The San Diego restaurant industry is still struggling to recover from the pandemic, but that hasn’t stopped many chefs from donating their time, expertise and money to help others in the industry. Here’s a look at some of these local projects.
A fresh-baked pizza from Big Willie’s Pizza Pies for a Cause.
(Courtesy photo)
Pizzas for a cause
After retiring from his job as a restaurant produce salesman and hotel chef, Willie DePascale of Chula Vista bought a backyard pizza oven and spent much of the past few years refining his recipes for Neapolitan and Sicilian pies and feeding them to friends. When the pandemic forced many of his former clients to close their doors, DePascale started Big Willie’s Pizza Pies for a Cause.
Since February, DePascale has baked hundreds of pizzas and sold them online for donations only, which are being given directly to laid-off restaurant workers. So far, he has given away $4,500 in cash grants to individuals, which he chronicles on his Facebook page “Big Willies Pizza for a Cause.”
“I’m hoping to help out some of the hardest workers out there. Chefs, sous chefs, line cooks and dishwashers, they are the heart of the house and have always put others first over their own families,” DePascale said.
To order pizzas for pickup or delivery, visit bigwilliespizza.com.
Host Sam “The Cooking Guy” Zien, left, and Mama’s Kitchen CEO Alberto Cortés at the 2018 Mama’s Day fundraiser in La Jolla.
(Courtesy of The Venture Project)
Mama’s Day returns
After taking 2020 off due to the pandemic, the popular culinary fundraiser Mama’s Day will return on May 7 in its first dine-at-home event.
Now in its 30th year, Mama’s Day raises money each spring for Mama’s Kitchen, a San Diego nonprofit that provides free home-delivered meals to vulnerable people suffering from hunger, HIV, cancer and other critical illnesses.
Instead of the usual gourmet tastings event with dozens of local restaurant chefs at a hotel, Mama’s Day this year will be a catered affair. Ticket-buyers paying $150 to $250 per ticket will receive a home-delivered multicourse dinner catered by Hyatt Regency La Jolla at The Aventine and a party box. They’ll also receive access to live streaming entertainment featuring perennial host Sam “The Cooking Guy” Zien and a performance by “RuPaul’s Drag Race All Stars” winner Chad Michaels. The goal is to raise $85,000, which will fund 17,000 client meals. For details, visit mamaskitchen.org.
The Chefs Unite dinners will take place at Stone Brewing World Bistro & Gardens in Liberty Station.
(Courtesy of Zack Benson)
Chefs unite against racism
On May 11, a newly formed local collaborative called Chefs Unite will kick off four consecutive Tuesday-night dinners to raise money for EmbraceRace, a national initiative to empower and educate a younger generation on matters of race and bias. The dinners are $89 per person with optional $25 wine or beer pairings. They will all take place at Stone Brewing World Bistro & Gardens at Liberty Station.
The May 11 dinner will feature chefs Claudette Zepeda (VAGA), Danny Lee and Eric Brannon (CHIKO) and Jason McLeod (CH Projects); the chefs on May 18 are: Phillip Esteban (Open Gym), Brian Redzikowski (Kettner Exchange), Cesarina Mezzoni (Cesarina) and Rich Sweeney (Stone Brewing World Bistro); on May 25: Tara Luansing Monsod (Animae), Kelli Crosson (A.R. Valentien), Brad Wise (Trust Restaurant Group) and Matt Richman (Vistal); and on June 1: Kaci Goff (Wolf and Woman), Jojo Ruiz (Lionfish and Serea), Jonathan Bautista (Kingfisher) and Pietro Gallo (Civico 1845 + Civico by the Park).
For reservations, visit un-plated.com/chefs-unite-to-embrace-race/.
Scoop San Diego ticket-buyers will drive through pick-up stations for packaged samples from more than 25 San Diego-area ice cream and gelato vendors.
(Courtesy photo)
Drive-through ice cream fest planned
The third annual Scoop San Diego Ice Cream Festival will take place on May 22 in a drive-thru format that will benefit Feeding San Diego.
Scoop San Diego started in 2019 with a festival in North Park. Last year, due to the pandemic, the organization shifted gears and instead promoted the products of several locally owned ice cream and gelato businesses. This year, it returns to hosting a community event in a COVID-safe environment — the Inspiration Point parking lot in Balboa Park.
Tickets are $45 per carload, for up to four passengers. Each person will receive a 1-ounce sample from each of the more than 25 local ice cream and gelato vendors. Tickets will be sold during one-hour time slots from 11 a.m. to 6 p.m. to control traffic. Participants include Hammond’s Gourmet, Mr. Trustee, GelatoLove and Salt & Straw as well as three dog ice cream vendors and several vegan, non-dairy and gluten-free options. For tickets, visit scoopsandiego.org.
Kragen writes about local restaurants for the San Diego Union-Tribune. Email her at pam.kragen@sduniontribune.com.
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The Dish: Chefs cooking up culinary plans to help others facing job loss, racism and hunger - The San Diego Union-Tribune
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