On Monday May 18th Chef’s Roll and Charlie Baggs Culinary Innovations held their “Chef’s Night Out” party during the 2015 National Restaurant Association Show. It was a chance for chefs attending the show to relax and mingle while enjoying innovative cuisine by Charlie Baggs’ team inspired by Avocados From Mexico and California Walnuts. With over 200 in attendance and exotic libations flowing some were calling it one of the best parties of the show. See below for the night’s menu.
Menu
GRAZING
CHEESES AND CHARCUTERIE
chef’s selection of artisanal cheeses and cured meats, artisan bread and crackers, whole grain mustard, cornichons, candied and spiced california walnuts
“KICKED UP GUAC”
National Award-winning Recipe
mexican avocados, tabasco chile peppers, pickled onions, toasted ancho chile pumpkin seeds, cotija cheese, cilantro, mexican lime, garlic, tomatoes Created by Chef Louis Robinson of Spice Florida. Winner of Chef’s Roll Nationwide Guac ‘n’ Roll competition and inspired by The Red Hot Chili Peppers.
PASSED
MEXICAN AVOCADO PÂTE À CHOUX
house-made puff pastry, mexican avocado custard, chipotle agave gastrique, pomegranate powder, crystallized cilantro
PORK BELLY SLIDER
brioche, braised pork belly, radish slaw, micro arugula, kimchi guacamole with mexican avocados
SMOKED OYSTER
gazpacho mignonette, mexican avocado mousse, chive
PORK RILLETTE
pork confit, brioche crostini, chive caviar, pickled ramps, california curried walnuts, pea sprouts
AUSTRALIAN LAMB TARTARE
australian lamb, capers, dijon, minced shallot, cured yolk, micro celery
BEER, BREAD, AND WALNUTS
spent grains banana bread pudding, brown butter caramel sauce, california walnut and fried banana praline, stout ice cream
CHOCOLATE POT DE CRÈME
venezuela bittersweet chocolate, california walnut butter mousse, cocoa nibs
ACTION
MEXICAN AVOCADO CEVICHE
mexican avocado marble, rock shrimp, jumbo lump crab, yuzu vinaigrette, jalapeno, toasted pepitas, chive, micro radish
CALIFORNIA WALNUT CHORIZO BENEDICT
california walnut chorizo, fried masa cake, sous vide quail egg, pickled shallot, micro cilantro, california walnut hollandaise
AUSTRALIAN CARVED LAMB
australian roasted lamb leg, harissa polenta, green garlic chimichurri, fennel and chive salad
Thank you to our Sponsors for Chef’s Night Out 2015
Avocados from Mexico
California Walnut Board
Chef Works
Angel’s Envy
The Big O
Nolet’s Gin
Fresh Origins
Samuel Adams
Libbey
Greenvelope
Meat & Livestock Australia
Photography by Corey Woodruff
