6:00 p.m. – Cocktail Reception and Silent Auction
The opening reception will feature delicious craft cocktails, an open bar, tray-passed hors d’oeuvres, and over 100 fabulous silent auction items.
7:30 p.m. – Dinner, Live Auction & Program
Guests will enjoy a gourmet dinner prepared by celebrated local chefs, a live auction featuring exciting experiences and getaways, and a program highlighting the Food Bank’s critical mission in the community.
9:00 p.m.– Live Entertainment and Dancing
Guests will finish the evening on the dance floor with our live musical entertainment The Republic of Music.
Semi-Formal Beach Chic
With this year’s gala theme as an homage to our coastal heritage and surfing culture, we recommend that guests dress in their most chic and stylish beach-themed outfits.
IMPORTANT NOTE: This year’s gala will take place outside. Please bring a sweater or coat as it may get cold in the evening.
For any questions about attire, please contact Vivian McDonald, Special Events Manager, at 858-863-5198.
Guests will enjoy a multi-course dinner prepared by the county’s leading chefs.
V.I.P. guests will receive Champagne tableside at the start of dinner and an additional cheese course to complete the dinner service, provided by Venissimo Cheese.
Special thank you to our Chef Committee Chair, Chef Sara Polczynski, and the following chefs who are donating their time and talent to cook for this year’s gala.
| Tray-passed Hors d’oeuvres |
| Chef Jack Ford & Chef Carlo Guardado Avocado & Cucumber Aguachile, Watermelon Radish with Jicama Strawberry & Melon Bites with Chamoy & Lime Chili Smoked Goat Crostini with Mashed Peas & Mint Honey Poached Kumquats with Smoked Ricotta & Sea Salt on Crostini Crudite Cup with Celery, Carrot, Cucumber, Radish & Chili Tahini Japanese Curry Deviled Eggs with Crispy Garlic & Lemon |
| First Course: Alternating Menu |
| Chef Augie Saucedo – The Lot Baja Achiote Citrus Prawn & Roasted Street Corn Queso Enchilado & Chili with Fermented Honey & CorianderChef Vaughn Vargus – UCSD Crispy Agedashi & Ponzu with a Spicy Cucumber Salad, Steamed Baby Bok Choy, Charred Carrot & Ramen Egg, Black Garlic Oil |
| Entrée Course |
| Surf & Turf Chef Amy DiBiase – Grand Restaurant Group Black Pepper Crusted Ahi Tuna with Melted Leeks, Olive Italian Salsa Verde AND Chef Jonathan Hale & Chef Evan Cruz – Cohn Restaurant Group Beef Short Rib with a Pea & Wild Mushroom Tart, Rosti Potatoes and Leek Ash OR Vegan Chef Ryan Orlando – The Plot Mixed Baby Creamer Potatoes, Grilled Baby Carrots, Round Radish, Candied Kumquats, Charred Herb Cashew “Cream,” Carrot Top Kosho Gremolata with PLOT garden herbs |
| Dessert Course: Alternating Menu |
| Chef James Foran – Grossmont College Milk Chocolate Passion Fruit Petit Gateaux Hazelnut Sponge, Vanilla Coffee Caramel, Crisp Meringue Chef Alexis Wells – The Goods Bakehouse Mille Feuille Puff Pastry, Raspberry and Pistachio Cream, Rhubarb Glass, White Chocolate & Pistachio Crumble |
| Cheese Course for V.I.P. Tables |
| Gina Freize – Venissimo Cheese with dried fruits and nuts generously provided by Wholesale Nuts & Dried Fruit |
| After-Dinner Treats |
| Amy Russert – Amy’s Cakery |
This year’s gala will include a LIVE Auction during the dinner program, led by our talented auctioneer Anna Couvrette, featuring exciting experience packages and fabulous getaways. All proceeds benefit the Food Bank’s critical hunger-relief programs.
This event is made possible because of our dedicated committee.
Thank you to our 2022 Chefs, Cork & Craft Gala Committee for all of your hard work!
Ellen Gruer and Cindy Hickman
Gala Co-Chairs
Sara Polczynski
Chef Chair
Paul Amberg, Pamela Hunt, Jim Lennox, Jeffrey Light, Mark McCord,
Lisa Richards, Leah Rippetoe, Robin Rubin, Mishelle & Tim Shinn
Committee Members