This week, I attended a cooking demonstration and 3-course dinner plated and created by the famous chefs of the Marine Room. The landmark restaurant sits on La Jolla’s sandy beach, inviting the tides to lick its windows. Wednesday night had a dramatic backdrop of storm clouds behind a group of almost 50 guests seated and swirling complimentary glasses of Sauvignon Blanc.
I was able to talk with Chef Bernard Guillas before the demonstration. Like an artist, he described the canvas (a white plate) he and Chef Ron Oliver would be painting (filling with food). The meal’s theme was “Hunting Games” celebrating the hunting season and the season of comfort food. The appropriately named sommelier, Lisa Redwine, worked with Guillas to hand-pick a selection of red wines to pair with each course.
It was not a hands-on cooking class, but the chefs threw out a wealth of information. Every person in the room could watch the chefs slice, saute and spice the food easily in the angled mirrors on the ceiling. Like a well-rehearsed comedy act, they interacted with the audience well, playing up their contrasting personalities. Charismatic Chef Bernard bantered and winked while the soft-spoken Chef Ron quipped back with dry humor.