Event: Luce’s Culinary Clash
Date: Sunday, March 24, 2013 with seating from 5:30 p.m. until 8:30 p.m.
Place: Luce Restaurant at the Intercontinental San Francisco
Price: $40.00 per person with an optional wine pairing for $20.00, exclusive of tax and gratuity. A portion of proceeds from each menu sold during the four dinners will go to the highlighted schools’ Scholarship Fund each Sunday.
Reservations: Reservations can be made by calling 415.616.6560 or on OpenTable.
Part cooking competition and part scholarship fundraiser, Luce’s Culinary Clash is an impressive showcase of Michelin stars in the making.
For the competition, each Sunday of the month of March, Luce has invited students to submit a three-course menu with corresponding recipes for the opportunity to cook with Luce’s Chef de Cuisine Daniel Corey, a CCA alum.
Haute Living was among a panel of judges that included restaurant guests and local media and tastemakers who rated students’ menus in categories such as creativity, presentation, taste, and compatibility of wine pairings.
Luce has partnered with Wine Road, an organization of Northern Sonoma County wineries and lodgings, to offer wine pairings for each course and enhance the students’ knowledge of Sonoma County wines. Participating Wine Road members include Alexander Valley Vineyards, Siduri Wines, and Hop Kiln Winery.
Luce’s four-part Culinary Clash draws to a close this Sunday, March 24, 2013 with the last of four student finalists from partnering schools, The Art Institute of California – San Francisco (Ai), and the California Culinary Academy (CCA), showcasing their menu at the Michelin-starred restaurant.
At the end of four weeks, all participating students will receive cash prizes for scholarships at their respective schools, and the winner of Luce’s Culinary Clash will cook with Chef de Cuisine Daniel Corey at a national food and wine event.
Finalist Brennan Price of CCA is the last of the four students contending for top recognition in Luce’s Culinary Clash. His fantastic menu is as planned:
First Course
Cold Seafood Salad
with Spanish octopus, local manila clams, Acadia blue mussels, fennel, tangerine, frisee, orange, and arugula tossed in lemon vinaigrette
Second Course
Seared Hawaiian Walu
with grilled asparagus, zucchini, yellow squash,
house infused chili oil
Third Course
Free Form Strawberry Cheesecake
with fresh strawberries, cookie crumbs, lime
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