Wednesday June 28, 2023
seatings available 5:30 pm – 8:30 pm | advanced reservations required
Gold Finch hosts a charitable Fête & Feast Chefs Collaboration Dinner on June 28th
Jewish Leaders of San Diego’s Hospitality Community—Tracy Borkum, Giselle Wellman, Matt Gordon, Sam Zien and Lara Worm—Come Together along with UKG Chef/Partner Tim Kolanko and Executive Chef Jeff Armstrong at Urban Kitchen Group’s Modern Delicatessen Gold Finch to Raise Awareness and Funds for the Anti-Defamation League.
four-course, prix-fixe dinner that translates Jewish culinary traditions through a modern lens
$85/ per person ++
vegetarian menu available upon advanced request.
course one / sam zein “sam the cooking guy”
“a jewish and chinese grandmother walk into each other”
wonton, noodle & matzo ball soup + chopped liver egg rolls
course 2 by giselle wellman, san diego jewish academy
smoked salmon pastrami + spring salad
course 3 by jeff armstrong, gold finch tzimmes brisket + root vegetable + mashed potato
course 4 by matt Gordon, blue bridge hospitality carrot ring + bittersweet chocolate + halvah crumble
San Diego-native Giselle Wellman has an impressive background. She honed her skills alongside internationally renowned chefs, including Thomas Keller (Bar Bouchon and Bouchon Bakery, Los Angeles), Jean George (Nougatine at Jean Georges, NYC) and Mario Batali (Del Posto, NYC), before becoming the youngest female Executive Chef in Los Angeles at the age of 26 at the upscale French-influenced Petrossian restaurant in 2010. But, you may recognize her from Top Chef Season 13. After years of working in top restaurants, Giselle came back to San Diego, here is where she was introduce and became passionate for regenerative practices and decided to change many things in her life. Now, Giselle works at San Diego Jewish Academy as the Garden Programming Director. This position allows her to work directly with students in the garden and teach them the importance of caring where our food is coming from. “I still get to cook, but finally I feel a deep sense of fulfillment as I teach students the important role we as humans have to our earth.”
Sam Zien, Emmy Award-winning TV host (Sam the Cooking Guy) and restaurateur– owner of Not Not Tacos, Graze by Sam, Samburgers & CooCoo’s Nest
Vice President of Operations for Blue Bridge Hospitality (Liberty Public Market, Stake Chophouse + Bar, Little Frenchie) — former Chef/Owner of Urban Solace and Solace & The Moonlight Lounge
Executive Chef, Urban Kitchen Group ARTIFACT + CRAFT CAFÉ at Mingei, The Kitchen @ MCASD, Gold Finch Executive Chef Jeff Armstrong has amassed nearly three decades of industry experience working his way through premier kitchens around the world. His affinity for cooking resonates with long summers spent on his family’s garden and feed store in North Carolina, where a farm-to-table ethos was instilled at a young age. From positions held alongside prolific chefs, such as Jean-Georges Vongerichten in New York and Washington D.C., to launching his own Asian street food-inspired restaurant in Aspen, Colorado, Armstrong manifests an unparalleled knowledge of cooking and culture. He carries a unique perspective of worldly culinary traditions in his role as Executive Chef of Urban Kitchen Group, where he helms restaurateur Tracy Borkum and Chef/Partner Tim Kolanko’s acclaimed restaurants including ARTIFACT at the Mingei International Museum, The Kitchen at the Museum of Contemporary Art San Diego in La Jolla, and Gold Finch modern delicatessen in Torrey Pines.
Lara Worm, Bivouac Ciderworks
Lara Worm Co-Founder + Chief Executive Officer + “Adventure Guide” Lara Worm, co-founder & CEO of Bivouac Ciderworks, is a native San Diegan, raised in her family’s multi-generational food business. After college, Lara blazed her own trail, pursuing her legal education Washington, DC and a decade-long career with the United States Attorney’s Office. With a twist of fate, Lara has found herself back in the world of hospitality in San Diego with Bivouac Ciderworks, an outdoor-inspired craft cider brand with a tasting room & restaurant in North Park, San Diego. Bivouac’s Bio: Opened in 2018, Bivouac Ciderworks is a San Diego cider pioneer, helping advance the craft beverage culture in a city widely regarded as America’s “craft beer mecca.” Voted San Diego’s “best cider,” and among the “10 best cideries in the United States,” the women-powered urban cidery puts a uniquely West Coast spin on cider, pairing classic cider flavors with unexpected ingredients. Bivouac’s ciders are made with less sugar and are naturally gluten free, and taste just as great at the top of a mountain as they do paired with a fine meal. Bivouac’s heart is in encouraging people to get outside and embrace their adventure, cultivating a collaborative community and supporting partners dedicated to charitable and sustainability initiatives.
This one-night only, ticketed dining event will raise awareness and critical funds for the Anti-Defamation League, an international organization that fights all forms of antisemitism and bias. In 2022, the U.S. witnessed an unprecedented surge in antisemitic incidents as a total of 3,697 assaults, harassment and vandalism were reported, marking a staggering 36 percent increase compared to the previous year. This alarming trend highlights the urgent need for greater awareness and action to combat hatred and prejudice towards the Jewish community.