Monday, May 4, 2009

Chefs in the Spotlight for Two Big May Fundraisers

We've got a couple of big events coming up this month and chefs are in the thick of it to help.

The 28th annual Celebrity Chefs Cook gala will be held on May 16 at the Sheraton San Diego Hotel and Marina. The black-tie gala, “Epicurean Elegance,” benefits the Moores UCSD Cancer Center. The reception alone boggles the taste buds since it features a variety of well-known local and out-of-town chefs, including Jean Michel Diot of Tapenade; Bernard Guillas of The Marine Room; Jeff Jackson of A.R. Valentien at the Lodge; Chris Mirguet of Albert’s Restaurant, San Diego Zoo; Thomas Broder of Broders’ Cucina Italiana in Minneapolis; Paul Ferzacca of Vail’s La Tour Restaurant & Bar and ZaccaZA! A Red Sauce Joint; Chef in the Hat Thierry Rautureau of Rover’s and Jason Wilson of Crush, both from Seattle. Each chef’s creation will be paired with fine wines from around the world.

Following the reception, guests will enjoy dinner by the Sheraton’s executive chef Steve Black, dancing to the big-band tunes of Society Beat and an evening emceed by Channel 8’s Barbara-Lee Edwards.

Last year’s event raised more than $725,000 to help recruit leading physician-scientists to the Moores UCSD Cancer Center, who provide care to cancer patients throughout the greater San Diego area. For ticket information, go to or call Jennilyn Tan at 858-822-0023.

Also on May 16 is the 5th annual ARTSea Cafe, hosted by A Reason to Survive (ARTS) in San Diego. To be held at the Hilton San Diego Bayfront from 6 to 10 p.m., the event is inspired by the power of art and music -- and so is the food.

Among the participating chefs are Culinary Chair and executive chef Andrew Spurgin of Waters Fine Catering, Christian Graves of Jsix at Hotel Solamar, Brian Malarkey of The Oceanaire, Antonio Friscia of Stingaree, Katie Grebow of Cafe Chloe, Jason Knibb of Nine-Ten and Patrick Dahms of Vela at Hilton San Diego Bayfront.

You can purchase tickets, become a sponsor or make a donation at the web site.

Print Page

No comments:

Post a Comment