Summer is here and temperatures are rising in South Bay, which is why 175 Elites got Hot, Hot, Hot at Fahrenheit Restaurant this past Thursday!
Upon entering this downtown San Jose hotspot, guests were immediately greeted by the friendly restaurant staff and served complimentary Riesling, Amber Ale from Devil's Canyon as well as house marinated olives, grilled flatbread and Chef's ceviche as an appetizer.
Owner Danny Chu and GM John Graham-Taylor said a few words to the crowd before introducing Executive Chef Christian Graze, who shared his passion for local-centric food and drink with the group. The first course? Mongolian BBQ Ribs! Chef Graze did a quick demo on how he prepares this succulent dish before plate after plate of ribs were brought out for everyone to taste. To wash it all down, Elites and their guests got to sample Fahrenheit's version of the lychee martini, made with fresh fruit juice and Parrot Bay rum. Also, award-winning flair bartender Lee Johnson was there to wow the crowd with his cocktail-making skills.
While guests were still licking the sauce off their fingers, the entire head of a fish was brought out by Chef Graze while he showed everyone how he makes his famous Wild Herb Crusted Sea Bass. Never ones to shy away from pics, Elites snapped photos of themselves with the giant fish head and giggled in delight!
For a full 5-star account of the night's festivities, including fish head photos, visit the event listing.
Thanks to Fahrenheit Restaurant and their awesome staff for such a fun event!
Abby S + the South Bay Crew