Chef Celebration Dinner
WHERE: Pamplemousse, 514 Via de la Valle, Solana Beach, 858.792.9090
WHEN: March 31
Chefs are not ridiculously wealthy people. By any means. Young chefs or line cooks are even less so. And yet culinary schools are expensive investments (they must be, in order to afford quality training). It’s at places like Culinary Institute of America (CIA) that young chefs learn some next-level skills that set themselves apart from their peers. And yet almost all established chefs tell me the same thing: They’ll never make their money back on the investment—the best culinary school is in the kitchen. Chef Celebration strikes a balance between want and means—raising money to send talented young San Diego chefs to week-long courses at the CIA in Napa. They raise funds through their annual dinner series, which kicks off at chef Jeffrey Strauss’s restaurant, Pamplemousse. For the dinner, he’ll be joined in the kitchen by a few of SD’s biggest names, including Jeff Jackson (AR Valentien), Bernard Guillas (Marine Room),. Thomas DiMella (Del Mar Country Club) and Stephane Voitzwinkler (Mister A’s).
COST: $75
“Taste of Tuscany”
WHERE: Stake Chophouse & Bar, 1309 Orange Ave., Coronado, 619.522.0077
WHEN: March 16, 6:30PM
Stake Chophouse & Bar in Coronado is no joke. With chef Tim Kolanko (the longtime right-hand man of A.R. Valentien’s Jeff Jackson) and wine director Greg Majors (former beverage director of Tom Colicchio’s Craft restaurant), Coronado’s got one of the city’s top duos for food and drink. And their new wine series (running monthly through June) will show off the skills of both. “Taste of Tuscany” is a four-course pairing dinner with wines from Chianti, Montepulciano, Montalcino, Vin Santo, etc. Tickets are limited to 25 people and dinner is served in their private dining room.
COST: $95
Clos Pepe Winemaker Dinner
WHERE: Rancho Bernardo Inn, 17550 Bernardo Oaks Dr., Rancho Bernardo, 855.574.5356
WHEN: March 18, 6:30PM
Clos Pepe Wines in the Santa Rita Hills in Santa Barbara is an excellent winery specializing in early picked Pinot Noir and Chablis-styled Chardonnays. It’s a small-lot program overseen by winemaker Wes Hagen that’s received multiple 90-plus ratings. And Wes will make a personal appearance to talk wine at Avant, one of North County’s best dining options.
COST: $95
The Best Food & Drink Events This Month: March 2015
Clos Pepe Winemaker Dinner | Photo by Luis Garcia
