Th team at Haven Gastropub always seems to be trying out new methods and ways to approach food. Their entry this year was Chef Craig Brady's Leek Ash-Coffee coated Yellowtail Crudo with sambuca-pickled watermelon, miso aioli and cucumber foam. It was a refreshing summer bite. Waterline Newport Beach's Chef Vincent Lesage brought forth a floral theme to display and on the bite - his was the first picture in this article of the Lobster Roll with yuzu wasabi vinaigrette and chipotle dipping sauce; a beautiful bite that came conveniently resting on a spoon-like plate. Along the summer refreshment theme was a picking of Pickled Watermelon with pickled jicama and hawaiian sea salt, papaya, and cilantro by Executive Chef Mike Doctulero of Scott's Restaurant & Bar. Sushi Chef David Fernandez of Ten Asian Bistro brought on his hefty and large portioned Kitchen Sink Handrolls in soy paper with a variety of fresh fish; it was one we really loved. There was also a tantalizing plate of Pork Belly on sweet corn by Executive Chef Cathy Pavlos of Provenance, a chef who always seems to know how to handle the fatty meat part. Chef Marcus Lage of Tommy Bahama's Island Grille brought along a boat of Vadouvan-dusted Salmon on top of bresaola cassoulet with crostini. There was also plenty of bread to be had at the BREAD Bakery booth.

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