Show 200, December 3, 2016: Proprietor / Executive Chef Rich Mead, Farmhouse at Roger’s Gardens

Rich MeadThe most eagerly anticipated restaurant opening of the year in Orange County is the long-in-the-works Farmhouse Café at Roger’s Gardens in Corona del Mar. Guests are actually dining in the Roger’s Garden’s lush gardens. Lunch reservations are “fully committed” for the balance of the year. Guests at lunch (without reservations) line-up early (11:00 a.m. or before) to nab one of the “first come, first-served” seats available at the bar.

The executive chef/proprietor is Rich Mead. Rich is fondly remembered by local foodies for Sage and Sage on the Coast. He’s been creatively shopping at the Wednesday morning Santa Monica Farmers Market for fresh, seasonal ingredients long before it was trendy.

Roger’s Gardens and Chef Rich Mead have partnered in establishing a unique and sustainable field-to-fork dining experience at Farmhouse Café located within Roger’s Garden.

Located in the heart of Newport Beach, the Café is nestled on over 6 acres in a garden-like setting. The Farmhouse offers the freshest, locally sourced, seasonal ingredients to create a healthy based cuisine.

On the libation side there is even a signature Farmers Market Cocktail of The Week. The key ingredient is something fresh from the Santa Monica Farmers Market that week.

Chef Rich pops out of the busy Farmhouse kitchen for a brief moment to join us.

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C-CAP Los Angeles Dinner Series at DOMA Beverly Hills

Monday, April 7, 2014
6:30pm
DOMA Restaurant
362 N. Camden Way (at Brighton Way)
Beverly Hills, CA 90212

$150 per guest
For reservations, please visit C-CAP’s website or call Gloria Barke at (818) 756-1260

There will also be a sensational live auction to benefit C-CAP

DOMA is considered one of the finest new restaurants in Los Angeles. in the grand European tradition, but with a sleek and modern twist. Dustin Trani is a C-CAP graduate and also a fourth generation chef who mastered the art of pasta-making at Michelin-starred Guido da Costigliole in Piedmont, later augmenting his skills at celebrated restaurants in Zagreb and Bangkok. His modern Mediterranean repertoire incorporates Italian and Asian elements plus nuanced surprises from around the globe. Gayot has named Trani one of the top five rising star chefs in 2013. An expert on pasta, seafood and subtly balanced seasonings, he will present a cornucopia of dishes that will leave you swooning.

Contributions are fully tax-deductible to the extent allowed by law. The non-deductible portion of each ticket is $75.

Menu

Passed Appetizers

“arancini” risotto balls
assorted pizza
grilled prosciutto wrapped fig with Gorgonzola dolce tempura shishito peppers with sweet chili beurre blanc tuna tartar on wonton with ginger soy, thai basil

Dinner

King salmon carpaccio
Shallot, Fresno chili, ginger lime, water-cress, cilantro flower, toasted cashew, coconut air

Mascarpone Agnolotti
Butter Parmesan, truffle salt, sage, drizzle of 48-hour veal stock reduction

Pan Roasted Veal Tenderloin
Smoked port and fig compote, braised fennel purée, crispy polenta, petite mustard greens

Dessert

Blood Orange Tart
Chocolate shortbread, blood orange crème, espresso mousse, blood orange caviar, crispy white chocolate, meringue

Select wines will accompany the meal