An evening of cuisine and conversation at Addison

Southern California’s only MICHELIN Three Star restaurant, Addison, and Gaggenau welcomed members of the local architect, designer, and real estate community to an evening of cuisine and conversation sponsored by the LA Times. Located within the Mediterranean-styled Fairmont Grand Del Mar in San Diego, guests, including April Gingras (Tri-Point Homes), Hector and Pamela Magnus (Architects Magnus), Taal Safdie and Ricardo Rabines (Safdie Rabines Architects) and Mark House (House Design Architects) were treated to an intimate dinner experience and opportunity to explore the interconnection of food, art, architecture and design. Chef William Bradley, known for showcasing California Gastronomy, delighted guests with a five-course dining experience and wine pairing celebrating regional ingredients and influences.

The Addison logo on the side of the building, along with a brass plaque for the Relais & Châteaux hotel brand and Chef William Bradley.

The evening began on the terrace overlooking the private golf course’s rolling greens with a special Dom Pérignon, Kumamoto oysters and pickled strawberry, sake cured kanpachi and more. Heather Ryan, Head of Gaggenau RNA, shared Gaggenau’s Black Forest heritage and evolution into the innovative brand they have become today as she welcomed guests including new BSH president and CEO Stefan Koss. Cara Cornelius, VP Americas Michelin Experiences Division, shared insights on the relationship between MICHELIN Guide and Gaggenau, and the latter’s status as the Preferred Home Kitchen Appliance Brand of the MICHELIN Guide.

The Addison logo on the side of the building, along with a brass plaque for the Relais & Châteaux hotel brand and Chef William Bradley.
Christian Rice, of Christian Rice Architects Inc., tells an animated story.

Following the opening reception, guests were escorted to their seats in the elegant private dining room. Prior to dinner service, Chef Bradley discussed his team; their three Star status and even disclosed his favorite dish—the Tom Kha Goong, sweet and sour fowl, king crab and Swarnadwipa. Gaggenau team members joined invited guests facilitating lively and insightful conversations about current market and design trends as well as challenges facing the industry.

Mark Morris of Oasis Architecture & Design and Mark House or House Design Architects enjoying dinner; below, a member of the Addison staff shows off their wrist tattoo of 3 Michelin Stars.

The evening’s multi-course meal began with Regiis Ova Reserve Caviar, Horseradish Custard dill and preserved apple. Following was splendid alfonsino, flavors of autumn, clam butter; and Miyazaki wagyu with black garlic, wild mushroom, negi and Sesame Rice. Chef’s favorite, Tom Kha Goong also was served before turning to the dessert course. Complimenting the cocoa crunch with mezcal and passion fruit, a special serving of Chateau d’Yquem was presented.

Collage featuring Addison staff preparing the evening’s carefully curated dishes.
Chef William Bradley smiles at the camera from the Addison kitchen.

The night concluded with a personal invitation to walk through Chef Bradley’s kitchen offering a sneak peek into the inner workings of crafting the incredible dishes enjoyed earlier in the evening. Upon leaving, guests received a complimentary media gift from the LA Times as well as a culinary delight from Addison.

Collage featuring some of the night’s dishes, as well as Cara Cornelius, VP of Michelin Experiences Division, and Pamela and Hector Magnus of Architects Magnus.

Photography: Adahlia Cole and Colin Peck