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DiningOut and S.Pellegrino Present The Chefs of Table for Ten

On March 11, 2018, the annual Table for Ten event will bring together Southern California’s top chefs to create awe-inspiring signature dishes. It will all be paired with exquisite wines and five-star service.

The evening kicks off with a cocktail reception and is paired with a live auction featuring luxury trips, goods, and dining adventures. The proceeds generated by the auction benefit two area non-profits: Vocational Visions and The Teen Project. At Vocational Visions, their mission is to provide life skills and vocational instruction to more than 500 adults with intellectual and developmental disabilities. The Teen Project supports homeless teens, giving them career opportunities.

This issue, we’re proud to showcase the talented chefs who participated in the 2017 Table for Ten event, alongside a few of their menu items and wine pairings.

Chef Michael Campbell

Chef Michael Campbell

The Loft

At The Loft, 20-year vet Michael Campbell leads a winning culinary team. Campbell began at Wildwood Restaurant in Portland before relocating to Southern California. He also worked in San Francisco at RN74 and at several concepts in Europe; in Avignon, France, for example, he worked at Numero 75 and in Barcelona, Spain at Arrel Del Born, a fine-dining Catalan fish house. Prior to joining Montage, Campbell opened Pueblo in Costa Mesa, where he designed a Spanish tapas menu that focused on seasonal SoCal ingredients.

Table for Ten menu
Charred Spanish Octopus paired with R. López de Heredia Viña Tondonia Gran Reserva, Rioja, Spain 2002
Lamb Loin Tartare paired with Roederer Estate Brut Rosé, Anderson Valley, California
Devil’s Gulch Rabbit Fricasee paired with Tim Smith Grenache Bugalugs, Barossa Valley, Australia 2014

For more information on Chef Michael Campbell and The Loft, visit montagehotels.com/lagunabeach/en/dining/loft

Chef Ron Fougeray

Chef Ron Fougeray

Surf & Sand Resort

At Surf & Sand Resort and Splashes restaurant, Chef Ron Fougeray combines California coastal fare with locally and sustainably sourced ingredients. Fougeray attended Johnson & Wales University before working at Le Bec-Fin, Philadelphia’s iconic French restaurant, mentored by Chef George Perrier. He later worked with Pierre Calmels, Chef/Owner of Bibou BYOB, a James Beard Award nominee. Fougeray’s experiences taught him the importance of making everything from scratch and sourcing the best ingredients, in turn inspiring his team to create original and cutting-edge dishes that yield smiles of pleasure.

Table for Ten menu
Black Truffle Risotto paired with Mongeard-Mugneret Savigny-lès-Beaune “Les Narbantons” Premier Cru, Burgundy, France 2004
Scallops paired with Antica Chardonnay, Napa Valley 2012
Dark Chocolate Mille-feuiile paired with Brachetto Sparkling Red, Piemonte, Italy

For more information on Chef Ron Fougeray and Surf & Sand Resort, visit surfandsandresort.com

Pascal-Gimenez

Chef Pascal Gimenez

Café Beau Soleil

Loire Valley native Pascal Gimenez found his passion for cook­ing and baking while at his mother’s side in the kitchen. After studying physics in college, he entered the culinary world, where he has stayed for more than 20 years. Using seasonal, local ingredients, he creates weekly menus at his restaurant, Café Beau Soleil, with fresh and high-quality finds from the farmers’ market. Chef Gimenez moved to California in 2001, where he finds inspiration in his commitment to serving guests the very best.

Table for Ten menu
Seared Scallops paired with Patz and Hall Chardonnay, Sonoma Coast 2012
Sous Vide Duck Breast paired with Patz and Hall Pinot Noir, Sonoma Coast 2014
All Chocolate Profiteroles paired with Collier Falls Cabernet Sauvignon, Sonoma County 2012

For more information on Chef Pascal Gimenez and Café Beau Soleil, visit cafebeausoleil.net

Rachel-Haggstrom

Chef Rachel Haggstrom

Waterline Newport Beach, A&O Kitchen+Bar

Chef Rachel Haggstrom grew up surrounded by citrus groves on her family’s farm in Temecula, where she got a grasp of her farm-to-table culinary philosophy from an early age. After attending Le Cordon Bleu in San Francisco, she honed her skills at The Ritz-Carlton’s one Michelin-starred restaurant, the Dining Room, Wolfgang Puck’s Postrio, and Thomas Keller’s three Michelin-starred restaurant, The French Laundry. Today, she helms the kitchen at the four-diamond resort and two on-property full-service restaurants, Waterline Newport Beach and A&O Kitchen+Bar.

Table for Ten menu
American “Cheeseburger” (French macaron with blue cheese and pear chutney) paired with Levendi Late Harvest Viognier, Alexander Valley 2008
Waldorf Salad paired with Stag’s Leap Wine Cellars Aveta Sauvignon Blanc, Napa Valley 2015
American Apple Pie paired with Levendi Late Harvest Viognier, Alexander Valley 2008

For more information on Chef Rachel Haggstrom and Waterline Newport Beach and A&O Kitchen+Bar, visit meritagecollection.com/balboabayresort

Chef-charles-Imbelli

Chef Charles Imbelli

The Harvest Restaurant

Charles Imbelli helms the Harvest Restaurant at The Ranch at Laguna Beach. Imbelli’s blend of creativity, experience, and individuality inspire his dynamic and seasonal menus. He previously served as the executive chef at Fundamental LA, and worked at the Ace Hotel and Swim Club in Palm Springs and the Ace Hotel in Los Angeles. He was named one of Zagat’s 30 under 30 in 2014 when working with Chef Marcus Samuelsson. Imbelli’s menus have long focused on local ingredients and flavors, embracing American and California culinary styles, enhanced with items sourced from the Ranch’s onsite Harvest Garden.

Table for Ten menu
Wagyu Coulotte paired with Sterling Reserve Cabernet Sauvignon 2009
Pan-Seared Una’s Salmon paired with The Hilt, The Estate Pinot Noir 2014
Dark Chocolate Pavlova paired with Warre’s Ruby Port

For more information on Chef Charles Imbelli and The Harvest Restaurant, visit theranchlb.com

chef-rachel-marie

Chef Rachel Marie

Blackmarket Bakery

Chef Rachel Marie of Blackmarket Bakery grew up in the South, surrounded by bakeries, candy shops, and a pair of sugar-loving grandmas. Their way of showing love through baking inspired her to attend the Culinary Institute of America in Napa, then  open  her own series of bakeries where she scratch-makes pastries and sweet-and-savory handmade goodies. From scones to croissants and cookies to cakes, Blackmarket’s bread, pastries, sandwiches, and confections are an indulgent taste of nostalgia.

Table for Ten menu
King Crab Frisée Salad paired with Muller Catoit Feinherb Riesling, Pfalz, Germany 2015
Prime Beef Shortrib paired with Château D’Oupia, Les Heretiques Pays D’Herault, France 2015
Junk In A Jar (dark chocolate mousse, chocolate stout cake, and ganache for pouring) paired with Gunwhale Ales’ Shellmaker and Oyster Stout

For more information on Chef Rachel Marie and Blackmarket Bakery, visit blackmarketbakery.com

Chef-Pascal-Olhats

Chef Pascal Olhats

Café Jardin Restaurant, Pascal’s Tea Garden Crêperie, Pascal’s Café

Pascal Olhats is the French-born chef behind Café Jardin Restaurant and Pascal’s Tea Garden Crêperie, Pascal’s Café, and Pascal’s Catering. From his start in Normandy, he took apprenticeships in Rouen’s top kitchens, like Hotel de Dieppe and La Couronne, where Julia Child famously fell in love with Sole Meunière. He attended culinary school in Brussels before moving to Lyon, then St. Tropez, settling in southern California in 1984. Today, in addition to being an award-winning chef and running his restaurants, Chef Olhats consults for a number of restaurant groups and travels the globe, exploring culture and cuisine. He also teaches culinary arts at the Saddleback College. At the Table for Ten event, he  will be partnering with Anne Manassero of Manassero Farms, where he is the resident chef.

Table for Ten menu
Manassero Farms Organic Strawberry Bruschetta, pair with a dry vodka lime martini with a dash of lime syrup
Fresh Potato Gnocchi, pair with a fruity Pinot Noir
Baked Brie Stuffed with Black Truffle on Walnut Toast, pair with a Malbec from the region of Cahors, France

For more information on Chef Pascal Olhats and his restaurants, visit pascalrestaurants.com

executive-chef-debra-sims

Chef Debra Sims

Maro Wood Grill

A Colorado native, Chef Debra Sims worked her way up from line cook to executive chef, eventually taking the helm of Maro Wood Grill. After graduating from Le Cordon Bleu with flying colors, she worked with Chef Andy Pastore at Hollywood hotspot Ritual Supper Club while simultaneously seeking a position as head pastry chef at Town & Country. In 2010, she worked with Chef Vinny Ivynian at Firefly, furthering her knowledge of pastry arts. She later met Mariano Molteni, and realizing their mutual goal of creating sustainable wood-fired cuisine at its finest, began work at Maro. Here, the open kitchen allows Orange County’s diners to get a behind-the-scenes glimpse at the grilling action. Chef Sims has received numerous nods, including an invitation to the 2016 Alice Waters dinner.

Table for Ten menu
Grass-Fed Skirt Steak paired with Pascual Toso Malbec, Mendoza, Argentina
Mini Beef and Mushroom Empanada paired with Pascual Toso Chardonnay, Mendoza, Argentina
Organic Mushroom Ceviche paired with Pascual Toso Brut Sparkling, Mendoza, Argentina

For more information on Chef Debra Sims and Maro Wood Grill, visit marowoodgrill.com

Chef-Lindsay-Smith-Rosales

Chef Lindsay Smith-Rosales

Nirvana Grille

Chef Lindsay Smith-Rosales and husband Luis Rosales are the team behind Nirvana Grille, offering a focus on healthy seasonal offerings in a casual yet refined setting. As Smith-Rosales believes, a dish’s true flavors are showcased in the seasons using high-quality, organic, GMO-free, and local ingredients. Because of her upbringing and commitment to a healthful dining experience, she uses only sustainable seafood, free-range organic poultry, and hormone and antibiotic-free meats, creating dishes that are craveable, approachable, and worthy of numerous accolades. Thanks to her rotating seasonal menu, Chef Smith-Rosales keeps her sensory-indulging creations at the peak of freshness.

Table for Ten menu
Roasted Kobacha Squash Soup paired with San Giovanni Classico Superiore, Sala, Spain 2013
Loup de Mer Sea Bass paired with Laguna Chardonnay, Russian River 2014
Braised Meyer Beef Short Rib paired with MacMurray Ranch Pinot Noir, Russian River Valley 2010

For more information on Chef Lindsay Smith-Rosales and Nirvana Grille and Catering, visit nirvanagrille.com.