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San Diego Chef Scotty's ChileCo Catering serves an organic beach BBQ for body, mind and spirit
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One of the most unique food and wine experiences in San Diego is the special event series created by ChileCo Catering. Every month, Chef Scott Wagner (aka Chef Scotty) and his team put on what have come to be known as “socials,” exquisite wine and dinner pairings that showcase their culinary talent, commitment to local, organic cuisine and brilliant execution of a multi-dimensional fine dining experience beyond your wildest dreams!
Each event is held in a distinctive locale with a menu designed for the occasion. For example, Sunday’s June 21st Fathers Day and Summer Solstice beach BBQ, titled “An Oceans Affair” was held on the shore of the Pacific Ocean at Torrey Pines State Nature Reserve in La Jolla. It featured sustainably hand-harvested seafood from Catalina Offshore Products, organic free range chicken from Fulton Valley Farm and wines from Wien’s Family Cellars of Temecula.
As guests gathered on the sand, they were treated to a welcome mango punch and/or lychee cocktail. Servers circulated among the crowd with a selection of appetizers ranging from simply refreshing to artfully exotic: juicy fresh watermelon wedges, smoky grilled sugarcane skewers of shrimp and candied kumquat, crostini with humus and microgreens, and savory dumplings filled with duck confit accompanied by a sweet and sour hibiscus dipping sauce.
More than a meal of gourmet organic food, this was a party with a purpose, a feast for body, mind and spirit. As the sun retreated below the horizon and guests settled into their seats at the tables, Chef Scotty introduced San Diego’s veteran fisherman and Slow Food evangelist, Tommy Gomez of Catalina Offshore Products, who discussed their sustainable fishing practices and ocean habitat preservation.
Next, a park volunteer reminded guests of the push in Sacramento to close 220 California state parks, eliminating maintenance and access to beautiful natural settings including Torrey Pines beach, as part of attempts to close the state’s $26.3 billion budget gap.
Beyond the politics of food, the preservation of natural habitats for our food species’ survival and California finances, there was the spirit of celebration, the alchemy that a beautiful meal provides to bring people together, transforming strangers into a new community of friends. There was a tribute to Father’s Day, a happy birthday and Chef Scotty’s evolving event rituals which gently guided a renewal of the intimate connection between nature, humans and the spirit or “chi,” the source of lasting peace and happiness.
Serenaded by live drum music, watching the sun set into the ocean, relaxing in the fresh salt-scented breeze with loved ones and new friends as stars emerged in the night sky above, this beach BBQ was like a scene from a movie. In its finest form, dining becomes its own kind of theater, with the host setting the magical stage and guests improvising their parts. Chef Scotty and his team designed a meal that progressed from refined to relaxed to downright playful.
Details like tables illuminated with hundreds of candles, cool lemongrass-infused drinking water, plates adorned with fresh orchids, creative use of unusual flavors in appetizers like Uni (sea urchin) risotto and diver’s scallops paired with Wien’s Cellars Sauvignon Blanc continuously surprised the senses as the evening unfolded. A tart, palate-cleansing tangerine sorbet provided the transition into Chef Scotty’s version of relaxed summer picnic fare. The entrée, a normally rustic barbecued chicken, was ennobled with a caramel spiced rum sauce and sofrito-laced organic collard greens and paired with Wien’s Cellars Cabernet Sauvignon.
For dessert, another stroke of creative genius: Smores all grown up! Individual dessert plates of homemade marshmallows, salty corn taco shells and Chuao Chocolatier’s dark chocolate Firecracker Chocopods complete with personal “campfires” allowed guests to melt their own gooey concoctions. This was a laughter inducing, finger licking, sticky chocolaty, play-with-your-food indulgence in a modern, gluten-free version of the childhood cookout favorite. And, it was paired with yet another unique treat, Wien’s Cellars White Port.
Needless to say, a good time was had by all. It’s no wonder ChileCo was just named Best Caterer by San Diego Magazine! Thanks again to all the staff who worked so hard to produce this beautiful event and made it look easy.
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