Pendry San Diego will continue its Chefsgiving tradition inspired by the spirit of the Thanksgiving holiday at Provisional Kitchen, Café & Mercantile. Chefsgiving will feature San Diego’s most renowned chefs, including Pendry San Diego’s very own Chef de Cuisine, Brandon Sloan, who will come together to host a delicious family-style dinner with a cause.
Each chef will cook up a creative holiday dish in Provisional’s open kitchen—from traditional turkey, to chef favorite dishes and sides that reflect their unique cooking styles. Wine pairings will also be served, and guests can enjoy chatting with the chefs as local radio personality, Frankie V., hosts the evening.
The following chefs will put their festive hats on for this event:
Chef de Cuisine Brandon Sloan of Provisional Kitchen at Pendry San Diego
Executive Chef JoJo Ruiz of Lionfish / Serẽa Coastal Cuisine
Chef de Cuisine Chris Gentile of AVANT at Rancho Bernardo Inn
Executive Chef Davin Waite of Wrench and Rodent
Wayfarer Bread and Pastry Owner Crystal White
Clément Le Déoré of Desserts by Clément
Tickets!
Chefsgiving tickets are priced at $150 per person and a $30 donation goes to the San Diego Food Bank. Tickets may be purchased here. And since no feast is complete without a fall-inspired, House-Made Holiday Dessert, freshly baked Thanksgiving to-go pies will be available for pick-up at Provisional from November 19-25 (9-inch classic pumpkin pie or pecan pie priced at $35 each).
See you there, San Diego!
