OTA Special Events
Private OTA French Fusion Culinary Dinner Hosted by 8th Grade & Celentino Family
- Item Number
- 379
- Estimated Value
- Priceless
- Buy Now Price
- 350 USD
- Quantity Available
- 0
- Sold
- 5 – Purchase History
Item Description
Culinary Experience on June 17, with 8th Grade Class as assistants to Chef John Steinback
Your hosts, OTA Founders Chris and Bridget Celentino, invite you to their home with Chef John Steinback who will create an exquisite French Fusion dinner. Currently working as the Customer Experience Chef at PIRCH in UTC La Jolla, Chef John was the Sous-Chef at Top of the Market in San Diego and Chef de Partie at Tapenade in La Jolla. Working with food is Chef John’s true passion. Bidders and OTA 8th Graders, you are in luck! One of his favorite parts of being a Chef is being able to share his twelve years of knowledge of exquisite food and cooking with others.
Don’t miss this incredible opportunity to bid on a delicious gourmet dinner pairing with the finest wines, port, grappa and more.
Item Special Note
Lift, Uber or private chauffeur: a MUST.
Dinner limited to 10 couples. $350 ticket is for 2 people (one couple)
Menu
Starters
Welcome Cocktails – Celentino
The French Blonde
The French Connection
The French Kiss
Moulin Rouge (A Walk in the Park),Vesper
Tray Passed – Celentino/Student Prepared
Shrimp Cukes: Gin-poached Shrimp, herbed lemon pepper honey tzatziki, Persian cuke, sumac dust, chia crunch Caviar Beets: Chioga golden beet, smoked creme’ fraiche, caviar
Skirt Bites: Skirt steak, anchiote loganberry preserve, kiwi berry, micro spicy sprouts, Belgian endive
Chef Steinbeck Menu Amuse bouche
Celery and gin granita with lime and mint foam Cocktail: Pimm’s Cup Royale
First Course
~Lump Crab Cocktail~ (Citrus Avocado Dressing, Micro Cilantro)
Wine: Falkner Chardonnay, Temecula, California (Gold Medal Winner) Second Course
~Broccoli Veloute~ (Shaved Parmesan and Truffle Oil) Wine: TBD
Third Course
~Grilled Filet Mignon~ (Roasted Mushrooms, Asparagus, Cauliflower Mashed, Port Wine Jus)
Wine: 2004 Pride Mountain Merlot
2004 La Temperance Prestige, Haut-Medoc
Dessert
~Chocolate Pots de Creme~ (Vanilla Bean Whipped Cream, Grappa-infused Finger Grapes)
Wine: Port, 1998 Coleihta, reserve, Portugal Coffee: San Francisco Bay, French Roast (decaf only)
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