View Gala Sponsorship Opportunities
If you're interested in donating an item to the auction at this year's Annual Gala, please download and fill out this info sheet. You can also use this auction donation letter to get the word out!
Trey Foshee, Executive Chef/Partner of George's at the Cove,
is a classically trained graduate of The Culinary Institute of America in Hyde
Park, New York. Trey blends the nuances of technique with trial and innovation
and has many accolades for doing so. Since 1999, he has not only worked to
refine the culinary experience at San Diego’s most popular restaurant, George’s
at the Cove, but also helped to define San Diego’s regional cuisine. In a city
known for its near-perfect, year-round climate and laid back vibe, Foshee’s
philosophy is to create food that people crave without over-intellectualizing
the process. His food focus is in improving nature’s best, which is why he
fanatically selects and sources his ingredients.
Jeff Jackson, Executive Chef of The Lodge at Torrey Pines, brings more than 30
years of culinary experience to The Lodge, having cooked at some of the finest
tables in the country. Classically French-trained under legendary culinary
expert Jean LaFont, Jackson has mastered his own trademark style of market
driven seasonal cooking based on sound craftsmanship.
Jason Knibb, Executive Chef of
NINE-TEN, is a recognized name in culinary
circles across the country and has amassed many awards and accolades for his
style and cuisine. In November of 2011, Knibb was a contender on the Food
Network’s Iron Chef America, battling Bobby Flay in a seafood/caviar showdown.
This showing was the first time a San Diego chef had been invited to compete on
Iron Chef, marking yet another significant milestone in Chef Knibb’s culinary
career. He enjoys creating regional cuisine using the freshest, local products
available and finds the most culinary pleasure in blending an eclectic mix of
classic techniques with modern styles inspired by the ethnic diversities of San
Diego. He couples that with his vision of new American cuisine by taking
traditional dishes and giving them a simple, elegant twist.
