SAN DIEGO, (October 25, 2007) –

Celebrity chef puts smiles on faces and fills bellies of evacuees

The Oceanaire Seafood Room
400 J Street, San Diego, CA 92101
619-858-2277

Brian Malarkey, Mike Mitchell and the staff of The Oceanaire Seafood Room donated both food and manpower to feed 400 people at Mira Mesa High School on October 23. The Oceanaire Seafood Room pulled together the resources needed with the help of donations from Hamilton Meats. Evacuees were excited to receive the and their spirits were also lifted by the surprise appearance of San Diego’s favorite chef, Top Chef 3 Miami finalist, Brian Malarkey.

Go out to eat, raise money for San Diego Red Cross

Fresh[er]
1044 Wall Street, La Jolla, CA 92037
858-551-7575

Fresh[er] will be donating 10% of revenue through the month of October to the San Diego Red Cross to support their efforts to help San Diegan’s in need. So every bite and every sip of great food and great wine goes a long!

Sandwiches to firefighters on the fire lines!

The Palm Restaurant San Diego
615 J Street, San Diego, CA 92101
619-702-6500    

The Palm’s general manager, Carl Essert, contacted Roger Hedgecock at KOGO radio asking how the restaurant could help. Executive Chef Miguel Martinez and his staff put together sandwiches and dropped them off at Gillespie Field, base camp for firefighters at the Harris Fire.

Funds from canceled party go to feed more than 2,500 evacuees

TK&A Custom Catering
9558 Camino Ruiz, San Diego, CA 92126
858-444-8822

October 25, 2007, TK&A will be at Escondido High School to feed nearly 600 people.  The law firm of Cooley Godward Kronish generously donated the funds of their cancelled event to be used by TK&A to feed fire victims. Working with the Red Cross TK&A plans to feed 2,500 people in the next few days.

Picnic People feed lunches to firefighters

Picnic People
9558 Camino Ruiz, San Diego, CA 92126
858-586-1717

Picnic People has fed thousands of lunches and dinners to firefighters at the Sheraton Hotel on Kearney Mesa Road. Big production lines have been put in place in their kitchen to assemble and then crews are driving to established sites to do the “feedings.”