Eat + Drink

Equinox Dinner 2017

by Mark McKenna March 22, 2017

Executive Chef of 511, Josh Wiley grills racks of lamb for one of his two plates for the evening.
Chef Daniel Dagorret, left, of Hotel Carter’s Restaurant 301, reviews the evenings menu with Josh Wiley.
From left to right, Linda Prescott, Manger of Nutrition Education Programs and Service HCOE, Meagan Russin, Nutrition Educator, and Erin Derden-Little, the Farm to School Coordinator, pose in front of display cards about the Humboldt County Office of Educations Nutrition programs.
Lizette Acuna, Head Chef at Ramone’s, prepares her duo of oysters that were the opening course for the meal.
Lizette Acuna spoons an Argentinan Chimichurri on a grilled oyster.
Duo of oysters, grilled with Argentine chimichurri, lemon, and parsley, and raw with soy ginger and candied ginger.
Diners at the Spring Equinox event at Restaurant 511 raised $4,200 for the Humboldt County Office of Education nutrition programs.
Chefs plate Eric “The Fish Slayer” Masaki’s Sea Scallop sashimi with wakame, shaved brussel sprouts, roasted red peppers, daikon sprouts and a yuzu citrus aioli.
Graham Miller, Executive Chef of Mazzotti’s puts the finishing touches of aioli on the sea scallop dish.
Chefs plate Eric “The Fish Slayer” Masaki’s Sea Scallop sashimi with wakame, shaved brussel sprouts, roasted red peppers, daikon sprouts and a yuzu citrus aioli
Josh Wiley’s Sweat pea and mascarpone ravioli with parmesan, mint, salad of pea shoots, radish, pickled onion and pea shoot pesto, was described by Linda Prescott as tasting like spring had arrived.
Raph “The Sandwich Whisperer” Pumphrey, of Café Nooner, begins plating his wild mushroom empanada, with chèvre, caramelized onion and baby greens in a blood orange vinaigrette.
Josh Wiley slices black truffles for the lamb dish.
Raph Pumphrey’s empanadas drain after being pulled from the deep fryer.
Wild mushroom empanada with chèvre, caramelized onion and baby greens in a blood orange vinaigrette.
Kenny Evans delivers empanadas to patrons.
Chef Daniel Dagorret places sliced truffles on the lamb dish.
Chef Josh Wiley plates grilled rack of lamb.
Grilled rack of lamb with duchess potato, and black truffle bordelaise.
Raph Pumphrey, right, and Eric Masaki, plate Graham Miller’s cannelloni.
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Josh Wiley plates Graham Miller’s cannelloni.
The final dish of the evening, buttermilk panna cotta, macerated strawberries, tulips, sparkling chantilly and a 25-year-old balsmic vinegar.

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