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!
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 firstname.lastname@example.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
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
Baja Octopus Ceviche, California Avocado, Spiced Coconut Rum Foam, Micro Cilantro
Chef Collin Thornton
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
Beef Consume / Braised Oxtail Ravioli, Carrot, Caramelized Onion and Long Pepper Essence
Chef Brian Sundeen
The Ritz Carlton Laguna Niguel
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