May 29, 2012
“Then from far away across the world he smelled good things to eat, so he gave up being king of the wild things.” ~Where the Wild Things Are, Maurice Sendak
This coming Saturday, June 2nd, imbibe alongside wildlife and enjoy food from local restaurants, plus cooking demonstrations, music and live and silent auctions at the newly rebranded Living Coast Discovery Center’s (formerly the Chula Vista Nature Center) “Where the Wild Things Are: Food & Wine Classic”, a fundraiser to benefit the center.
This event takes place from 3 p.m. to 7 p.m. at 1000 Gunpowder Point Drive and will highlight the local wine and culinary industry.
The four-hour event will include live cooking demonstrations from celebrity chefs, as well as samplings from dozens of favorite local restaurants, world-class wineries, breweries and spirits companies. Guests will be treated to up-close animal encounters with some of the Discovery Center’s residents, including hawks, owls and reptiles, while soaking up the natural beauty of the wildlife refuge and San Diego Bay. Live and silent auctions will feature collector’s wines, vacation packages and other unique experiences and prizes.
This year’s celebrity chef lineup includes Executive Chef Lance Repp from La Valencia Hotel, Chef Jeff Roberto from Sushi on a Roll and Chef Karl Klein from the U.S. Olympic Training Center in Chula Vista.
Last year’s event raised over $50,000 for the Discovery Center, representing the nonprofit organization’s largest fundraiser of the year.
Tickets to the fundraiser are $75 for non-members and $65 for members of the Discovery Center. All proceeds from the culinary celebration will benefit the center’s animals, exhibits, and coastal wildlife conservation and education programs. Guests must be age 21 or older to attend.
To purchase tickets or for additional information, visit the Discovery Center website, visit the Facebook Page, contact Anna Ransler at 619.409.5903 or [email protected], or check out Diva Barbarella's video montage below from last year's event.
