"One of my favorite bites was the summer jardiniere with tomato, eggplant and olive tapenade from Chef John Cahill of Augustine, a one-bite wonder that had all the right mix of flavors and textures. Another bite that was easy to eat and appreciate was the hasselbacked king trumpet mushroom skewered and grilled by the chefs at ASA. I loved the Chilean seabass ceviche with passionfruit leche de tigre from Chef Jules Cablay at Wild Onion Bistro & Bar in Los Altos."
"Also big kudos to the sensational tomato sorbet with marigold oil from Chef Julian at Tasting House Los Gatos and the addictive loaded baked potato from Jonathan Granada and Juan Rigau of Selby's, which deployed a potato chip to dip into sinful crème fraiche with Royal Baika caviar, bacon bits and chives."
"Chef/Executive Partner Jason Baade of Hurrica, on the Redwood City waterfront, impressed with his lobster salad on a corn chip topped with caviar, a simple yet mouthwatering combo that required no utensils. Similarly, the beef tartare gochujang cone from Eos & Nyx was a succulent bite with a bit of savory crisp from the tiniest waffle cone ever."
The Art of Food & Wine began 20 years ago as a fancy fundraiser for the cultural programs at Montalvo Arts Center and has morphed into a showcase of Bay Area culinary and winemaking talent. The Sept. 7 event featured VIP tickets priced at $455 and sold out rapidly. The format emphasized inventive, diverse small bites served by chef teams in a fast-paced tasting environment. Highlighted dishes included a summer jardiniere with tomato, eggplant and olive tapenade; hasselbacked king trumpet mushroom; Chilean seabass ceviche with passionfruit leche de tigre; tomato sorbet with marigold oil; loaded baked potato with crème fraiche and caviar; lobster salad on a corn chip; and a beef tartare gochujang cone.
Read at The Mercury News
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