Could this $1,000 dinner be the most expensive in San Diego restaurant history?
Acclaimed San Diego chef William Bradley will soon serve what could be the most expensive meal in San Diego restaurant history.
On Nov. 3, Bradley and his wine and beverage director Rafael Sanchez will present a $1,000 five-course dinner with pricey Krug Champagne pairings at Addison Restaurant at the Fairmont Grand Del Mar resort.
This is the third time Addison has presented a Krug dinner since 2013, and by far the priciest. The dinner will take place during the weekend of the Breeders’ Cup, the elite horse racing series that will be held in Del Mar for the first time this fall.
Bradley said he’s optimistic the meal will attract at least 30 well-heeled diners, both locals and high-rollers in town for the races. If it’s a success, Bradley said he’ll plan similar dinners during Breeders’ Cup weekend when the series is in San Diego.
So what does $1,000 buy? Bradley’s menu includes Osetra caviar, turbot fish with white truffles, foie gras, lamb and brown butter pecan tart. It will be paired with flutes of Krug French Champagne from the years 1989 to 2002.
Bradley said he enjoys the experimentation involved in finding dishes and ingredients that complement the rare vintages.
“There are a lot of subtle differences a connoisseur can understand and pick up. It’s a challenging menu to write and I’ve really enjoyed the process. It opens up your comfort zone,” he said.
Meanwhile, Bradley is working on ideas for another high-end event coming up Oct. 23-25 at the Montage resort in Laguna Beach.
For the third time, he’s been invited by participate in one of Robb Report’s luxury Culinary Masters events. In 2014, he won the Culinary Masters cooking competition. This is the second year in a row that he’s been invited back by Robb Report to cook alongside his culinary idol, Thomas Keller, and five other master chefs.
The Culinary Masters Getaway and Golf Experience weekend ($4,900 for two) will include a multicourse meal prepared by Keller, Daniel Boulud and Jerome Bocuse with assistance by Bradley, Gavin Kaysen, Paul Bartolotta and Mathew Peters.
Keller owns The French Laundry and Per Se, both with three Michelin stars. Boulud runs Daniel in New York, among others. Bocuse is the founder of the Bocuse d’Or international cooking competition. Kaysen, a former San Diegan now based in Minneapolis, is a leader and trainer for the Bocuse d’Or USA foundation. And Peters is the first American winner of the Bocuse d’Or.
Bartolotta, a two-time James Beard Award-winning chef, will be working with Bradley to prepare the canapes course. The two chefs also teamed up last year on a pasta course.
“The Robb Report brings together a small group of chefs who are like-minded, with the camaraderie to make sure the evening is flawless,” he said. “It’s relaxed but professional. We all know what we’re there and we’re focused on having an exceptional dinner. We all get invited to do a lot of dinners and festivals. It’s about choosing the ones that speak to your beliefs and this is one I’ve always enjoyed doing.”
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