Summer is winding down and the streets of SoCal are cooling down. On Wednesday night, I found myself amongst others at the OC Mix at the recently renovated SoCo Collection for the 2nd Annual To Live and Dine Chef’s Challenge sponsored by Riviera Magazine Orange County.
This culinary event, hosted by chefs Jet Tila and Stan Frazier, featured 20 fabulous restaurants from around Orange County to compete for one winning spot – the best dish of the night. The 900 hungry guests were given a gold coin and asked to place their vote for the dish they liked best.
I had a fabulous time sampling the various dishes with my partner in crime and best friend Wendy Chen of WendyfulWorld and her husband Allen Taylor – Allen Taylor Photography. Together we conquered as much as we could. The winning dish of the night was prepared by Chef “Chicken Wang” AKA Jason Montelibano of Chapter One: The Modern Local. He prepared a lamb gnocchi that I sadly did not get to taste however check out some of the amazing dishes I did get to try and from here I’ll just let the food do the talking. Veni, Vidi, Edi.
We started our evening with this refreshing spa cocktail – lime, cucumbers and vodka.
The Iron Press put on a fun demo for this dish. This is a deconstructed fried chicken waffle sandwich.
Greenleaf SoCo served up a wonderful Summer classic – the Grilled Deliciousness. I first tried this heavenly dish at their media event and have loved it ever since.
To rest our weary feet, we ventured inside the OC Mart Mix and stumbled upon The Cheese Shop serving up these fancy Irish/Swiss/French nachos. Mmmm…
The Ranch is my new recent obsession. I was recently at their Farm to Table supper and was excited to try what they were serving up. The chefs impressed with three stellar dishes – an heirloom tomato soup, macaron ice cream sandwiches and this: a SEA OF CORTEZ DIVER SCALLOP with Prosciutto di San Daniele wrapped Black Mission Fig. It was simply amazing.
Didn’t I tell you it was a culinary feast? Many thanks to the Riviera Magazine and SoCo Collection for an amazing event. I’m already looking forward to next year.