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Star of the Sea
Members: Cocktails 5:30PM to 6:00PM Business Meeting 6:00PM to 7:00PM Presidential address 7:00PM to 7:30PM Guest presentation 7:30PM to 8:00PM Dinner/Dancing 8:00PM on
Guests: Cocktails 5:30PM to 7:00PM Join Members from 7:00PM on
Beginnings Seared Loin of Tuna with a Wasabi Cucumber Relish Golden Mushrooms filled with Blue Crab and Scallions Truffled Goat Cheese Profiteroles Roasted Vegetables with Basil Pesto and Brioche
First Course Local Organic Greens, Persimmon Carpacio, Candied Walnuts, Champagne Vinaigrette
Main Course Choice of Sauteed Sea Bass with Cauliflower Couscous, Curry Mussel Nage, Radish Salad Cold-Smoked Prime Ribeye with Applewood Bacon, Shiitake, Roma, Syrah Glace Vegetarian Meal
Dessert Choice of Lemon Tart Kahlua Crème Brulee Chocolate Decadence Mixed fruit
Wine Selections for the Evening Chardonnay Kendall-Jackson, Grand Reserve California, 2001 Cabernet Sauvignon Ch. St. Jean, Sonoma, 2000
Star of the Sea serves dinner nightly from 530 to 10pm. Over the years it has won numerous awards including the Gold Medallion Award for Best Seafood Dining from the San Diego Restaurant Association; the Gold Award of Merit from the Southern California Restaurant Writers; Wine Spectator Award of Excellence; and the San Diego Magazine Dining Guide Best Service Award
Paul McCabe trained
in classical French, Mediterranean, Southwestern, Pacific Rim and Spa
cuisines, Sedona, Arizona native McCabe brings a wealth of culinary
expertise to his role as Executive Chef at the Star of the Sea.
McCabe started his
culinary career in 1984 apprenticing under renowned Chef Michel Blanchet of
L’Ermitage restaurant in Los Angeles. From there he moved to L’Auberge de
Sedona Resort before landing in Hawaii, where he fine-tuned his Asian
cooking techniques at Sibu Café in Kona. In 1998, he returned as Executive
Sous Chef at the newly renovated L’Ermitage Hotel in Los Angeles, before
moving to the Mobile Four-Star Enchantment Resort in Sedona, Arizona in
1999, eventually being named Executive Chef of the resort and its renowned
destination spa MiAmo.
McCabe joined La Jolla’s Top of the Cove as Executive Chef in 2001 and since then has become one of San Diego’s top chefs, featured in a number of events such as Robert Mondavi’s Copia: The American Center for Wine, Food and Arts in Napa, James Beard House’s “Rising Stars of the American Cuisine”, and in publications such as Spa, In Style, Departures and San Diego Magazine. McCabe has been a member of the Chaine de Rotisseurs since 2000.
Star of the Sea overlooking the San Diego Bay is located at 1360 Harbor Drive and Ash Street in San Diego, approximately one mile from the Marriott Hotel. 619-232-7408 |