March 22, 2017 Slideshows » Eat + Drink

Equinox Dinner 2017 

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Mark McKenna
Executive Chef of 511, Josh Wiley grills racks of lamb for one of his two plates for the evening.
Mark McKenna
Chef Daniel Dagorret, left, of Hotel Carter's Restaurant 301, reviews the evenings menu with Josh Wiley.
Mark McKenna
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.
Mark McKenna
Lizette Acuna, Head Chef at Ramone's, prepares her duo of oysters that were the opening course for the meal.
Mark McKenna
Lizette Acuna spoons an Argentinan Chimichurri on a grilled oyster.
Mark McKenna
Duo of oysters, grilled with Argentine chimichurri, lemon, and parsley, and raw with soy ginger and candied ginger.
Mark McKenna
Diners at the Spring Equinox event at Restaurant 511 raised $4,200 for the Humboldt County Office of Education nutrition programs.
Mark McKenna
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.
Mark McKenna
Graham Miller, Executive Chef of Mazzotti's puts the finishing touches of aioli on the sea scallop dish.
Mark McKenna
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
Mark McKenna
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.
Mark McKenna
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.
Mark McKenna
Josh Wiley slices black truffles for the lamb dish.
Mark McKenna
Raph Pumphrey's empanadas drain after being pulled from the deep fryer.
Mark McKenna
Wild mushroom empanada with chèvre, caramelized onion and baby greens in a blood orange vinaigrette.
Mark McKenna
Kenny Evans delivers empanadas to patrons.
Mark McKenna
Chef Daniel Dagorret places sliced truffles on the lamb dish.
Mark McKenna
Chef Josh Wiley plates grilled rack of lamb.
Mark McKenna
Grilled rack of lamb with duchess potato, and black truffle bordelaise.
Mark McKenna
Raph Pumphrey, right, and Eric Masaki, plate Graham Miller's cannelloni.
Mark McKenna
Mark McKenna
Josh Wiley plates Graham Miller's cannelloni.
Mark McKenna
The final dish of the evening, buttermilk panna cotta, macerated strawberries, tulips, sparkling chantilly and a 25-year-old balsmic vinegar.
More slideshows
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Mark Larson16 images
6/23
Mark McKenna
Duo of oysters, grilled with Argentine chimichurri, lemon, and parsley, and raw with soy ginger and candied ginger.

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