Collaboration Kitchen is back! Chef Kat Humphus of Savory Made Simple (and, before that, The French Laundry and WD-50) will prepare four courses utilizing seafood from host Catalina Offshore Products and vegetables from Specialty Produce. Joe Pastry of WooBar will prepare dessert.

This is a 21+ event as Saint Archer beer will be served, and guests are welcome to bring their own favorite bottle of wine or beer. Dress warmly, and get your tickets soon as Collaboration Kitchen dinners often sell out.

All proceeds from Collaboration Kitchen events go to local San Diego charities, and this one honors San Diego Youth Services, which operates an emergency shelter for local homeless youth in addition to other programs.

Menu (subject to change):

1) Vanilla Poached Baja Shrimp over Butter Lettuce Salad with Lavender Pickled Fennel, Tarragon Vinaigrette, Brioche Croutons

2) Miso and Soy glazed Opah with Baby Bok Choy, Yuzu and Mandarin Compote, Pickled Chilis, and Black Sesame

3) Crab and Mango Salad with Tamarind, Water chestnuts, Scallions, Cucumber, and Crispy Lotus

4) Salmon with Pistachio-Dill Chimichurri, over Creamy Farro with Butternut Squash Puree and Roasted Beets

5) Joe Pastry Dessert Demo