The Lodge at Torrey Pines and the James Beard Foundation to Host Extraordinary Weekend of Celebrity Chefs and Culinary Experiences
Food Network Star Chef Beau MacMillan to collaborate with The Lodge’s Chef Jeff Jackson and James Beard Foundation Award winner Carrie Nahabedian; Proceeds will benefit the James Beard Foundation.
La Jolla, CA -- The Lodge at Torrey Pines has partnered with the James Beard Foundation’s Celebrity Chef Tour for a comprehensive culinary weekend taking place Friday, May 29 through Sunday, May 31, 2015. This over-the-top event will provide guests the opportunity to experience an elite James Beard Foundation’s Celebrity Chef Tour Dinner prepared by celebrity chefs, taste superb California wines, enjoy an exclusive tour of Point Loma Farms paired with a locally-sourced lunch, relax to live entertainment and more – all during a luxurious stay at The Lodge at Torrey Pines, renowned as one of San Diego’s most sought-after resorts. Proceeds will benefit the James Beard Foundation.
This exceptional weekend is designed to showcase San Diego’s best produce, wine and culinary abilities, and will be highlighted by an exclusive James Beard Foundation’s Celebrity Chef Tour Dinner held Saturday, May 30 featuring The Lodge’s Executive Chef Jeff Jackson, who has been a guest chef at the esteemed James Beard House in New York City; Food Network star Beau MacMillan of Iron Chef fame and who has since appeared on several television shows; and James Beard Foundation Award winner Carrie Nahabedian of Chicago’s Michelin starred NAHA. The five course farm-to-table menu will be prepared tableside and paired with wines from a trio of California wineries: Nickel & Nickel and Far Niente (Napa Valley) and EnRoute (Russian River Valley).
“The art and the thought that goes into preparing quality dining experiences is central to what I do, and I have been inspired by the James Beard Foundation for many years,” said Executive Chef Jeff Jackson. “This is such an incredible opportunity for everyone involved, and I’m excited to work with Chefs Beau MacMillan and Carrie Nahabedian to create not just a dinner, but a culinary experience.”
Guests may participate in the festivities by reserving either a one or two-night stay package at The Lodge at Torrey Pines. The two-night package, extending from Friday, May 29 through Sunday, May 31, is offered at the all-inclusive price of $1,995.00. Guests who reserve their stay prior to March 15 will receive an early booking price of $1,800.00. In addition to two coveted seats at the JBF Celebrity Chef Tour Dinner on Saturday night, this package includes a cocktail reception and dinner for two at the award winning A.R. Valentien on Friday, breakfast for two at the Golfer’s Grill and an interactive tour of Point Loma Farms with lunch for two on Saturday, and Sunday brunch for two at The Lodge.
A one-night hotel package is also available on May 30, 2015 at a rate of $1,495.00 and includes the JBF’s Celebrity Chef Tour dinner for two as well as Sunday brunch for two. Reservations booked before March 15 will receive an early booking price of $1,350.00. Both packages include accommodations in one of The Lodge’s well-appointed Signature rooms.
“We are delighted to partner with the James Beard Foundation’s Celebrity Chef Tour and host such a remarkable event,” said Bill Gross, General Manager of The Lodge at Torrey Pines. “The luxury of The Lodge combined with the prestige and mission of the James Beard Foundation is a natural pairing, and we cannot wait to see - and taste - the results.”
Interested parties can reserve the one or two-night hotel packages at The Lodge at Torrey Pines by calling (858) 453-4420 or visiting www.lodgetorreypines.com.
About The Lodge at Torrey Pines:
The Lodge at Torrey Pines is a AAA Five Diamond award-winning property offering more than 20,000 square feet of indoor and outdoor event space with views of the world renowned Torrey Pines Golf Course and the Pacific Ocean. Guests of The Lodge can take advantage of the near perfect weather while hiking the Torrey Pines State Reserve, golfing on Torrey Pines Golf Course or relaxing at the spa. The Lodge pays tribute to the California Craftsman Movement and is modeled after Greene and Greene’s famed Gamble and Blacker houses in Pasadena, California, two of the finest example of early 1900s Craftsman-style architecture. The Lodge features 169 spacious guest rooms and suites, a 9,500 square-foot full-service spa and two restaurants serving contemporary California cuisine. The Lodge is owned and operated by Evans Hotels and is in proximity to the San Diego International Airport, downtown San Diego and downtown La Jolla. For reservations, call (858) 453-4420 or visit www.lodgetorreypines.com.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives. One such project is the next world’s fair, Expo Milano 2015, for which the James Beard Foundation is co-leading the effort for the State Department to design and produce the USA Pavilion, a global gathering of 147 countries addressing the challenges of how we will feed ourselves in the future. The pavilion, whose theme will be “American Food 2.0: United to Feed the Planet,” will showcase America’s contributions to global food security and gastronomy. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.