The onset of fall is taking a slow route to arrive in San Diego. On a positive note, what this does is ensure any outdoor events are certain to be sunny and bright…. and hot. When Jim Seman saw a need was not being filled at a Point Loma elementary school, he recruited his Optimist Club members to do something about it.
After approaching several Baja chefs and wineries about the plight of the school, The Point Loma Optimist Club managed to coordinate a fruitful fund raiser.
The event was held at Stone Brewery World Bistro & Gardens at Liberty Station under a giant evergreen which was the only source of shade. Chef & event extraordinaire Andrew Spurgin created a bite of harmonious texture and beauty in a dish of sea urchin and crispy salmon skin.
Chef Flor Franco, brought oysters…. lots and lots of oysters. Chef Flor served them up Baja style, both raw and smoked from the very special Barrel Smoker.
Well-known chefs such as Priscilla Curiel from Chula Vista’s Talavera Azul, Martin San Roman of Dobson’s and Valle’s La Terrase San Roman and many more served up complex, flavorful tasters for the Point Loma crowd.
Proceeds went to supplying an under-funded science and mathematics program at Dewey Elementary. It was great to see these talented folks in Point Loma without having to dread the border wait after a lovely afternoon and for a good cause no less. Thank you Point Loma Optimist Club! This was a great way to spend a Sunday afternoon.
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