Chef Isabel Cruz – Barrio Star

Since opening her first restaurant, Mission Cafe in 1990, Chef Cruz has taken the San Diego restaurant scene by storm. Isabel now has four restaurants in the San Diego area, and three restaurants in Oregon. Offering a little bit of everything for everyone, you are sure to find something to excite your palate at a Cruz restaurant. Visit Isabel’s Cantina in Pacific Beach for a healthy fusion of Latin and Asian fare, Coffee Cup in La Jolla for low-carb, power menu breakfast specialties, Seaside Cantina for breakfast or lunch while people watching on Ocean Front Boardwalk in Pacific Beach, and/or her latest venture, Barrio Star, featuring fresh and creative spins on traditional Mexican cuisine. Check out Isabel’s website: http://www.isabelscantina.com/

Chef Johnny Duran - Top of the Market

Chef Biography Coming Soon.

Top of the Market

Chef Bernard Guillas – The Marine Room

Originally from Brittany, France, Chef Bernard Guillas has found himself right at home in La Jolla, Ca as executive chef of the La Jolla Beach & Tennis Club. Since 1994, Guillas has utilized the fresh produce and seafood found in the coastal town in all three of the restaurants he manages throughout the resort. Bernard, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.” For this chef, it is the magic of adding unusual seasonings to titillate the palate. He learned his alchemy early. Born into a family of butchers, bakers, and restaurateurs, Guillas’ Britannic upbringing was influenced by his daily exposure to fine cuisine. Selected as San Diego’s “Best Chef” many times, join Chef Bernard at The Marine Room for a taste of what makes him one of the best, or find him at The Bootleggers’ Ball for a special offering of Hokto-Kinoko Organic King Oyster Mushroom Bisque with Truffle Gnocchi, Brandt Farm Beef Bacon and a 20-Year-Old Ambrosante Foam. Visit Chef Bernard’s website: http://chefbernard.com/

Chef Rich Huarte – New York on Rye

Chef Rich Huarte, whose life-long vocation includes stints as an executive chef in four star venues across New York City, co-founded New York on Rye with friend Jay, a real estate and finance executive turned food entrepreneur. Their long-standing friendship and passion for food goes back to their early college days. Both considered concepts for a food truck for a while, but New York on Rye was eventually created because the two felt San Diego just didn’t do authentic New York deli right! New York on Rye delivers deli like you’ve never had it. Homemade, handmade, from scratch. They make their own mustards, dressings,  horseradish, fries, and provide only the best locally available meats, cheeses, vegetables.

Chef Rich and partner Jay have been wonderful supporters of Meals-on-Wheels Greater San Diego through their participation in our regular Food Truck Wars, and their regular lunch service at our metro offices every Friday. Chef Huarte even delivered meals for Meals-on-Wheels while in his twenties! “This is a fantastic cause we really believe in.”

Visit New York on Rye’s website now so you can find out where they are and try them yourself today: http://newyorkonrye.com/

Chef Michael Jacobs – Proud Mary’s

Chef Michael Jacobs can be found riding the range at Proud Mary’s Southern Bar & Grill at the Kearny Mesa Ramada, where he serves up fine, fun food. Chef Jacobs is a graduate from California Culinary Academy. He began his career as a pastry chef, and  then became a caterer. He has completed 18 different menu designs, and has worked in Cleveland, Dallas, Austin and San Francisco.

Here in San Diego, Chef Michael took over Proud Mary’s after Franky Terzoli of Top Chef Season 2 moved to Korea. Michael took over the Cajun menu, keeping the Cajun theme, and tweaking it to reflect his style. You can truly feel Chef Jacobs’ humor in the delightfully delicious sounding menu item he plans to present at this year’s gala: a bayou alligator with andouie sausage over red beans and rice served with Proud Mary’s bourbon slushee.

Visit Proud Mary’s Facebook page to see what they are up to: www.facebook.com/pages/Proud-Marys-at-the-Ramada

Chef David Meade – Nobu

Since its opening in 2007, David Meade has been executive chef at the San Diego location of the world renowned Nobu restaurants. Dave has been with Nobu since 2001 working in Miami and as the executive sous chef at both Nobu Tribeca and Nobu 57 in New York. In addition to Nobu, Dave has also worked at L.A.’s Abiquiu, San Fransisco’s Plumpjack Café, and New York’s Tabla. Dave’s father was also a chef and he names him as the main influence as to why he got into cooking. “All my life I’ve been in and out of kitchens so I’ve always felt naturally comfortable in one. That’s how I always knew I would become a chef” His approach to cooking is simple. “Don’t over complicate things with too many flavors. Let the food speak for itself. Also when it comes to flavors, you have to be bold and you have to be fearless. Always assume that everyone else out there is one step ahead of you to stay focused. Lastly, if it says it in the menu description you had better taste it in the dish.” His “less is more” approach naturally compliments the undeniable simplicity of Nobu’s cuisine. Catch a taste of this simplicity at the Bootleggers’ Ball when you taste Chef Meade’s offering of braised lamb and red miso shepherd’s pie. And don’t forget to visit Chef David and his staff at Nobu for their stellar happy hours, or at any other time: http://www.noburestaurants.com/san-diego/experience/introduction/

Chef Jeff Roberto – Sushi on a Roll

Chef Roberto first opened Sushi on a Roll when there was only a handful of Japanese Restaurants in San Diego. Jeff is a traditionally trained chef and had 10 years experience when he opened Sushi on a Roll. As a Sushi Chef, Jeff considers himself an entertainer, exciting guests while they enjoy the delicacies of his sushi making. Having fun and soaking up the energy throughout the course of the meal is how Jeff continues to enjoy his business. Even after being a sushi chef for over 25 years here in San Diego, Chef Jeff’s passion is still making Sushi, so no surprise when you see him rolling up his competition concoction: the enfuego sushi roll. Head over to Sushi on a Roll and have Chef Jeff Roberto teach you a thing or two about rolling sushi himself: http://sushionarollsd.com/

Chef Andrew Sasloe – The Cosmopolitan Hotel and Restaurant

For over two decades, Chef Andrew Sasloe has been serving delicious cuisine to San Diegans. Driven by a passion that began in early childhood, Sasloe’s culinary experiences have taken him to fine dining establishments all over the San Diego region. From a position as a chef at the Catamaran Resort Hotel, he proceeded to become the Executive Chef at Sammy’s California Woodfire Pizza and then Sfuzzi’s Inc., both located in La Jolla.

Chef Sasloe joined The Cosmopolitan Hotel and Restaurant in September, 2011. “I’m excited to be working at this beautiful historic property, where we are growing our own fruits and herbs, making recipes from scratch, serving hand-crafted drinks—where we have the creative ability to do special dinners and wine events,” said Sasloe.

After a $6.5 million dollar rehabilitation and restoration “The Cosmo” houses a full-service restaurant and bar and is the only hotel in San Diego’s Old Town San Diego State Historic Park. The hotel and restaurant reopened one year ago July 27, 2011, featuring indoor and patio dining, open seven days a week: http://oldtowncosmopolitan.com/

Chef Tyler Thrasher – Brooklyn Girl Eatery

After working at such downtown San Diego restaurants as Oceanaire Seafood Room and Jsix at Hotel Solamar, Chef Tyler Thrasher is teaming up with local restauranteurs, Michael and Victoria McGeath, to open their new concept Brooklyn Girl Eatery. “This will be the first restaurant I’ve opened,” shares Thrasher, “and I’m excited to challenge myself in a way I’ve never done before. The menu will be very approachable, flavorful, natural and local. We will use California proteins, sustainable fish, and local produce.”

Chef Thrashed is still in the creative process of developing his menu for Brooklyn Girl eatery, but he has researched his way through New York, delving into renowned Brooklyn and Manhattan restaurants for inspiration. What he has shared about his new menu is that it will be packed with flavor!

As a self-described interactive chef, Chef Tyler is looking forward to developing personal relationships in his new Mission hills neighborhood, and he is doing a wonderful job by starting with Meals-on-Wheels Greater San Diego. Keep your eye out for the grand opening of the restaurant, it is just around the corner: http://brooklyngirleatery.com/

Chef David Warner – JRDN

Chef David Warner donned the toque of executive chef at Tower23 Hotel’s JRDN Surf~Sky~Spirit in the summer of 2007, after serving as the critically acclaimed steak and seafood restaurant’s executive sous chef. Warner continues the award winning tradition of JRDN’s seasonal California fresh cuisine, with his own creative culinary interpretation. JRDN’s menu features only the finest in select natural products. JRDN Surf~Sky~Spirit is a 2007 and 2008 Gold Medallion award recipient for “Best Hotel Restaurant – Fine Dining” from the California Restaurant Association, San Diego chapter. See what makes Chef Warner and JRDN such a wonderful success and visit JRDN in Pacific Beach today: http://tower23hotel.com/

Chef Julie Weiss – The Wild Thyme Company

Born and raised in a small town in Minnesota, Julie Weiss moved to San Diego 17 years ago to experience a new culture and immediately found herself falling in love with California cuisine! Inspired by the variety of flavors, styles and boundless agricultural possibilities, Julie quickly wound up in a chef coat working alongside Chef Dawn Parks at the Salk Institute café (run at the time by The Wild Thyme Company Catering). Julie’s experience running the café in addition to her side work of selling home-baked goods to local businesses equipped her with adept culinary skills as well as the ability to be adaptable and creative.  Julie has worked with The Wild Thyme Company for six years, bringing a passion for food as well as a cheerful attitude to the kitchen side of catering and event planning each and every day! Julie loves the fast pace and the challenge of being a chef and dreams of one day opening a delicious taco food truck in Minnesota – she would love to bring the best of San Diego back home! When she’s not busy leading her wonderful crew at work, Chef Julie is probably walking her dog Melody, preparing amazing food for her vegan boyfriend Roger, or our enjoying all that San Diego has to offer! Check out what Chef Julie is planning next: The Wild Thyme Company

San Diego, CA (February 7, 2012) – Meals-on-Wheels Greater San Diego, supporters of independence and well-being of seniors, received a $2,500 grant from the Escondido Rotary Club on January 31 to support meals for seniors in the Escondido area.

Meals-on-Wheels Greater San Diego, Inc. is committed to reducing the isolation experienced by so many elderly.  Meals are delivered to seniors’ homes by volunteers.  Frequently the volunteer may be the only person the senior sees all day, providing human contact and a safety net, particularly for those seniors living alone.

For more details about Meals-on-Wheels Greater San Diego, Inc. please visit www.meals-on-wheels.org or call (800) 5-SENIOR.

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About Meals-On-Wheels, Greater San Diego:

The impact that Meals-on-Wheels has on the people it serves goes far beyond the wholesome meals it provides. Meals-on-Wheels’ staff and its volunteers often develop friendships with the seniors as well as providing regular nutrition and daily contact. In addition to the meals, volunteers also provide a safety check, to ensure that senior clients are safe and well. Without continued meal delivery, many seniors would not have a connection to the outside world. For over 50 years, Meals-on-Wheels Greater San Diego, Inc. has and continues to contribute to the overall well-being of seniors by providing regular nutrition and daily contact with a caring volunteer. Learn more at www.meals-on-wheels.org or call

800.5.SENIOR.

Elected officers include Tyson Dethloff of Allenbrooke Insurance Services, Inc., Byron Mignanelli of Global Strategic Management Institute, Eric Pannese of Intuit, Joan Richardson of Richardson Insurance Agency and Kristi Pieper-Rossbacher of Five K Family Trust.

“Meals-on-Wheels is thrilled to have so many well respected San Diegans and local businesses represented on our board to help further our mission and contribute to the overall well-being of San Diego seniors,” said Debbie Case, president and CEO of Meals-on-Wheels.

Tenured officers and committee chairs continuing to serve include: Daralyne Baddour, a Certified Public Accountant, as Chair of the Board; Kevin McMahon of McMahon Steel, as Vice-Chair of the Board; and the Hon. Margie Woods of the San Diego Superior Court, as Secretary.

Committee Chairs are as follows by area of focus: Audit – Gary Grambling, Gramling Construction Company; Board Development – Steven Ratner, Law Offices of Steven M. Ratner; Finance – Ryan Belmer, SmithBarney; Marketing & Resource Development – Eric Pannese, Intuit; Human Resources – Tyson Dethloff, Allenbrooke Insurance Services, Inc.; and Services – Noah Katsell, DLA Piper.

Meals-on-Wheels provides seniors with regular nutrition and daily contact from caring volunteers. In 2011 volunteers will donate 211,575 hours, drive 725,400 miles and serve 2,500 seniors in 48 San Diego communities. Last year, over 400,000 meals were delivered by volunteers to fulfill the organization’s mission to end senior hunger and isolation.

For more details on Meals-on-Wheels, Greater San Diego, please visit www.meals-on-wheels.org or call (800) 5-SENIOR.                                   # # #

Actualmente el número de personas de la tercera edad que están en línea en la red continúa aumentando, y MOW ahora les está simplificando éste sitio de búsqueda en la red. Estas nuevas mejoras no solo benefician a las personas mayores, también facilitan el ser voluntario, dar donaciones y las comidas. Este mes, el nuevo sitio de MOW ha tenido más de 21,000 visitantes, lo que representa un aumento del 69% al compararlo con el mes anterior.

Nuestro portal electrónico cuenta con grandes mejores, siendo la primera el brindarle al usuario la conveniencia de fácilmente cambiar el tamaño del tipo de letra usado en el contenido de nuestro sitio informático. Así mismo, hemos agregado una nueva página electrónica para la inscripción de comidas, la que es ahora la más visitada.  En este sitio, MOW tiene un formulario completo de inscripción que está ubicado en un servidor certificado HIPAA lo que le presta mayor seguridad y protección a toda la información personal y médica.

Las mejoras en este sitio también facilitan a los voluntarios a inscribirse en MOW.  Ahora, esta sección les proporciona información sobre las variadas oportunidades para los voluntarios de MOW; tales como poder ser un voluntario individual, como también hacerlo en grupo o por empresas, o con el Equipo Callejero MOW Jr. (MOW Jr. Street Team) que es un nuevo grupo de jóvenes voluntarios estudiantiles que cursan  desde la primaria hasta la preparatoria.

Donar a MOW también se ha facilitado. MOW del Greater San Diego, por ser una organización sin fin de lucro, depende del apoyo de la comunidad y no de fondos gubernamentales directos. Aproximadamente el 37% de sus ingresos son por los cobros de sus servicios, con el restante 63% cubierto por donaciones de varios constituyentes de la comunidad.

La organización está concentrándose en ampliar sus servicios para cubrir las necesidades de la creciente población de personas de la tercera edad a medida que los Baby Boomers alcanzan la edad de jubilarse; por lo que por favor visite ahora nuestro sitio en la internet y  hoy haga su donativo que beneficiará a las personas mayores a través de nuestro condado.

Información sobre Meals-On-Wheels, del Greater San Diego:  

El impacto que brinda Meals-On-Wheels a la gente a quien sirve va más allá de proporcionarles comidas saludables. Tanto el personal, como también los voluntarios de Meals-On-Wheels, a menudo desarrollan  una amistad con las personas mayores mientras con regularidad les proporcionan un contacto diario y comidas nutritivas. Nuestros voluntarios hacen observaciones sobre la salud y la seguridad personal de nuestros clientes de la tercera edad. Muchas personas mayores no tendrían ningún contacto con el mundo exterior sin nuestras continuas entregas de comidas. Por los  últimos 51 años, Meals-On-Wheels del Greater San Diego ha contribuido al bienestar general de las personas mayores al proporcionarles nutrición con regularidad y un contacto diario con nuestros solícitos voluntarios. El sostenimiento y  un largo futuro de entregas es el enfoque de Meals On Wheels del Greater San Diego para asegurarse que ninguna persona de la tercera edad este hambrienta y aislada. Entérese más en www.meals-on-wheels.org o llame al (800) 5-SENIOR.

WHO:           FISH. FOOD. FEEL GOOD. (F3G), a San Diego 501c3 non-profit mission collects fish from sport fishermen and distributes them to local charities who serve it to San Diegans in need – including seniors, the homeless, jobless, and veterans.

WHAT:         The founder of F3G and the four presidents/CEOs/executives from Meals-on-Wheels Greater San Diego, Father Joe’s Villages, the San Diego Food Bank, and the San Diego Rescue Mission are coming together to help each other and the clients that each non-profit serves.

This will be the very first time these executives are coming together to support a charity other than their own and yes, they are actually going fishing together for 1.5 days to make a difference in the lives of local seniors, the homeless, jobless, and veterans.

WHEN:        Monday, Aug. 8 at 6:00 p.m., the fishermen will board the boat –
“Pacific Queen” at Fishermen’s Landing in Shelter Island
The boat will depart at 8:00 p.m.
The Pacific Queen will return at approx. 9:00 a.m. on Wednesday, Aug. 10

Editor’s Note: Please let us know if you’d be interested in conducting any live or taped media opportunities. Evening news or weather live shots on Monday and/or morning package opportunities are available. Please call c3 to make arrangements, as we will be able to get in touch with the boat out at sea.

INFO/DONATIONS: www.f3g.org

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The significant contribution, part of Ford’s “Operation Goodwill” program, was announced at MOW’s annual gala – this year named the Beach Ball, which included its 2^nd Annual Appetizer Challenge – held on July 16  at the Sheraton San Diego Hotel and Marina. The local Ford dealerships, a longtime corporate partner, have offered to fund the MOW fuel costs for the next 12 months.

“The San Diego County Ford dealers are proud to provide the fuel funding for this great program in San Diego,” said Doug Davis, general manager for Kearny Pearson Ford. “We are all very pleased to be a part of the effort that makes this service available to seniors in need locally. With the rising costs of fuel today, we hope this will aid in MOW’s ability to keep the program reaching the areas of most need.”

This specific contribution was especially well received by MOW as the country’s economic downturn and rising oil costs have made it more difficult to raise money to continue feeding the community’s homebound and other hungry seniors locally.

“We see many of our clients daily with the delivery of their meals,” said Debbie Case, CEO of MOW. “With this significant donation from local Ford dealers we can ensure our vans are able to keep these important appointments all throughout the year.”

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About Meals-On-Wheels, Greater San Diego:

The impact that Meals-on-Wheels has on the people it serves goes far beyond the wholesome meals it provides. Meals-on-Wheels’ staff and its volunteers often develop friendships with the seniors as well as providing regular nutrition and daily contact. In addition to the meals, volunteers also provide a safety check, to ensure that senior clients are safe and well. Without continued meal delivery, many seniors would not have a connection to the outside world. For the last 50 years, Meals-on-Wheels, Greater San Diego has and continues to contribute to the overall well-being of seniors by providing regular nutrition and daily contact with a caring volunteer. Learn more at www.meals-on-wheels.org or call (800) 5 SENIOR.

 The annual Dine with the Chefs experience will be held

Saturday, July 16, at the Sheraton San Diego Hotel and Marina

(San Diego, Calif. – May XX, 2011) Meals-on-Wheels, Greater San Diego celebrates “Beach Ball” and the 2nd Annual Appetizer Challenge, Saturday, July 16 at 5:30 p.m. The evening includes a silent auction, cocktails and “island themed” chef appetizer challenge, as well as dinner, live auction, entertainment and dancing.

Featured chefs participating in the challenge include: Chef Bernard Guillas of The Marine Room, Chef Michael McDonald of Top of the Market, Executive Chef/Owner Nobu Matsuhisa – Nobu San Diego, Owner Pablo Rio of Bellagio Ristorante, Executive Chef Joesph Melluso, Chef Joseph Melluso Julie Weiss of the Old Town Cosmopolitan as well as  Wild Thyme Company’s Executive Chef, Julie Weiss.

The Dine with the Chefs experience will take place at the Sheraton San Diego Hotel & Marina, 1380 Harbor Island Drive, San Diego and will be emceed by KUSI’s Brad Perry.

The event is the organization’s most significant annual gala and allows the agency to continue to contribute to the overall well-being of seniors by providing regular nutrition and daily contact with a caring volunteer. Meals-on-Wheels Greater San Diego provides seniors with regular nutrition and daily contact from caring volunteers. In 2011 volunteers will donate 211,575 hours, drive 725,400 miles and serve 2,300 seniors in 48 San Diego communities. Last year, over 400,000 meals were delivered by volunteers to fulfill the organization’s mission to end senior hunger and isolation.

The Chair of this year’s “Beach Ball” is Maria Stanley with two co-chairs, Ellen Bryson & Kristi Pieper-Rossbacher. Bill & Wanda Goldberg are the Honorary Celebrity Chairs. Special guests John Hermann, Board Emeritus (serving for over 40 years) as well as Ford Motor Company will receive special recognition for providing service, assistance and funding to Meals-on-Wheels, Greater San Diego.

Individual tickets are $150 per person with proceeds going to support senior food delivery programs throughout the county. For more details on the Gala or Meals-on-Wheels, Greater San Diego, please visit www.meals-on-wheels.org or call (800) 5-SENIOR.

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From South Bay to North County, local Girls Scouts will be volunteering and delivering meals for Meals-on-Wheels Greater San Diego countywide. The local non-profit operates solely with the help of volunteers that give of their time each and every day to ensure San Diego seniors have daily meals.  In honor of Veteran’s Day, over 150 Girl Scouts from across the county will accompany Meals-on-Wheels volunteers as they bring homebound seniors their daily meal. The girls will earn a Meals-on-Wheels patch for their community service.

WHEN/WHERE

Saturday, November 12. Media are invited to follow along on two of the routes

Central San Diego

At 10:30 a.m. the Girl Scouts meet at a meal drop-off site located at the Clairemont Lutheran Church parking lot at 4271 Clairemont Mesa Blvd San Diego, CA 92117 and pick up meals for delivery. The caravan will depart to senior Veterans’ homes at 10:45 a.m. The senior home stops are within 5 minutes of the meal drop-off point, so everything is in close driving proximity. c3 Communications will provide directions to the two senior homes to be visited the day of the event.

North County

At 10:30 a.m. the Girl Scouts meet at the at the Southwestern corner of the parking lot at First Presbyterian Church at 2001 El Camino Real Oceanside and pick up meals for delivery. The caravan will depart to senior Veterans’ homes at 10:45 a.m. The senior home stops are within 5 minutes of the meal drop off point, so everything is in close driving proximity. c3 Communications will provide directions to the two senior homes to be visited the day of the event.

MEDIA VISUALS/EDITOR’S NOTE

Great visuals include Girl Scouts loading meals at the meet site, the delivery to local senior Veterans and the caravan. Interviews include Girl Scouts, senior Veterans (Meals-on –Wheels clients), Meals-on-Wheels.