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Click HERE for Event Photos by Dennis Swanson
On a beautiful sunny day by the SF Bay 29 members & friends of the Hillsborough Bailliage gathered together for a sumptuous meal paired with the best wines. The 7 month old Hurrica restaurant enjoys a gorgeous location and views of the WestPoint Marina and the many local seabirds. The private room included mood setting lighting surrounded with inviting artwork.
Bailli Michael opened with introductions of guests and a background of the venue.
Reception included 3 passed Hors d'oeuvres and bubbly. Next a Starter Course of Lobster Ravioli paired with Albarino. The Main course selections included either a Seared Yellowtail Jack paired Grenache Rose from Provence or Wood Grilled Flat Iron Steak paired with Cabernet Shiraz. The meal was capped off with a Panna Cotta Dessert paired with a Moscato D’asti
At the conclusion of the event the chef, serving & cooking teams were recognized with awards and pins by Michael Kalkstein Bailli and Bruce Bastl Vice Echanson.
ABOUT HURRICA
Hurrica opened on January 24, 2024 situated on the SF Bay overlooking the WestPoint Marina. Hurrica's name was inspired by the famous 100yr old sailboat-Hurrica-V.
WestPoint Marina under a Super Blue Moon
The active West Point Harbor Yacht Club has some very challenging events on the windy bay. Norcal Crew also shares the Marina.
MAKING IT HAPPEN
The Hurrica Team includes Parke Ulrich Exec Chef & Co-Founder, MeeSun Boice Co-Founder, Justin Baade Exec Chef & Partner, and Erick Cadena GM.
MENU
RECEPTION
Ahi Tuna Tartare yuzu ponzu, toasted nori
Dungeness Crab Salad Deviled Eggs shio koji, lime
Grilled Tiger Prawns chili-garlic gastrique
Michel Arnold, Champagne, Champagne, France, NV
FIRST COURSE
Lobster Ravioli
Aged sherry butter, fried garlic, peppercress
Cairjn Albarino, Paso Robles, Ca, 2023
MAIN COURSE
- Choose one -
Seared Yellowtail Jack
Blue lake green beans, bagna cauda, roasted sungold cherry tomatoes
Minuty Prestige, Rose of Grenache, Cotes Du Provence, France, 2023
Wood Grilled Flat Iron Steak
Beef fat potatoes, slow cooked greens, sauce au poivre
Penfolds, Bin 389, Cabernet Shiraz Barossa Valley, Australia, 2004
Vegetarian Option Available Upon Request
DESSERT
Panna Cotta
Coconut, guava, tropical fruit salad
Michele Chiarlo, Nivole, Moscato D’asti, D.O.C.G, Canelli, Italy, NV
ATTENDEES
Bruce Bastl, Vice Echanson
Patricia Bastl, Guest
Joe Bronzini, Officier Commandeur
Leslie Bronzini, Guest
Peggy Dozier, Dame de la Chaîne
Jerry Dowd, Chevalier
Christine Dowd, Guest
Lois Gogol, Bailli Honaire
Stan Gogol, Chevalier
Debbie Harriman, Dame de la Chaîne
Ward Harriman, Guest
Dr Stephen Eckstone, Vice Echanson Honoraire SiVly
Michael Kalkstein, Bailli
Susan English, Vice Chargée de Presse Honoraire S.V.
Darrell Monda, Vice-Conseiller Culinaire
Walter Renner, Conseiller Gastronomique Provincial Honoraire Gran Commandeur
Barbara Renner, Guest
A. James Scholz, Bailli Provincial PNW Honoraire, Bailli Hillsborough Honoraire
Carole Bagley, Officier
Jeanne Underwood, Dame de la Chaîne
Ann Eckersdorf, Guest
Claudia Smay, Vice Conseiller Gastronomique, Commandeur
Dennis Swanson, Vice Chargé de Missions
Sally Swanson, VC-Argentier Silicon Valley
Yuliya Voroninskaya, Dame de la Chaîne
Chris Compton, Chevalier Silicon Valley
Sharon Gustafson, Guest
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