Jesse Cool is the only local chef chosen to take part in the benefit. Dedicated to sustainable agriculture and cuisine for more than 35 years, she is an advocate for local organic food production and those farmers she considers to be the first real environmental pioneers.
Her latest efforts in sustainable cuisine involve using the whole animal in food preparation. "We have our own butcher and are now making all our own charcuterie," she says. Flea Street charcuterie will be served during the Sept. 22 reception in the Allied Arts gardens. Guests will move to another part of the garden for dinner, with dessert served in the dining room.
Joining Ms. Cool in preparing food for the reception and dinner will be Cindy Pawlcyn of Mustards Grill, Yountville; Mary Sue Milliken, Border Grill, Santa Monica; Nyesha Arrington, Wilshire restaurant in Los Angeles; and Nicole Plue of Cyrus restaurant in Healdsburg.
The winemakers are Eileen Crane, Domaine Carneros; Celia Welch, Corra Wines; Pam Starr, Cocker & Starr; Rebekah Wineburg , Buccella; and Nicole Abiouness, Abiouness Wines, all from Napa Valley.
The 12-member host committee includes Susan Ford Dorsey and Mark Wan, both of Woodside, as well as Nell Newman of Santa Cruz, daughter of the late Paul Newman. Marilyn Hobach and Mr. And Mrs. Edwin A. Seipp Jr., all of Atherton, are among event sponsors.
Rodrigo Teague and Paul Renslow will entertain on Spanish guitar during the evening. Wine Country casual dress is suggested for guests. Tickets are $500 per person.
Visit montereybayaquarium.org or contact the aquarium development office at 831-647-6811 for more information.
This story contains 379 words.
If you are a paid subscriber, check to make sure you have logged in. Otherwise our system cannot recognize you as having full free access to our site.
If you are a paid print subscriber and haven't yet set up an online account, click here to get your online account activated.