Taste of La Jolla raises $19,000 for La Jolla High School

Taste of La Jolla attendees meet up at Eddie V’s, one of the event’s participating restaurants in the La Jolla Village. (Courtesy Photo)

The 2012 Taste of La Jolla, a benefit for the Foundation of La Jolla High School, raised more than $19,000 on Oct. 23. At the event, 25 La Jolla eateries prepared special samples made for the occasion. More than 400 participants, who purchased a ticket for $45 each, received a bracelet, permitting them one sample from each restaurant, and a walking map to each location.

The Foundation wishes to thank the restaurants that donated food, allowing 100 percent of ticket sales to go toward the high school.

The restaurants are: Alfonso’s, Amici’s Pizza, Azul, Aroma/Barfly, Burger Lounge, Coldstone Creamery, Crab Catcher, The Cottage, Eddie V’s, Extreme Pizza, George’s at the Cove Girard Gourmet, Hennessey’s, Herringbone, Jersey Mike’s, Jose’s, NINE-TEN, Panera Bread, Puesto, Roppongi, Smashburger, Tapenade, We Olive, Whisknladle and Zenbu.

For information about the Foundation of La Jolla High School, visit ljhs.sandi.net/foundation

Taste of La Jolla participants signed in, got their bracelets and were off on a walking, eating tour of La Jolla. (Photo by Ashley Mackin)

Girard Gourmet in La Jolla offered a variety of samples, including crostini with pear and Brie cheese, and crostini topped with sun dried tomatoes. (Photo by Ashley Mackin)

Stacy Zozula and Lesa Tomaiko enjoy the Taste of La Jolla event and make a stop at Girard Gourmet. (Photo by Ashley Mackin)

Related posts:

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  3. The Principal’s Office: Meet Jill Platt. Coffee, prayer and love of students fuels All Hallows Academy principal in La Jolla
  4. Restaurateur starts online petition to force action on La Jolla Cove stench
  5. Aroma Café offers a chic collection of dining experiences in La Jolla

Short URL: http://www.lajollalight.com/?p=97625

Posted by Staff on Nov 14, 2012. Filed under Food, La Jolla, News, Restaurants, Schools. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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