Top Chefs Gather To Celebrate California's Bounty

TOP CHEFS TO GATHER TO "CELEBRATE THE CRAFT"
AND SPOTLIGHT CALIFORNIA'S BOUNTY


-- San Diego chefs, farmers, ranchers and vintners come together for 2nd annual festival
of the very best of California's culinary offerings --

Picnic-style festivities and formal dinner highlight weekend

SAN DIEGO, California (July 2004) - In an age absorbed with culinary creativity, freshness and imagination are everything. That's why foodies and gourmets will soon descend upon San Diego when local chefs get together to spotlight California's bounty and the innovative ways it is being prepared. The second annual gathering to 'Celebrate the Craft' will take place on Saturday and Sunday, October 23-24 at The Lodge at Torrey Pines in La Jolla, CA.

The weekend celebration will feature the finest food artisans from across California's broad culinary spectrum, who will demonstrate, discuss, showcase and taste their way through the vast array of premium food products available throughout the state. Sunday is the highlight, filled with cooking demonstrations and a celebratory dinner prepared by participating chefs, 'Celebrate the Craft' will be a delight for anyone eager for food prepared with natural ingredients and authentic care.

Featured chefs from the Southern California region who will 'Celebrate the Craft' include:
- Jeff Jackson - AR Valentien at The Lodge at Torrey Pines
- A.J. Voytko - The Inn at Rancho Santa Fe
- Trey Foshee - George's At The Cove
- Amiko Gubbins - Parallel 33
- Carl Schroeder - Arterra
- Michael Stebner - Region
- Jack Fisher - Region
- Jason Knibbs - Nine-Ten

Also in attendance will be renowned California wineries as well as produce, meat and dairy farms including: Straus Family Creamery, Marshal; The Good Faith Organic Farm, Jamul; Chuao Chocolatier, Encinitas; Niman Ranch, Oakland; Bread & Cie, San Diego; Fresh Origins; Vista; Tomales Bay Foods, Tomales Bay; Catalina Offshore Products, San Diego; and Fairview Gardens, Goleta.
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"The growing season runs year-round in our neck of Southern California, and the local agricultural community takes full advantage, affording us a unique variety of the freshest produce to work with," said Jeff Jackson, Executive Chef at AR Valentien at The Lodge at Torrey Pines, who has been on the vanguard of the region's culinary innovation for years. "With a daily abundance of fresh food to work with, it's little wonder our local chefs are so creative."

Scheduled events at the 2004 "Celebrate the Craft" include:
- Lunch at Region: Taste San Diego's culinary innovation with lunch at Region, Michael Stebner's casual neighborhood restaurant, on Saturday, October 23. A veteran of Nine-Ten, Stebner's culinary artistry emphasizes freshest local and regional provisions. Lunch is at noon. Cost: $50; for reservations, (619) 299-6499.

- Picnic on the Arroyo Terrace: On Sunday, October 24, guests of "Celebrate the Craft" can explore their culinary curiosity by visiting food stations featuring area growers, vintners and suppliers to sample products and meet those who create them. The festive picnic-style event will feature a bluegrass band for a musical backdrop and Pacific views from the Arroyo Terrace at The Lodge at Torrey Pines. The tasting runs 10:30am-3:30pm for industry members, 11:30am-3:30pm for the general public. Cost: $50; For tickets: (858) 777-6735 or visit www.celebratethecraft.com

- Sunday Evening Supper: Set at AR Valentien, The Lodge at Torrey Pines' signature restaurant, this prix-fixe dinner will feature extraordinary dishes prepared exclusively for the event by host chefs using ingredients from local purveyors. A very special evening to experience the 'clean cuisine' cooking that h