On Monday, May 14th, Haven Gastropub Executive Chef/Partner Greg Daniels will join forces with prominent Orange County chefs to host a prix-fixe dinner to support humane and ethical farming. To present the seven-course menu, which is priced at $80++, Chef Daniels will work side-by-side with Chef Pascal Olhats (Pascal Restaurant, Lé Brasserie), Chef Yvon Goetz (The Winery Restaurant & Wine Bar), Chef John Cuevas (The Crow Bar and Kitchen), Chef Tony Alcazar (The Bottle Room), Chef Ryan Carson ('Pri-vē), and Pastry Chef Santanna Salas (Haven Gastropub). The indulgent degustation menu will provide diners with an opportunity to enjoy special preparations of foie gras featuring each chef’s unique style. All of the proceeds from the dinner will benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.) with participating sponsor, Daniels Western Meatpackers.O.C. Chefs Fight For Foie
Monday, May 14, 2012 at 7 p.m.
Haven Gastropub – 190 S. Glassell Street in Old Towne Orange
O.C. Chefs Fight For Foie
Monday, May 14, 2012 at 7 p.m.
Haven Gastropub – 190 S. Glassell Street in Old Towne Orange
Amuse
Foie Gras Parfait
pineapple “jell-o” and caramelized onions
Tony Alcazar, The Bottle Room
Pan Seared Foie Gras
homemade oatmeal cookies, first of season cherries, white chocolate syrup
John Cuevas, The Crow Bar and Kitchen
Broth of Late Harvest Wine & Duck Confit
sautéed foie gras de canard
Pascal Olhats, Pascal Restaurant, Brasserie Pascal
Duck, Duck... Goose
watermelon, thai basil, kaffir lime, vanilla pickles, black garlic
Ryan Carson, 'Pri-vē
Intermezzo
Santa Barbara Spot Prawns
fennel, kumquat, pancetta, foie gras foam
Greg Daniels, Haven Gastropub
Duo of Squab & Foie
crispy porcini and baby leek polenta, pinot noir-ginger essence
Yvon Goetz, The Winery Restaurant & Wine Bar
Foie Gras Cheesecake & Foie Bon Bon
vanilla crumble, hibiscus gel, micro tangerine lace
Santanna Salas, Pastry Chef, Haven Gastropub
Mignardise
This dinner is priced at per guest of $80, and does not include tax, gratuity or beverages. With more than 150 varietals of beer and wine, Haven Gastropub will offer beer, wine, and cocktail pairings to the Foie Gras dinner menu for an additional $30 per person. Space is limited for the event and reservations can be made by calling 714-221-0680. No splitting or substitutions will be permitted. The restaurant will not be open for regular dinner service on Monday, May 14th.
More about Haven Gastropub’s Fight For Foie:
This dinner will mark the second fundraiser for C.H.E.F.S., you can view photos and a video from the first dinner earlier this year at Haven Gastropub +Brewery in Pasadena HERE.
Read an open letter from Chef Daniels following his May 1st visit to see our legislative leaders in Sacramento HERE.
