Chef Hanis Cavin to participate in Taste of Summer San Diego
May 25, 2012
Carnitas’ Snack Shack is proud to participate in this year’s “A Taste of Summer” in San Diego. A Taste of Summer is a food event and fundraiser, celebrating the launch of the San Diego chapter of The Positive Plate. So come to Liberty Station on Friday, June 22nd, and enjoy unique small plates created by some of the county’s top chefs, local craft beer, cocktails and live music! With sustainability as the evening’s theme, all dishes will be made using local, organic, and seasonal ingredients, while highlighting the creativity of each participating restaurant.
In addition to the delicious food served throughout the evening, attendees will enjoy local wine, craft beer, and signature organic cocktails, while listening to live music, viewing local art, and learning about a variety of organizations and businesses passionate about sustainability.
A Taste of Summer will be held at Liberty Station in Point Loma from 7-11pm. Parking is free!
Net proceeds from the event will benefit Olivewood Gardens & Learning Center, the San Diego Hunger Coalition and Ecofficiency.org – all local organizations that promote health, nutrition, and sustainability in San Diego and abroad.
A Taste of Summer will feature 11 of the top sustainable restaurants in San Diego, including Carnitas’ Snack Shack. Chef Hanis Cavin will create a signature small plate, as well as tray- passed hors d’oeuvre from The Shack. Other local restaurants will include Alchemy, Cafe Chloe, Casa de Luz, Cups Organic, Gabardine, JSix, Kitchen 4140, Sea Rocket Bistro, Solace Lounge and Urban Solace.
A Taste of Summer
7pm-11pm, Friday June 22, 2012
Point Loma, San Diego, CA
Tickets $60 (Event is 21 and up, only)
About The Positive Plate
The Positive Plate is a Southern California based sustainability program that works with restaurants, food trucks, and caterers to implement individualized and comprehensive sustainability plans. Developed by Ecofficiency.Org, a 501(c)(3) non-profit organization, the mission of the program is to inspire a widespread and verifiable movement towards sustainable food production, service, and consumption from within local dining cultures.