This year on Earth day, the Sustainable feast was hosted by The Outdoor Education Foundation at the NTC Promenade in Liberty Station. 10 San Diego Chefs came together at one venue and created sample dishes from each of their restaurants showcasing local farms and their ingredients. The event itself is very family friendly with activities for children and local bands playing music in the background. Bringing an appetite is needed, as you are ready to set sail on an afternoon full of delicious gourmet bites.
Chef Javier Plascencia of Mision 19 was offering up a taste of the ever expanding Baja food scene. His sample dish was Roasted brussels sprouts, fennel cured sardines topped with a pistachio caramel, jocoque cream and jalapeños. Chasing all of the ingredients around the plate with the piece of toast was all part of the fun. Every taste was full of each ingredient and had an earthy, briny bite, with just the right amount of heat.
Chef Chad White of Gabardine’s dish was Cod Bacalao with corn bread and a tomato jam. The colors were gorgeous, and the sweetness of the corn bread and the salty cod were a delightful combination.