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Chef cooking demos at La Jolla’s Harvard Cookin’ Girl raise funds for San Diego Food Bank

William Bradley, executive chef of Addison at The Grand Del Mar, and host Bibi Kasrai of Harvard Cookin’ Girl during the ‘One Chef, One Dish, One San Diego’ cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015
William Bradley, executive chef of Addison at The Grand Del Mar, and host Bibi Kasrai of Harvard Cookin’ Girl during the 'One Chef, One Dish, One San Diego' cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015
(Noushin Photography)

Harvard Cookin’ Girl kitchens at 7441 Girard Ave. in La Jolla kicked off its five-year anniversary by hosting the first in a series of charity events to benefit the San Diego Food Bank’s “Food 4 Kids Backpack Program.”

William Bradley, executive chef of Addison at The Grand Del Mar, was the inaugural guest of the “One Chef, One Dish, One San Diego” series, and each subsequent event will also feature a behind-the-scenes cooking experience with some of the finest chefs in San Diego.

During the two-hour event, attended by 20 guests on May 19, Chef Bradley demonstrated how to prepare and served one of his most treasured dishes, Hay-Baked Chicken.

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William Bradley, executive chef of Addison at The Grand Del Mar, talks about the history of Hay-Baked Chicken during the ‘One Chef, One Dish, One San Diego’ cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
William Bradley, executive chef of Addison at The Grand Del Mar, talks about the history of Hay-Baked Chicken during the 'One Chef, One Dish, One San Diego' cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
(Noushin Photography)

Not only did the guests enjoy a scrumptious entree, but they also gained a rare glimpse into the skills and background of Chef Bradley, who shared the century-old recipe. HGC owner Bibi Kasrai said her mission is to “bring down the walls between home cooking and fine dining.”

Canter Companies provided the generous donation that made this event series possible.

Bernard Guillas, executive chef of The Marine Room in La Jolla
Bernard Guillas, executive chef of The Marine Room in La Jolla

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The second cooking benefit at HCG kitchens, to provide children in low-income families with nutritional meals in the summer, will be 7-9 p.m. Tuesday, June 23 with Bernard Guillas, executive chef of The Marine Room. Tickets are $100 and on sale by calling (858) 888-3509 or visit harvardcookingirl.com/event-registration/?ee=14

Participants raised $2,000 for the ‘Food 4 Kids Backpack Program’ during the ‘One Chef, One Dish, One San Diego’ cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
Participants raised $2,000 for the ‘Food 4 Kids Backpack Program' during the 'One Chef, One Dish, One San Diego' cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
(Noushin Photography)
William Bradley, executive chef of Addison at The Grand Del Mar, plates the Hay-Baked Chicken with Champagne crouton puree and mache during the ‘One Chef, One Dish, One San Diego’ cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
William Bradley, executive chef of Addison at The Grand Del Mar, plates the Hay-Baked Chicken with Champagne crouton puree and mache during the 'One Chef, One Dish, One San Diego' cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
(Noushin Photography)
William Bradley, executive chef of Addison at The Grand Del Mar, is assisted by Sous Chef Stefani de Palma during the ‘One Chef, One Dish, One San Diego’ cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
William Bradley, executive chef of Addison at The Grand Del Mar, is assisted by Sous Chef Stefani de Palma during the 'One Chef, One Dish, One San Diego' cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
(Noushin Photography)
Sous Chef Stefani de Palma helps prepare Hay-Baked Chicken during the ‘One Chef, One Dish, One San Diego’ cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
Sous Chef Stefani de Palma helps prepare Hay-Baked Chicken during the 'One Chef, One Dish, One San Diego' cooking demo and charity fundraiser at Harvard Cookin’ Girl kitchens in La Jolla; May 19, 2015.
(Noushin Photography)