Kitchen 4140 will showcase nine talented San Diego chefs during its “Summer Crush 2015” dinner on Monday, July 20. Priced at $95 per person and taking place around a rustic communal table in Kitchen 4140’s private wine room, Summer Crush 2015 will begin at 6 p.m. with a social hour featuring a smoked whole pig and Cava. Guests will take a seat between 7 and 9pm for an eight course dinner – each course reflective of the summer season and crafted by a different chef.
Courses will be paired with a combination of craft beers from San Diego’s Groundswelll Brewing as well as Spanish wines, typically crushed during summer, courtesy of Quigley Fine Wines. Summer Crush 2015 courses and chefs include:
Drew Deckman – Owner/Chef of Deckmans en el Mogor
Chad Kilgore - Chef Partner with Cheffin’ Around
Steak and seafood crudo
Keoni Simmons – Owner/Chef of Hungry Chef
Smoked sea scallop with summer corn, jalapeno puree, petite arugula, crispy pancetta and candied ginger
Kurt Metzger – Owner/Chef of Kitchen 4140
Dry aged rib eye with forest mushrooms and spotted prawn
Melissa Nakouzi – Owner/Chef of Allure Restaurant
Chilean sea bass
RoseAna Peyron – Chef at Counterpoint
Adobada braised pineapple with sous vide pork
Alex Emery – Chef consultant (independent)
Smoked Duck with stone fruit and sumac
Ashley Drake and Denise Donovan of Kitchen 4140
Chef’s whim dessert
Toussaint Academy, a youth home located in downtown San Diego that serves at-risk teens between the ages of 14-19. Chef Kurt Metzger of Kitchen 4140, who mentors the teens on a regular basis, intends to have Toussaint teens helping out at the event, while Lost Car Chef Apparel will be on site at the dinner to raffle off a chef’s coat and apron, with raffle ticket sales benefiting the youth home. Summer Crush 2015 will also serve as the inaugural Toussaint Academy benefit dinner, a new series of events intended to take place quarterly.
Reservations to Summer Crush 2015 can be secured by calling Kitchen 4140 at (858) 483-4140 or visiting the restaurant in-person ahead of time.