CHEFERBLY invites you to experience the best OC has to offer. As the premier fine dining platform, Cheferbly has cultivated a top-notch collective of the most innovative breakthrough talent in fine dining. Let 10 of our top private chefs wow you with a showcase of small plates complimented by great wine and music. These chefs have come from Michelin starred kitchens with heavy hitting reputations such as:

• The French Laundry (3 Michelin starred restaurant)
• El Celler De Can Roca (3 Michelin starred restaurant)
• Coi (3 Michelin starred restaurant)
• Fleur Dy Lys (a Michelin starred restaurant)
• Bouchon (a Michelin starred restaurant)
• Knife Pleat (a Michelin starred restaurant)
• ShariNori (ranked #1 in California on Yelp)

Cheferbly is a private dining reservation platform designed for private chefs and caterers to promote and pre-sell tickets to their pop-up events and private dining experiences.

Be among the first to taste what Cheferbly has to offer, have a great meal, partake in exclusive offers and gifts. For foodies, for a fun date night, for gourmands, we invite you to enjoy an exceptional culinary evening.

Dress code: Dress to impress! (Business Casual OR Semi-Formal)

NOTE: Must be 21yrs or older and show ID to enjoy alcohol at the event.

Menu

• Braised octopus with sour cherries and creme fraiche
• Braised short rib w/ arancini - blackberry bordelaise, truffled brie arancini cake, fried enoki mushroom, sage
• Kanpachi, strawberry sofrito, purslane verde, manzano chile oil, herbs
• Porchetta - Charred stone fruit, fig agrodulce, pickled mustard seed
• Tamales & Corn creme brulee
• Grilled Baby Chimichurri Octopus w/ Bone Marrow Aioli, Romesco Sauce and Sour Dough Crouton
• Bluefin spicy tuna w/ glazed rice puffs, salmon sushi w/ avocado salsa, yellowtail sushi w/ jalapeno quinoa salsa
• Smoked dry aged striploin, potato pave, truffle alioli, beef jus, crispy kale
• Layered Crepe Cake
• Fresh made green falafel with cucumber Tadzhiki, Greek salad with creamy feta, crispy chickpea crunch
• Yellowtail sashimi, edamame puree, red yuzu kosho
• Mushroom and coffee rubbed flank carne asada with pickled green tomato salsa, fried shallots and tampico marinated breakfast radish
• Ale lacquered pork shoulder, creamy polenta, charred pearl onion, carrots "tooth", watercress
• Roasted Long Island duck with fennel parsnip puree. Roasted macadamia and sage browned butter mushroom duxelles. Blood orange vinaigrette and segments with prawn cracker garnish

Disclaimer: Menu is subject to change in the event a participating chef is unable to serve due to COVID-19. The event price is based on 10 chefs, but you may experience as many as 12 chefs. The above menu is based on 12 participating chefs.