Chef Jessica Roy brings her fresh interpretation and style to 608 Dahlia, using ingredients from the gardens at Sherman Library & Gardens in Corona del Mar and local purveyors to create seasonal dishes that delight the senses.
Normally open only for lunch, chef Roy also curates special event menus. With that in mind, I hired her two years ago to create my special birthday celebration for 10 guests. She concocted a perfect menu that I paired with wines from my collection.
We began with chef Roy’s signature gruyere and chive biscuits with whipped rosemary butter, paired with assorted champagnes. That was followed by a fall harvest salad with poached pear, fresh fig, candied walnuts, watercress, baked goat cheese, honey drizzle and picked garden herbs, paired with Foxen 2019 Chardonnay from Santa Ynez.
Second course was wild mushroom risotto with crispy wild herbs, seared jumbo scallop, black winter truffle cream and toasted parmesan gremolata, paired with Babcock 2018 pinot noir from the Central Coast. The third course was braised short rib with browned butter sweet potato silk, petite fall vegetables and red wine reduction, paired with Tobin James 2016 Silver Reserve Zinfandel from Paso Robles.
Dessert was homemade carrot cake (yes, chef Roy bakes!) with whipped cream cheese frosting, paired with Babcock 2018 Ultra Latre Harvest Viognier.
The experience of dining at Sherman Gardens after hours with good food, good wine and good friends was truly memorable.
Chef Roy was the Business Journal’s 2025 Chef of the Year.
608 Dahlia is at Sherman Library & Gardens: 608dahlia.com.
