women are unstoppable.
Urban Kitchen is proud to be a woman owned and operated company.
We strive to provide opportunities for women to thrive and thankful for the inspiring women that make up our #CUCINAfamily.
Shattering glass callings and paving the way for future culinary leaders we invited 5 of Southern California’s best female chefs to craft their perfect CUCINA pizza with us.
Join us Wednesday, March 8- March 12th I pizza for a cause
portion of the festa della donna pizza sales will benefit MAKE Projects and WISEPlace
giving back // the organizations.
THE CHEFS + PIZZAS
aarti sanghavi | urban kitchen group
THE PIZZA:
samosa inspired pizza
shaved yukon gold potato + green garlic chutney + whipped ricotta + pea tendril
+ masala
THE CHEF:
Urban Kitchen Group’s regional executive sous chef, Aarti Sanghavi brings Indian flavors born with American roots. A veteran San Diego Chef previously the executive chef for The Hake, Searsucker and the chef de cuisine at Puesto. Recently the founder of American Masala Shop, and a board member of Chef Celebration.
tara monsod | animae
THE PIZZA:
sisig pizza
pork belly + sunny side egg + pickled pepper + onion + chicharron + tomato sauce + calabrain chili oil
THE CHEF: In her first executive chef role, Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to Puffer Malarkey Collective’s ANIMAE. Her culinary journey has placed her in some of San Diego’s most prominent restaurants. Studying under Nate Appleman as Executive Sous Chef at ANIMAE, she continued to hone her fine-dining craft while also experimenting with pushing forward the Filipino flavors she’s always known.
jessica roy | 608 Dahlia
THE PIZZA:
prosciutto + black garlic fonduta + mozzarella + spring peas + arugula + truffle oil
THE CHEF:
Executive Chef Jessica Roy was born and raised in Orange County, California and enjoys celebrating fresh, California flavors in her cuisine. She is passionate about gardening, cultivating healthy food and utilizing seasonal ingredients. When she had the opportunity to open her restaurant, 608 Dahlia, she knew she wanted to bring a true garden-to-table experience to the guests. Located within Sherman Library and Gardens in Corona Del Mar, many of the garnishes and herbs are hand-picked by Jessica straight from the Gardens or from her home-grown backyard oasis. When sourcing other ingredients, Chef Jessica supports local purveyors and prioritizes small, eco-conscious businesses. Chef Jessica deeply cares about her community and is proud to have a Level One Certified Green Restaurant.
Shachi Mehra | ADYA
THE PIZZA:
‘tikka massala’ by chef shachi mehra | ADYA 22.
tikka chicken + buffalo mozzarella + massala sauce + spicy creme fraiche
+ scallion
THE CHEF:
As Executive Chef and Owner of award-winning ADYA restaurant in Anaheim, and founder of Spice Girl Sauces, Shachi Mehra has brought a new Indian experience to the region. Having spent her life straddling two very different cultures as an immigrant living in the states, Chef Mehra has made it her life’s work to utilize her passion for the culinary arts to spread her Indian culture throughout Southern California, and beyond.
Chef Shachi has a passion for creating innovative and thoughtful foods that tastefully balance a variety of flavors to make Indian cuisine appealing to a range of tastes. An ardent supporter of local farmers and sustainable practices, she takes great care in sourcing her ingredients.
Kelli Crosson | The Lodge at Torrey Pines
THE PIZZA:
mortadella + spigarello + goat cheese + roasted garlic vermouth purée
+ mozzarella + smoked almonds
THE CHEF:
Executive Chef Kelli Crosson brings a lifelong interest in real food to the culinary program at The Lodge at Torrey Pines. From her upbringing on a 40-acre citrus orchard to attending The French Culinary Institute in New York, Crosson embraces a simplicity conveyed through dishes that allow fresh and naturally flavorful ingredients to shine. She enjoys the rush of the kitchen as much as bringing people together to dine and enjoy each other’s company, and her focus extends beyond the kitchen line to ensure an impeccable guest experience.
Carmine Lopez | Wolf in the Woods
THE PIZZA:
“Chili Relleno”
spiced ground beef + mozzarella + red hatch chili crema + blue corn crumble + cilantro + green onion
THE CHEF:
Carmine Lopez, Executive Chef at Wolf in the Woods
A take on classic and modern New Mexican aesthetics. By blending Native American, European, and Hispanic cultures, we have created a style uniquely beautiful in itself.
