JUNE 1st, 2014
SUMMER IS HERE! And we’re pulling out all the culinary stops to celebrate with great food, great farms, friends and community at R/10 Social House in the heart of Redondo Beach’s harbor. Join us for this one-night-only dining experience as San Diego Chefs Jason Roberts and Tim Zydek bring their culinary talents to the South Bay alongside the R/10 Kitchen Team.
The 7-Course Prix Fixe menu for this exclusive, farm-to-table pop-up will showcase produce from the renowned Chino Family Farm of San Diego and other favorite local farms - plus locally sourced, sustainable seafood and pastured meat. A select list of wine, artisanal beer and handcrafted cocktails will be available for pairing. Desserts by Michelle Hipschen. Tickets may be reserved for $85 (tax & gratuity not included; payment on night of event). Seating is limited.
3 ways to reserve tickets:
1. Online here.
2. By phone @ 310.798.2500.
3. In person @ R/10 Social House, 179 N. Harbor Drive, Redondo Beach, CA 90277.
Got questions? Email email@example.com.
Please note, seating is limited for this event. We will do our best to accommodate your preferred time of reservation. Once we receive your submittal, we will contact you with a confirmation email.
JASON ROBERTS likes vegetables. Perhaps that’s why you can find him these days working in the famous Chino farm stand, surrounded by the best produce in Southern California. He did the whole classically trained thing at the CIA, but after cutting his teeth in New York City and a few stints in San Francisco, he made his way down to San Diego working as Sous Chef at Blanca and Chef de Cuisine of El Bizcocho. Happenstance may have led him to Chino Farm, but it has been the most influential to his cooking. The quality produce at Chino is sold within minutes of being harvested, so everything still tastes vibrant and alive. It’s this feeling that Jason hopes will translate through the food at Boxcar, a pop-up series aptly named for his transient past, showcasing his take on progressive coastal cuisine with a focus on flavors that are pure and familiar. Boxcar is the perfect venue for him to get out there, cook with friends, and see where he ends up.
Knowing that he wanted to devote his life to working in the kitchen since high school, TIM ZYDEK has set a series of onslaughts to every place he has come in contact with. Of course, there were times of defeat, yet that didn’t stop his hunger to create the perfect restaurant environment. Working tirelessly, giving up many privileges in life, and being open to learn, the experiences molded him to who he is today. From spending time in many of San Diego’s best restaurants, being General Manager of a Pudding shop in New York City, conquering Boston via catering company and spending one-on-one time with the vegetables at Chino Farms. Tim only hopes he can share and re-create his experiences with everyone, not only through food but through the communal connection of the table. He believes nothing can beat beautiful company with honest food and drink. Throw in some weirdness and open minds, you get an experience that will never be forgotten - let alone the wonderful souls that are met along the way. As in the words of Tim Zydek: “Cheers to all of you, and may the table be the door to more experiences!”
After cooking and eating around the world, MICHELLE HIPSCHEN returned to the states where a fusion of all she had learned came together for her tenure as founding creator and executive pastry chef of the acclaimed Sona Restaurant (which garnered 1 Michelin star), Comme Ça and Boule Pâtisserie. A chance to cook alongside friends and use produce from her favorite vegetable stand was not to be missed. “The perfection of Chino Farms is a rare thing. It comes from their unwavering dedication to extraordinary standards of quality and tradition. Their vegetable stand is an endless source of inspiration for me.”