Giving Back Magazine January 2018 - Page 46

Culinary SAN DIEGO FOOD BANK m Annual Chefs, Cork & Craft Gala ore than thirty celebrated local chefs from across San Diego County will donate their time and culinary talent at the San Diego Food Bank’s annual Chefs, Cork & Craft Gala taking place at the nonprofit’s 90,000 square foot warehouse facility in Miramar on Saturday, April 28, 2018. The gala’s chef committee chair, Chef Sara Polczynski of Seasoned Plates, will lead the team of chefs to help raise vital funds for the Food Bank’s hunger-relief programs, including the Food 4 Kids Backpack Program which provides weekend backpacks filled with food to elementary school children living in poverty. “Each chef will host a table of ten guests at the gala, acting as their table’s personal chef for the evening. The chefs are donating food for the event, and each chef will cook an amazing multi-course dinner featuring their signature dishes for their guests,” Chef Polczynski shared with Giving Back Magazine. 46 GBSAN.COM | JANUARY 2018 Bob Bolinger with Co-Chairs Jeannie Johnson & Cheryl Floros and Jim Floros This year’s gala co-chairs, Jeannie Johnson Bolinger and Cheryl Floros, are excited about the gala which has a spring theme with an emphasis on fresh, seasonal food. “Our theme this year is spring and spring’s harvest. The décor will reflect this theme throughout. We will couple floral patterns with rich pastel colors and vibrant sunset hues which will create a very welcoming and festive ambience,” said gala co-chair Cheryl Floros.