Chefsgiving

Pendry San Diego

Join us for a special epicurean evening at Provisional Kitchen where San Diego’s most renowned chefs prepare and share dinner with a cause.

Provisional Kitchen, Cafe & Mercantile

Join us for a special epicurean evening where San Diego’s most renowned chefs prepare and share dinner with a cause at Provisional Kitchen. Chefsgiving features a family-style Thanksgiving inspired meal with a mix of the traditional and the new, paired with wines from Prisoner &quot;Unshackled&quot;. Thursday, November 9 at 6:00pm; $175 per person, includes a $35 donation to the San Diego Food Bank. NBC 7&#x27;s Audra Stafford and Joe Little will emcee the event. Participating chefs include: Executive Sous Chef Brandon Sloan, Provisional; Executive Chef Chris Gentile, Rancho Valencia; Executive Chef Jojo Ruiz, Lionfish; Chef Davin Waite, Wrench and Rodent/The Plot; Chef Matthew Lyons, Tribute Pizza; Executive Chef Carlos Anthony, Herb and Wood; Executive Chef Roberto Alcocer, Valle; Pasty Chef Evan Kenmore, Provisional; and Pastry Chef Aly Lyng, Georges at The Cove/Sandpiper. *﻿Price includes the donation to the San Diego Food Bank, wine pairings, tax and gratuities.

<h2>C﻿HEFSGIVING MENU</h2>
F﻿ROM THE OVEN
Matthew Lyons, Chef, Tribute Pizza - Sea Salt Wood-Fired Focaccia Roman Style Focaccia, Roasted Peppers, Corn, Artichoke, Aged Cheddar, Sage Oil, Pomegranate Balsamic, Mike&#x27;s Hot Honey Butter 
Evan Kenmore, Pastry Chef, Pendry San Diego - Pumpkin Milk Bread Fall Spices, Pumpkin 
F﻿IRST HELPING 
J﻿ojo Ruiz, Executive Chef, Lionfish and Serea - K﻿ampachi Crudo Lime, Cilantro Mint, Dukkah, Dried Cranberry, Schug, Sweet Potato Crisp 
R﻿oberto Alcocer, Executive Chef, Valle - Baby Gem Lettuce Gaum, Avo Lyo, Pistachio, Parmesan, EVOO 
D﻿avin Waite, Executive Chef, Wrench &amp; Rodent - Roasted Pepper Pumpkin Soup TransparentSea Farm Shrimp 
Paired with U﻿nshackled 2021 Sauvignon Blanc
S﻿ECOND HELPING 
B﻿randon Sloan, Executive Sous Chef, Provisional Kitchen - Layered Turkey Dinner Pot Pie Cranberry, Turkey Gravy, Sweet Potato Mash, Stuffing, Peas, Carrots, Celery Root
C﻿hris Gentile, Executive Chef, Restaurant at Rancho Valencia - Potato Mille-Feuille Winter Black Truffle, Aged Gruyère, Thyme 
Carlos Anthony, Executive Chef, Herb and Wood - Roasted Caulilini Seven Spice, Cauliflower Hummus, Chickpeas, Curry Leaves, Pickled Apricots 
Paired with U﻿nshackled 2021 Cabernet Sauvignon
F﻿INAL THANKS
A﻿ly Lyng, Pastry Chef, George&#x27;s at The Cove/Sandpiper - Pumpkin Trifle Vanilla Sponge, Salted Dark Chocolate, Toffee
E﻿van Kenmore, Pastry Chef, Pendry San Diego - Mini Mochi Ice Cream Persimmon; Apple Strudel Ring Double Cream, Sage; Pecan &quot;Coin Purse&quot; Baked Feuille Brick, Caramel 
P﻿aired with Golden Vibes - High West Double Rye, Meyer Lemon, Honey, Sage

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Chefsgiving

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Chefsgiving

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