Sustainable Chef Collaboration Dinner
What happens when two chefs not only share a friendship, but also a passion for sustainability in the kitchen? The answer: we all eat well! That’s exactly what will happen on Tuesday, July 30 at 6pm when Chef Brandon Sloan of Pendry San Diego's Provisional Kitchen and Chef Chris Gentile of Rancho Bernardo Inn's AVANT collaborate to host a summer sustainable ingredient dinner at Provisional Kitchen — offering a sustainable local bounty of land, ocean and sea. The five-course dinner from creative friend duo will offer locally caught seafood, California raised lamb, and locally foraged produce from Rancho Bernardo Inn’s Chef Garden as well as Chino Farms and Mikolich Farms. Highlight dishes include mole summer squash stuffed tortellini with Chino Farms corn consommé, squash blossoms and California almonds, and San Diego halibut with locally foraged Nasturtium butter, Rancho Bernardo Inn garden-grown tomatoes and eggplant. The collaboration dinner includes wine pairings and is $79 per person. Reservations can be booked on EventBrite.