We had the opportunity to attend the 12th annual Dux In Tux, a fund-raiser benefiting the Anaheim Ducks Foundation, which funds wellness seminars, hockey tutorials and in-school visits to OC's kiddies and beyond. Chefs are paired with a member of the team to assist in executing a custom menu for hungry fans (some players were more adept than others).
Diners were up close and personal with more than 20 of the county's culinary favorites, including Bruno Serato of Anaheim White House, Sea Kyeong Kim of Charlie Palmer, and John Cuevas of the Crow Bar + Kitchen. Our table was helmed by Pinot Provence's Jason Petrie, who delivered an indulgent meal worthy of a future On the Line interview. Fortunately, we didn't spot duck on any menu.
Ready with an amuse bouche, plus up to six courses, many chefs even paired dishes with wines–or, in the case of Slater's 50/50, a beer flight! Chef Petrie's first course was a Japanese Hon hamachi, crispy potato, Calamansi chive creme fraiche, English cucumber and quail egg. It was a delicate sight, with richness from the mini yolk and creme. The crisp crunches of cucumber and tater complemented the hamachi.
While we can't decide on a favorite course, the meatiest has to go to our fifth plate: a squab-and-black-truffle pork-belly sausage, with caramelized-leek brioche gateau and cranberry squab jus. Like all the other meats cooked sous vide, it was tender and flavorful from being prepared in its own juices. We almost didn't have room for dessert! Almost.
There's no arguing this Forker's lack of sports knowledge. However, I'd educate myself in hockey if it meant another serving of white-chocolate-and-burgundy-truffle frozen custard, with Fuji apple and Minus 8 Canadian vinegar. As well as to see athletes in their
duck penguin suits.