Wagyu Tri-Tip Carpaccio @Haven Gastropub

Delicate is not often the word used to describe beef, but exceptions are the rule at Haven Gastropub in Old Towne Orange.  Wagyu tri-tip shimmering with truffle oil, topped with a swath of tender microgreens and finished with caperberries and a dash of sea salt. Prepared especially for the Les Dames Escoffier dinner by Chef Greg Daniels. More details forthcoming.

Cabernet Crusted Escolar

Fresh South African Escolar crusted in a cabernet powder atop a cabernet cream sauce with chilled lobster salad, popcorn shots, and duck-fat roasted fingerling potatoes.  Created by Chef Greg Daniels for Les Dames Escoffier dinner last week at Haven Gastropub.

Feast your eyes on the complete meal later this week.

I’m proud to say that I’ve been part of the “Loaf Love” Tour! I’m also willing to wager that you’re wondering what the heck is the “Loaf Love” tour?  It starts in Tillamook, Oregon with these adorable little orange mini buses fabricated from a 1966 Standard VW Microbus  and ends with bringing tasty Tillamook cheese to the people of America! The tour spans 100 cities in nine states on the first ever “cheese tour”  - pure marketing genius!

The Loaf Lovers stopped in Orange, CA at Haven Gastropub where Chef Greg Daniels created an amazing four course dinner  inspired by Tillamook cheese and paired each dish with an expertly chosen wine, signature cocktail or one of their vast draft or craft beer selections.

For the first course: a sinfully rich and cheesy White Cheddar and Witbier Soup with Tillamook Vintage White Cheddar. Paired with Unibroue Ephéméré Apple Ale.

The second course and my personal favorite, Chile Relleno with Tillamook Pepperjack Cheese and Corn Salad – the  layered flavors of sweet corn, spicy chorizo and creamy walnut sauce did a merengue in my mouth. Paired with 5 A.M. Saint by Brew Dog.

Transported to the south for the third course of Fried Chicken perched atop Tillamook White Cheddar Grits and served with a Jimmy Russell’s Reserve Rye Whiskey cocktail. Made me want to  burst into the chorus of   “My Old Kentucky Home”!

Tarte Tatin with shaved Tillamook Vintage White Cheddar served with Tawny Port was the crowning touch on an evening of great conversation, conviviality, and gourmet comfort food.

I wasn’t paid to write this post and I’m very selective about what I promote. Tillamook is the sort of “grass roots” company with core values that I can get behind. Tillamook was founded nearly a century ago and has earned a reputation for producing the best tasting, premium-quality dairy products. They are nationally recognized for their firm commitment to quality and over the years have distinguished themselves as great supporters of local and state dairy organizations and as committed stewards of the environment.  Unlike most national brands, Tillamook cheese is made with milk from cows not treated with artificial growth hormones - all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST. They are perfectly suited to Haven Gastropub’s mission of maintaining purveyors of local and organic produce, sustainable produce, and humanely-raised meat and poultry as often as possible.

Kelly, Liam, Megan Russell, and John Russell, VP of Marketing