Celebrate the Craft returns to The Lodge at Torrey Pines for its thirteenth year this October 25 from 11:30 am – 3:00 pm! It’s a full afternoon focused solely on the delicious complexities of Southern Californian cuisine. Hear the stories behind growing, designing, and carefully preparing your food from the people behind it all—and of course, taste it yourself!
Celebrate the Craft at The Lodge at Torrey Pines first began in 2002 as a reaction to the dwindling local agricultural industry in San Diego. A.R. Valentien Executive Chef Jeff Jackson explained, “We had organic farms as well as conventional farms that were dropping like flies… A lot of them were leasing for years and got the land sold out from under them so it could be developed into million-dollar homes.” The dropping supply of local ingredients was clearly set to make a big impact on San Diego cuisine, so Celebrate the Craft was created. “The idea was to get like-minded chefs in the area who would support local growers,” concluded Jackson.
Happily, Celebrate the Craft has returned each year since to support San Diego agriculture, bringing fantastic returns to the community and diners alike. Thanks to the careful efforts of local culinary talents, guests will experience all the amazing things San Diego’s year-round agricultural season has to offer! There’ll be live food demonstrations from famed local chefs, as well as wine and beer presentations. Experts in the agricultural, culinary, and dining industries will participate, so don’t miss this incredible opportunity. Tickets are available for $125 / adult.
“Cooking is a craft,” says Jackson. To be done well, a chef must have a close understanding of the ingredients they work with beyond knowing cooking techniques. “The end product is only as good as the raw materials that you start out with.”
Celebrate the Craft partners with the San Diego chapter for Slow Food USA, part of the international “Slow Food Movement” dedicated to raising awareness and appreciation for traditional food preparation in opposition to lower-quality, faster and cheaper dining.
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