SAN DIEGO (NEWS 8) - Some of San Diego’s best and most famous chefs are coming together to make you an incredible meal.
They are calling it Chefs-giving and the proceeds from this one-of-a-kind dinner are going directly to the San Diego Food Bank.
News 8’s Shannon Handy stopped by The Provisional Restaurant inside the Pendry Hotel to give a sneak peek at some of the dishes that are being created.
Tickets are $145 and can be purchased here.
Chefs-giving menu includes:
Truffled Beggars Turkey by Brandon Sloan Chef de Cuisine, Provisional Kitchen, Café & Mercantile
Chestnut Stuffing by Anthony Wells Executive Chef, Juniper & Ivy
“Twice Baked” Clams with Chorizo, Saffron, Soffrito, Pepper and Onion Escabeche by Jojo Ruiz Executive Chef and Partner, Lionfish
Coal Roasted Beets with Beet Green Gremolata, Citrus, Whipped Shaft’s Blue Cheese by Shane McIntyre + Brian Malarkey Co-Chef and Partner, Herb & Wood
Fall Vegetable Gratin with Squash, Celery Root, Leek, Fennel by Tim Kolanko Executive Chef, Blue Bridge Hospitality
Farro Salad with Dried Cranberries, Goat Cheese, Arugula, Pecans by Alfred “Alfie” Szeprethy Executive Chef, Pisco Rotisserie & Cevicheria
Caramelized Pink Lady Apple and Rum Raisin Pie with Fennel Oat Crumble
Chocolate and Banana Rum Cream Pie
Kalamansi and Kaffir Lime Meringue Pie
Red Kuri Squash Pie with Maple Whipped Cream and Candied Pepitas
Home-made Vanilla Bean Gelato by Adrian Mendoza Executive Pastry Chef, Herb & Wood
Pumpkin Cake with Apple Cider Caramel by Lori Sauer Executive Pastry Chef, Crafted Baked Goods