On Sunday Sony Pictures Studio in Culver City played host to the American Cancer Society’s 30th California Spirit fundraiser. “For more than 100 years, the American Cancer Society has been leading the fight to end cancer. With the generous support from millions of people, the American Cancer Society has been able to translate their research findings into action and by doing so, has seen a 20% decline in US cancer death rates since the early 1990s.”
The California Spirit 30 fundraiser is a highly anticipated event that features an “evening filled with fantastic food, wine, and spirits from Los Angeles’ renowned chefs, top mixologists and premiere California vintners.”
Those in attendance had the opportunity to eat, drink, and dance while supporting the American Cancer Society’s fundraising efforts.
Listed below are my favorite dishes and drinks from the evening. They aren’t in any particular order, just know that if it made this list I had a serving or two, maybe even three!
1. Spacca’s Porcini Rubbed Short Ribs with Salsa Verde and Scallions
2. Catch & Release’s Bay Scallops on the half shell and the Catch & Release Lobster Roll
3. Julian Cox’s Cherry heering & Cherry bitters
4. Tavern’s Thai Inspired Carrot Broth with Coconut Black Rice, Sambal and Diver Scallop
5. Knuckle + Claw’s Lobster Rolls with Fresh Knuckle and Claw Meat on Split Top Rockenwagner Bakery Parker Rolls
6. Redbird’s Grilled Pork Chop with Apricot Mostardo & Hazelnuts
7. ICDC’s Salt and Pepper Caramel Mini Donut
8. Lemon Ginger Hoxie Spritzer
INGREDIENTS OF WHAT WAS SERVED
Spacca-
Porcini Rubbed Short Ribs with Salsa Verde and Scallions.
Redbird-
Grilled Pork Chop with Apricot Mostardo & Hazelnuts.
Art of Tea-
Strawberry Mint Cucumber and Chamomile Clementine Spritzer.
Bouchon-
Island Creek MA Oysters, Penn Cove Mussels, Coromandel NZ Oysters, Sweet Shrimp, White Albacore Tuna
Barrel & Ashes-
Smoked Beef Brisket and Watermelon Salad.
Tavern-
Thai Inspired Carrot Broth with Coconut Black Rice, Sambal and Diver Scallop.
Knuckle + Claw-
Lobster Rolls wuth Fresh Knuckle and Claw Meat on Split Top Rockenwagner Bakery Parker Rolls.
Lemonade-
Moroccan couscous, Washington cherries, French feta pistachio.White nectarine, persian cucumber, english pea, watercress, mint. sesame ginger braised duck rainbow chard, cashew, pineapple, coriander. pickled nopales, jicama, peppers, blue corn tortilla, corn, lime.
Catch & Release-
Bay Scallops on the half shell, Catch & Release Lobster Roll
Picca-
Ceviche Kokoda with Sea Bass, Shrimp, Sea Urchin Leche de Tigre and Coconut Cream.
Impulsion Trade Wine
Chateau d’ AIGULHE Querre
Chateau Lestage
Tage De Lestage
Pavillion Haut- Lestage
ICDC
Vanilla Cream Cheese Donut
Salt and Pepper Caramel Mini Donut
Mayan Chocolate Mini Donut
Julian Cox Drink
Greenbar slowhand white whiskey
Greenbar organic tru vanill vodka
Cherry heering & cherry bitters
Lemon
Prior to the start of the festivities each Chef was asked a series of questions. I have included the questions and my favorite answes below.
xoJohn: What is your recommended fall dish/drink to serve for fall?
Julian Cox answered with, “In the fall you have all these great flavors, you have clove, you have cinnamon and all spice…I always like to incorporate those into drinks with apples or things of that nature that kind of give you that fall feeling.”
xoJohn: With the drought we have in California, what is your prized vegetable or fruit to work with that may be affected by the drought?
Without hesitation Chef Chloe Dahl & Chef Nikki Booth said “Lemons. Definitely lemons, citrus, fruits all the way. Nothing like that lemony taste, it makes everything better. Especially with seafood, lemon on seafood is a match made in heaven.”
xoJohn: What is your healthiest dish?
Chef Ryan DeNicola said his healthiest dish would “be our ranzino. It’s al plancha, which is on a flat top, we do olive oil, salt and pepper and we put it on the plancha and we finish it with herb salad of tarragon, chervil, parsley, dill, olive oil and grilled lemon. It’s our healthiest dishes by far but it’s one of my favorite dishes.”
The evening concluded with a small speaking program. Sherry Lansing, Phil Rosenthal, and Bill Chait, the honorary co-chairs for the event, where joined on stage by chef Rocco DiSpirito. They spoke about both the mission and the accomplishments of the American Cancer Society. Because of fundraisers like California Spirit 30 the American Cancer Society is able to continue to “save lives and end suffering from cancer.”
For more information on the American Cancer Society please visit www.cancer.org.