Law students, SDSU frat boys, UCSD’s Marxists, USD students on sex and religion, the UCSD watermelon drop, will SDSU students go to war?
Various Authors 2:01 p.m., Jan. 23
Once one of the San Diego dining scene’s most exciting developments and biggest draws, Cooks Confab has been on a bit of a hiatus. Or at least, they’ve slowed down from the breakneck pace that saw this consortium of gourmands putting on extensive events every few months. Those affairs always featured creative dishes built around theme ingredients ranging from truffles to eggs to craft beer. Such a format allowed the Confab to educate attendees by exposing them to the wide array of culinary preparations and variations that could be applied to each of the central edibles.
As a foodie who enjoyed attending Confab events, I have felt a sense of loss at their infrequency. Dining enthusiasts who feel the same will be happy to learn that several members of the Confab will be putting on an event on October 24, a multicourse, plated meal built not around an ingredient but a cooking method: confit. That term refers to cooking something slowly in its own fat. Duck legs are the most common confit ingredient, and they will be on the menu, as will confit of pork, tuna, fruit and, easily the most interesting of the bunch, gizzards.
Participating chefs include Amy DiBiase (pictured above) from The Shores Restaurant, Christian Graves from Jsix, Katie Grebow from Café Chloe and Tim Kolanko from A.R. Valentien, along with Olivier Bioteau, owner and executive chef of the host venue, University Heights’ Farm House Café. The price per person is $65 ($85 with wine) and part of the proceeds from the evening, which includes two seatings, will benefit Slow Food Urban San Diego. Reservations can be made by calling 619-269-9662.
Farm House Café is located at 2121 Adams Avenue.