I started the evening with an empty stomach and a Manmosa from Snake Oil Cocktail Company: muddled blackberries with maple syrup, bullet rye whiskey, and prosecco. After one sip I headed for the food! Some I tasted as is, some I modified, a few I just looked at. Here were some highlights.
Creative chefs interpreted favorite books, including Searsucker chef Brian Malarkey’s riff on Green Eggs and Ham: lovely quail eggs, a tiny bit of pork belly, herby sauce, and brioche.
Went back for seconds on the mashed potatoes with chimichurri sauce from The Red Door in Mission Hills. Yum.
My favorite bite came from Chef Jason Maitland at Flavor Del Mar, who wowed with a touch of molecular gastronomy—freezing the chevre mousse solid so he could shave it on top.
At the end of the night…