A Feast For The Animals
Although one could say that we were “eating for the animals,” I must admit, I for one, was eating like an animal (one that likes to snort and roll around in mud that is). You see, Ticket to the Orient, the 16th annual Spring Fling black-tie fundraiser was held last month at the Helen Woodward Animal Center in Rancho Santa Fe. In addition to silent and live auctions and live entertainment and dancing, many area restaurants supported the cause by setting up stations to feed the hundreds of guests who came to support the cause.
Chefs prepared small plates or bite-sized portions of their fare so diners could easily drift from one station to the next while visiting or enjoying the strolling magicians and origami artists.

Donovan’s Restaurant’s booth took the cake by recreating the exterior of a Chinese take-out restaurant. Diners waited in line outside the restaurant’s charming entrance for their spicy seared lamb chops with sauteed mushrooms. The chops were good-sized, perfectly cooked to medium-rare, and fun to eat.

In addition to making several trips to the Pacific Del Mar table myself, I also had my companion make two covert trips for me. Chef Chris Idso prepared Chinese 5-spice ahi tuna crostini as well as rock shrimp and Kim Chee tartlets. Both dishes were in keeping with the theme, light and fresh tasting and delicious.

Personal chef Drew McPartlin, who also donated an in-home dinner party for eight, served up one of my big favorites of the evening — a grilled salmon with black bean and ginger sauce. The salmon was tender and mild in flavor and the perfect counterpart to the sweet, spicy, textural black bean sauce.

Of course, one can’t walk by Susan Sbicca’s lobster and shrimp bisque without partaking in a portion (or two) of her lusty version of one of my all-time favorites. I call it, “calories in a cup,” but can’t think of a better way to gain a pound than with Susan Sbicca’s bisque.

Milton’s Deli, Sam’s Cheese Cake, and Thyme in the Ranch all provided fabulous desserts, while Fairbanks Coffee served it piping hot to those who wanted a little pick-me-up before the live auction. — Terryl Gavre

Celebrities Cook Simply Sumptuous
After serious study and numerous ingested calories, the UCSD Cancer Center (UCSDCC) associates chose the chefs for this year’s Simply Sumptuous Celebrities Cook for UCSDCC’s gala. Sumptuous it was, simple it was not, with dishes like foie gras, venison, and abalone — 11 in all — among the offerings, and those were only the hors d’oeuvres. Diners devoured a fabulous meal that followed, courtesy of the Sheraton’s Stephen Black. It was no surprise that the opportunity drawings were all about food as well. —Nanette Martin

Champagne French Bakery Cafe Introduces Tartines On Organic Bread
This summer, Champagne French Bakery Café patrons are invited to take a journey of the palate with the experience of tasting authentic, Parisian-style tartines.

Popular at cafes and bistros throughout France, tartines are open-faced sandwiches served on lightly toasted bread. Champagne’s version is served on the bakery café’s new, certified organic Champagne bread. Taking 24 hours to produce, Champagne’s artisan bakers use organic levain to proof the dough instead of yeast in this handcrafted bread. The dough is then baked in a traditional French stone deck oven. “The result is a tastier, healthier loaf of bread,” comments Christophe Moreau, executive chef for the company. “It is just like the Old World bread that is still very popular in France.”

Champagne’s selection of tartines includes chicken and mushroom (Champagne’s signature chicken and mushroom filling topped with freshly sliced tomato and shredded parmesan cheese), shrimp (grilled shrimp atop a medley of greens, mayonnaise, celery, and onions), and vegetarian (a flavorful combination of zucchini, eggplant, squash, bell pepper, sundried tomato, and onion with shredded Parmesan cheese). All tartines are served with a choice of French fries or spring salad lightly tossed with Champagne’s own French curry dressing. — Marie Larrabee
Call 800/704-3940 for locations and information.

He’s A Real Sweetie
Executive chef Carl Schroeder has announced the appointment of James Foran as executive pastry chef for Arterra Restaurant in Del Mar. After receiving his degree in pastry arts from Johnson and Wales University, he worked with restaurant luminary Jean-Georges Vongerichten at the prestigious Restaurant Lafayette in the Swiss Hotel. He also worked around the San Francisco area in the mid- to late-’90s at the highly acclaimed One Market and Vertigo Restaurant. He has most recently served as executive pastry chef at the celebrated Picasso Restaurant located in the Bellagio Hotel in Las Vegas. His work has appeared in Pastry Art and Design Magazine, Food Arts, San Francisco Magazine, and Epicurean Magazine, as well as a book, A Neoclassic View of Plated Desserts. —Paisley Wood