanal American and European Cheeses
ANIATA CHEESE COMPANY
Assorted Mini Pastries
Hand Made Cookies, Brownies, Tartlettes, Chocolates, Candies
TOM ATKINS, J. TAYLOR'S RESTAURANT AT THE
L'AUBERGE DEL MAR RESORT AND SPA
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