Cork Fire Kitchen repeats as champion of So-Cal Chef Open

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Dennis Jamison takes a bite of one of the offerings during the 12th annual So-Cal Chef Open at Pechanga Resort Casino, Aug. 26. The event benefits the Oak Grove Center which provides schooling a residence for children with emotional, behavioral and educational challenges including autism. Shane Gibson photo
Who knew a country-style pork pate could be so good? The esteemed judges at the 12th annual So-Cal Chef Open certainly thought the offering from Temecula Creek Inn’s Cork Fire Kitchen was better than all the rest when the restaurant was awarded the Pinnacle Award Monday, Aug. 26, at Pechanga Resort Casino’s Summit Room. Chef de Cuisine Sterling King and Chef Matthew Steffen’s country-style pork pate with sourdough crostini, housemade grain mustard, pickled tiny vegetables, cornichons, nasturtium and pistachios ensured the restaurant would win the coveted prize for the second year in a row. “I think what made it really good was all of the vegetables that they had on it, they were pickled from their garden, but then they had a sourdough too, I mean that just blew my mind,”
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