Cooks Confab School Lunch! - Sunday April 3 in San Diego

Do your memories of school cafeteria food mostly involve bready pizza and soggy french fries? It's hard to believe it's gotten worse in the meantime isn't it? Well, the Cooks Confab is here to help change that!

Driven by their common passion to change a desperately broken system that affects many of their own school-aged children, the seventeen chefs of the Confablieri will be putting their culinary talents to work this Sunday from 12-4 PM at Fibonacci's Campus Point Bistro on the Qualcomm campus near UCSD. The chefs have been tasked with creating healthful “Cafeteria Fare” - underscoring a farm-to-institution concept by incorporating fresh local produce from nearby farms and eliminating the highly processed ingredients that permeate current cafeteria menu selections.

The offerings will include KITCHEN 1540’s Paul McCabe’s play on healthy “Fish & Chips” – Wild Striped Bass, Baked Vegetable Chips, Tartar Sauce, NINE–TEN’s Jason Knibb’s riff on Beef and Broccoli and Andrew Spurgin’s Salad Bar featuring produce picked that morning by kids from Waters’ Fibonacci’s Organic Garden created by Urban Plantations. Of course, it's a Cooks Confab event and they know their audience likes to have fun, so never fear! There will also be some innovative cocktails and desserts made with wholesome but indulgent ingredients for the hedonists in the crowd. :) Check out the full menu below...

This is a family friendly event, and tickets are available on a first come, first serve basis, $35.00 for adults and $15.00 for children. (I'll be there with my nieces and their mom!) These events always sell out, so get your tickets now to ensure a spot. To purchase tickets, visit Brown Paper Tickets, and for more information visit the Cooks Confab website.

All event proceeds benefit Slow Food Urban San Diego's mission to support San Diego Unified District's Farm to School Program and other like-minded projects.

Menu

Beef & Broccoli with Brown Rice

Jason Knibb – NINE–TEN

•••

Chicken & Local Vegetable "Pot Pie"

Jeff Jackson & TK Kolanko – A. R. Valentien

•••

Cream of Tomato Soup with Parmesan Cream & Bread Crumbs

Lentil–Barley Soup with Mint Yogurt

Strawberry Yogurt with Chocolate Dipping Sticks

Trey Foshee & Lori Huffman – George’s California Modern

•••

“Fish & Chips” Wild Striped Bass, Baked Vegetable Chips, Tartar Sauce

Paul McCabe – KITCHEN 1540

Donald Coffman – Paradise Point

•••

Suzie's Farm Vegetable "Lasagna"

Jidori Chicken Roulade

Handmade Focaccia

Strawberries n' Cream

Katie Grebow – Café Chloe

Amy DiBiase – Chef/Consultant

•••

Salad Bar from Waters’ Organic Garden

with a Bunch of Stuff That’s Good For You

Andrew Spurgin – Waters Fine Catering

Melissa Mayer – Martini Media

•••

Wheat “Macaroni ‘n Cheese”

Carrot Turmeric Purée

Diced Vegetables

Gruyère Cheese

Olivier Bioteau – Farm House Café

•••

Nathan's Natural Alpine Chicken Satay

Thai Almond Sauce

Cucumber Relish

Antonio Friscia – Stingaree

•••

Potato-Cauliflower Tostada, Yellow Cherry Tomato, House

Queso Fresco, Pickled Broccoli Stem, Salsa Verde

Ricardo Heredia – Alchemy

•••

Cashew Nut Ice Cream Cups with Honeyed Quinoa

Jack Fisher – Jack Fisher Confections

•••

Spring Flavored Paletas

Lisa Altman – Viva Pops

•••

Freshly Squeezed Orange Juice

Strawberry “Milkshake”

Ian Ward ­ Snake Oil Cocktail Co.

•••

Housemade Beet "Vermouth"

Hibiscus Extract, Raisin Reduction,

Pressed Apple Foam, Micro Radish

Saul Paniagua – Waters Bar Service

About the Cooks Confab
What began as a few local chefs casually chatting over food and drinks has evolved into a large group of San Diego’s most innovative and prominent chefs using their culinary talents to both entertain and teach. Through their fun and stylish dinners, special events and educational sessions, the members of Cooks Confab provide not just a phenomenal meal, but an opportunity to learn more about the conservation and sustainability issues affecting our food choices today. For more information, check out their website.

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