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Cooks Confab School Lunch!
Fibonacci's Campus Pointe Bistro by Waters
San Diego, CA
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Cooks Confab School Lunch!
Cooks Confab Presents "School Lunch!"

"School Lunch!" will be held from 12:00 p.m. to 4:00 p.m. at Fibonacci's Campus Pointe Bistro on Sunday, April 3, 2011. The event is open to the public (kids welcome), and tickets will be sold on a first come, first serve basis.

Ticket price includes innovative, healthy dishes prepared by Confab chefs and inspired by cafeteria-style food, mixology beverages, wine and craft beer for adults, a garden activity for kids, Viva Pops paletas and an exciting and riveting panel discussion with the stakeholders who are making better school lunch a reality here in San Diego.

More Information:

San Diego Chef Alliance Hosts Culinary Event to Raise Awareness and Promote Education of Proper and Responsible Nutrition in Schools:

With the nation-wide demand for attention to proper nutrition and responsible eating within schools, including the recent congressional passing of the Child Nutrition Act, the Cooks Confab will host "School Lunch!" on Sunday, April 3rd benefitting Slow Food Urban San Diego.

An event dedicated to raising awareness of the staggering epidemic of mediocre food being served in our schools, the innovative chefs of the Cooks Confab will partner with local farms, ranchers, fishers and artisans to serve Haute Cafeteria Style Cuisine (HCSC) at Fibonacci's Campus Pointe Bistro, by Waters. They will showcase healthy "School Lunch" options designed to spark critical discussion about an issue that needs immediate attention from not only the San Diego community, but communities across the country.

"Only through educational outreach, mutual partnership with all the stakeholders of this broken system will real change for our children's good be accomplished," said Andrew Spurgin, co-founder of Cooks Confab. "Our goal is to raise awareness and connect concerned parents, students, administrators and most importantly, the general public, by helping educating them about the problem and presenting them with realistic options that can translate into real change." On point with national parent advocacy groups like Better School Food, which has rejected the National School Lunch Program and instead turned to local farmers for fresh alternatives, the Cooks Confab is among the growing movement of nation-wide leaders of community supported coalition advocates who are demonstrating first hand that communities can be the masters of their own school lunch menus.

Helping to lead the "School Lunch!" dialogue will be Vanessa Zajfen, the Farm to School Specialist for the San Diego Unified School District, joined by a panel of farmers, school administrators and food service
people who have been integral in creating a district-wide program which brings locally-grown produce into school cafeterias through a "Harvest of the Month" program. This illustrious panel of like-minded supporters will give guests a provocative inside look at the current situation in San Diego's school lunch programs and the existing reform movements that are actively being pursued on a local level. Together with several already established programs such as Farm to School and Edible Schoolyard, among others, the Cooks Confab will issue a challenge to San Diegans to do more and proactively educate themselves about where the food in children's school lunch programs is coming from and how they can help to implement lasting change in their own school districts.

Driven by a common passion to change a desperately broken system that affects many of their own school-aged children, the seventeen chefs of the Confablieri will be putting their culinary talents to the test, creating healthful "Cafeteria Fare".

The dishes will also underscore a farm-to-institution concept by incorporating fresh local produce from nearby farms and eliminating the highly processed ingredients that permeate current cafeteria menu selections. The HCSC will include such dishes as KITCHEN 1540's Paul McCabe's play on healthy "Fish & Chips"  Wild Striped Bass, Baked Vegetable Chips, Tartar Sauce, NINETEN's Jason Knibb's riff on Beef and Brocolli and Andrew Spurgin's Salad Bar featuring produce picked that morning by kids from Waters' Fibonacci's Organic Garden.

All event proceeds benefit Slow Food Urban San Diego's mission to support San Diego Unified District's Farm to School Program and other like-minded projects.

About Cooks Confab, www.cooksconfab.com

What began as a few local chefs casually chatting over food and drinks has now evolved into Cooks Confab, a grouping of San Diego's most innovative chefs sharing their culinary talents with San Diegans by hosting educational events, stylishly fun dinner parties and smaller-scale gatherings with the overall goal to generate awareness on important food-related causes in our community today. A progressive concept that changes venues with each event, each of the now seventeen chefs involved takes a turn hosting at their venue, bringing his or her own distinct flavor to the chosen edible-driven theme or cause. Through dinners, special events and educational sessions, the members of Cooks Confab hope to foster awareness in individuals to make responsible decisions in their food choices and to promote the importance and accessibility of local,
sustainable and responsible ingredients.

About Slow Food Urban San Diego, www.slowfoodurbansandiego.org

Slow Food Urban San Diego seeks to create dramatic and lasting change in San Diego's local food system. Its mission is to reconnect Urban San Diegans with each other, rediscover food traditions and cultural heritage and educate our community about the plants, animals, fertile soils and waters that produce our food. In addition, it supports the mission, tenets, programs and values of Slow Food USA. Slow Food Urban San Diego seeks to inspire a transformation in food policy, production practices and market forces so that they ensure equity,
sustainability and pleasure in food eaten.

Menu: (ALL menu items are included in cost of ticket!)

Beef & Broccoli with Brown Rice
- Jason Knibb  NINETEN

Chicken & Local Vegetable "Pot Pie"
- Jeff Jackson & TK Kolanko  A. R. Valentien

Cream of Tomato Soup with Parmesan Cream & Bread Crumbs
Lentil-Barley Soup with Mint Yogurt
Strawberry Yogurt with Chocolate Dipping Sticks
-Trey Foshee & Lori Huffman  George's California Modern

"Fish & Chips" Wild Striped Bass, Baked Vegetable Chips, Tartar Sauce
-Paul McCabe  KITCHEN 1540
-Donald Coffman  Paradise Point

Suzie's Farm Vegetable "Lasagna"
Jidori Chicken Roulade
Handmade Focaccia
Strawberries n' Cream
-Katie Grebow  Café Chloe
-Amy DiBiase  Chef/Consultant

Salad Bar from Waters' Organic Garden
with a Bunch of Stuff That's Good For You
-Andrew Spurgin  Waters Fine Catering
-Melissa Mayer  Martini Media

Wheat "Macaroni 'n Cheese"
Carrot Turmeric Purée
Diced Vegetables
Gruyère Cheese
-Olivier Bioteau  Farm House Café

Nathan's Natural Alpine Chicken Satay
Thai Almond Sauce
Cucumber Relish
-Antonio Friscia  Stingaree

Potato-Cauliflower Tostada, Yellow Cherry Tomato, House
Queso Fresco, Pickled Broccoli Stem, Salsa Verde
-Ricardo Heredia  Alchemy

Cashew Nut Ice Cream Cups with Honeyed Quinoa
-Jack Fisher  Jack Fisher Confections

Spring Flavored Paletas
-Lisa Altman  Viva Pops

Freshly Squeezed Orange Juice
Strawberry "Milkshake"
-Ian Ward  Snake Oil Cocktail Co.

Housemade Beet "Vermouth"
Hibiscus Extract, Raisin Reduction,
Pressed Apple Foam, Micro Radish
-Saul Paniagua  Waters Bar Service


Fibonacci's Campus Pointe Bistro by Waters
10300 Campus Point Dr
San Diego, CA 92121
United States


Food > Beer, Wine, Spirits

Kid Friendly: Yes!
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


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