SAN DIEGO, CA (Sept. 27, 2013) – Trey Foshee of George’s at the Cove in La Jolla has partnered with longtime friend and colleague Josiah Citrin to host a charity dinner at Citrin’s acclaimed restaurant Melisse this fall. The chefs have invited fellow Culinary Council members from The Bocuse d’Or USA Foundation to present an extravagant seven-course progressive dinner to benefit the foundation and raise awareness for the culinary cause.
Joining them in the kitchen for this very special evening will be Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud New York City, Palm Beach, and Toronto; Michael Cimarusti of Los Angeles’ Providence and Connie & Ted’s; Michael Tusk of San Francisco’s Quince and Cotogna; and Traci Des Jardins of San Francisco’s Jardiniere. Each chef has been assigned a course and the dinner will feature a competition element, setting the stage for a fun and interactive Bocuse d’Or twist on the usual tasting menu experience. Additionally, there will be a big-ticket silent auction featuring luxurious packages including dining, luxury hotel accommodations and spa services in Los Angeles, San Diego, Las Vegas, Napa, and beyond.
The Bocuse d’Or USA Foundation, established in 2008, is a non-profit organization led by a Board of Directors of renowned chefs Daniel Boulud, Thomas Keller and Jerome Bocuse. The Foundation is devoted to recruiting, training and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon, France every two years.
The Foundation also offers educational grants, internships and access to the Culinary Council of over 40 established professionals from across America. Their guiding mission is to inspire culinary excellence in this country’s community of young professional chefs and to preserve and respect the traditions and quality of classic cuisine in America.
These Bocuse d’Or USA Culinary Council chefs will collaborate to present this dinner at Melisse in Santa Monica on Nov. 10, 2013. The evening is priced at $185 per person with two wine pairing options available at $90 and $150 for premium. Reservations can be placed by calling 310.395.0881and limited to two seating windows available between 5:30 – 6:30 p.m. and 8:15 – 9:15 p.m.
ABOUT
George’s at the Cove
Considered a San Diego icon, George’s at the Cove is a multi-level restaurant offering casual and fine dining experiences with sweeping ocean views. George’s California Modern – the fine dining restaurant and bar located on the lower level and open for dinner daily – showcases nationally-acclaimed executive chef and partner Trey Foshee’s creative seasonally-driven California cuisine. At California Modern guests have an opportunity to explore ‘San Diego on a plate’, with an emphasis on tasting experiences inspired by the lifestyle, ingredients and sense of place that is San Diego. For casual bistro dining, George’s Ocean Terrace – named one of the “world’s hottest rooftop restaurants” by Travel & Leisure – and George’s Bar are open for lunch and dinner daily. George’s has been honored with numerous designations including the Fine Dining Hall of Fame, Distinguished Restaurants of North America, Wine Spectator Award of Excellence, AAA Four Diamond Award and Opinionated About Dining Top 100 US Restaurants. George’s at the Cove is located at 1250 Prospect Street, La Jolla, CA 92037. For more information, visit www.georgesatthecove.com or follow on Facebook atwww.facebook.com/georgesatthecove or Twitter @TreyFoshee.
Mélisse
Named after the lemon balm herb indigenous to the Mediterranean, Mélisse has become a Southern California staple for both locals, and travelers searching for an exemplary dining experience or an ideal place to celebrate a special occasion. Chef/Owner Josiah Citrin, a native Angeleno, showcases the finest contemporary French/American cuisine at Mélisse, which has been recognized and honored as one of the country’s most acclaimed and highest rated restaurants, having earned two prized Michelin stars, and was just named to Elite Traveler Magazine’s “Top 100 Restaurants in the World” list this year. Chef Citrin is present daily in Mélisse’s kitchen mentoring his chefs and culinary team. Having established a long-standing rapport with the Santa Monica Farmers’ Market and various other farmers from Los Angeles’ outlying regions, Chef Citrin hosts a bi-annual dinner at his restaurant in their honor. He also participates in many cooking and charitable events each year, including the Wolfgang Puck Cancer Society Event, Planned Parenthood, Special Olympics, Cystic Fibrosis and Cure Autism Now. http://melisse.com
Café Boulud
Café Boulud has become an Upper East Side staple, whose menu is inspired by Chef Daniel Boulud’s four culinary muses: la tradition, classic French “cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisines. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining, seasonal wine tasting dinners, Sunday brunch and two salons for intimate, private events. Cafe Boulud also has outposts in Palm Beach and Toronto under the culinary direction of Executive Chef Gavin Kaysen. www.cafeboulud.com
Providence
Since it’s debut in 2005, Providence has been hailed by critics as one of America’s top restaurants. Jonathan Gold, Pulitzer prize winning food writer for the Los Angeles Times, named Providence #1 in his 2013 list of “101 Best Restaurants” stating, “…Michael Cimarusti is a supremely creative chef.” Providence was awarded Two Michelin Stars in the Los Angeles Michelin Guide, one of only three restaurants in Los Angeles to achieve the distinction. Bon Appetit named Cimarusti as “…a leader of the newest generation of American chefs” and Travel and Leisure named Providence among the “Best New Restaurants” in the world. Chef Cimarusti’s knowledge and experience with seafood has made him a highly regarded authority in the industry. He is a staunch advocate for sustainable fishing practices and marine life conservation, earning him widespread respect among his peers and patrons.www.providencela.com
Quince
Quince offers ever-evolving Italian and French inspired tasting menus. The cuisine is driven by Chef Michael Tusk’s deep appreciation of Northern California’s seasonal bounty, as well as his strong relationships with many of the region’s most renowned farmers and purveyors. The restaurant received a four-star review from the San Francisco Chronicle and was inducted into Relas & Chateaux, which includes only the most prestigious restaurants and hotels worldwide. Quince is situated in San Francisco’s Jackson Square Neighborhood, in a historically landmarked brick and timber building built in 1907. For more information, visit www.quincerestaurant.com, or follow on Facebook at facebook.com/quincesf or Twitter @QuinceSF.
Jardiniere
Traci Des Jardins is a native Californian who began cooking in the 80’s in the burgeoning food scene in Los Angeles with Joachim Splichal. She has worked with some of France’s greatest chefs such as Alain Ducasse and Alain Passard and has developed her own style in the 30 plus years she has spent in the kitchen. Her signature restaurant Jardinière is housed in a beautiful landmark building in San Francisco’s civic center area, and features her award winning French-California cuisine. Jardinière celebrated its 16-year anniversary in 2013 and remains an iconic restaurant in San Francisco’s consistently evolving food scene. Traci is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career, including: Food and Wine Magazine’s “Best New Chefs” in 1995, beating “Iron Chef” Mario Batali on the Food Network show Iron Chef America in 2005 and becoming a finalist on Bravo’s Top Chef Masters 3 in 2011. Please visit us at www.jardiniere.com or twitter @jardinieresf.