After the two year ban of foie gras in California restaurants was lifted on Jan. 7, San Diego’s star chefs joined forces to create a pop-up foie-feast of grand proportions.
On Monday, Jan. 26 at Wrench and Rodent Seabasstropub in Oceanside, over 12 chefs will split into teams of two for a multi-course meal featuring, you guessed it, the ultra-controversial foie gras (a fattened duck or goose liver). So far, celebrated local chefs participating in the dinner include Hanis Cavin of Carnitas Snack Shack, Matt Richman of Table 926, Davin Waite of Wrench and Rodent Seabasstropub, Rich Sweeney of R-Gang Eatery, Stephen Gage of La Valencia Hotel, RoseAna Peyron of Counterpoint and many more.
The second edition of this dinner will take place one week later on Monday, Feb. 2 at Kitchen 4140 with more chefs contributing their skills including Chad White of Comun Kitchen and Tavern and Ricardo Heredia, recently named the 2014 World Food Champion.
Tickets to each dinner are $150 per person, with proceeds benefitting Collaboration Kitchen. Purchase yours at cur8eur.com
Rachel King (Q)