Chef Celebration San Diego

May 04, 2014 12:00PM - 3:00PM at Stone Brewing World Bistro & Gardens - Liberty Station

Join us in our gardens for a delicious celebration of great food and beer! Youll enjoysmall-bite courses created by each of the local chefs from outstanding eateries pairedwith amazing craft beers. And the best part is that in addition to enjoying a sumptuousrepast, youll be helping to raise money for a special scholarship fund. Cuisine for acause!Chef Celebration San Diego is a collaborative effort by more than 50 award-winningSan Diego County chefs who donate their talent, time and energy to raise money fora nonprofit culinary scholarship program, to enhance the knowledge and potential ofpromising young chefs and lay a foundation of excellence for San Diegos culinaryfuture. Chef Celebration is a 501(c)(3) non-profit organization under the InternalRevenue Code.Proceeds from this event help fund a scholarship enabling local students to attendcourses at the prestigious Culinary Institute of America in Napa Valley. Over the pasttwelve years, Chef Celebration has distributed in excess of $60,000 in scholarships.12 Chefs. 12 Courses. 12 Beers.Stone Brewing World Bistro & Gardens Liberty Station: Chef Tom ConnollyBacon Gremolata crusted fried poached egg, frisee and asparagus salad paired with Stone Liberty Station Witty MoronThe Wild Thyme Company: Chef Dawn ParksRoasted leg of lamb, stuffed with Spanish chorizo, currants & swiss chard, basted with Aged Sherry Vinegar & EVOO /grilled spring onions, charred onion petals, romesco / Patatas Bravas in spicy tomato sauce paired with Stone Smoke Porter with Chipotle PepperSycuan Casino & Resort / Sadie Rose BakeryCider Short Rib, apple risotto, barley relish paired with Stone Liberty Station MimicWaypoint Public: Chef Amanda BaumgartenBaby Crab Cake Benedict on a pretzel bun with a smoked tomato hollandiase paired with Matts Burning RosidsHandlery Hotel: Chef Karl ProhaskaSmoked halibut, losch braised onions, egg yolk, confetti microgreens, and sweet potato vinaigrette paired with Stone SaisonThe Crossings Carlsbad: Chef Justin Cullimore hops-cured pork belly-pickled Fresno Chili, quinoa salad, smoked paprika vinaigrette paired with Stone Sublimely Self-Righteous Black IPAEncore Champagne Bar & Dining Room: Chef Ryan StudebakerHiramasa crudo: Blood orange, tarragon, avocado, hazelnut, and smoked salt paired with Cali Belgique aged in Red Wine BarrelsBlueFire Grill: Chef Greg Frey Jr.Ricotta and Fava bean angolotti fava tedrils, green garlic, genovese basil, tuscan pork ragu paired with Hess Habitus Rye IPAMonkey Paw: Chef Karen BlairSwordfish Birria street taco paired with Stone Enjoy By 5.16.14Carnitas Snack Shack: Chef HanisBBQ baby back ribs/ Ivans BBQ sauce/ bacon potato salad paired with Smog City Brewing Saber Toothed SquirrelTable #10: Chef Jason Gethinroasted wild mushrooms, anson mills grits, grilled ramp vinaigrette, parmesan foam paired with Rip Current Rip Ryeder Red Session IPATom Hams Lighthouse: Chef Lance Reppswordfish bacon slider with whole grain aioli, pickled onion, and cilantro on sweet rolls paired with Societe The WidowChef Celebration Foundation: Scholarship Recipient CollaborationChimayo Chile* braised pork cheeks, white cheddar cheese curd cornbread, bacon masa tots* Chimayo Chile comes from the Chimayo area in New Mexico where the Chile is thought to be free from GMO. The seeds were hand-carried to San Diego and grown in Ramona by Tim ConnellyBrown Paper Tickets Ticket Widget Loading|Click Here to visit the Brown Paper Tickets event page.

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