Fifteenth Annual Celebrate the Craft Features Original Chef Line Up

By Caron Golden | October 17, 2017
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Celebrate the Craft at The Lodge at Torrey Pines

Celebrate the Craft is probably my favorite food event in San Diego. It’s intimate enough that the chefs can prepare great food, they collaborate with one another and with local farmers and artisan vendors, and—well, c’mon—the setting at The Lodge at Torrey Pines, overlooking both the Torrey Pines Golf and the Pacific Ocean is simply dreamy.

On October 29, Celebrate the Craft will revert back to its origins, with what The Lodge’s executive chef Jeff Jackson refers to as a fraternity of chefs, winemakers, producers and farmers. While the twist will be that the chefs will cook in teams of three to develop plates highlighting one key protein, the chef line up will be the same as the first Celebrate the Craft back in 2002.

So, we’ll enjoy dishes prepared by chefs still working in San Diego and those who have moved on. Take a look at the who’s who:

We’ll enjoy food by Christian Graves (Citizen Rail in Denver) and Michael Stebner (Sweetgreen) who are returning to San Diego to participate. Chef Jackson will also cook alongside local favorites Kelli Crosson (A.R. Valentien), Steven Riemer (Oceana Coastal Kitchen), Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Gregory Chavez (Wine Vault & Bistro), Drew Deckman (Deckman’s en el Mogor), Jack Fisher (Town and Country Resort), James Foran (Grossmont College), Trey Foshee (George’s at the Cove and Galaxy Taco), Greg Frey Jr. (The Golden Door), Antonio Friscia (Legal Restaurants), Eric Gallerstein (Mastiff Sausage Company), Matt Gordon (Urban Solace and Solace & The Moonlight Lounge), Katie Grebow, Jason Knibb (NINE-TEN), Tim Kolanko (Blue Bridge Hospitality), Jarrod Moiles (Rancho Valencia), Carl Schroeder (Market Restaurant), Kara Snyder (Tender Greens), Brian Sinnott, Andrew Spurgin, and Ryan Studebaker (MIHO Gastrotruck).

Produce and other ingredients will be provided by regional farms, ranches, and artisans, including The Aniata Cheese Company, Bloom Family Farm, Bread and Cie, Catalina Offshore Products, Coleman Farms, Crows Pass Farms, De Bruin Rabbit, FishBone Kitchen, Jack Fisher Confections, JOIA Life All-Natural Soda, Liberty Ducks, Point Loma Farms, McGrath Family Farm, Miradero Ranch, Niman Ranch, Stehly Farms Organics, Tzaddik Farm and Windrose Farm.

 

It’s not Celebrate the Craft without great wine pairings. The festival will feature vintners  selected by The Lodge’s sommelier Paul Krikorian. They’ll include California wines from Dolce, En Route, Eric Kent Wine Cellars, Far Niente, Frog's Leap Winery, Grgich Hills Estate, Jackson Family Wines, Linked Vineyards, Navarro Vineyards, Nickel & Nickel, Ramey Wine Cellars, Robert Biale Vineyards, Robert Craig Winery, Sherwin Family Vineyards, Tablas Creek Vineyard and ZD Wines. San Diego’s craft beers will be represented by AleSmith Brewing Company, Bitter Brothers Brewing Co. and Societe Brewing Company, and spirits will be available from You & Yours Distilling Co.

Tickets to the festival, which will take place from 11:30 a.m. to 3 p.m. on the hotel’s Arroyo Terrace, are available for $135 per person at celebratethecraft.com. Each all-inclusive ticket includes an extensive variety of food tastings, wine, craft beer and complimentary valet parking.

A portion of the ticket sale proceeds will be donated to Slow Food Urban San Diego, a non-profit organization that encourages the enjoyment of and access to local, seasonal and sustainable foods.



 

Article from Edible San Diego at http://ediblesandiego.ediblecommunities.com/things-do/fifteenth-annual-celebrate-craft-features-original-chef-line
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