THE CROWD:

Come behind the scenes and experience a menu tasting for the upcoming Jazz in January slated for Jan. 30 to 31 at the Ocean Institute, Dana Point.

Last Thursday, guests were invited to a private ocean-view dining room at the St. Regis Monarch Beach Resort & Spa. The 4 p.m. get-together began with a little sparkling wine as members of the culinary and social press mingled with Ocean Institute supporters, including Jazz in January co-chairs Jens von Gierke and Tim McMahon, along with committee members Sheri Karpinski, Ellen Meese, Sally Coombe, and Nicole von Gierke. Local food and wine expert Link Mathewson was front and center, joining the star of Jazz in January trumpeter Rick Braun. They all came together to do a little tasting in advance of the seventh annual musical dining romp on behalf of the much-loved Ocean Institute.

Tastings have long been de rigueur for weddings and large social gatherings. They are also part of the process for the charitable event. And today, given competition for donor dollars, as well as a large contingent of competing hotel, restaurant and catering kitchens, the tasting actually becomes an event within the event itself. Make no mistake, it is a special and fun event, but it is also serious business. Outstanding food and service make a party — and ensure that donor dollars will flow and return the next time.

A receiving line made up of St. Regis execs, including hosts Jonathan Jerusalmy and Stephane Treand, joined some of the O.C.’s culinary stars such as Louise Chien from the Montage Resort, Jean-Pierre Dubray from Pelican Hill, Rob Wilson from the Ritz Carlton, Bill Bracken from the Island, Bruno Egea from the Fairmont, and Erasmo Rodriquez and Yarano Rodriquez both of the Laguna Cliffs Resort & Spa, welcoming the late afternoon guests.

Following introductions the “tasters” were asked to take their places at round tables in the dining room, and the show began.

It was nothing short of spectacular as each chef and their team presented their recipe in full regalia and then served the creation to the awaiting critics. Highlights were the Maine lobster salad prepared by Dubray; Wilson’s butternut squash bisque; and Fredric Castan and Jerusalmy’s marinated braised lamb.

The Ocean Institute’s Bentley Cavazzi and restaurant Il Fornaio’s Shashona Reynolds sampled Chien’s dessert of estate chocolate “Mille Feuilles Gateau.” The operative expression was indeed, “to die for!”

This season the two-night party kicks off Jan. 30 with a wine reception hosted by Young’s Market and gourmet appetizers courtesy of Il Fornaio followed by the jazz concert staring Braun, Jeff Golub on guitar and Jeff Lorber on keyboards. Tickets are $95 and $125.

Then on Jan. 31 the gala dinner event unfolds once again at the institute, featuring all the culinary talent at the tasting. It begins with a cocktail reception, dinner, auction and concert.

Gala tickets are $500 per person and up for reserved tables. Proceeds benefit the educational projects of the Ocean Institute.

For reservations and information call (949) 496-2274, ext. 412 or visit www.ocean-institute.org.

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