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Six Degrees of Michael Mina Dinner

On July 22, La Valencia Hotel in La Jolla, CA presented an epic night of culinary collaboration! Attending guests of “Six Degrees of Michael Mina Dinner” met and dined with James Beard Award-Winning Chef Michael Mina, and got to taste a series of Mina inspired courses by six esteemed California chefs including La Valencia’s own Executive Chef James Montejano. Guests were encouraged to dress in “Haute Pink” Cocktail attire, and of course, all the food and fun was for a good cause, with a percentage of the event’s proceeds went to Ronald McDonald House Charities. Photography by Rob Forsythe.

About Michael Mina

Michael Mina’s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant at 252 California Street in San Francisco, Michael is at the helm and once again in the kitchen at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. The San Francisco Chronicle three and a half star winner MICHAEL MINA in San Francisco is Michael’s crown jewel and marks the newest phase and ultimate expression in the career of the James Beard Award-winning chef. During its first year, MICHAEL MINA was awarded one Michelin star and “Restaurant of the Year” in Esquire’s annual 2011 “Best Restaurants” issue.
With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. To learn more about Michael Mina, please visit his Chef’s Roll profile here.

 

1st COURSE Oysters, Champagne & Caviar Duo of poached oysters, lobster custard, tagliatelle, cucumber, osetra caviar Dragonette Cellars, Sauvignon Blanc, Happy Canyon 2013, Chef Jeffery Strauss – Pamplemousse Grille
1st COURSE Oysters, Champagne & Caviar Duo of poached oysters, lobster custard, tagliatelle, cucumber, osetra caviar Dragonette Cellars, Sauvignon Blanc, Happy Canyon 2013, Chef Jeffery Strauss – Pamplemousse Grille
2nd COURSE Mesquite Grilled Spot Prawns “Hot Pot” Miso glazed sea bass, crispy Dungeness crab, spiced dashi broth Swanson Vineyards, Chardonnay, Napa 2012 Chef Carl Schroeder – Market Restaurant
2nd COURSE Mesquite Grilled Spot Prawns “Hot Pot” Miso glazed sea bass, crispy Dungeness crab, spiced dashi broth Swanson Vineyards, Chardonnay, Napa 2012, Chef Carl Schroeder – Market Restaurant
3rd COURSE Lobster Mascarpone Dumplings Summer vegetables, young coconut, shiso, hearts of palm Tablas Creek Vineyards, Roussanne, Paso Robles 2012, Chef Michael Mina - Mina Group
3rd COURSE Lobster Mascarpone Dumplings Summer vegetables, young coconut, shiso, hearts of palm Tablas Creek Vineyards, Roussanne, Paso Robles 2012, Chef Michael Mina – Mina Group
4th COURSE Hudson Valley Foie Gras Apple lovage, crispy maitake, saké vinaigrette Kracher Cuvée Beerenauslese, Burgenland, Austria 2011, Chef Jason Halverson – Stones Throw
4th COURSE Hudson Valley Foie Gras Apple lovage, crispy maitake, saké vinaigrette Kracher Cuvée Beerenauslese, Burgenland, Austria 2011, Chef Jason Halverson – Stones Throw
5th COURSE Dayboat Seared Scallops & Sweet Breads Chanterelles, sweet white corn, Summer truffle Sans Liege, “Pickpocket”, Grenache, Paso Robles 2012, Chef Wade Hageman – Blue Ribbon Artisan Pizzeria
5th COURSE Dayboat Seared Scallops & Sweet Breads Chanterelles, sweet white corn, Summer truffle Sans Liege, “Pickpocket”, Grenache, Paso Robles 2012, Chef Wade Hageman – Blue Ribbon Artisan Pizzeria
6th COURSE American Kobe Manhattan NY Filet Morels, Japanese sweet potato au poivre, cippolini, wild summer greens, wagyu jus vinaigrette Torres Alegre, Cru Garage, Nebbiolo, Baja 2011, Chef James Montejano – La Valencia Hotel
6th COURSE American Kobe Manhattan NY Filet Morels, Japanese sweet potato au poivre, cippolini, wild summer greens, wagyu jus vinaigrette Torres Alegre, Cru Garage, Nebbiolo, Baja 2011, Chef James Montejano – La Valencia Hotel
DESSERT COURSE A Trilogy of Stone Fruits - Cherries, dark chocolate, mascarpone, chocolate mint - White peach, lemon verbena, lemon infused EVOO, Fraise du Bois - Ginger’d frangipane, roasted plums & pluots, sweet & salty almonds Grgich Hills, Late Harvest, Violetta, American Canyon Vineyard 2012, Chef Tina Luu – The Chocolate Studio
DESSERT COURSE A Trilogy of Stone Fruits – Cherries, dark chocolate, mascarpone, chocolate mint – White peach, lemon verbena, lemon infused EVOO, Fraise du Bois – Ginger’d frangipane, roasted plums & pluots, sweet & salty almonds Grgich Hills, Late Harvest, Violetta, American Canyon Vineyard 2012, Chef Tina Luu – The Chocolate Studio
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