Now in its 16th year, the annual Dux In Tux raises money for the Anaheim Ducks Foundation, a group dedicated to facilitating and supporting programs that produce positive change for children and families throughout Southern California via educational opportunities, more access to the sport of hockey and addressing health and wellness needs in the community. Last time, we dropped by to meet Honda Center Executive Chef Jo-Jo Doyle.
While we think the majority of the attendees are there for selfie opportunities with hockey players, our intentions are purely food-oriented. We watched Chef Steven Kling of Five Crowns and SideDoor describe one of the dishes he planned to serve. Michael and David Rossi from The RANCH were on hand with a teaser of salmon. We also realized that Hilton Anaheim’s executive chef was former St. Regis Chef Frederic Castan.
One of only two female chefs featured that evening, Chef Shirley Chung of TWENTY EIGHT Dine + Drink prepared the dinner at our table. Thanks to Shirley and the many participating chefs taking time from their busy schedule, over $350,000 was raised for the foundation. We’re covering a few highlights from Chung’s menu, because while we normally equate her cuisine to Asian-inspired flavors— we were not expecting what was plated.
Course three had us staring down at a delicate ramekin of uni custard. Topped with jasmine tea smoked salmon caviar and Meyer lemon, its salty eggyness could’ve been an alternative savory dessert. It was the best course of the night.
Her second to last round was a nod to the team with a duo of duck. Perfectly roasted breast was placed alongside sage ash foie gras torchon. Beneath was kabocha squash and huckleberries. Indulgent is an understatement when cutting through this dish. There was no room left in our bellys . . . .except for dessert.
To finish, Shirley’s signature Good Fortune dessert. Layers of dark chocolate mousse, coconut gelee, chocolate wafers, passion fruit sauce and an edible “fortune” to close the fundraiser. By the end we met at least one new restaurant to interview, and learned that we need to head back to TWENTY EIGHT.
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