Budi Kazali
Courtesy Photo

When you live in wine country, school fundraisers don’t rely on lukewarm spaghetti feeds. Instead, like at this Saturday’s LO+CAL Field Feast supporting Los Olivos School Foundation, you might even feel guilty for how much you benefit from this benefit. The October 15, 5-10 p.m., affair at Montanaro Farm features multiple courses from celebrated chefs Jeff Olsson of Industrial Eats, Matt Nichols of Brothers Restaurant at the Red Barn, and Budi Kazali of the Ballard Inn, who shared a little about what he’s preparing.

Grilled New York Strip with Shishito Pepper Marmalade: “Right now, shishito peppers are just going crazy,” said Kazali, who prefers them to padrón peppers, which he finds increasingly spicy. “When I was growing up, my mom would make this chili pepper dish with onions, pepper, vinegar, and a little bit of sugar,” he said of his Indonesian mother and her sambal. “You get that sweet and sour and a little bit of spice.”

Bouillabaisse with Grilled Fennel and Endive Salad: Kazali is sourcing the freshest fish he can find this week, which is likely to include lingcod, black cod, rockfish, and mussels. He’ll make the broth from all the bones, add the fish, and then serve with a traditional saffron-laced rouille (like an aioli) atop croutons alongside the grilled fennel salad. “You have that fennel flavor in the bouillabaisse, so this salad will help each dish balance the other,” he said.

See nightout.com/ca/los-olivos for tickets.


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