We attended
The Gourmet Experience this past Sunday, held for a second year at the Del Mar Fairgrounds, and we were pleased to find much more going on this time. Last year’s event highlight was watching Chef Brian Malarkey (
Searsucker and
Burlap) prepare his
Screaming Shrimp N Dirty Grits. Chef Brian is currently working on his third San Diego restaurant,
Herringbone, scheduled to open next year, then plans to go national. Although Malarkey didn’t make an appearance on the
Gourmet in Action Stage, we were happily entertained by the charismatic duo of Chefs Bernard Guillas and Ron Oliver (
The Marine Room).
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| We intercepted Chef Bernard as he made his entrance |
The two chefs chatted with the audience, and mocked each other, as they prepared Portobello Mushroom Bisque. They debated whether one should peel the Portobellos, in addition to cleaning out the gills, and teased us about what they would serve if we were guests in their homes. These two really need their own show on Food Network.
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| Chef Ron enlightens us on celery root |
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| I’m not sure why Chef Bernard is passionately waiving his spoon… |
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| Chef Ron serves one of the chosen few |
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| Portobello Mushroom Bisque, garnished with pine nuts, creme fraiche, and marjoram |
Chef Dave Martin, who gained notoriety as a Chef-testant and finalist on the first season of Bravo’s Top Chef, elicited bursts of laughter as he prepared three dishes in thirty minutes – Roasted Brussels sprouts, Braised Cola Short Ribs, and Pumpkin Panna Cotta. He has the reputation for being easily flustered, but was able to temporarily calm himself with frequent sips of his cocktail.
Getting back to that cocktail Chef Dave was enjoying on stage, I later realized it must have been one of Chef Daniel Barron’s (Blue Pointe Coastal Cuisine) awe-inspiring edible and nitro cocktails. We missed his presentation, but made it by his table for a sample. He called it a Cadillac-something, and it tasted like one of the best Cadillac Margarita’s I’ve ever had, garnished with a slice of jalapeno and float of lime foam.
A bit earlier in the day, we had Champagne garnished with Wild Hibiscus Flowers in Syrup. The flowers are chewy and sweet, with flavors of raspberry and rhubarb.
We continued to eat our way through the show, enjoying Little Cakes Cupcake Kitchen’s cupcakes…
and
Gianni’s Fine Foods’ olive oils, balsamic vinegars, and dressings (OMG –
Dark Chocolate Balsamic, and
Pear Lime & Cinnamon Balsamic – just sayin’)…
Outside, we found Barbecued Tri tip sandwiches, and arancini and ravioli…
while catching some of the action on the Grilling and Outdoor Entertaining Stage
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| Rancho La Puerta chef puts a spin on fish tacos |
Back inside, we chatted a bit with Robert at
Moceri Produce, who shared some cute little apples and pears from his table overflowing with exotic, unique, and vibrant farm fresh produce…
There were exhibitors featuring food and drink tastings, knives, cutting boards, jewelry, cookware, furniture made from wine barrels, travel, and art – too many to visit during the time we were there. We stopped by to see our friends from
EC Gallery, and featured artists Christopher M.,
Painter of Chefs, and Daniel Ryan, known for his tree-scapes.
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| Christopher M. |
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| Daniel Ryan |
We liked
Barrelly Made It’s distinctive outdoor furniture, created from re-purposed oak wine and bourbon barrels…
and the soapstone cookware from
Soapstone Werks was particularly intriguing….
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| Pizza Stones, which can also be used as cheese boards |
As I said, there were too many culinary, luxury, home and lifestyle products and services to visit during our short time at the two-day event, but we’re very excited for the
8th Annual San Diego Bay Wine and Food Festival, scheduled for November 16-20. This event promises to be the ultimate star-studded culinary classic, with hundreds of exhibitors, celebrity chefs, wines and spirits, cooking classes, food and wine tastings, auctions, competitions, and entertainment. You can see our photo album from
The Gourmet Experience on our
Facebook page, under photos.
Disclosure: We received Press Passes for The Gourmet Experience. We were not obligated to write this post, nor did we receive compensation or products from the exhibitors mentioned herein.
Denise & John
