Bombay Bazaar Comes to East Village
The East Village will be host to the Bombay Bazaar to benefit the all volunteer group, Just Call Us Volunteers who feed 8000+ homeless youth, women and vets in the San Diego Community. The group will throw its annual fund raiser Sunday, April 27th, at the East Village venue, Silo at Makers Quarter from 5 PM to 9PM where it will be transformed into a sultry, spice-filled market featuring jewel-toned saris, colorful flowers with a hookah lounge, henna tattoo artists, a Bollywood dance party and the succulent tastes of spicy curries, samosas, tandoori and vindaloo, interpreted by San Diego’s most recognized and creative chefs.
The impressive participant list includes chefs Hanis Cavin (Carnitas Snack Shack), Amy DiBiase (Tidal), Isabel Cruz (Barrio Star), Sam Kambo (Royal India), Colin Murray (Brooklyn Girl), Adam Lowe (Sundara), Karrie Hills (The Red Door), John Medall (The Patio on Lamont Street) and more. The ever-popular Snake Oil Cocktails crew will serve up fancy cocktails in style, featuring signature drinks with Tito’s Handmade Vodka and Rx Bitters. For those preferring a brew of a different sort, batches from our local keg masters, Ballast Point and Urbn Street Brewing Company, will satiate with pride.
Many of the same chefs participating in the Bombay Bazaar devote their off time to working side by side with less skilled, but willing workers help Just Call Us Volunteers, cook and serve 8,000 meals to needy children, women and veterans throughout the year.
MC’s for the evening include Sam (Zien), the Cooking Guy and San Diego Magazine’s Troy Johnson. These two will manage the evening’s auction featuring priceless chef-based experiences including; a Weekend for Two at Stargazer Farm in Portland, Oregon to party with the chefs of Bombay Bazaar, farm tours and chef’s dinners at Pt. Loma Farms and Konyn Dairy, a private chocolate making course by Chef Tina Luu, a party for 20 catered by Farm, Fish, Fork, custom brewery tours and more.
“Without the generous support of our chefs, suppliers and volunteers we could not serve our clients week after week,” says JCUV director Chef Julie Darling. “And without the proceeds of our annual fundraiser we could not maintain the kitchen facilities where we cook thousands of meals each year.”
LIMITED CHEFS’ TOAST TICKETS: $100 – early access, exclusive dish, all-inclusive food and alcohol
GENERAL ADMISSION TICKETS: $75 tickets available now include tastes of food from 30+ chefs and vendors, and beer, wine and craft cocktails
Tickets available now: http://www.brownpapertickets.com/event/597213