White Trash food, canning, pies, beets, turkey, bread pudding, asparagus, potlucks, sweet potatoes, rhubarb, spinach, Easter bunnies, jellybeans, ice cream, apricots, and dog food served as paté
3:58 p.m., Feb. 19
It was 2009 when I happened on a talented collective called Cooks Confab. Made up of notable chefs from around town, their popularity rose with each centrally themed grand scale eat-fest they put on. Soon, they were more than just an underground foodie secret, but big time news across the county.
Today, they’re well known for bringing attention to good food and bringing support to good food-related causes.
With an ethos like that, what gastronome wouldn’t want to get in on the action? The Confab, which started as a tight group of four and has stayed relatively small and manageable, recently brought on five new members.
A highly philosophical and like-minded group, they didn’t take the additions lightly. Confab members made nominations and the entire Confablieri cast their votes. When the tallying was complete, the winners were:
Chad White (pictured above): Executive chef at Point Loma’s newly opened seafood-centric Gabardine, partner in North Park’s Sea Rocket Bistro, and the mind behind EGO Culinary Trends.
Lucien Conner: Founding partner and mixologist for Snake Oil Cocktail Co., the county’s leading contract mixology consultancy.
Aaron LaMonica (pictured above): Executive chef at Normal Heights lair for sustainability focused pies and craft beer, Blind Lady Ale House.
James Foran: Pastry chef for Del Mar’s critically acclaimed MARKET Restaurant + Bar, and instructor of culinary arts at Grossmont College.
James Rauh (pictured above): Master roaster at local fair trade-committed green coffee roasters, The West Bean.
Looks like fans can expect even more good eats, along with creative adult beverages and some exceptional java at the next Confab event. To keep apprised of the group’s happenings, refer to their website.