The San Diego Oceans Foundation (SDOF) will host its annual Oceans Benefit Gala, benefitting SDOF’s commitment to enhancing the marine environment. SeaWorld will play host to the soiree, which will include sustainable seafood tastings prepared by some of San Diego’s most sought-after chefs such as Andrew Spurgin of Campine, A Culinary + Cocktail Conspiracy, Chad White of Gabardine, Paul Arias of The Fishery, Tommy Fraioli of Sea Rocket Bistro, and Olivier Bioteau of Farm House Cafe, to name a few. The evening will also include live animal interactions, musical entertainment, a silent auction including a ten-day trip to Fiji, and more.
SDOF’s most prestigious honor, the Roger Revelle Award, is awarded annually to a San Diegan in science, academia, industry, military, recreation, or philanthropy who demonstrates personal initiative in encouraging stewardship of the world’s precious ocean resources. The award is named for the late Dr. Revelle, the fifth director of Scripps Institution of Oceanography, the driving force in creating the University of California, San Diego, and the first Director of the Center for Population Studies at Harvard. Past recipients include: filmmaker Howard Hall, Dr. Walter H. Munk, and Milton Shedd.
This year’s recipient, Andrew Spurgin, is an innovator, inspirational leader, and an incredible culinary master. Spurgin is a chef/partner at Campine, A Culinary + Cocktail Conspiracy and is the co-founder of Passionfish and Cooks Confab. He also sits on the Advisory Board of Catering Magazine and Event Solutions Magazine. He is an Associate Board Member of the Slow Food Convivium San Diego. He is a past member of the Director's Cabinet for Scripps Institution of Oceanography and E.W. Scripps Associate. He assisted in the development of Blue Ocean Institute’s “Green Chefs Blue Ocean" program, a national curriculum addressing sustainable seafood education for culinary students and continuing education for chefs. He sits on the Board of Trustees on the International Catering Association’s Educational Program and is a co-founder of The Culinary Liberation Front.
Spurgin has taken a leadership role with the San Diego Oceans Foundation as this year’s Culinary Chairperson for the upcoming sustainable seafood week and gala fundraiser. Gala tickets begin at $150. (www.sdoceans.org)
