This is a close up of the robata swordfish “pitaco” that was part of the 21st annual Celebrate the Craft food festival. Read on for more (…) [[{“value”:”
This is a close up of the robata swordfish “pitaco” that was part of the 21st annual Celebrate the Craft food festival. Read on for more delectable photos and descriptions of the food that helped raise money and awareness for the Ecology Center.
A Report from Darryl Gordon, The Food Channel contributing editor
The Lodge At Torrey Pines was the setting for the 21st annual Celebrate the Craft food festival. Located on its outdoor terrace with stunning views of Torrey Pines Golf Course, pine trees, and the Pacific Ocean, this is a not-to-be missed premier food event.
Celebrating Southern California’s locally grown produce, food, and wines, some of our finest chefs were on hand to create unique dishes. There could not be a more beautiful setting for enjoying innovative cooking and wine making.
Executive Chef Jason Knibb from Nine-Ten in la Jolla served a halibut crudo with avocado, strawberry, nasturtium oil and chili (shown above).
Chef Partner JoJo Ruiz from Clique Hospitality (Lionfish, Serea, Temaki Bar) prepared a robata swordfish “pitaco” with pickled onions, crispy shallots, cilantro and schug.
Tim “TK” Kolanko, Corporate Chef and Partner at Urban Kitchen Group (CUCINA urbana, ARTIFAC, Gold Finch. The Kitchen) had a hot smoked sea trout with avocado nasturtium puree, pickled red walnut and scallion relish, and Temecula Olive Oil orange agrumato.
Michelin Star Chef and Owner Drew Deckman from Deckman’s Restaurant Group spent the day shucking fresh oysters.
James Foran, Pastry Chef at Grossmont College served a dessert dream dish – chilled lemon souffle cake with roasted strawberries, basil and poppy seed tuile.
Aly Lyng, Pastry Chef, George’s at the Cove presented a mezcal kumquat macaron, kumquat sherbet, Fortaleza blanco and makrut lime.
A portion of the proceeds will be donated to The Ecology Center.
Darryl Gordon is a San Diego resident and supporter of the food community for over 35 years. He is a contributing editor for The Food Channel, San Diego.
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https://www.instagram.com/sandiegofoodiefan/
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