It’s difficult to continue to call Kitchen 4140 a “hidden gem” anymore… As it’s been on everyone’s radar for a while (or will be)! Lunch, brunch or collab-dinners, Kitchen 4140, Chef Kurt Metzger, and the participating chefs enjoy an ever-growing foodie fan base… As soon as the Summer Crush dinner popped up on social media my good buddies and I signed on! To eat good and do – proceeds from the evening benefitted San Diego Toussaint Academy which had teens helping out at the event.

9 Chefs!
That’s right – nine chefs. Nine courses. Local, award-winning, rockstar chefs. With no shortage of camera flashes, the whole evening documenting the open-style kitchen creativity and chefs painting their plates with their flavor and color palettes!

A glass of cava and Chef Drew Deckman of Deckman’s en El Mogor greeted us with a taste Baja Kumiai Oysters with a mignonette sauce to start off the night and I must confess to having close to ten!

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Charming onsite garden outdoor patio, communal picnic-like tables, along with the usual suspects made for a perfect setting as the humidity and clouds dissipated in excitement for the Summer Crush!

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The Drinks!

Groundswell Brewing Company President Kevin Rhodes as well as Head Wine Consultant of Quigley Fine Wines, Mike “The Wine Guy” Blatt gave an easy-going laid back and knowledgeable presentation! Alcohol game on point!

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The Food & The Chefs!
What better than to be at the mercy of the chefs! Though we caught glimpses on facebook of a few chefs and their ingredients earlier that day, we had no idea what we were in for! You could taste the heart, soul, and passion that went into creating every masterpiece .

Drew DeckmanDeckman’s en El Mogor
Kumiai oysters / mignonette sauce & Fried Kumiai Oyster Sopes with Pickled Shallot

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Chad KilgoreCheffin Around
Bison Tartare on potato puree / blood orange sorbet / quail egg dust / micro mustard
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Hamachi tartare on edamame puree with watermelon radish and cucumber relish, Meyer lemon foam, and micro cilantro

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Keoni SimmonsBBQ House OB / Hungry Chef
Seared Sea scallops, smoked corn puree, petite arugula, buckboard bacon, jalapeño – garlic oil and topped with candied ginger

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Hosting Chef Kurt P. MetzgerKitchen 4140

Grilled Dry Aged New York / California spotted prawn / forest mushrooms / red wine vanilla reduction / cauliflower and truffle puree / spiced pistachios

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Melissa NakouziAllure Restaurant
Pan Seared White Seabass / sweet corn puree / bacon arugula salad / parmesean / Basil / necatarines

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RoseAna Peyron Counterpoint San Diego

Adobada braised pineapple / Sous vide Pork loin /refried beans /grilled pickled corn / fried radish /pepita cilantro pesto / grilled zucchini

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Alex EmeryHilton San Diego Bayfront

Duck Marinated 3 days in Ancho & Guajillo Chile, Lemongrass Palm sugar Kafir lime & Seared and Smoked in Cherry Wood / Stone fruit salad and pickled and smoked cherries

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 Ashley Drake w/ Denise Donovan – Kitchen 4140

Lavender Honey Panna Cotta with a Chocolate Trilogy: semi sweet dome / milk chocolate mousse / bittersweet lavender truffle / blackberry thyme coulis

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Follow these chefs on Facebook, check out their profile page on Chef’s Roll, And like their business page to be in the know for the next pop up event!

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