Welcome back, everyone.
It is 747 on our Wednesday morning
and for the first time since 2019,
feeding San Diego will be hosting its
annual culinary event here this morning.
We have Dana and Chef Angelo joining
us to talk about the event itself,
to talk about the food that's
going to be on the menu.
Thank you both for coming in
and joining us this morning.
Thank you for having us.
OK, so let's hop right into it.
First off, Chef Angelo,
everyone wants to know what
is on the menu for this event.
But how about this?
We're gonna wet your appetite.
When I think of giving and love,
I think of my Tia Carmen.
This is a. Fish that she cooked
when I was a 9 year old boy.
This event is amazing.
Chef Rufo and I are gonna
cook an amazing menu.
Four course meal.
I'm not gonna tell you what it is.
OK, but this is gonna wet your
pizza. Little brevier. That's right.
OK, perfect. And Dana, this is the
first time you guys are holding
this event since, what, 2019?
That's right. That's pretty crazy.
That's right. So we had an event
called pairings with a purpose.
But we're reimagining this event and it's
actually going to be a dinner party.
A really intimate dinner party
for 100 people at the beautiful.
A Conrad, yeah, Hoya,
the home of the Alhayat Music Society.
That's right.
The event is being produced by Crumb City,
which is known for its
blank table dinner parties.
So we're really, really excited.
This is going to be a really special
event on March the 2nd and it really
is all about to support our mission,
which, you know,
we're we're working around the clock
to end hunger through food rescue.
So this event is really bringing the
community together for a transformational.
We are where we're going to work
together to do what we can to help
end hunger through food rescue.
And we're so lucky to have
chef Angelo and Chef Rufo.
You might have seen Chef Angelo and
Top Chef season seven and eight right
7/8. Well, I think it
was seventeen too, right?
Well, look, there we go.
There's a little.
I'll get you try it. OK.
I'll experience. I'm sorry.
We're gonna offer.
So while I try, I want.
I mean First off
for those of you who haven't been to
the Conrad it's a beautiful venue.
It's amazing. And then tell us how
this is gonna go that like what kind?
Of course this is gonna follow what people
can expect you you gave us a little preview
but sure more first of all the the the
location itself is just beauteous right.
It's a great canvas for us to donate our
time and just cook from a place of love.
We're going to start one course.
I will share with you.
We're going to chef Roof is going to
make these beautiful mushroom chicharon.
OK and we're going to serve it with
this beautiful. Barbecue aioli.
OK. And then after that,
you're gonna have to come to the event.
What is this? Tell us about this dish.
So this is love in a bowl?
Yeah, it's it's it's a dish that my Tia
Carmen cooked when I was nine years old.
It's a guisado. Guisado was a Stew.
But what's really cool about this
Stew is it's made with olives.
Ohh.
I'd see those. Yeah. It's delicious.
That's right. So tell us where
your influence comes from.
How do you create your your menu?
My creation is through.
Where do I find my inspiration?
Inspiration is something.
You know, like a charity,
like Feeding San Diego,
giving back, right?
Sunsets inspire me.
Nature inspires me.
I just got back from Japan that
inspired me and spoke to me.
It's just a beautiful culture,
culture that just really promotes beauty.
So this event is all about just,
you know,
giving back to the community
and doing something from love.
Those
juices and flavors are so delicious.
I love it. Dana, tell us
for those that are watching,
that don't know about feeding San Diego,
where your mission is,
where this money is going to go toward.
Absolutely. So feeding San Diego,
we rescue surplus food before it
goes to waste from grocery stores,
wholesalers, manufacturers.
Last year we rescued over £28
million of good food and then we
get that food to people in need.
So last year we actually distributed over
35 million meals to people in San Diego
County who you know are are food insecure.
And that mission really takes the community.
We can't do this by ourselves.
We need volunteers,
we need food donors,
we need financial support.
Is to make this engine work.
And so we're so fortunate to
have Chef Angelo in our camp,
chef Rufo who are here to help Dr.
awareness for the the issue of hunger
and food waste in our community
and to inspire the community to
get involved in the mission.
The goal is that this isn't the
only event of its kind, right?
You're going to be able to have more.
So if people can't get tickets for this,
First off of course,
go to the feeding San Diego website.
You can see if there are any
remaining tickets and then
what's the goal moving forward.
So we're hopeful that
this will become a series.
That we can do more of throughout the year.
And so we encourage people to buy tickets
and if they can't make it to this one,
to to put themselves on the waiting
list so that we can let them know when
the next tickets become available.
This is so cool.
I love also on your website how
you have that separation between
people who need help and people
who are willing to give the help.
I feel like it is often that people
can go back and forth on that,
whether they're able to
provide or need the help.
That's right. It really is so
heartwarming when we hear stories
of people who received help from us
and now they're proud to be able to.
Give help back by coming in to volunteer
or by donating funds. So thank you.
We are so grateful that you
both joined us this morning.
Chef Angelo Dana, thank you both.
Good luck with the event March 2nd,
as you mentioned, 6 to 9,
so remind us of the website very
quickly feeding sandiego.org.
All right, thank you so much.
Thank you both for being here.
I'm going to chomp down.
And I believe we are going to
send things back over to YouTube.