Experience Cinequest like never before as we showcase culinary mastery and its fusion of the creative and the innovative. During this marquee event of our soiree series, we celebrate award-winning chef and restaurateur Michael Mina and executive chef and culinary innovator Michael Miller, as they delve into the art and science behind fine dining. This capstone evening takes place at the pinnacle of downtown atop the Knight Ridder building at the Silicon Valley Capitol Club. Newly renovated, with a breathe-taking 360-degree view, this prestigious venue serves as our background to a luxurious evening. After hors d’oeuvres prepared by the chefs and delightful yet complex wines poured by top wineries. KCBS Foodie Chap, Liam Mayclem, moderates a conversation with the two chefs and artistic style and innovative techniques affect their cooking . As the affair comes to a close, we conclude with presenting the coveted Maverick Spirit Award to Michael Mina and the Emerging Maverick Award to Michael Miller.
Award-winning celebrity chef, Michael Mina explores new opportunities to innovate the culinary world. Currently executive chef at two of his namesake restaurants and leading a restaurant management company with Andre Agassi, with over fifteen restaurants under its name in the United States and Mexico, Michael Mina is ever-expanding his global impact. Born in Cairo, Egypt, raised in Washington, and formally trained in New York, Mina maintains the best position to bring new influences into his mastery. Fueled by taste, Mina incorporates his desire for balance and cohesion in his dishes. Mina dedicates himself to creating a complete dining experience – training entire kitchen staffs personally and refining menus as chef de cuisine. His goal is to keep all who dine interested throughout the whole course; each dish follows his ‘cooking philosophy’ of balancing acidity, sweetness, spice, and richness providing the optimal dining experience.
Michael Miller, executive chef of the Silicon Valley Capitol Club, brings his experimental cooking concepts with the reinvention of the club. Miller created a culinary signature by focusing on ‘farm to table’ food, keeping his selections local and grown using sustainable practices. He founded his culinary expertise on the WOW factor: providing an experience to all to eat his food with awe-inspiring design and inventive and creative combinations. Epicurean to say the least, Miller researches the most innovative methods in the food industry and stays ahead of the curve in his progress as a chef. Currently practicing and adapting techniques from Sous Vide and Molecular Gastronomy philosophies. In his forward thinking, Miller always brings dining back home by returning to the basics with organic options, local produce, and healthy alternatives to our favorite indulgences.
Sunday March 4, 5-7pm. VIP All Access Pass Required.
CQFF22 occurs Feb. 28 – Mar. 11, 2012