SPECIAL EVENTS

 


Culinary Clash 2017

The Culinary Clash returns to LUCE for year 6, starting on Sunday, March 5.

A cooking school competition and scholarship event, the Culinary Clash invites students from the Bay Area’s International Culinary Center to compete for a chance to cook and showcase their own menu on a designated night.
 
Dinners are open to the public and judged by a panel of hotel executives, local personalities, and food writers, as well as guests of each restaurant that evening. Participants, which includes a student chef and student sous chef, compete for scholarship monies and a portion of proceeds from each dinner go to the International Culinary Center scholarship fund. To date, the program has raised more than $35,000 for culinary scholarship. 

IT’S THEIR MENU. IT’S THEIR NIGHT IN THE KITCHEN. 
IT’S ON SUNDAYS, MARCH 5, 12, 19
5:30 pm to 8:30 pm
3-Course dinner  :  $40 per person  :  $60 with wine pairing
(prices quoted do not include tax and gratuity).

 

For reservations call 415.616.6656 or visit opentable.com.

 

SUNDAY, March 5 
Student Chef Annika van Leynseele and Student Sous-Chef Diana Phipps

Corn Flan and Crab Veloute
Pickled Huckleberries, Green Strawberries, Micro Greens, Sorrel
~
Salmon with Roasted Grapes
Olives, Almonds, Farro
~
Flourless Dark Chocolate Cake
Pine Needle and Juniper Pate De Fruit, Curry Meringue Crumble, Berry Compote

 

SUNDAY, March 12
Student Chef Amber Calloway and Student Sous-Chef Esteban Gallardo

Chestnut Gnocchi with Confit Pork Shoulder
Seared Cippolini Onion
~
Cracked Black Pepper Veal
Rainbow Carrots, Celery Puree, Brandy Sauce
~
Zesty Buttermilk Ice Cream
Almond Polenta Cake



SUNDAY, March 19
Student Chef Mitch Rogers and Student Sous-Chef Carla Lopez

Sofrito and Tostones
Classical Sofrito Served with Fried Green Plantain
~
Pork Shoulder with Yuca and Maduros
Mojo-Marinated Pork Shoulder with Yuca Con Ajo
Sweet Plantains, Onion, Pickled Pimento, Black Bean stuffed Squash Blossoms
~
Vanilla Bean Rice Pudding with Tropical Fruit
Coconut, Pineapple, Guava, Guava Consomme, Plantain Almond Croquettes


**Please note that due to the evolving nature of this competition, menu items may change without prior notice.

 

For reservations call 415.616.6566 or visit opentable.com.

 


Tasting Menu

Available Tuesdays to Saturdays
9-course tasting menu
$95++ per person (tax and grauity not inclusive)  

 

*Due to the seasonal nature of our menus, items may be subject to change without prior notice. 

Chef's Tasting Menu 

 


Private Dining Information

Erica Albericci
415.616.6560
erica.albericci@ihg.com

 


Gift Cards

Emailable Gift Cards are available for purchase through opentable.com. Please click here.