Tuesday, April 22, 2014

Sunday's Bombay Bazaar Raising Funds for Just Call Us Volunteers!



Bring a little Bollywood into your life on Sunday by attending Bombay Bazaar! The event, being held this Sunday starting at 5 p.m. at SILO in Makers Quarter, will transport guests to a market somewhere in India where dozens of San Diego’s finest chefs will be serving up Indian fusion street food and mixologists will be shaking up Indian flavored cocktails. Our guests will enjoy Bollywood dancers, sitars, henna artists, and more. There will also be updates on the organization and the critical work JCUV is doing in the San Diego community to feed the homeless.

Sam "the Cooking Guy" Zien and Troy Johnson of San Diego Magazine will be the event's co-masters of ceremonies. And, here are just some of the participating chefs and restaurants--as well as their dishes:

BARRIO STAR, Chef Isabel Cruz
BROOKLYN GIRL, Chef Colin Murray
CALIFORNIA'S TABLE, Chef Marguerite Grifka
CARDAMOM CAFE, Chef Joanne Squires-Sherif: Cardamom Rice Pudding
CARNITAS SNACK SHACK, Chef Hanis Cavin: Pork Curry
CHARLIE'S BUTTER, Rachael Noble: Indian infused butters and fresh naan
COMúN KITCHEN & TAVERN, Chef Chad White: White Murg Tikka Mesquite Chicken Kebab
CUPCAKES SQUARED, Chef Robin Ross: Cupcakes: Pistachio Rose/Vanilla Chai/Mango Lassi Sweet Potato Halwa
HAMILTON'S TAVERN, Chef Karen Blair
HEART & TROTTER, Chef Brandon Brooks: Badami Lamb Korma
ISABEL'S CANTINA, Chef Isabel Cruz
JUST CALL US CATERING, Chef Julie Darling
LA VALENCIA, Chef Daniel Barron
MASALA COTTAGE, Chef Ranjit Singh: Samosas in assorted flavors
MONKEY PAW PUB & BREWERY, Chef Karen Blair
PETE'S PALEO, Chef Peter Servold: Pork Vindaloo
ROYAL INDIA, Chef Sam Kambo: Royal Kabab Biryani
SMALL BAR and HAMILTON'S TAVERN, Chef Karen Blair
SUNDARA, Chef Adam Lowe: Chicken Tikka Masala, Channa Masala, Tandoori Chicken, Papadum with chutneys
THE PATIO ON LAMONT STREET, Chef John Medall: Smoked aubergine and fresh pea curry
THE RED DOOR and WELLINGTON STEAK HOUSE, Chef Karrie Hills: Mini Tandoori Chicken Pops
TIDAL, Chef Amy DiBiase: Khaman Dhokla and chutneys
WILD THYME, Chef Dawn Parks: Mango Lassi Panna Cotta
BALLAST POINT BREWING: Indra Kunindra Export Stout
Rx BITTERS Cocktails: Bombay Paantsch
SNAKE OIL COCKTAILS: Chennai Cocktail featuring Tito's Handmade Vodka
STONE BREWING
URBN ST BREWING COMPANY, Chef Alex Carballo: Brink Brown Ale and IPA


Plus, we'll have a stunning list of silent auctions you'll want to bid on. We have some very generous vendors who have offered restaurant gift certificates as well as home dinner parties, brewery crawls, a Baja winery tour, yoga, team building, horseback riding, a truffle/confection making class, and so much more. Many of these are one-of-a-kind experiences. The full list is here.

Just Call Us Volunteers is a 501c3 founded by my friend and chef Julie Darling.



With her leadership JCUV has been preparing and serving meals to the underserved of San Diego since 2006. They've steadily grown both their efforts and volunteer base. The organization is completely volunteer based; there are no full-time associates.



JCUV provides more than 20,000 meals to the homeless in downtown San Diego at the Veterans’ Shelter, the Winter Shelter, Rachel’s Women’s Center, The Monarch School for Homeless Children and the Metro Hotel as well as coordinating and serving lunch at The Housing Commissions Homeless Connect at Golden Hall. Additionally, this past year they again had the honor of serving the final meal of Veterans’ Village of San Diego’s annual “Stand Down” event to more than 1,400 homeless veterans.


All-inclusive tickets for the event are $75. For $100, you can get early admission to the Chefs Toast Preview Reception for conversation and champagne with the chefs and a special dish, as well as all-inclusive food and beverage throughout the evening. Tickets can be purchased here.


Print Page