As the San Diego heat index rises to approach the boiling point of blood, some of the top chefs in Baja and San Diego are gathering at Stone World Bistro & Gardens in Liberty Station. They gather neither to drink nor eat but to raise money to equip the new Math and Science labs at Dewey Elementary School in Point Loma, a school that notably serves military families living in the area. The charity event, sponsored by the Point Loma Optimists Club will take place on Sunday, October 18, 2015 from 2:00 p.m. to 6:00 p.m..
The Baja Chefs on the Point event will feature an iced oyster bar and stations for each of the Chefs at which Fernando Gaxiola of Baja Wine Food will pair their creations with elegant Valle de Guadalupe wines. San Francisco’s Marc & The Casuals will provide the tunage. The featured dishes will include:
Chef Martin San Roman of the Valle de Guadalupe’s La Terrasse San Roman Restaurant, La Rotisserie San Roman in Tijuana and Dobson’s Restaurant in San Diego:Blue Corn Tostada | Grilled Tofu al Pastor . Pineapple & Fresh Green Tomatillo Salsa
Chef Priscilla Curiel of Chula Vista’s Talavera Azul will make: Beef Birria | Four Hour Braise | Pickled Red Onion | Cilantro | Spicy Salsa Macha | Lemon
Chef Andrew Spurgin of Andrew Spurgin™ Bespoke Event Styling & Menu Design will be making: California Sea Urchin | Avocado . Persimmon | Sea Beans | Kelp | Smoke & Crisp Skin | Tiny Sardine | Lime | Nopal
Chef Flor Franco of Finca La Carrodilla in the Valle de Guadalupe and Indulge Catering in San Diego will be offering freshly shucked oysters dressed Baja-style as well as Ibérico Oysters | Chorizo | Sofrito-Lardo | Smoked on the IQ Smoker.
For tickets to the event go to: https://www.regonline.com/Register/Checkin.aspx?EventID=1749342.