Foodies are invited to get their taste buds ready because chefs from across Southern California are set to compete in the 5th Annual Chef Open.
Pechanga Chef Chong Jimenez (Courtesy photo)
The chef securing the most votes from nearly 400 anticipated attendees will be crowned “Top Chef” of Southern California.
The festivities will kick off shortly after the 10th Annual Oak Grove Golf Classic Presented by Pacific Flooring Co. at 4 p.m. on Oct. 22 at Pechanga Resort & Casino.
Proceeds from both events benefit Oak Grove Center for Education, Treatment & The Arts and its efforts to build a gym/mulit-purpose room at the non-profit school located in Murrieta.
Last year’s winner, Chef Francesco Cusimano, was the Executive Chef and owner of Rustico Ristorante & Pizzeria in Murrieta.
Read: Rustico’s Chef Francesco Cusimano serves up winning dishes
New to the Southern California culinary scene is award-winning Executive Chef Andrew Selz from Cellarz 93. Chef Selz comes to Chef Open with a legendary bio including appearances on The Food Network, “Cuizine Magazine” and “Food Arts Magazine.”
Read: Get a taste of something new and fabulous at Cellarz93
Chef Open host Pechanga Resort & Casino will introduce their new Executive Chef at Journey at Pechanga, Chef Daniel Chong-Jimenez. Chef Daniel believes delicious food is made with fresh, locally grown ingredients seasoned with a dash of flavorful spices from around the world.
Additional culinary rock stars that will be pining for top chef bragging rights include Executive Chef John Tracey from The Lazy Dog Café, Chef Michael Cragg from Temecula Catering, Chef Sharon Cunningham from Table Talk Catering and Chef Ramon Garcia from Grapes & Tomatoes. The Gambling Cowboy in Old Temecula Temecula will also participate, but has not named their participating chef, yet.
Tasting begins at 4 p.m. in the Grand Ballroom at Pechanga Resort & Casino, located at 45000 Pechanga Parkway, Temecula.
Tickets to attend the Chef Open event are $40 and can be purchased by visiting www.OakGroveCenter.org.
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