Famed Celebrity Chef Jonathan Waxman Unites With Acclaimed Local Chef Trey Foshee For Special Charity Dinner | Saturday, March 9th

Chef Waxman and Chef Foshee
February 11, 2013

Celebrated chef, restaurateur, Top Chef Master and cookbook author, Jonathan Waxman, known for his famous eateries, Jams and Barbuto, will join George’s California Modern executive chef and partner Trey Foshee for an intimate six-course charity dinner on Saturday, March 9th at the private residence of Chef Foshess. The dinner will showcase the seasonal harvest of renowned Chino Farms and the freshest catch from local purveyor Catalina Offshore.

“Trey Foshee is the quintessential chef - reserved, talented, and passionate. He and I have long pondered a meal together, using the amazing bounty from Chino Farms as our source for the menu. While the bulk of the United States is slipping into spring, San Diego is in its gentle month, and the Chinos will be harvesting all the seasonal vegetables that I love,” says Waxman.

A sustainable sardine bite from Chef Foshee
“Jonathan is looked at as one of the champions of California cuisine and was one of the first chefs to bring that style of cooking to New York City when he opened Jams. He has always loved San Diego and Chino Farms,” says Foshee.

Waxman and Foshee met in the early nineties when Foshee was chef de cuisine at Rockenwagner in Santa Monica. Waxman would dine there often which resulted in a guest chef dinner featuring the two kitchen masters. Last year Foshee went to New York City at Waxman’s request to participate in the Alex's Lemonade Stand, known to food aficionados as a top culinary event, where plans of doing an event in San Diego together began to flourish.

The dining area at Chef Foshee's private residence
For the Waxman/Foshee dinner, participants will be invited to the San Diego private residence of Chef Foshee.  In addition to the six courses paired with wine, the event will feature Scripps scientist Stuart Sandin, Ph.D offering insight into sustainable seafood practices. The menu will be slightly more rustic than the California Modern fare fans of Foshee have become accustomed to and incorporate Waxman’s and Foshee’s simple and sustainable approach to food.  The dinner will be limited to 25 people at the cost of $500 per person.  Proceeds of the dinner will benefit Scripps Institution of Oceanography.

For tickets please contact Mary Darling at 858-822-4313 or mdarling@ucsd.edu.