Chef Hanis Cavin to Participate in Chefs Celebration
April 3, 2012
Hanis Cavin, Executive Chef, Carnitas’ Snack Shack will participate in May’s Chef Celebration Dinner at the Shores Restaurant in La Jolla, California, along with other local chefs, Amy DiBiase, Bernard Guillas, Ron Oliver, Anthony Sinsay, Mike Lina and Jason Knibb. The dinner benefits the nonprofit Chefs of San Diego Celebration Foundation.
The Shores Restaurant, May 1st – Chef Celebration Dinner
Tuesday, May 1st, 2012
The Shores Restaurant
855.829.2927
Amy DiBiase – The Shores
Bernard Guillas and Ron Oliver – The Marine Room
Anthony Sinsay – Burlap
Hanis Cavin – Carnitas’ Snack Shack
Mike Lina – Crush Solana Beach
Jason Knibb – NINE-TEN
What is Chefs Celebration?
Created by teams of San Diego’s top Chefs, this annual series of dinners directly benefits the nonprofit Chefs of San Diego Celebration Foundation. This foundation is an association of local chefs who annually donate their talent, time and energy to raise money for the culinary scholarship program. Your participation helps up-and-coming chefs in our city attend culinary school and refine their skills, which will further lay the foundation for San Diego’s culinary future.
Amuse
‘Series of Snacks’
gazpacho with compressed vegetable garniture and basil
shrimp cocktail with lemon “wedge”
white chocolate| olive| tarragon| citrus
Anthony Sinsay, Chef de Cuisine, Burlap
***
Appetizer
Choice Of
“The Pig”
pork cheek ravioli / tomato confit / zest
crispy pork belly / apple-radish salad / shack glaze
pork terrine / mirepoix relish / herb vinaigrette
Hanis Cavin, Chef/Owner, Carnitas’ Snack Shack
***
Chilled Pea and Mint Soup
yogurt / lavender feuille de brique / crab
Anthony Sinsay, Chef de Cuisine, Burlap
***
Farmer’s Market Roasted Beets
vodka / chive crème fraîche / caviar
Amy DiBiase, Chef de Cuisine, The Shores
***
Entrée
Choice Of
Braised Sonoma Lamb
fava beans / spring onions / pickled lamb’s tongue / nettle purée
Jason Knibb, Executive Chef, Nine-Ten
***
Seared Diver Scallops
crushed purple potato / confit fennel / blood orange
Amy DiBiase, Chef de Cuisine, The Shores
***
Duck Three Ways
balsamic onion gastrique / micro vegetables / mascarpone
Michael Lina, Chef, Crush
***
Dessert
Trilogy
pistachio dacquoise / mandarine napoleon pot de crème
acai cacao nib gelato in star anise cone
Bernard Guillas and Ron Oliver
Executive Chef and Chef de Cuisine, The Marine Room
$65 per person, plus tax and gratuity
Make your reservations today 855.829.2927
View the line-up for the rest of the 2012 series here…