Chef Zach is taking a much needed break next week and we’re teeing up what promises to be one of the most exciting food events in Orange County this year. Zach’s top lieutenants are Drew and Gilberto, who are each top, top chefs in their own right. They contribute recipe ideas and dishes for the main restaurant and for special dinners. Drew’s Lab in the back with his special ingredients has become a must see “tour” for many of our customers. It’s been instrumental in some of the best food we’ve made at Bello.
Drew and Gilberto have recipe ideas that are so creative, Zach often has to hold them back a bit. On the Tock page, we have photos of some of the innovative dishes that have been created for Sunday-Tuesday’s Open Mic Nights, where Drew gets to play around.
Well - this week, Zach is gone and we are letting Drew and Gilberto create their wildest culinary fantasies. This is going to be a night to remember.
The 6 courses are as follows:
Gilberto’s Hamachi Crudo with Chile Manzano & Local Apples - Gilberto is famous for his encyclopedic knowledge of peppers and he is going to present something over the top. Chile Manzano is hard to source and most people have never had it.
Gilberto’s Barely Cooked Scallop: Brown Butter & Mango Espuma, Peperoni Cruschi
Drew’s Octopus Head: Octopus Head Stuffed with Pork Belly Sausage, Jimmy Nardello Peppers
Drew’s Hand Made Agnolotti: Confit Fennel, Stracchino Infused with Charred Fennel Oil
Duck Confit: Berries in Burnt Walnut Oil, Local Flowers, Chicories Cooked With Mustard & Anchovy
This Might Be One of The Craziest Desserts You’ve Ever Had Drew has become famous for his desserts. This is going to be his craziest one yet. We’re going to make it a surprise.
Substitutions are politely declined for special event dinners as the kitchen cannot accommodate custom orders with so many plates. There may be minor changes from this menu based on availability of ingredients.
The cost is $75 per person plus tax and gratuity. A special wine pairing selected to go