August 20, 2009 7:39 AM
The honor of preparing a dinner for the James Beard Foundation has been offered to Jamie West, executive chef of the Ojai Valley Inn & Spa and a former chef at San Ysidro Ranch.
On Sept. 10, Mr. West will travel to the James Beard House in New York City to share a carefully planned five-course dinner. The Ojai Valley Inn is celebrating the recognition offered to Mr. West by hosting an event featuring the same menu, Saturday at the resort, 905 Country Club Road.
Mr. West left his hometown of Tucson, Ariz., to attend the Culinary Institute of America where he graduated in 1987. In 1999, he moved to Santa Barbara, where he worked as a chef at San Ysidro Ranch. He remained there until 2003.
In June 2008, he took over as executive chef at the Ojai Valley Inn.
As executive chef at the five-diamond resort, Mr. West also has the privilege and duty of overseeing the operation of four restaurants, as well as the banquet department.
As for the menu he created for the Beard House event, he told the News-Press: "I want to bring food items from this region to the diner that are a reflection of the area."
"The majority of the meals that will be prepared will be my own but all will have my touch and twist," he added.
Duck and lamb loin are on the menu. So are corn and truffle risotto and tomato basil fondue. Dessert includes Ojai Chocolate Sensation Walnut Sable, Vanilla Cream with Tangerine Confit and Ojai Honey Tuille.
Each course will be paired with local wines.
Saturday's event will be held in the Maravilla Lounge, starting with a reception at 6:15 p.m., followed by dinner in the Maravilla Dining Room at 7 p.m. A cash bar will be available throughout the night. Dancing and entertainment by the Craig Thomas Band will begin at 8:30 p.m.
Tickets for the event at the Ojai Valley Inn are available and include the option to attend the reception, five-course meal, wine-pairing and dancing for $125, or guests can stay over Saturday night and receive complimentary tickets for two to the dinner.
The James Beard Foundation is a not-for-profit foundation that provides a space for chefs from all over the country to come and provide a formal dinner and bring a taste of their talents and the area they represent. The dinner is held at the former home of James Beard, in Greenwich Village.
The intimate setting gives the attending guests the "opportunity to make new friends, enjoy the works of a wonderful chef," and even get a hint of the chef's preparation and ideas during the reception and hors d'oeuvres, said Izabela Wojcik, director of house programming at the James Beard Foundation.
Ms. Wojcik said, Mr. West "worked with (the James Beard Foundation) back in 2000 and we have been keeping in touch. . .and the Ojai Valley Inn is a property we are familiar with."
Ms. Wojcik said the foundation provides the James Beard House as an inclusive venue and performance space where chefs can come and "offer a menu and receive validation of prior accomplishments."
"We work with the chefs to develop a theme and (with Mr. West) our goal is to bring a taste of Ojai Valley and the wonderful California bounty," she said.
Tickets to Saturday's event are available by calling 800-422-6524.
e-mail: rkaapu@newspress.com
ON THE MENU
Reception:
Blue Cheese Stuffed Fig Brule; Lavender Ojai Honey, Prosciutto, Balsamic Crisp Risotto; Shrimp and Fennel Salad with Hoot Ranch Meyer Lemon Aioli; Ahi Tuna in Spinach and Phyllo Crust; Ginger Emulsion.
Casa Barranca, Rose, "The Pink Moment," Santa Barbara County 2008
First Course:
Heirloom Tomato Gazpacho with California Avocado Sorbet.
The Ojai Vineyard, Sauvignon Blanc, McGinley Vineyard, Santa Barbara County, 2007
Second Course:
Pan-Seared Diver Scallop; Smoked Mozzarella, Corn and Truffle Risotto; Tomato Basil Fondue.
Baileyana, Chardonnay, Grand Firepeak Cuvee, Edna Valley, 2005
Third Course:
Carpenter Ranch Duck Breast and Duck Confit; Arugula and Roasted Beet Salad; Shaved Parmesan, Blackberry Vinaigrette.
Melville, Pinot Noir, Carrie's Vineyard, Santa Rita Hills, 2007
Fourth Course:
Coffee and Mesquite Smoked California Natural Lamb Loin; Pointe Reyes Blue Cheese Potato Gratin & Cassis Cabernet Sauce.
Vixen, Syrah, "Harmony," Santa Ynez Valley, 2004
Fifth Course:
Ojai Chocolate Sensation Walnut Sable, Grand Marnier Gelee, Chocolate Mousse, Vanilla Cream with Tangerine Confit and Ojai Honey Tuille.
Barreto Cellars Port, Lodi, NV
- Rachael Kaapu
No comments:
Post a Comment