Green Giants

| March 30, 2012 | Parties

THE PARTY UC San Diego’s first annual “Heart di Vite” celebration brought together the city’s powerhouse chefs with California’s biodynamic winemakers (think Sterling and Krug) and eco-friendly artists at Scripps Seaside Forum in La Jolla to spotlight the importance of environmental sustainability and conservation.THE PLAYERS Among the locavores who came to sip and savor were The Next Food Network Star winner Amy Finley and Chad White, the newest member of Cooks Confab and winner of the event’s Green Chef Challenge. THE SCENE Stationed throughout the oceanfront venue, 11 chefs offered tasting plates loaded with local-raised ingredients for dishes like Korean fried chicken and bone marrow flan, each paired with lush wines from Napa and Sonoma. Visual senses were piqued via a gallery of environmentally conscious artwork. THE CAUSE Nearly $20,000 was raised for scholarships to support student leaders in the Division of Biological Sciences at UCSD. Now that’s some serious green! Photography by Carol Sonstein



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