Charcuterist Justin Severino headlines the July 5 Outstanding in the Field dinner, with white tablecloths and wine glasses along the edge of the Pacific Ocean—Secret Sea Cove—starting at 3pm. Yes, that name does sound familiar, since Severino cooked his way through some of the top kitchens in California for ten years before heading back East. Severino left many local foodie friends heartbroken about 6 years ago (wow, times does fly!) when he and his resourceful spouse Hilary pulled up stakes (steaks?) to return home to Pittsburgh, PA. After working at Eleven Restaurant and as Executive Chef of Elements Cuisine, Severino opened his own place called Cure, specializing in locally sourced “urban Mediterranean” food and house-cured meats, hence the name. Severino is devoted to the seasons and local farms of Western Pennsylvania. Just as he was when he lived, and cooked among us. Incidentally, Severino's Cure was named one of 50 Best New Restaurants by Bon Appetit magazine in 2012.
At Severino's Community Butcher here in Santa Cruz, Justin helped to put artisanal charcuterie on the local map. Working with Chris Le Vecque (now the creative butcher-in-chief of his own El Salchicero) Severino finessed exquisite chops, salume, buttery lard, pork belly and memorable sausages, all butchered by hand from ethically raised animals. He cooked in top kitchens in our region, from Walter Manzke's Bouche, to David Kinch's Manresa. Well, he's going to return for a gala guest chef gig with Jim Denevan's now-legendary culinary performance-dining series—this time held on a beach just north of Santa Cruz. At the cove just north of Santa Cruz, Severino will work with pristinely fresh seafoods provided by host fisherman Hans Haveman of H&H Fresh Fish. H&H is my very first stop every Saturday at the Westside Farmers Market, where I look for local and wild fish. And I always find it. So I'm looking forward to hearing fish whisperer Hans Haveman give his “fish talk” at the edge of the beach. I wouldn't miss this chance to see Justin again, sample whatever he's got in mind, and be transported by exceptional foods and wines enjoyed at a sheltered cove beach so primeval that people in Indiana can't even imagine it.
There's still a place for you at this spectacular July 5 Outstanding in the Field dinner, priced at $240 per for the multi-course freshly prepared menu by Severino, along with H&H, wines, and the magical north coast. Quick click on the website and make your reservations to join me there.
BUT WAIT! THERE’S MORE: Route 1 Farm's Summer Dinner Series gets underway on June 30th with chef Santos Majano of Soif working his usual artful sorcery upon newly harvested produce from the mighty Route One. Chef Melissa Reitz of Bantam heads for the farm for an alfresco dinner on August 11, and the September 29 dinner will feature the skills of chef Damani Thomas of Oswald. Farmer-in-charge Jeff Larkey will lead diners on a tour of the farm, through orchards and ultimately to the site of the dinner. The featured winery for each dinner is Odonata Wines, showcasing the bold creations of Denis Hoey. All are priced at $100 (all included) general public, $85 for Rt.1 CSA members. Check the web site for Route One details and tickets…Annieglass in Watsonville gets into the act with a series of local Platemaker Dinners starting May 23 with “Outstanding in the Field” founder chef Jim Denevan (6 degrees of separation or what?), along with Storrs winemakers pouring their wines. Is this a great place to live or what?
