OC Launch Party
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.



