by Steven Doyle
Last night some of the staff from Cedars Social did an all-out takeover of the kitchen at CampO Modern Country Bistro. No, this wasn’t coup d’état attempt, we still spotted the new chef Michael Ehlert at the restaurant. This was instead an open invitation from the owners Miguel Vicéns and John Paul Valverde in attempt to bring the two restaurants together.
“I don’t really view us as competition, instead more like communities with so much to offer,” said Valverde at the beginning of the dinner. Whatever the reasoning, it is a brilliant idea to bring in guest chefs and give them a chance to try some things they may not normally do in their own kitchen.
The evening started early for a cocktail session with Cedars barman Jules Pagan. But soon the crowd was directed to their seats to begin the seven course meal prepared by chef Kyle McCelland.
Oysters Warm and Cold served with duck confit, potato foam, foie as well as green apple, cucumber and hibiscus paired with a Cocchi Americano
Foie Torchon with rhubarb, quince, toasted brioche and gelato. Pairing was fresh squeezed lemons with gin
Live Diver Scallop with pork jowl, basil and ramps paired with a cocktail made of tequila and hand squeezed limes
Pan Roasted Alaskan Halibut with braised cabbage, green grapes and a white lemon puree. The pairing was gin, freshed squeezed lemons, mint and celery bitters
Beef Two Ways “Piedmontese” butter poached sirloin, braised beef cheeks, morels, green garlic and bone marrow. Pairing was bourbon (Old Fashion style)
Artisan Cheese Course made up of a classic blue log (goat cheese) from Westfield Farms in Massachusetts
Strawberry Cremeux, Kaffir lime, lemongrass and coconut paired with Chai infused vodka
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