2016 Red Hot Jazz Festival


Support the Ocean Institute and join us at our 2016 Red Hot Jazz Festival. Rick Braun, Richard Elliot & Louis Price will be performing both nights!

Get your tickets now!

Enjoy live Jazz and gourmet dining in this intimate setting with an ocean view.

FRIDAY, JANUARY 22, 2016 is Sold Out! 

There is a wait list so please email your name and phone number to eslattery@ocean-institute.org to be added to the Friday wait list.  Friday’s event is limited to 300 guests.

SATURDAY, JANUARY 23, 2016 is the Premier Evening at the Ocean Institute and features a Gala Gourmet Dinner and Jazz Performance.

The elegant, intimate affair includes a cocktail reception with passed canapés and an award-winning, four-course taste extravaganza. This year’s host chef is Rob Wilson, the executive chef of the Montage Laguna Beach. He has spearheaded the creation of a unique menu for this event.

Saturday’s event is limited to 180 guests and there are only a few tables left. Reserve your table today!

• $500 – Individual Ticket

• $5,000 – Table of 10

To purchase tickets, please click here:  www.oijazzfestival.com

2016 Ocean Institute Menu


Chef Rainer Schwarz
Driftwood Kitchen

Passed Canapés
Honey Dashi Marinated Hamachi collar / Yellow Corn and Piquillo Pepper Blini / Santa Barbara Uni
Oxtail and Wild Mushroom Cake / Sharp Horseradish Lebni / Quail Egg
Grilled Shrimp & Dates / Tomato-Coriander Vinaigrette / Hummus with Lemon Agrumato

Chef Rob Wilson
The Montage Resort

Pre-Set Amuse
Baja Octopus Ceviche, California Avocado, Spiced Coconut Rum Foam, Micro Cilantro

Chef Collin Thornton
St. Regis

Second Course
Pingue Prosciutto and Di Stefano Burrata alla panna Salad
Candy Cane Beets | Red & Yellow Heirloom Tomatoes | Baby Arugula
Lemon Verbena Pesto Drizzle | Temecula Smoked Extra Virgin Olive Oil
Aged Balsamico Reduction

Chef Rachel Haggstrom
Balboa Bay Club

Third Course
Beef Consume / Braised Oxtail Ravioli, Carrot, Caramelized Onion and Long Pepper Essence

Chef Brian Sundeen
The Ritz Carlton Laguna Niguel

Main Course
Seared Scallops, Crispy Pork Belly, Farro Risotto, Root Vegetables

Chef Pierre Albaladejo and Executive Pastry Chef Franck Riffaud
Park Hyatt Aviara

Chocolate Peanut Butter Crunch, Vanilla Confit Pear, Citrus Fig Jam

Thank you to our celebrated executive chefs from these participating resorts for our Saturday Gala Dinner!