Santa Barbara -- Reaching For Stars

Once again, Chef Vincent Vanhecke did an amazing job putting together the fabulous 5-course dinner for the "Reaching For Stars" benefit for the Youth and Family Services YMCA. The Youth and Family Services runs four programs: Outreach to homeless youths--providing a sleeping bag and rain-wear, food for the hungry, a professional who cares, and a bus ticket home; the Isla Vista Teen Center--a drop-in center away from gangs, alcohol and drugs; My Home at Artisan Court--transitional housing and counseling services to youth ages 18-21 who age out of foster care and are facing homelessness; and Noah's Anchorage--a shelter for foster children, runaway and homeless youth ages 10-17.

Once again, (read the post) we were seated at the table with the keynote speaker, a lovely and friendly young girl who plans on attending Cal State Northridge and going into public relations. She was scribbling notes for her speech during the meal and started off speaking bravely about the challenges of growing up without a family to support and encourage her, how it felt to be the only one at school without a stable home, and how she asked only for a miniature Christmas tree when she moved into the Family Services housing at the holidays because it was something she hadn't had...and then she broke down. Many of us in the audience were in tears also. It's heart-rending to hear the stories of the kids that have had foster families that were only in it for the money, of abusive homes they had to escape, of living without a roof over their heads. It's a wonderful thing that the YMCA and the Santa Barbara Housing Authority plus generous donors have created services to help these kids that otherwise would truly be alone.

Also commendable are the chefs, particularly Chef Vanhecke, who donated their expertise to help raise money for these services. This year, there were even more top chefs, compared with two years ago (read about the 2010 Reaching For Stars dinner) and the students from the School of Culinary Arts at SBCC had a bigger role to play. I talked a bit with Chef Vanhecke after the dinner and he said that the students helped prepare some of the components and created the luscious appetizers that were served at the beginning of the evening when we had the chance to play some casino style games. I mistakenly left my iphone at home, so had to borrow a phone. These poor quality photos don't do justice to the food.

Appetizers: Vincent Vanhecke (The Valley Club of Montecito),  Randy Bublitz, Stephane Rapp and students (School of Culinary Arts SBCC)

Gary and Paul (right) Arganbright, President Touring & Tasting

First Course: Alessandro Cartumini (Four Seasons Biltmore), Charlie Rushton (Four Seasons Biltmore), Michael Blackwell (Montecito Country Club)

House Cured Duck Prosciutto with a Citrus Watercress Salad
Royal Trumpet Mushroom Salad with Celery, San Joaquin Gold, Walnut Vinaigrette
Cold Smoked Duck Breast
Won Ton Cup, Goat Cheese Cream, Roasted Yellow Beets, Micro Greens, Basil Oil,
Fleur De Sel, Kalamata Olives

Second Course: Micheal Hutchings (Micheals Catering),  James Sly (Sly's), Mossin Sugish (Blush)

Cultured Cocktail Abalone Baked with a Gremolata Butter
Salmon "Soufflé" Auberge de l'île
Cauliflower Horseradish Chaud-Froid, topped with a Paddle Fish Caviar

Entrée: Greg Murphy (bouchon), Brandon Hughes (Wine Cask), Charlie Fredericks and students (The Restaurant at SBCC)

Wagyu New York
Braised Short Ribs
Crispy Sweetbreads

Cheese Course: Don Skipworth. (Private Chef), Mari Bartoli (Private Chef), Brian Parks (Private Chef)

Salade Tropical
Chèvre Medallions with Orange and Cherimoya,
Hollandia Butter Lettuce and Lilikoi Citrus Dressing with Pistachio Garnis

Dessert Course: Christine Dahl (Christine Dahl Pastries),  Eric Widmer (La Cumbre Country Club), Jamie West (Private Chef)

 Warm Raspberry Phyllo Cheesecake Triangle
Chilled Raspberry Soufflé
Raspberry Tea Infused Chocolate Mousse Crunch Cake

Wines Donated by: Gainey, Cottonwood Canyon, Deep Sea, Fess Parker Winery, Jordano's, Lucas & Lewellen, Melville, Oreana, Roblar and Zaca Mesa.

---

MY NEW BLOG: http://winepairingrecipes.blogspot.com/
for all my blog posts after June 2010 and all my NEW posts after April 2012.

Tasty Tapas and Top Chefs Santa Barbara

I was seated next to beautiful young girl at last night's "Reaching For Stars" benefit for Noah's Anchorage, which provides support services for homeless and at-risk youth. It turned out she was the keynote speaker, having come from foster care to Noah's Anchorage. She is a remarkable young woman, poised and confident despite the hardships she had to endure on her way to Noah's Anchorage which currently houses and supports her in her quest to complete her GED and go on to nursing school. Our eyes were shiny with tears as the audience stood to applaud her courage and resilience. It was a wonderful evening, orchestrated by Chef Vincent Vanhecke, who assembled eighteen of the top chefs in Santa Barbara to donate their time creating a fabulous multi-course dinner (see full list of restaurants and caters represented). Chef Vincent downplayed the hard work he did to make it a sold-out success, saying "With so many chefs, there was a bit of friendly competition to see who could make the best dish, it was fun!" The chefs pulled out all the stops to wow the attendees, here's the menu :

Hors d'oeuvres 

Pollo Adobo Potstickers
Caprese Brochette
Arancini DiRiso Marinara
Italian Sausage and Grilled Artichoke Tart
 Lucas & Lewellen Brut Sparkling Wine
Brander Vineyards Sauvignon Blanc
Cottonwood Canyon Estate Chardonnay
Rusack Syrah
Chefs: Vincent Vanhecke, Don Skipworth, Mari Bartoli and Charlie Rushton

First Course

"Three Salmon Walked Into A Slaw" [three salmon/slaw interpretations]
Rusack Sauvignon Blanc
Fess Parker Chardonnay

Chefs: John Downey, Randy Bublitz, Alex Castillo

Second Course
Local Seafood Trio
Ridgeback Shrimp Ceviche with Tangerines, Limes and Micro Cilantro
Gazpacho with Halibut Tartar and Cerignola Olives
Grilled Sea Bass with Wild Arugula and Fennel Salad
Summerland Santa Barbara County Pinot Noir
Chefs: Brian Parks, Eric Widmer, John Trotta

Main Course

Braised Lamb Shoulder and Rosemary-Mint Char-Grilled Rack of Lamb
White Bean and Chard Ragout
[vegetarian option: a lovely, lemony risotto with micro-greens]
Zaca Mesa Syrah
Fess Parker Syrah
Lucas & Lewellen Merlot
Chefs: Brandon Hughes, John Pettitt, Jeff Magown

Trio of Desserts

Chocolate-Hazelnut Cake
Raspberry Dacquoise
Meyer Lemon Tart

Chefs: Christine Dahl-Hutchings, James Sly, Michael Hutchings


Honestly, ALL the dishes were delicious, but if I had to highlight a few I would say the salmon dish was a stand-out because of the way the three preparations of salmon and slaw were so different in flavor and texture, yet complimentary: one was a lightly battered soft salmon chunk on a crispy slice of toast, the next, a salmon ceviche spiced with chili and cilantro with cool, creamy, contrasting avocado, and the last, a spring roll with the salmon and slaw wrapped inside. The ingenious plating had a sheet of black nori as the base which (though my photo is not the best) made a dramatic contrast with the white plate and colorful food. The Rusack and Zaca Mesa Syrah were excellent and the Raspberry Dacquiose and Meyer Lemon Tart were divine--delicately flavored and light on the palate--a perfect end to an extraordinary meal. We had the chance to chat with Chef Stephane Rapp of the SBCC School of Culinary Arts and student Pegeen (winner of the SBCC "Edible Books") who were not credited on the menu, but came to give a hand in the kitchen. Kudos to all!

Eggplant Tapas:
4 small Japanese eggplant
salt
3 Tbsp. olive oil
4 Tbsp. minced onion
4 garlic cloves, minced
1 tsp. cumin
1/2 tsp. chili flakes
4 Tbsp. minced red bell pepper
1 egg
1 lb. lean ground beef
1/4 cup dry bread crumbs
1/8 tsp. black pepper
spray olive oil
Select Japanese eggplants rather than the larger traditional eggplants as there size is better for tapas and their skin softer when cooked. Cut the ends off the eggplant and remove the core, using an apple corer. Hold a cored eggplant in the palm of one hand and sprinkle salt inside using the other hand. Cover the top end with your other palm and shake the salt inside to coat the interior of the eggplant. Shake out excess salt and put the eggplants on end on paper towels to drain for 20 minutes.

Preheat the oven to 350 degrees. Sautee the onion, garlic, bell pepper, cumin and chili flakes in oil until the onion is translucent. Set aside to cool. In a mixing bowl, stir the egg, then mix in the ground beef, bread crumbs, black pepper and the onion/garlic mixture. With a sharp knife, make lengthwise slits in the eggplants, starting one inch from one end and ending an inch before the other. Carefully stuff 1/4 of the meat mixture into each eggplant. Place in an oiled baking dish. Spray the eggplants with oil, cover and bake for 35-45 minutes or until the internal temperature has reached 165 degrees and the meat is well-cooked.
Serves 4.

Tomato Sauce:
4 Tbsp. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tsp. chili flakes
2 1/2 lbs. fresh tomatoes, peeled, seeded and chopped or 1 28 oz. can of crushed tomatoes
1 tsp. paprika
1/8 cup red wine
salt and pepper to taste
In a large saucepan, saute the onion, garlic and chili in the oil until the onion is translucent. Add the tomatoes, paprika and red wine and simmer over medium low heat for 30 minutes, stirring occasionally. Salt and pepper to taste.

Pair this tapas recipe with a rich red from Spain, such as the 2009 Tarima Monastrell or 2009 Venta Morales Tempranillo.