Executive chef Vaughn Vargus, with assistance from UC San Diego chefs Dave Gardinier of Café Ventanas and Tiago Battastini of 64 Degrees, donated his time and culinary talents at the 3rd Annual Foodtasia Gala at the San Diego Food Bank, held Saturday, May 2. Photos by Erika Johnson/UC San Diego Communications
Image 1/8
A seared foie gras with English cucumber, black berry and berry demi was prepared as an hors d’oeuvre for the cocktail hour.
Image 2/8
The first course comprised a spring pea gazpacho with a sherried crème fraiche and fresh herb salad, ensuring dishes were flavorful and had eye appeal.
Image 3/8
UC San Diego Executive Chef Vaughn Vargus (right), with UC San Diego chefs Dave Gardinier and Tiago Battastini, prepare the first course of cold spring pea gazpacho.
Image 4/8
Each chef prepared meals for two tables of ten guests, drawing upon the unique specialties of their respective kitchens.
Image 5/8
Each of the featured chefs prepared a gourmet three-course meal for two tables of ten guests, drawing upon the unique specialties of their respective kitchens.
Image 6/8
Chef Gardinier puts the finishing touches on the spring pea gazpacho, carefully drawing the sherreid crème fraiche in a delicate pattern.
Image 7/8
The annual Food Bank Gala benefits hunger-relief programs in the San Diego community, in particular the Food 4 Kids Backpack Program, which provides weekend meals for low-income students.
Image 8/8
