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IndieChefsWeek-2014

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OCTOBER 16 • 17 • 18 • 2014
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Yahoo FoodForeign&Domestictoco-maria

It’s
about
that time again

Bringing together Indie Chefs in Costa Mesa, CA

•••

Indie Chefs Week began as a way to create a dialogue that isn’t just online – it’s a face-to-face meeting of fearless and creative chefs.

At Foreign & Domestic, we’re proud of where we’ve come from and where we are now. We’re excited to be able to provide an event for these chefs as they cook the dishes that inspire them, that tease them, that keep them awake at night.
We want to get people talking about what these indie chefs are doing out there in the food world. We are excited that Indie Chefs Week is spreading out across the country, bringing together dedicated chefs to cook, collaborate, and inspire.

Featured
CHEFS

Justin Holt

Dallas, TX

Sous Chef at Lucia in Dallas, TX. Previously at Driftwood. Focuses on whole animal butchery, charcuterie, and rustic Italian food utilizing local ingredients.

@j_holt83

Joel Orsini

Dallas, TX

Sous Chef at CBD Provisions in Dallas, TX. Former Chef de Cuisine at Foreign & Domestic. Born and raised in Houston, trained and cooked in NYC, cooks simple, classic food with a twist.

Brooke Mosley

San Francisco, CA

Co-Chef at Outerlands in San Francisco. Previously at Blair’s, Grace, The Viceroy Santa Monica, Tavern, The Tasting Kitchen, The Parish. Balances flavors, textures & temperatures on the plate for both sweet and savory dishes.

@brooke_mosley

Jason Greene

Albuquerque, NM

Owner/Executive Chef at The Grove Cafe in Albuquerque, NM. NECI grad, focuses on creating hand crafted foods with a modern feel.

@thegrovecafe

Zach Scherer

Santa Ana, CA

Chef de Cuisine at Playground DTSA. Previously opened a food truck in L.A., cooked at George’s California Modern in San Diego, and ran a boutique hotel. Pushes himself to find what is local, challenging, and delicious.

@playgrounddtsa

Trey Foshee

San Diego, CA

Executive Chef/Partner at George's at the Cove in San Diego. Named one of America's Ten Best New Chefs by Food & Wine Magazine. Uses classic technique and seasonal ingredients to create playful dishes.

@TreyFoshee

Nate Overstreet & Ashly Amador

Anaheim, CA

Chefs/Owners of Wheat and Sons Butcher in Anaheim, CA. Have 20 combined years of cooking experience from fine dining to meat markets. Focus on local, sustainable ingredients, whole animal butchery, and charcuterie.

@wheatandsons

James Mark

Providence, RI

Cook/owner/dishwasher/garbageman/electrician/plumber/demolition man of north and north bakery in Providence, RI. Helped open Momofuku Ko and Momofuku Milk Bar in NYC. Cooks nontraditional American food, the occasional loaf of bread, but mostly just spins in circles.

@foodbynorth

Scott Vivian

Toronto, ON

Chef/Co-owner of Beast in Toronto, ON with his wife Rachelle. Previously cooked at Jamie Kennedy and in Atlanta and Portland kitchens. Passionate about supporting local artisans, seasonal produce, top-quality ingredients.

@beastrestaurant

Matthew Gaudet

Boston, MA

Owner/chef of West Bridge Restaurant in Cambridge, MA. Uses his mastery of French techniques to create twists on New England dishes. Named one of Food & Wine’s Best New Chefs 2013.

@GaudetMatthew

Ian Boden

Staunton, VA

Chef/Owner of The Shack in Staunton, VA. Previously at The Staunton Grocery and Glass Haus Kitchen. Nominated for James Beard Awards’ Best Chef Mid-Atlantic, and the Shack was named one of the Best New Restaurants in the South by Southern Living Magazine.

@chefiab

Eric Samaniego

Santa Ana, CA

Chef at Little Sparrow Cafe in Santa Ana, CA. Previously at Charlie Trotter’s, Sona, Comme Ça. Focuses on regional and seasonal French & California cuisine.

@Samnegs

Ryan Lachaine

Houston, TX

Chef de Cuisine at Reef in Houston, TX. Previously at Underbelly, Gravitas, Stella Sola. Eater Young Gun 2013, Business Insider’s Southern Chef to Watch.

@rlach

Michael Thiemann & Matt Masera

Sacramento, CA

Chefs/Owners of Mother Restaurant & Empress Tavern in Sacramento, CA. Mother is a vegetarian restaurant with 4 stars from the Sacramento Bee. Previously Culinary Director and Corporate Pastry Chef for Tyler Florence Group, Executive Chef & Executive Pastry Chef at Wayfare Tavern.

@mothersac, @mattmasera

David Santos

New York, NY

Executive Chef/Partner of Louro in NYC. Previously at Bouley, Per Se, Nicholas, The Ryland Inn. Creator of Um Segredo supper club, inspired by his Portuguese background and seasonal ingredients.

@LouroNYC

Brett Cooper

San Francisco, CA

Currently planning his first restaurant, opening fall 2014 in San Francisco’s Mission district. Previously at Rubicon, Coi, Saison, Outerlands. Focuses on creative, ingredient-driven cuisine.

Aron Habiger

Santa Ana, CA

Head chef at the North Left in Santa Ana, CA. Former Executive Chef at The Crosby. Per Aron: People run fast but even faster when you chase them with a knife.

@aronhabiger

B.J. Smith

Portland, OR

Executive Chef/Owner of Smokehouse 21 in Portland, OR. Previously at Le Bernardin, Gotham Bar & Grill, Paley’s place, Veritable Quandary, Olea. Partners with local farmers to create familiar but seasonal smokehouse dishes.

@smokehouse21

Anthony Fusco

New York, NY

Currently consulting on two NYC restaurant projects. Previously at Foreign & Domestic, STK, Harbour NYC, Gramercy Tavern, Restaurant Guy Savoy, Mesa Grill. Avid supporter of local and sustainably sourced ingredients from the northeast for his contemporary American style.

Rebecca Masson

Houston, TX

Pastry Girl/Owner of Fluff Bake Bar in Houston. Has baked in kitchens from Paris to New York to Houston, and creates desserts reminiscent of childhood favorites with a grown up twist. Opening first brick & mortar late fall 2014.

@sugar_fairy

Tim Archuleta

San Francisco, CA

Chef/Owner of ICHI Sushi + NI Bar and ICHI Kakiya in San Francisco. 18-year veteran sushi chef, uses traditional Japanese ingredients and ethics with a sustainable approach. ICHI was named a SF Chronicle Top 100 Restaurant 2014.

@ICHISushi

@ICHIChef

Adam Kaplan

Portland, OR

Soon to be Chef/Owner of Bang Bang curry house in Portland, OR. Previously at For Pete's Sake, The Round Corner Cantina, The Uptown Billiards Club, Genoa. Originally from Philadelphia, now rockin’ it with his wife in Portland.

@bangbangpdx

Jason Quinn

Santa Ana, CA

Brash, youthful & exuberant chef-husband-crazy person. Chef/Owner of Playground & Playground 2.0 in downtown Santa Ana. Soon opening the neon dough exchange. Changes his menu daily, continues to learn about food, & leads a devoted team of lunatics.

@playgrounddtsa

Justin Severino

Pittsburgh, PA

Executive Chef/Owner of Cure in Pittsburgh, PA. Previously at Bernardus Lodge, Bouche, L’Auberge Carmel, Manresa. Butcher dedicated to supporting ethical farming practices, humane animal husbandry, sustainability, traditional cooking techniques.

@justinseverino

Tim Maslow

Boston, MA

Executive Chef/Owner of ribelle in Brookline, MA. Previously at Momofuku Noodle Bar, Momofuku Ssam Bar, James, Del Posto. Creates smart and inventive dishes.

@RibelleBKline

Jason Neroni

Venice, CA

Chef at The Rose in Venice, CA. Opened B-side Pizzeria in NYC. Previously at Superba Snack Bar, Chez Panisse, Spago, Le Cirque 2000, Tabla, Essex House. Eater LA's 2012 Chef of the Year, dad, husband, pizza lover & star wars freak.

@jasonneroni

Craig Thornton

Los Angeles, CA

Owner/Chef of Wolvesden, an underground supper club in Los Angeles, CA.

@wolvesmouth

Carlos Salgado

Costa Mesa, CA

Host of Indie Chefs Week SoCal and Executive Chef/Owner of Taco Maria in Costa Mesa, CA. Previously at Winterland, Coi, Commis. Mixes traditional and modern Mexican flavors, techniques, and ingredients in prix-fixe meals.

@tacomaria

Ned Elliott

Austin, TX

Founder of Indie Chefs Week and Chef/Owner of Foreign & Domestic in Austin, TX. Attention to detail, collaboration, and general bad-assery are his strengths.

@ForeignDomestic

Tweets


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 Aku siap tuk lupakan mimpi ego muda ku !!!! #chefstalk #chefdaily #chef #cheflife #surabayachef #chefsurabaya #indonesianfood #indonesianculinarysociety #ics #indiechefsweek #indiechef #yoikisuroboyo #wonggresikpunya #wonggresik #chefoninstagram #chefonduty #instapicture #instapic #instachef #instagood #instagram #culinaryaddict #infogresik #arekgresikhits #arekgresik #opponesia #opposmartphone #oppocommunity #opponesia #oppoindonesia  #Repost @scottvivian with @repostapp. ・・・ #tbt that time we had the honour of cooking @tacomaria in #costamesa w/ chef @csalgado for #indiechefsweek  #nextdoorchef #indiechefsweek
 stand here alone !!!! #mycook #mychef #mykitchen #standherealone #inmykitchen #ondutty #chefdaily #chefstalk #cheflife #chefoninstagram #chefstyle #instalike #instagram #instamood #instagood #instafood #oppoindonesia #oppocamera #opponesia #oppocommunity #indiechefsweek #indonesianculinarysociety  Repping the homies from #ATX @foreigndomestic in your old hood son! #brooklyn #indiechefsweek #icw  #nextdoorchef #indiechefsweek
 Let's do this again. Miss you all #indiechefsweek  #tbt that time we had the honour of cooking @tacomaria in #costamesa w/ chef @csalgado for #indiechefsweek  #indiechefsweek 2015

What was on the

Menus

 

Thursday

Menu

  • Poached Kanpachi
    Kanpachi Dashi, Persimmon
    Zach Scherer
  • Chicken Liver Mousse
    Texas Peach & Agave Jelly, Corn Custard, Texas Sumac Frito Chip
    Joel Orsini
  • Squid
    Confit Tomato, Chorizo, Charred Onion, Basil, Arbequina
    Ryan Lachaine
  • Blood Pudding & Chicories
    Nate Overstreet & Ashly Amador
  • Squashes Cooked with Dashi & Shellfish
    James Mark
  • Chicken Heart Paté
    Assorted Fruits & Mushrooms, Cheese
    Aron Habiger
  • Hibiscus & Fernet Branca-Cured Trout
    Roasted Cucumber, Ginger Yogurt, Rose Hip Honey, Pistachio
    Justin Severino
  • Sweetbreads
    Buttermilk, Celery, Honey
    Scott Vivian
  • Achiote-Cured Snapper Taco
    Avocado, Roasted Pineapple-Jalapeño Salsa, Chicharron
    Trey Foshee
  • Smoked Duck
    Chanterelle Pudding, Black Garlic, Coffee
    B.J. Smith
  • Roasted Bone Marrow Tortellini
    Pecorino, Compressed Pear, Ox Consommé
    Eric Samaniego
  • Rib of Beef
    Fermented Onions, Shishitos, Papalo, Hot Sauce
    Ned Elliott
  • Matsutake
    Maple, Watermelon Onigiri
    Tim Maslow
  • Yuzu Lime Tart
    Black Sesame Tofu Mousse, Green Tea, Seasonal Fruit, Honey Coconut Crunch
    Craig Thornton

Friday

Menu

  • Lamb
    Fermented Lentils, Tomato Jam, Fennel, Harissa
    Jason Greene
  • Umi Masu Iridashi
    Ocean Trout in a Dashi Soy Broth, Grated Daikon, Fresh Ginger, Scallions
    Tim Archuleta
  • Squash Salad
    Seafood, Fermented Vinaigrette, Herbs & Flowers, Tempura Seaweed
    David Santos
  • Smoked Red Curry
    Cured Beef Tongue, Octopus
    Adam Kaplan
  • Cured Cauliflower
    Raisins, Capers, Fenugreek, Ghee, Black Mustard
    Michael Thiemann & Matt Masera
  • Farro Verde
    Rabbit Mousse, Local Onions, Brassica
    Justin Holt
  • Caramelized Sunchokes
    Smoked Egg Yolk, Chicken Skin, Apple, Sorrel, Fermented Chili
    Brett Cooper
  • Broccoli
    Petite Burgundy Snails & Fall Flavors
    Matthew Gaudet
  • Pastrami Sweetbreads
    Yellow Mustard, Beet & Horseradish Hush Puppy Chips, Golden Beet Dill Pickles
    Ian Boden
  • Potato Gnocchi
    Cauliflower, Bottarga, Fresh Herbs
    Anthony Fusco
  • Ramen Braised & Glazed Pork Jowls
    Tea-Cured Egg Yolk, Nori Crumble, Black Garlic Sriracha, Alkaline Cavatelli, Scallions
    Jason Neroni
  • Salt N Pepper Doughnut
    Duck Fat Apples, Roasted Grapes, Sweet-Pickled Cherry
    Brooke Mosley
  • Milk Chocolate Cremeux
    Passion Fruit, Hazelnut, White Fungus
    Rebecca Masson

Saturday

Menu

  • West Coast Squid with Etc.
    James Mark
  • Pickled Oyster
    Brussels Sprout Slaw, Fried Bread
    Anthony Fusco
  • Pork & Clams
    Head Cheese Fritter, Smoked Clam Sauce, Pickled Pearl Onion, Olive Petals
    David Santos
  • Uni
    Artichoke, Squash, Olive
    Matthew Gaudet
  • Roasted Gingko Broth
    Gingko Nut Popcorn
    Jason Quinn
  • Chicharrón
    Foie Mousse, Whipped Lardo, Candied Olive
    Ned Elliott
  • Texas Blue Crab Claws
    Merleton, Collard Greens, Hot & Sour Vinaigrette
    Ryan Lachaine
  • Chicken Heart Paté
    Assorted Fruits & Mushroom, Cheese
    Aron Habiger
  • Local Spiny Lobster Aguachile
    Trey Foshee
  • Lamb Shawarma Tartare
    Pickled Garlic Tzatziki, Celery Root Hummus, Celery Salad, Tomato Confit Gel, Grilled Masa Pita, Pomegranate
    Jason Neroni
  • Jungle Curry
    Squid Ink Rice Noodle, Lobster, Black Vinegar Pickled Coconut, Shaved Matsutake
    Adam Kaplan
  • Lamb Heart
    Smoked Tuna, Avocado, Pepitas
    Scott Vivian
  • Black Cod
    Fermented Black Beans, Squid Ink Bread Crumbs, Sweet Potato, Lime-Pickled Chili, Lime Basil
    Ian Boden
  • Caramelized Sunchokes
    Smoked Egg Yolk, Apple, Sorrel, Fermented Chili
    Brett Cooper
  • Rye Puff & Thyme
    Jam
    Tim Maslow
  • Roasted Beet
    XO Sauce, Crispy Pig Feet
    Eric Samaniego
  • Carrots
    Za’atar Yogurt, Vadouvan, Pistachios
    Jason Greene
  • Smoked Foie Gras-Chicken Liver Paté
    Pork Blood Caramel
    B.J. Smith
  • Strozzapreti
    Red Kuri Squash, Wild Boar Belly Ragu, Black Garlic, Fine Herbs
    Joel Orsini
  • Rabbit Porchetta
    Heirloom Squash, Salsa Verde, Cashews
    Justin Holt
  • Kalamata Cremeux
    Celery Cake, Pear, Almond
    Michael Thiemann & Matt Masera
  • Bakewell Tart
    Concord Grapes, Caramelized Whey Ice Cream, Marcona Almonds, Whey Jam
    Rebecca Masson
  • Gingerbread Financier
    Delicata Agrodolce, Pepita Praline, Toasted Sesame Cream
    Brooke Mosley

Our
Awesome
Sponsors

  • Too many chefs in the Kitchen?

    Collaboration is key for Indie Chefs

  • Awesome food on paper and plates

    Each chef cooks up a different dish

  • Chefs who plate together stay together

    Chefs work together to create an amazing meal

  • Edible works of art

    Each dish represents the creativity of an indie chef

photos by Kate LeSueur

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FAQs

FAQs


whiskey-pour


What will be on the menu?

Each of the dinners will feature a different prix-fixe menu put together by the chefs cooking that night. On Thursday and Friday nights, twelve chefs will each present one dish in a twelve-course menu. On Saturday night, twenty plus chefs will each present one dish in more than twenty courses – it’ll be a blow-out night.

While the menus for each night will not be finalized until each of the chefs has a chance to meet in person and collaborate the week of, we can promise you they will feature a wide range of styles, talents, as well as the highest quality produce, fish, and meats. For a look at past Indie Chefs Week menus, visit our January event website here.

Important note: with the number of chefs working in a small kitchen space to produce so many dishes, the dinner event will not be able to offer any substitutions or changes for dietary restrictions. Thank you in advance for understanding.


What is included in my ticket price?

In addition to the multi-course meal, a selection of cocktails, beer, wine, and espresso, curated by our beverage partners for the event (The Mixing Glass, Cismontane Brewery, MacRostie Winery, and Portola Coffee Lab) will be included with your dinner ticket. Additional beverages, including nonalcoholic, will be available for purchase.

Please note that gratuity is not included in the ticket price. You’ll be able to add gratuity in cash or credit at the end of the meal.


Can I bring my own wine?


Definitely! If you prefer to bring your own wine, you are welcome to do so. The corkage fee for Indie Chefs Week is $25 per bottle.

What is the dress code?

There is no dress code for Indie Chefs Week or Taco María – come as you’d like! Do bring a sweater – many of Taco María’s tables are on the restaurant’s patio overlooking the SoCo courtyard. While the patio is covered and heated, in mid-October it’s good to factor the cooler evening temperatures into your outfit-planning.

What happens if I have tickets and now I can't make it to the event?

Tickets are nonrefundable, but they are transferrable. If you can no longer make it to the dinner you purchased tickets for, please contact us at info@fndaustin.com if you’d like to transfer your tickets to another guest.

Where will I be sitting?

Guests who purchase any of the six “counter” seats will be seated at Taco Maria’s counter facing the open kitchen. All other guests will be seated in the dining room and patio dining room. Chefs and beverage partners will be mingling and discussing their dishes throughout the entire space, and there will not be a bad seat in the house!

Will my contact information be used for anything else?

Nope! The email address gathered by PayPal during ticket payment will only be used for Indie Chefs Week. We’ll send out a reminder email before the event, as well as updates on future Indie Chefs Week events. You can opt out of those at any time.

How can I get involved in Indie Chefs Week?

We’re always looking for more ways to collaborate! If you’re a chef who’d like to be considered for the next Indie Chefs Week, a local who’d like to volunteer for the event, a business owner who is interested in sponsorship, or any other lovely person, feel free to contact us at info@fndaustin.com.

Where should I stay when I come to Costa Mesa for Indie Chefs Week?

There are a lot of great places to stay! Check out Travel Costa Mesa for more recommendations, and especially hotels that are offering discounts at that time.

Contact
Getting in touch

For press, sponsorship opportunities and all other inquiries, please contact us at info@fndaustin.com.



Foreign & Domestic


306 East 53rd Street
Austin, TX 78751
512.459.1010


Taco Maria


3313 Hyland Avenue
Costa Mesa CA 92626
(map)
714.538.8444


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