Chef Celebration Dinner @ Tidal At Paradise Point

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Chef Celebration Dinner @ Tidal At Paradise Point
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Chef Celebration Dinner @ Tidal At Paradise Point says
Call to reserve your table now - 858.490.6363

Amy DiBiase - Tidal
Tim Kolanko - Stake Chophouse & Bar
Andrew Bachelier - Cucina Enoteca
Karrie Hills - The Red Door Restaurant & Wine Bar
Matt Richman - Table 926

Every year, Chef Celebration holds a series of dinners in April featuring teams of award-winning local chefs who donate their time and talents to raise funds for an annual scholarship program.

Chef Celebration Foundation of San Diego is a nonprofit organization that strives to enhance the knowledge and potential of promising young chefs and lay a foundation of excellence for San Diego’s culinary future.


Olive Oil Poached Halibut
– Brandade, Asparagus a couple ways, Whole Grain Mustard
**Sparkling Riesling, Over the Moon, Rheingau
Chef Amy DiBiase, Tidal


Local Mackerel
– Crispy Shiso, Speck, Yuzu Crema
**Pinot Gris, Trimbach, Reserve, Alsace
Chef Andrew Bachelier, Cuchina Enoteca


Seared Big Eye Tuna
– Pickled Cucumber Slaw, Spicy Peanuts, Shiitake Bacon, Chipotle Cream
**Rose, Domaine Laroache, France
Chef Karrie Hills, The Red Door Restaurant & Wine Bar


Porcini Dusted Sea Scallop & Foie Gras Mousse
– Rutabaga Purée, Port-Fig Syrup, Chervil
**Pinot Noir, Fort Ross Vineyard, Sonoma Coast
Chef/Owner Matt Richman, Table 926


Bayley Hazen Blue
**Royal Tokaji, Mad Cuvée, Hungary
Chef Amy DiBiase, Tidal


Chocolate Bombolino
– Strawberries, Star Anise, White Chocolate Crema
**Late Harvest Torrontes, Susana Balbo, Mendoza
Tim Kolanko, Leroy’s Kitchen + Lounge
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By: Chef Celebration

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