The fourth annual Maritime Gala Dinner & Awards ceremony will take place from 5:30 to 9:30 p.m. Wednesday at the Port Pavilion on Broadway Pier. Held in conjunction with the fourth annual Blue Tech & Blue Economy Summit, the reception runs from 5:30 to 7 p.m. and dinner and awards until 9:30 p.m.
The Maritime Alliance has secured Consulting Chef/Event Architect Andrew Spurgin to co-host the gala dinner, which will feature fresh, locally sourced seafood.
Tickets are $75 per person. For additional details, visit themaritimealliance.org
Two years later in 1998, the foundation launched its annual Thanksgiving luncheon, where seven Garfield students, under the instruction of Cohn's roster of talented chefs, prepare a traditional Thanksgiving meal from planning and prep to completion. In 2012, the annual luncheon will take place at the Prado Ballroom in Balboa Park and will draw nearly 400 diners. David and Lesley Cohn donate all food and materials.
The students prepare the majority of the Thanksgiving meal at the Garfield facility as well as onsite in the Prado's commercial kitchen. The class is then divided up into "front of the house" and "heart of the house" with every detail executed to the standards of the meticulous Cohn Restaurant Group operations managers and Prado Executive Chef Jonathan Hale.
This year's event will take place at noon. Nov. 14 Tickets are sold for $40 in advance or $50 at the door and are available to the general public. All funds go toward the foundation and other school organizations, and leftovers from the meal are packaged and sent to local homeless shelters.
To purchase tickets, email Karlene Dockery at firstname.lastname@example.org or call 619-322-1597.
De Barril, who most recently served as executive chef partner at Seasons 52 in Biltmore Fashion Park in Phoenix, looks forward to working with the regional farm purveyors as well as "mentoring others and continuing his pursuit of dining excellence."
Holter joined Seasons 52 in February as an assistant managing partner and has been training at various Seasons 52 restaurants, including King of Prussia, Pa.; Schaumburg, Ill.; and most recently in Bethesda, Md.
With his promotion to managing partner at UTC, he will be responsible for managing restaurant-level operations and leading a team of managers and team members.
From noon to 2 p.m. on Saturday, Executive Sushi Chef Jerry Warner will lead a hands-on session that involves a two-hour tutorial on rice and fish selection, knife work with fish, handling sticky rice, creating traditional hand rolls, and more. Warner will also discuss basic characteristics of various types of fish, the history of sushi and Café Japengo, and the best local spots to buy sushi ingredients.
The $60 session includes sushi, two sake tastings, materials and ingredients, as well as a maki board to keep.
For more information or reservations, call 858-450-3355.