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
arugula
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 Produce, LWP Group for the space, Field Guide Co. for styling, Chefs Roll’s own Logan Kendall, and CH Projects Sommelier Rafael Peterson for curating wines.
