First Up, Let's Drink
These gin cocktails were the pre-game beverage of the VIP Chef's Table event.
More Hors d'Oeuvres
One of the many hors d'oeuvres served by Pure Kitchen Catering.
First Course: Red and Golden Beet Lollipop.
Made by David Koelling, chef of Strategic Dining Services.
Chorizo Cured Salmon from Trenchermen
One of the favorites at our table was the chorizo cured salmon with coriander egg yolk, sauerkraut-dusted beets, and the softest, tastiest sesame bread you could ever sink your teeth into. Made by Pat Sheerin, chef of Trencherman.
Semolina Gnocchi from SPQR in San Francisco
Semolina gnocchi, Nasturtium pesto, white truffle fonduta, and goat cheddar. After the gnocchi was served, the sous chef garnished each plate with freshly grated truffle; it was like adding gold to your food. Made by Matthew Accarrino, chef of SPQR in San Francisco.
Dreaming Tree Wines
Each dish at the VIP Chef's Table was paired with Dreaming Tree wines, along with some signature cocktails.
Irish Bacon by Paul Virant
Irish bacon, sunchoke homefries, and dinosaur kale with a grape aigre doux vinaigrette. Made by Paul Virant, chef of Perennial Virant and Vie.
Bourbon-Poached Pear by Blackbird
For dessert: bourbon-poached pear, Kilgus cream posset, caramelized phyllo, hazelnut, and rose. Made by Dana Cree, chef of Blackbird.
Sugar High Rocking Out
Sugar High performing "What I Like About You" at the Chef's Tasting Party.
A Pause for the Auction
Auction in action in the dining room at the VIP Chef's Table.
Cupcakes by More
Vanilla cream-filled chocolate cupcakes from More, which were served during the Chef's Tasting Party.
Some dry ice action at the VIP Chef's Table!