San Diego’s Female Chefs Join Forces To Benefit MAKE Projects
A lineup of San Diego’s most distinguished female culinary talent have come together to host a charity dinner benefiting MAKE Projects, a local employment enterprise for refugee and immigrant women and youth.
Celebrating their shared love of food, flavors and culture on Sunday, May 22 Tara Monsod of Animae, Laura Warren of Puffer Malarkery Collective, Marissa Williams of Herb & Sea, Claudette Zepeda of VAGA and Carmine Lopez of Wolf in the the Woods will be showcasing their specialties to create a dinner comprised of five distinctive courses.
The five courses will consist of:
Tuna Crudo with citrus, sea grapes, charred pepper, calamansi, ponzu and daikon from Chef Tara.
Smoked Pork Belly with stone fruit chutney, sweet corn puree, charred green onion and hatch chili powder from Chef Carmen.
A locally-sourced Rockfish with cherry tomato vinaigrette, apricot, confit eggplant, and herbs from Chef Marissa.
Chintextle Braised Beef Shank with fermented bean marrow butter, purslane and nopal slaw and lime, served with a VAGA roti canai from Chef Claudette.
Strawberry Rhubarb Tart with toasted oat sucree, strawberry mousse, roasted strawberries and rhubarb, jasmine meringue from Chef Laura.
Highlighting female producers
Drawing on this commonality of using food as a means to bring together diverse populations, unite communities and empower women, the MAKE Projects Dinner chefs are proud to highlight female producers in every aspect of the dinner where possible, from the fisheries, farms, distillers, winemakers and vineyard owners.
Info and tickets
Tickets for the MAKE Projects Dinner are available for purchase here for $220 per person, with alcohol, tax and gratuity included. Join us for welcome cocktails and tray passed bites, with the formal dinner going from 7PM to 9:30PM.
Wine sponsors for the evening include Penfolds, Terlato and Maison Marquis & Domaines.
See you there, San Diego!
