Travis Clifford is a chef living and cooking in San Diego with roots in Oakland, CA. As one of the opening Sous Chefs of the upcoming Born & Raised Steakhouse by Consortium Holdings, he will soon be slinging steaks in the beautiful, swanky dining room in Little Italy. With the restaurant still in the final construction phases, Chef Travis put together an intimate 6-course Pop-Up dinner focusing on summer produce.

Sergey Kolivayko | Field Guide Co.

“We are so lucky to have the beautiful produce we do here in Southern California as it is year round, but Summer is my absolute favorite season when it comes to fruits and vegetables. From corn to tomatoes, melon to stone fruit, the bounties of Summer are so versatile and delicious.”   

–  Travis  Clifford

Held on a rooftop in Downtown San Diego, 12 lucky diners were able to soak in the Southern California sunshine while enjoying the amazing ingredients supplied by Specialty Produce and the detailed space styled by Sergey Kolivayko and Lydia Ekeroth of Field Guide Co.

Sergey Kolivayko | Field Guide Co.

01| AMUSE summer melon

compressed melon | bee pollen
soft cheese | spiced pipits

02| SOUP corn

corn soup | dandelion green emulsion
tomato jam crostini | black garlic oil

03| SALAD stone fruit

crispy bacon confit | local stone fruit
sorghum whipped ricotta | torn brioche

04| FISH sea bass

local white sea bass | shell bean ragout
summer squash | lemon-malt aioli

05| MEAT lamb

lamb tortellini | fresh chickpea puree
lemon cucumber relish | blossoms

06| DESSERT berries

macerated berries | basil dust
black pepper-eucalyptus ice cream

Special thanks to Specialty ProduceLWP Group for the space, Field Guide Co. for styling, Chefs Roll’s own Logan Kendall, and CH Projects Sommelier Rafael Peterson for curating wines.

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