A Gourmet Food Fight Between Morton’s And Oceanaire. BE THERE!
Allow us to start this one with a little education on words:
“Epicure: (gourmet), a person interested in food, sometimes with overtones of excessive refinement.”
Uh, don’t know about you, but, the words “gourmet,” “food,” and “excessive refinement” sound like a little slice of “perfect”… are we right?
Pair those words with, “throwdown,” “Oceanaire Seafood Room,” “versus,” and “Morton’s Steakhouse” and now we’re talking!!
Yes, you read that right. On Thursday, June 15th, an epicurean battle of epic levels will be going down at The Oceanaire Seafood Room in the Gaslamp Quarter.
Starting at 6:30 p.m., Chef Kyle of The Oceanaire Seafood Room will go head-to-head with Chef Derrick of Morton’s, each determined to serve the best 5-course menu.
The theme: Surf vs. Turf.
The judges: YOU!
Each guest will be given the opportunity to vote for their favorite dish in each round while enjoying complimentary wine pairings to help crown the winner of the Surf vs. Turf Battle.
Tickets are $150 – inclusive of tax and gratuity! Not bad considering it’s a 5 course meal from both Morton’s and Oceanside! (So is that technically a 10-course meal?!)
Be a champion to your friends, to your significant other – or heck – to yourself and don’t miss the most monumental food fight in history!
This year’s menu:
First Course
Quail Deviled Eggs, Toast Point, Smoked Salmon, Black Caviar, Fried Capers
vs.
Kumiai Oyster on the Half Shell, Kaffir Lime Mignonette, Matcha Green Tea Pearls
** Paired with Lavender Martini
Second Course
Charred Spanish Octopus, Roasted Corn Salsa, Fresno Aioli, Tempura Fried Avocado
vs.
Pork Tenderloin, Apple Rosemary Beurre Blanc
** Paired with Lovelock Marlborough Sauvignon Blanc
Third Course
Maine Lobster and Fennel Salad, Toasted Brioche, Tarragon Vinaigrette, Maple Cured Bacon Lardon
vs.
Frisée Lettuce, Cucumber, Jicama, Red Bell Peppers, Goat Cheese with Mango Jalapeño Vinaigrette and Tequila Lime Scallops
** Paired with Butter Block Santa Maria Valley Chardonnay
Fourth Course
Chilean Sea Bass, Sautéed Watercress, Oyster Mushrooms Sautéed in Bone Marrow with Red and Yellow Bell Pepper Sauce
vs.
Cast Iron Seared Wagyu Flat Iron, Charred Green Onion Sauce, Smashed Fingerling Potato, Roasted Baby Carrot
**Paired with Chappellet “Double C Ranch” Napa Valley Red Blend
Fifth Course
Pan Seared Wild Alaska Salmon, Smoked Cipollini Demi, Pickled Cherries, Boniato Sweet Potato
vs.
Lamb Wellington, Port Wine Reduction, Celery Slaw and Roasted Honey Red Potatoes
**Paired with Communion Santa Maria Valley Pinot Noir
Dessert
Chocolate Mousse Stuffed Strawberries
