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Bocuse d'Or Culinary Council Dinner
Presented by American Express, Addison, and San Diego Bay Wine & Food Festival

wine and food festival san diego bay chef gavin kaysen image          wine and food festival san digo bay chef Michael Cimarusti image          wine and food festival san diego bay chef douglas keane image          wine and food festival san diego bay chef william brdley image

Addison's Executive Chef William Bradley, who is on the Culinary Council for Bocuse d'Or USA, will be the host chef for a $300 six-course prix-fixe dinner – created by four celebrated American chefs – to benefit the Bocuse d'Or USA Foundation, being held at The Grand Del Mar signature restaurant.

The extravagant meal will be prepared in Addison's kitchen by former San Diego Chef Gavin Kaysen of New York's three-star Café Boulud and USA Team Coach for Bocuse d'Or 2013; Chef Michael Cimarusti of two-star Michelin famed Providence in Hollywood; Chef Douglas Keane of Cyrus in Healdsburg, also a two-star Michelin winner; and by Addison Relais & Châteaux Grand Chef William Bradley. Wine pairings will be selected by award-winning Wine Director Jesse Rodriguez of The Grand Del Mar.

There is also a unique behind-the-scenes opportunity to dine at Addison's Chef Table for the evening, where 10 guests will have the chance to watch these four star chefs prepare and plate together. The cost of the Chef's Table for this event is $6,000.

WHAT: Addison Six-Course Prix-Fixe Dinner to Benefit Bocuse d'Or USA

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)

Dinner Menu

Verjus Blanc
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

WHEN: Thursday, Nov. 17, 2011 6:00 p.m. Champagne & Canapés 7:00 p.m. Dinner

HOW: Price is $300 per person, exclusive of tax and gratuity. Attendance is limited to 75 guests in the dining room. For 10 diners at the Chef's Table, the cost is $6,000, exclusive of tax and gratuity. Reservations are required, please call 858.314.1900.

Bocuse d'Or USA Foundation:
The foundation, established in 2009, is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine in America. The organization is dedicated to making careers of serious young chefs more meaningful and successful by offering them educational scholarships, internships and access to a Culinary Council of established professionals. In addition, the most promising young professionals have the opportunity to compete and represent the United States in the prestigious Bocuse d'Or Competition held in Lyon, France, every two years. Known as the "Olympics of the Food World," The Bocuse d'Or Competition 2013 will be held on January 29-30, 2013. For more information,


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