{"id":10239,"date":"2012-09-04T05:56:45","date_gmt":"2012-09-04T12:56:45","guid":{"rendered":"https:\/\/shescookin.com\/?p=10239"},"modified":"2014-08-18T12:19:30","modified_gmt":"2014-08-18T19:19:30","slug":"five-crowns-participates-in-green-feast","status":"publish","type":"post","link":"https:\/\/shescookin.com\/five-crowns-participates-in-green-feast\/","title":{"rendered":"Five Crowns Participates in Green Feast"},"content":{"rendered":"

\"Five<\/a><\/p>\n

The Octopus Carpaccio with citrus, fris\u00e9e and yuzu vinaigrette, pictured above, was a stunning example of the magical fare emerging from the kitchen of Executive Chef Greg Harrison, the culinary talent behind Orange County\u2019s acclaimed\u00a0Five Crowns<\/a>, and its sister restaurant, SideDoor (both members of the Lawry’s family of restaurants).\u00a0In August, Executive Chef Ryan O’Melveny Wilson and General Manager Jim Columbo introduced members of the media to Executive Chef Harrison, who assumes the helm at Five Crowns while Wilson continues as Executive Chef for Lawry\u2019s Restaurants, Inc.\u00a0A native of Los Angeles and a graduate of Le Cordon Bleu, Harrison is an experienced and well-traveled chef who has been crafting remarkable cuisine for over a decade. Wilson is the fourth generation of the Frank and Van de Kamp families to be active in Lawry\u2019s Restaurants, Inc.<\/p>\n

\"Five<\/a><\/p>\n

Executive Chef Greg Harrison (left), Harrison and Lawry’s Executive Chef Ryan Wilson (right)<\/p>\n

Five Crowns, a historic landmark with English flair in oceanside Corona del Mar, has enjoyed decades of popularity and received an injection of spirit and new-found energy with the launch of SideDoor, a charming English-style gastropub, following a recent renovation. The distinguished restaurant features the best organic ingredients carefully selected from farmers markets in Orange County as well as the Santa Monica Farmers Market, for a thoughtfully prepared menu. A mild southern California evening in the verdant garden of Five Crowns was marked with delightful tasting portions of seasonal menu offerings and refreshing cocktails artfully prepared by head barman and mixologist extraordinaire, Koire Rogers.<\/p>\n

\"Five<\/a><\/p>\n

\u00a0Koire Rogers prepares English Punch: Pimm’s #1, orange bitters, housemade strawberry lemon-lime soda, cucumber ribbons<\/p>\n

Chef Harrison and Chef Wilson will be two of the elite Southern California chefs to participate in Green Feast, a five-course farm-to-table outdoor dinner benefitting The Ecology Center<\/a> this Saturday, September 8, 2012. A wildly popular Southern California event for the past four years, this year’s Green Feast is already sold out (contact the center if you’d like to be added to the wait list). Green Feast takes place at The Ecology Center and features notable chefs, organic farmers, ranchers, fishermen, and vintners who provide hors d\u2019oeuvres for the Eco App-Off, \u00a0and the family-style alfresco dinner using farm-grown, artisanal foods \u2013 all sourced within 200 miles \u2013 to over 200 supporters of The Ecology Center, a renowned eco-education facility located in San Juan Capistrano, California.<\/p>\n

\"Five<\/a><\/p>\n

Green Feast begins Eco App-off with a fun tasting element where guests select their favorite guests select their favorite appetizer among those prepared by renowned Scott Brandon (LinX), Erika Tucker (The Cellar), Cathy McNight (What a Dish), Jenny Ross (118 Degrees), Casey Overton (Montage Resort), Matt Tobin (True Foods Kitchen), Justin Miller (Pizzeria Ortica), Adam Navidi (Future Farms), Gina Galvan (Chomp Chomp Nation), David Pratt (Brick Pizzeria), Pascal Olhats (Pascal), and Paul and Dana Buchanan (Primal Alchemy). With a brilliant sunset providing a stunning backdrop, guests will savor the colorful taste explosion of\u00a0culinary creations prepared by Chefs Harrison and Wilson, along with Rich Mead (Sage and Canyon), Paddy Glennon (Santa Monica Seafood), Justin Monson (St. Roy Chef\u2019s Pub at Vine), and Yves Fournier (Andrei\u2019s Conscious Cuisine); all sharing their special approach to organic, pasture-raised and sustainable farming.<\/p>\n

\"Five<\/a><\/p>\n

Cured King Salmon, spicy sauerkraut chip, stone fruit, horseradish creme fraiche<\/div>\n

Green Feast generates funds to support eco-education programs at The Ecology Center<\/a>, a non-profit organization founded and operated by ecologist Evan Marks. The South Orange County learning facility is housed in an historic farmhouse where children, families, and adults learn practical ways to grow organic gardens, to conserve water and energy, and to design environmentally responsible living environments.<\/p>\n

Among the benefactors participating in this year\u2019s Green Feast are Santa Monica Seafood<\/a>, Carlsbad Aquafarm<\/a>, MM Livestock<\/a>, South Coast Farms<\/a>, Weiser Family Farms<\/a>, Edward Sellers Vineyard <\/a>and Wines, Tablas Creek Vineyard<\/a>, and Oso Libre Winery<\/a>.\u00a0 The event also includes a silent auction, for which Chefs will offer elegant dinners and other experiential items to be sold to raise funds for The Ecology Center.<\/p>\n

For more information on The Ecology Center and\/or Green Feast, please call (949) 443-4223 or visit their website<\/a>.<\/p>\n

If you’re like me and didn’t hear about the Green Feast until it was too late, try your hand at recreating one of the innovative appetizers seen here or Chef Wilson’s Gazpacho (recipe below). Photo below: Anna carries a tray of gazpacho with prosciutto \u00a0and basil panino), a popular Five Crowns menu item, that now carries Executive Chef Harrison’s signature touch. Also pictured are crispy fried squash blossoms stuffed with Buratta cheese, and tasting spoons of dates with bacon and Point Reyes cheese.<\/p>\n

\"Five<\/a><\/p>\n

Or, you might be inclined to take a drive down to beautiful Corona del Mar and savor first-hand the magic they’re conjuring at Five Crowns and, don’t worry, if you are a lover of Lawry’s famous prime rib – it still has its place, front and center, on the menu. Check out my\u00a0write-up on Five Crowns<\/a>\u00a0being one of the first restaurants in Orange County to feature Skuna Bay salmon.<\/p>\n

\n