Orchids & Onions was such a great event to be part of! Was definitely a night to remember. Here is the full menu for the night…
On the Table
Artisanal Cheeses and Charcuterie | Cannellini Bean Spread with Heirloom Tomatoes and Garlic Confit | Olives | Nuts | Fresh Baguette | Crackers | Seasonal Fruit and Honeycomb
Club Plates
Braised Beef | Red Wine Reduction. Herbed and Roasted Root Vegetables. Potato Mash.
Seared Opah | Roasted Beylik Farms Yellow Tomato Sauce. Heirloom Baby Tomatoes. Cannellini Beans. Broccolini. Polenta Cake.
An Assortment of Petite Sweets
by Christina Ng and Chinitas Panaderia| Browned Butter Cakes with Pear Compote and Pistachio Brittle, Roasted Grape and Frangipani Tartlett, Chocolate Ganache filled Profiteroles…
The VIP Experience:
Prepared selection of specialty sushi by an on-site exhibition chef from Azuki Sushi.
Lamb and Merguez Meatball | Date Molasses Glaze. Roasted Cipollini Onions. Harissa.
Chile-Braised Beef Empanada | Sweet Potato Cream. Salsa de Chile California and Crema.
Brown Turkey Fig Crostini | Point Reyes Blue Cheese. Crisped Pancetta. Wild Fennel Pollen.
Donuts! With amazing glazes and crunchy what-nots.
This special celebration of San Diego’s design and architecture was a team effort. Huge, huge thanks to the San Diego Architectural Foundation for the opportunity to contribute. Shouts to my partner, Snake Oil Cocktail Company, for the awesome collaboration and their incredibly talented mixologists. Also special thank yous go out to Tommy Gomes and Catalina Offshore Products, Christina Ng and Chinitas Panaderia for the amazing sweets, and Rosita’s Flowers in Barrio Logan.