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Foodies to Fight Illiteracy at San Diego Chef Event

Brian Malarkey's interpretation of green eggs and ham
Brian Malarkey's interpretation of green eggs and ham
Courtesy Photo

Events that bring top-notch chefs together are a blast for foodies, but can be a real nightmare for those planning them, no matter what the noble cause or organization they benefit. There's a lot that goes into coordinating toques (a chore I've heard referred to more than once as "like herding cats"), not the least of which is getting a menu together that not only works, but gets the dining public salivating and tickets sold.

When local food writer Caron Golden and her co-conspirators were trying to pull together dishes from the dozen chefs taking part in Wednesday night's Eat.Drink.Read, a fundraiser benefitting the San Diego Council on Literacy, things were somewhat slow going ... until the idea surfaced to have each of the featured culinarians build their dishes around books they have a soft spot for in their library. After that, ideas for scrumptious dishes poured forth like quality prose from world class authors.

As a result, Eat.Drink.Read will feature dishes centered around tomes of all types; from classics like Lord of the Flies (selected by Pete Balistreri of Point Loma's Tender Greens) to cookbooks (the Marine Room's Bernard Guillas and Ron Oliver are serving up recipes from their very own instructional piece, Flying Pans: Two Chefs, One World) and light-hearted children's fare like Cloudy with a Chance of Meatballs (a fave of the son of The Red Door exec chef Brian Johnston). Ever wonder what green eggs and ham taste like? Try for yourself when Searsucker's Brian Malarkey serves up his inventive take featuring brioche, herbs and a plump, succulentnugget of pork belly. Oh, doctor (Seuss, that is)!

The event will take place from 5:30 to 8 p.m. at the McMillin Event Center (Building 177) at Point Loma's Liberty Station. Tickets are $60 per person and can be purchased online at www.eatdrinkread.com, which also features links to video clips of participating chefs talking about the inspiration and preparation behind their dishes for the evening.