Special Event
Bernard Guillas Ron Oliver
Bernard Guillas
Ron Oliver
The Marine Room

La Jolla, CA
Bernard Guillas Ron Oliver


Friday, January 18, 7:00 P.M.
Members $95, guests $120


When the tide is high in La Jolla, the Pacific surf dances on the wall of windows at the romantic Marine Room, a spectacle that has attracted diners for some 60 years. Twice, stormy seas pounded the glass with such ferocity that they drenched the interior! But the possibility of getting soaked hasn’t deterred diners, especially since Bernard Guillas signed on as executive chef. They’re eager to taste the cooking of a man who, as Where/San Diego wrote, "turned an old reliable into a bastion of global-fusion haute cuisine."


Guillas grew up near very different seas, in Brittany. He apprenticed under Georges Paineau and spent some six years honing his skills in France before he was bitten by the travel bug. He moved to French Guyana, where he worked as chef de cuisine at Le Dolmen; spent time in the Amazonian jungle; then uprooted himself again and headed to Washington, D.C. In the capital city, Guillas sat very close to the seat of power—cooking at Maison Blanche under former White House chef Pierre Chambrin. But in 1989, he went looking for some California sunshine. After five years at the Grant Grill in San Diego, Guillas signed on at the Marine Room in the La Jolla Beach & Tennis Club.


Marine Room chef de cuisine and California native Ron Oliver is something of an explorer himself. After graduating from high school, Oliver traveled across America and Mexico, sampling food all the way. Only then did he enroll in the cooking program at Johnson & Wales. Once school was out, he headed to Orlando for a sous-chef job at Mobil four-star Dux in the Peabody Hotel. Oliver crisscrossed the country again to work for Hawaiian fusion star Roy Yamaguchi at the Monterey, California, branch of Roy’s, then returned east to Dux as chef de cuisine. Ever since he made a geographic left turn yet again to sign on with Guillas, San Diegan foodies have been hoping he’s there to stay.

 

Diver Scallop Tartare with Pistachio Oil and Beluga Caviar
Za’atar-Spiced Rabbit Rillettes with Quince and Honey-Shallot Marmalade
Prawn Curry Demitasse with Sun-Dried Apples and Chanterelles
Louis Roederer Premier Brut NV


Metompkin Crab and Winter Corn Brûlée with Otay Valley Greens, Quail Confit, Candy Cane Beets, and Licorice Balsamic
Domaines Schlumberger Les Princes Abbés Riesling 1998

Mayan Buttercup Squash Soup with Glazed Huckleberries, Fromage Blanc, and Vanilla-Spiced Rum
Fisher Vineyards Coach Insignia Chardonnay 1999

Pacific Sea Bass in Pomegranate-Macadamia Crust with Fennel-Lobster Cone, Avocado Fritter, and Kaffir Lime Emulsion
Ponzi Vineyards Willamette Valley Pinot Noir 1999

Venison Chop Rossini with Wild Mushroom Bread Pudding, White Asparagus, Foie Gras, and Late-Harvest Truffle Sauce
Edmeades Zeni Vineyard Zinfandel 1999

Tangerine Pine Nut Cake with White Port Mascarpone Gelato, Candied Brique, and Preserved Apricot–Ginger Coulis
Michele Chiarlo Moscato d’Asti Nivole 2000

Mignardises: Cumin-Date Paste, Kumquat- Pepitas Marzipan, Kahlúa Truffles


 

   Next Event