This year on Earth day, the Sustainable feast was hosted by The Outdoor Education Foundation at the NTC Promenade in Liberty Station. 10 San Diego Chefs came together at one venue and created sample dishes from each of their restaurants showcasing local farms and their ingredients. The event itself is very family friendly with activities for children and local bands playing music in the background. Bringing an appetite is needed, as you are ready to set sail on an afternoon full of delicious gourmet bites.
Chef Javier Plascencia of Mision 19 was offering up a taste of the ever expanding Baja food scene. His sample dish was Roasted brussels sprouts, fennel cured sardines topped with a pistachio caramel, jocoque cream and jalapeños. Chasing all of the ingredients around the plate with the piece of toast was all part of the fun. Every taste was full of each ingredient and had an earthy, briny bite, with just the right amount of heat.
Chef Chad White of Gabardine's dish was Cod Bacalao with corn bread and a tomato jam. The colors were gorgeous, and the sweetness of the corn bread and the salty cod were a delightful combination.
Chef Miguel Valdez of The Red Door's dish was bay scallops on fried polenta bites with red peppers, white wine, and a cream reduction. The perfect bite was full of the crunch from the fried polenta and a piece of the sweet scallops.
Chef Angie Saucedo of Sycuan's dish was a Fennel tomato bisque and Walnut Cranberry grilled cheese. This little sample was a divine take on comfort food. Dipping the grilled cheese into the cup was my preference, sopping up all of the rich and velvety soup.
Chef Alex Carballo of Stone Catering served up his sample dish on a coaster. The dish consisted of cracked barley flatbread, braised pork shoulder, green tomato chutney, arugula and goat cheese. The crispy flatbread was a wonderful canvas for the tender pork. The green tomato chutney had a pleasant acidity next to the peppery arugula and tangy goat cheese.
This was just a little piece of the gourmet sample dishes that were being created that day. There was an array of different foods from hamburgers to Paella. It was a great event that not only left you with a full stomach, but with a lovely feeling that you helped support students and their outdoor camps.