Monday, April 19, 2010

Chef Celebration: Great Food Collaborations & Educating Chefs

Our San Diego chefs are tremendously generous by contributing time and dishes to scores of San Diego events. Now it's time to support them and the nonprofit scholarship fund they have for young chefs to further their education. The 15th annual Chef Celebration Dinner Series has just launched and continues on Tuesday nights through the end of May with a mighty collaboration of local talent showing their stuff at Stone Brewing World Bistro & Gardens, NINE-TEN, Kitchen 1540, Karl Strauss Beer Gardens, and Urban Solace serving up five-course meals. Already, on April 13, Pamplemousse Grille's Jeffrey Strauss and Ryan Harris hosted Bernard Guillas (The Marine Room), Jeff Thurston, and Hanis Cavin (Kensington Grill).


Take a look at what's coming up this week on April 20 at Stone Brewing. We're talking five chefs, five courses, and 10 beers. Participating are Jim Phillips of Barona Resort, Dean Thomas of South Coast Winery, Jeff Rossman of Terra, Ryan Johnston of Whisknladle, and Alex Carballo of Stone Brewing. Proceeds from the dinner will fund a two-year scholarship to the Culinary Institute of America.

What's on the menu? Dishes like Niman Ranch Lamb Tartare with Sweet Onion Toast (Ryan Johnston), Duck Confit and Caramelized Onion Flan with beer syrup and micro greens (Jeff Rossman), Smoked Lobster, Scallop, Prawn, and Salmon with Celeriac Potatoe Galette, Leek Fondue, and Light Bearnaise-style sauce (Jim Phillips), and Braised Brant Beef Cheeks with blueberry, Chandler strawberry, and Rhubarb Chutney (Alex Carballo).

On Tuesday, April 27, Chef Jason Knibb will host a terrific group of chefs at NINE-TEN: Trey Foshee (George's at the Cove), Jeff Jackson (The Lodge at Torrey Pines), Brian Sinott (1500 Ocean), and NINE-TEN's Jack Fisher.

On May 4, it's Paul McCabe's turn to host at Kitchen 1540, where he'll put on a dinner with Amy DiBiase (The Glass Door), Anthony Sinsay (Harney Sushi), Chris Kurth (The Grant Grill), and Jim Phillips (Barona Casino).

Then Victor Jimenez opens up The Cowboy Star to his colleagues Colin Maclaggan (Avenue 5), Brandon Perry (United States Navy), Brian Freerkson (The Shores), and Christian Graves (J-Six).

On May 18, the Chef Celebration moves to Karl Strauss Beer Gardens in Sorrento Mesa, where Gunther Emathinger and Correy Rapp welcome Ed Glebus (Qualcomm), Larry Abrams (Rancho Santa Fe Golf Club), Kevin Lissy (KnB Wine Cellars), and Kyle Bergman (The Lodge at Torry Pines).

Urban Solace hosts the final dinner of the season. Matt Gordon, Norma Martinez (El Vitral), Joe Magnanelli (Cucina Urbana), and Sean Langlais (Oceanaire) are preparing a stunning meal that includes Raw Alaskan King Crab Battera, Osetra Caviar, Dashi, Ginger-Soy Reduction (Sean Langlais); Kobe Beef Salpicon Salad, Roasted Poblano Pepper, Avocado, Cotija Cheese Pickled Onion. Crisp Plantain Chips (Norma Martinez); Crispy Buttermilk Fried Sweetbreads, Mustard Seed Jus, Pickled Greens (Matt Gordon); and eared Dayboat Scallop, House Made Cotechino Sausage and "The Fam’s" Caponata Siciliana (Joe Magnanelli).

Finally, Chef Celebration and The San Diego Brewers Guild collaborate for an afternoon of food and craft beers on the last Sunday of Beer Week. From 1 to 4 p.m., guests will enjoy pairings, three 20-minute beer discussions, and a souvenir beer mug.

Cost for tickets are $65 per person with $35 going toward the nonprofit scholarship fund. To make reservations, contact the host restaurants directly by phone or email. For the Stone Brewing dinner, you can purchase tickets on their website.

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  1. Good to see others write about Chef Celebration. We just posted a summary of the first Che Celebration dinner and are planning to follow up with summaries for most of the upcoming dinners:

  2. Fantastic! Yours would be in the Bay Area?

  3. We are talking about the Chef Celebration dinner series in San Diego. The review is about the first one at Pamplemousse Grille in Del Mar.

  4. I'm sorry! I confused you with someone else! I met you at, uh, Smashburger, right?