Collaboration Kitchen September 26th

Chef Chad White and Collaboration Kitchen

Local Lobster & Local Corn Succotash
Local white Corn, bacon lardon, piment d’ espelette & yellow tomato.

Sautéed Mexican White Shrimp
Basil, jalapeno, tomato jelly & Basil pistou

Persillade Grilled White Seabass
Smoked anchovy & parsley aioli

Monkfish Liver Torchon
Smoke sea salt, Yuzu eel sauce, radish, scallion, and wasabi tobiko

Local Hook & Line caught Yellowtail sashimi
Baby cucumber and fennel escabeche with orange chile oil, and sea salt

CHAD W. WHITE

A native of Spokane, Washington, Chef Chad White's love for cooking came at an early age and developed through helping his Grandmother in the kitchen and garden, preparing family meals with homegrown fruit and produce. Chad enlisted in the United States Navy after 9/11. With many opportunities in deciding a trade he chose to become a Mess Specialist, considering that between the cooking and Navy Hotel Management aspects of the duty, he would move into Hotel Management. Chef White served 5000 sailors three times a day, and after a couple of years of sea duty traveling all over the world tasting cuisine at every foreign port, he earned the position of Officers Cook. His desire to pursue his love of cooking was cemented.

After his stint in the Navy, Chef White began working at the Hotel Del Coronado under chefs such as Jason Shaffer, Greg Ische, and Mauricio Enriquez. He served as Chef de Partie in Prince of Wales Room, and later 1500 Ocean Restaurant. In 2007, at the age of 24, Chef White moved to the Doubletree Golf Resort San Diego as Sous Chef and assumed the position of Executive Chef after just 10 months. Chef White then opened his heart and recognized the growing number of hungry and needy children in his own community, and Co-founded Hunger at home, a non-profit organization supported by the Hilton Family of Hotels. Hunger at Home raised over $140,000 in the first year to feed the hungry and teach nutritional education to over 22 low-income elementary schools and their students. As Culinary Operations Director Chef White worked closely with local chefs, vineyards, and farmers to help raise over $ 300,000 in the second year for the hungry in San Diego.

Chef White’s style can be described as comfortable but eclectic, blending culinary classics with local and seasonal dishes to create his enticing menus. In recent months Chef White is at the helm of a new adventure, taking over the role as Executive Chef at Roseville Restaurant in Point Loma, the highly regarded upscale French-Mediterranean Brasserie.

Bring your kitchen cutting tools for a new edge from TRUE POINT SHARPING, which will be on hand again doing demos and putting that edge back on your blades for free!
Sorry guys! True Point had to cancel due to family matters! We wish them well!

please email collaborationkitchen@specialtyproduce.com with any questions ;)

View pictures, video and recipes from past Collaboration Kitchen events

We have decided, because of the enormous demand and interest Collaboration Kitchen has sparked,  that we can use this to do good & raise money for the causes we believe need our support.  All the money over our costs will be donated to Monarch School - a school for homeless and at risk kids in San Diego, through the organization Fruit of the Soul.  Fruit of the Soul has a partnership with Specialty Produce and is in cahoots with Catalina Offshore. 

Please check out the Fruit of the Soul event on October 16th at Specialty Produce - 30+ Fine Dining Restaurants, live music, art & a great time all for charity! Trust us, you will love it!   http://fots2010.eventbrite.com/

We are continually trying to improve and we thank you for the support you have shown through the learning process!  Thank you again, for spreading the word about the event!