Chef’s Table with Executive Chef, Ashley Santo Domingo


What an exclusive Chef’s Table experience, introducing our new Executive Chef Ashley Santo Domingo to food writers and bloggers of Orange County, hosted by Kitchen Table Marketing + PR, and held at Chuck Jones Center for Creativity.  Ashley created a seasonal menu centered around citrus, which was not only apparent in the menu, but also tied into the décor and drinks.  Here’s a front row seat to the show-stopping meal!

But before we get started, we can’t say enough about how grateful we are to have such amazing vendor friends who are always by our side- THANK YOU Inviting Occasion, Found Vintage Rentals, Elevated Pulse and Studio EMP, for all that you do for us, always!






Tray Passed Amuse Bouche
Kurabuta Pork Belly with Pickled Red Cabbage and Soy Caramel Sauce
Paired with: Aimery Cremant de Limoux Brut N/V Champagne


Kumquat Shooter Toast


First Course
Oxtail and Truffle Cappuccino
Oxtail Consomme, Braised Beef, Whipped Truffle Butter with Mini Truffle Biscotti

Second Course
Pan Seared Sea Scallop and Radish Carpaccio
Shaved Radishes Lightly Pickled, Cauliflower Puree, Blood Orange, and Citrus Emulsion
Paired with: Bourbon Blood Orange Cocktail with Fresh Ginger
{photo credit: Wendyful World}



Third Course
“Hot Rocks” Yuzu-Chimichurri Kobe Beef
Hot Ishiyaki Stones on a Bed of Sea Salt and Cooked Table-Side
Paired with: Tozai Junmai Sake


Fourth Course
Braised Lamb Gnocchi
Roasted Butternut Squash & Sauteed Tuscan Kale with Red Wine Braised Lamb, Spinach Gnocchi, and Goat Richard Cheese
Paired with: Paired with: 2009 Qupe Roussanne – Bien Nacido Vineyard




Fifth Course
Meyer Lemon-Cherry Salmon
Smoked King Salmon, Fricassee of Baby Vegetables, and Aji Amarillo Citrus Sauce
Paired with: Paired with: 2009 Qupe Roussanne – Bien Nacido Vineyard


Sixth Course
Crispy Duck Breast
Citrus Infused Demi Glaze, Sauteed Wild Hedgehog Mushrooms, and Dauphinoise Potatoes
Paired with: 2010 Merryvale Pinot Noir – Napa Valley


Seventh Course (prepared by our Pastry Chef Robert LeSage)
White Chocolate Citrus Cake
Lemon Cream, Blood Orange Mousse, Pistachio Crumble, Raspberry Sorbet, and Candied Pistachios
Paired with: 2009 Chateau Suduiraut


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