Kitchen 4140 showcased a full spectrum of autumnal fare on Monday, October 19 as nine talented chefs from in and around San Diego gathered for “Harvest of Fall,” a prix fixe dinner event that celebrated the changing season and benefited local youth home Toussaint Academy. Taking place in Kitchen 4140’s main dining room with views of the open-style kitchen, Harvest of Fall began with a social hour featuring sips of wine and bites of foie gras as guests mingled throughout the restaurant. This social hour was followed by a seated eight-course dinner emceed by radio host Sonic of Energy 103.7 FM.
Harvest of Fall’s participating chefs included Chef Kurt Metzger, Owner/Chef at Kitchen 4140; Chef Chad Kilgore, Chef Partner at Cheffin’ Around; Chef Nicolas Bour, Executive Chef at Humphreys; Chef James Montejano, Executive Chef at La Valencia Hotel; Chef Mario Medina, Executive Chef at Bernini’s Bistro; Chef Annalise Brolaski, Executive Pastry Chef of Wrench & Rodent Seabasstropub and Owner/Chef of Sweet Organic Love; Chef RoseAna Peyron, Executive Chef at High Dive; Chef Esteff DeFelice, Executive Chef of 57 Degrees; and Chef Alex Emery (independent). Courses were paired with vineyard-to-table style wines from family-owned, sustainable wineries in California and beyond, courtesy of Mike “The Wine Guy” of Quigley Fine Wines.
Harvest of Fall was the second installment in Kitchen 4140’s dinner series benefitting Toussaint Academy, a youth home in downtown San Diego serving at-risk teens between the ages of 14-19. All net proceeds from Harvest of Fall as well as proceeds from a post-dinner auction, during which a basket of foie gras from Hudson Valley Foie Gras and a private dinner for twenty guests in Kitchen 4140’s private wine room were bid on, were donated to Toussaint Academy. Several of the teens from Toussaint Academy played a part during the evening – including welcoming, seating and serving guests.
Menu:
Raw and smoked sunchokes, aerated goat’s milk yogurt, pumpkin cooked with bourbon barrel wood, fermented beet, chestnut by Chef Alex Emery
Marrow roasted mushrooms, bone marrow fonduta, crispy fried marrow, fall spiced pickled golden raisin paste, apple cider mustard seeds, toasted brioche by Chef Roseana Peyron of The High Dive
Seared scallops, vanilla scented parsnip puree, olive, lemon and caper confit by Chef Nicolas Bour of Humphrey’s by the Bay
Crispy skin duck breast, forest mushrooms, kimchi fried faro, meyer lemon beurre blanc by Chef Kurt Metzger of Kitchen 4140
Braised beef cheek, smoked beets, sage polenta, greens, chili dust, bourbon apples by Chef Chad Kilgore of Cheffin Around
Persimmon cake, pomegranate reduction, chocolate ganache, candied spiced pecans, fresh persimmon by Chef Annalise Brolaski of Sweet Organic Love[event eslug=’harvestoffall’]
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