San Diego Reader

Chefs Donald Lockhart, Simon Dolinky and Christian Graves will come together for a series of three-course, seasonal dinners held between their three restaurants. Seasonal ingredients will inspire the dishes served at each dinner, starting with peas. This first event is held on Lockhart’s turf at Cusp, and he will be responsible for preparing the entrée. Chef Graves will tackle the appetizer, while Dolinky whips up dessert. Peas have to be incorporated into each course, though they don’t have to be the star ingredient. Each chef will also create an amuse-bouche to be served at the start of the meal. Working together like three peas in a pod, the menu will showcase each chef’s talent, inventiveness, and individual cooking style.

Reservations: 858-551-3620.