Join us at Flavors to bid on these one-of-a-kind packages!

2010 Live Auction Items!

  1. Private Party at Manhattan Steak & Seafood! Enjoy a dinner for twelve with wine pairings along with a shuttle that will pick up and drop off you and your guests from one location! Valued at $1,500
  2. Start our very own wine cellar with a variety of bottles of wine donated by our very own Board of Directors along with a eight bottle wine cooler!
  3. Dinner at Fleming's Steakhouse for eight guests with wine pairings. Valued at $1,500
  4. Chef's Table Experience for ten guests at Seasons 52 Fresh Grill and Wine Bar. You and your guests will enjoy a five-course chef selected menu which will be complimented with perfectly paired wines. Valued at $1,000
  5. Five-course dinner with wine pairings at The Lido Deck for six people. Valued at $1,000
  6. Two-night stay at the luxurious Ritz Carlton in Laguna Niguel along with dinner for two at RAYA. Valued at $1,300

Flavors of Orange County

Flavors of Orange County is a culinary gala that spotlights premier local restaurants and chefs while creating a high-end, exclusive, gourmet experience.

August 22nd, 2010 - August 22nd, 2010 (5 p.m.) - $300

Contact: Jessica Goltermann (Email)
Phone: 310-670-4624(Fax: 310-670-4672)

Fairmont Newport Beach

Flavors of Orange County is an elegant fundraising gala that spotlights top chefs in Orange County. We invite you to enjoy this unique opportunity to experience the area's top chefs dazzle and show off their culinary talents. Each chef will design a five-course gourmet menu for the evening complete with wine pairings. You will have the opportunity to talk with your chefs as the meal is prepared tableside, a one-of-a-kind experience!

Flavors is a wonderful opportunity to entertain friends and clients while supporting the ALF's mission to provide support to patients and their families. The event is a gastronomic experience for those who appreciate good food and wine. All proceeds for this culinary happening will go directly to support the mission of the American Liver Foundation.

Please join Honorary Chair, Chef Jamie Gwen at the Seventh Annual Flavors of Orange County.

Thank you to our 2010 Sponsors!

Callahan & Blaine

Wells Fargo Bank

UnitedHealthcare

Thank you to our 2010 Participating Chefs!

Chef Chad Blunston, Fairmont Hotel, Newport Beach

As leader of the culinary team at the Fairmont Newport Beach, Chef Chad Blunston creates contemporary, seasonal cuisine with the finest, freshest ingredients. With attentive consideration to his guests and their individual palettes, Chef Chad truly cares about the entire culinary journey. He designs dynamic menus ideal for all types of events, meetings and restaurant dining experiences.

Chef Chad brings more than 20 years of progressive culinary experience to the position beginning his culinary career training on the East Coast of Canada in 1991 as an Apprentice Chef de Partie with Delta Prince Edward, Charlottetown, P.E.I. He soon became a part of the “Fairmont Family” when he joined The Fairmont Palliser as Senior Chef de Partie. Continuing his journey, Chef Chad then held Banquet Chef positions at the Ritz Carlton in St. Thomas at The Ritz Carlton, Grand Cayman. Chad rejoined Fairmont in 2007 at the Fairmont Algonquin as Executive Sous Chef. He was then called upon to assist with the opening of Fairmont Heliopolis, Cairo and Fairmont Towers, Heliopolis, Cairo. In 2009, Chad was transferred as Executive Sous Chef at The Fairmont Palliser. As Executive Chef, Chef Chad now finds himself exploring the culinary richness of Southern California at the Fairmont Newport Beach.

Chef Don Schoenburg, The Lido Deck

Chef Don Schoenburg takes a lot of pride in utilizing local farms and the Santa Monica Farmers Market to provide only the freshest of ingredients for his dishes. His belief is that good food starts with only the best ingredients, and nothing else will do!! Don Schoenburg and Christi Carter opened The Lido Deck this year born out of their love of for great food & wine. Previously both Don and Christi enjoyed working at Leatherby's Café Rouge, a Patina Group Restaurant. Known for his non-traditional a la mode, Schoenburg uses fresh herbs and seasonal spices to produce what he likes to call his own “original creations.” Knowing no limits, he casts a wide net in his culinary artistry by sampling flavors from different regions. Schoenburg believes that cooking is about reinventing the dish, and going above and beyond to bring something bold and new to every bite. Constantly hunting and fishing for new game, whether it is outdoors or seeking new innovative ways to prepare dishes.


The Lido Deck's Don Schoenburg with Real Housewives of OC, Jeana Keough, Quinn Friy and Division Vice President Taly Fantini

Chef Casey Overton, The Loft at the Montage Resort & Spa

Chef Overton joined Montage Laguna Beach as a Studio cook in 2005. Studio is the resorts signature fine dining restaurant highlighting modern French cuisine with California influences. Through his passion and dedication he was promoted to sous chef in 2007 where he worked under former Executive Chef James Boyce and most recently with Executive Chef Craig Strong. Prior to joining Montage, Chef Overton completed his apprenticeship at Aubergine in Newport Beach, Calif.

“I am passionate about providing guests dishes highlighting wonderful ingredients prepared simply. I focus on 3-4 ingredients in a dish and prepare them perfectly,” says Overton.

Chef de Cuisine Greg Howe with Raya, The Ritz Carlton

The Pan-Latin Coastal Cuisine at RAYA is made exclusively with fresh, local produce and sustainable seafood. Coconut Shrimp Ceviche and Hamachi Tiradito are amongst the signature appetizers. Latin-inspired entrees include Chile Ancho-Pistachio Crusted Tuna, Chipotle-Miso Glazed Black Cod and Achiote Barbecued Salmon. Dulche de Leche Pudding, Lemongrass Panna Cotta the Mexican Chocolate Tarte are just a few of the choices for dessert.

From the moment guests enter RAYA, they are drawn to the restaurant’s ocean front location and stunning Pacific Ocean views. RAYA’s design brings the mixed use of hardwood flooring on the upper level and patterned carpet on the lower level that is reminiscent of reflections on water. The rich color palette of amethyst, platinum and celadon provides a unique character within the restaurant, while other luxurious materials including leather and velvet provide a tactile quality and create distinction for the dining space. A dramatic kelp forest sculpture, created by artist Brad Oldham highlights the ocean views.

Chef de Cuisine Greg Howe has spent more than 15 years in various kitchens across the country honing his culinary skills. His greatest passion is for colorful, fresh and organic products that he can masterfully turn into delicious culinary creations for his guests.

Chef Scott Brandon, The Crowbar and Kitchen

Scott Brandon is a locally harvested product himself. Born and raised right here in Corona del Mar, he is a self-taught chef and brings nearly three decades of vast kitchen experience to the crow bar and kitchen.
The acclaimed chef is one of Southern California’s young, bright stars having risen from working as a dishwasher in his early teens at CDM’s own Gina’s Pizza. Enduring what Scott calls his ‘paid education’ (soaking up as much knowledge and experience from each restaurant as he could before moving on to his next ‘school’), his travels took him to Los Angeles, Baton Rouge, Lafayette and San Francisco where Scott worked closely with prominent chefs Suzette Gresham of Acquerello, Cindy Paulsen of Roti’ and Mustards Grill, and Michael Kang of 5 feet.
Scott returned to Orange County and Corona del Mar in 1996 where, for nearly eleven years, he was executive chef, creating and nurturing an exciting menu at the very popular Oysters restaurant. During his tenure there he had the honor of being invited to cook his unique cuisine for guests of the famed James Beard House in New York City.
The ideals of seasonality of ingredients, freshness and quality are paramount in his preparations. The Brandon mantra; ‘simplicity and quality goes a long way. Let the food speak for itself. Don’t get twisted and you’ll be alright’. These are words he lives by and the basis for his latest venture, the crow bar and kitchen – an American gastropub. As Executive Chef and General Manager, Scott brings all of his talents in utilizing the best of local ingredients to serve innovative dishes that are barely recognizable as "pub food." This different type of pub menu celebrates local food, honors tradition and heritage, and welcomes seasonality, with special attention given to illustrate the varying ways beer and food can be paired to make both more enjoyable.

Chef Eddie Meza, Anaheim White House Restaurant

After working with Eddie for over 11 years Bruno popped the million dollar question to Eddie “Would you like to be my Executive Chef?” Bruno understood the skill and passion that Eddie had to offer. He took Eddie under his wing and gave Eddie the opportunity to work with some of the most world famous chefs including such culinary luminaries as Jean Pierre Lamanissier who served as Chef de Cuisine at La Tour d'Argent in Tokyo, Japan and Chef de Cuisine at Ma Maison in Los Angeles, Chef Jean Pierre Dubray executive Chef the Ritz Carlton San Fransisco, Chef Giacomo Pettinari of Valentino, Santa Monica, Chef Jamie Gwen, food correspondent Fox 11 “Good Day L.A.”, Chef Alain Giraud of Bastide, Los Angeles, Chef Carolyn Robb, former private Chef for Princess Diana and Prince Charles, Chef Francis Perrot of Fairbanks Country Club, San Diego, and Chef Pierre Sauvaget of Bel-Air Bay Club.
Meza advanced his culinary studies at “The Culinary Institute of America at Greystone” instructed by the likes of understudies of Alain Ducasse. Eddie also had the privilege of being tutored privately by Chef Peter Striffolino, who worked with Three-Star Michelin Chefs Alain Chapel, Jacques Maxim and Paul Bocuse. in addition, Meza has been tutored by Diane Weber, who formerly served as the Pastry Chef of La Notre Restaurant in France and currently serves as the pastry chef instructor at The Culinary Institute of America.

Chef Franco Barone, Il Barone Restaurant

You could say that Franco Barone has just the right recipe for success when it comes to preparing the finest Italian cuisine in Southern California. Just ask former President Clinton, Ben Affleck and Nicole Kidman -- some of the luminaries who have dined at Antonello Ristorante. Now you can enjoy Chef Franco Barone’s menu at Il Barone his new labor of love.

Chef Barone is originally from Sicily, he literally grew up in the restaurant business. He would spend hours in his uncle's restaurant which was conveniently attached to the back of the family’s home. Under the tutelage of his gifted uncle, Barone developed into a discerning, creative and brilliant chef. When the cocky youth arrived in the United States in 1982, he assumed a position in the kitchen at La Scala, even though he had no formal training. He graduated through the hierarchy of positions in the kitchens at various restaurants including Anthony's Seafood, San Pedro Restaurant and Di Oricio before making his debut at Antonello.

Executive Chef Ronnie Arnold, Hotel Ménage

Ronnie Arnold, executive chef, is an Orange County native who has been associated with South Orange County’s finest properties. After beginning his career at Partner’s Bistro, a Laguna Beach landmark, he worked at the Dining Room at the Ritz Carlton in Laguna Niguel. Ronnie was part of the opening culinary team at the Montage Resort and Spa in Laguna Beach. Most recently he was executive chef at hush in Laguna Beach and can now be found showcasing his culinary talents at Hotel Ménage in Anaheim.

Executive Chef Jeffrey Taege, Manhattan Steak & Seafood

Chef Jeffrey Taege trained in World Cuisine for over 15 years before he came to Orange County from the Midwest to make his culinary aspirations a reality six years ago. He attended Art Institute for Culinary Arts in Business & Restaurant Management to advance his skills, and continued to perfect his repertoire while training with Chef Pascal Olhats in Newport Beach. Chef Jeff traveled across the U.S. from Hawaii to Florida and to the James Board House in New York City. He has made Manhattan Steak & Seafood his new home to challenge the norm and change the world one plate at a time.

Executive Chef Clifford Pleau, Seasons 52

After graduating from the Culinary Institute of America in 1981, Pleau apprenticed with the SBM Hotel Group in Monte Carlo. From Chef de Partie at the world famous Ritz Carlton in Boston, to Executive Sous Chef at the Boca Raton Resort in Florida, to the prestigious role of Executive Chef at the Mayfair Regent Hotel in Chicago, Pleau thrived at being a culinary perfectionist in a demanding service industry. In 1991 Cliff was named one of eight new chefs to “Keep an Eye On” by Food & Wine magazine, and was selected by Euro Disney to open the Disneyland Hotel in Paris, as well as 65 different restaurants with the Disney development team. Pleau then moved onto his next challenge, assuming the role of Executive Chef at Bradley Ogden’s Lark Creek Inn, where he gained invaluable knowledge and exposure in focusing on pure ingredients of the highest quality and freshness… learnings that would serve him well a decade later at Seasons 52. In 1994 Pleau was sought out by Walt Disney World in Florida to be the lead Executive Chef for the California Grill restaurant. It was at this time that Wine Spectator named Pleau one of the “rising stars of American cuisine.” In conjunction with creating the California Grill restaurant, an award-winning restaurant featuring cutting-edge cooking, Pleau also played an integral role in the food and beverage development of other Disney concepts, including Animal Kingdom, Boardwalk, Tokyo Disney and the Disney Cruiseline. Pleau opened the first Seasons 52 on Sand Lake Road in Orlando, Florida in early 2003. He has played an instrumental role in every Seasons 52 restaurant opening since then, while simultaneously leading a unique culinary program, which believes in taking pure ingredients and preparing them in straightforward ways that are intense in flavor, focused on authenticity and grounded in meticulous cooking techniques.

Executive Chef, Michael Vaughn, Twenty6 at La Quinta Resort

Since joining La Quinta Resort & Club in late 2009, Chef de Cuisine Michael Vaughn has worked to reinvent the concept and menus for the resort’s all-day dining venue, TWENTY6, to offer American classics with a modern twist.

He celebrates traditional foodways at this newly revamped upscale American bistro. “We call the kitchen at TWENTY6 ‘the kitchen workshop,’ and spend hours practicing the same culinary traditions that home cooks followed in the 1920s to prepare simple, wholesome, flavorful food,” says Chef Vaughn. With a farm-to-fork approach, he and his culinary team of 13 source local, seasonal and, whenever possible, environmentally responsible ingredients, and make as much as they can from scratch – including pickles, bread, as well as housemade ketchup, barbecue sauce and even their own blend of maple syrup that they bottle.

Photos from 2009 Flavors of Orange County...

Page updated: August 20th, 2010