On Sunday, April 27, the SILO at Maker's Quarter was beautifully transformed into an Indian-themed extravaganza for Just Call Us Volunteers' annual fundraiser, this year entitled Bombay Bazaar. Attendees enjoyed delicious bites from some of San Diego's best chefs and vendors, as well as spirits from local cocktail companies and craft beer offerings from San Diego breweries. Other highlights included a hookah lounge, dance performances, a stilt walker, a fire show, a silent and live auction, and hilarious MC'ing by Sam "The Cooking Guy" Zien and local food critic, Troy Johnson.
Bombay Bazaar began with a champagne toast by the evening's hostess Julie Darling, the founder and president of Just Call Us Volunteers, a 100% volunteer-run, non-profit organization that has served over 26,000 meals to San Diego's less fortunate since it's inception in 2005. Guests were then invited to enjoy the chefs' Indian-inspired offerings (full menu below). Highlights included Chef Chad White's perfectly spiced white murgh tikka mesquite chicken kebab and Sundara's authentic spread of chicken tikka masala, channa masala, tandoori chicken and papadum with chutneys, but in reality, there wasn't a bad bite to be had. In addition to cocktails from RX Bitters and Snake Oil Cocktails, URBN St. Brewing, which opens in El Cajon next month, poured their tasty IPA and Brown Ale, and Ballast Point Brewing came festively prepared with its curry spiced Indra Kunindra Export Stout.
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| Just Call Us Voluneer's President Chef Julie Darling |
As the evening winded down, guests could be seen puffing away on shared hookah's and a selection of fresh shisha presented by Fumari Hookah Lounge, as well as enjoying a lively Bollywood dance party.
Just Call Us Volunteer's Bombay Bazaar was a truly fantastic and memorable event, immaculately organized and evidently presented with the pride and passion that lay at the heart of a genuinely charitable organization.
For more information on Just Call Us Volunteers or to make a donation, visit justcallusvolunteers.org.
The full menu for the Bombay Bazaar included the following:
COMÚN KITCHEN & TAVERN
Chef Chad White
White Murg Tikka Mesquite Chicken Kebab
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| Chef Chad White's |
Chef Amy DiBiase
Khaman Dhokla and chutneys
BALLAST POINT BREWING
Indra Kunindra Export Stout
RX BITTERS COCKTAILS
Bombay Paantsch
HEART & TROTTER
Chef Brandon Brooks
Badami Lamb Korma
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| Heart & Trotter's |
Chef Colin Murray
Green masala curry lamb shoulder, eggplant purée, spicy fried cauliflower, preserved lemon yogurt
MASALA COTTAGE
Chef Ranjit Singh
Samosas in assorted flavors
CALIFORNIA'S TABLE
Chef Marguerite Grifka
Saag Tofu
LA VALENCIA
Chef Daniel Barron
Chefs’ Inspiration Green Curry Soup with mussel and crab
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| Chef Daniel Barron's Green Curry Soup |
Chef Joanne Squires-Sherif
Cardamom Rice Pudding
PETE'S PALEO
Chef Peter Servold
Pork Vindaloo
CARNITAS' SNACK SHACK
Chef Hanis Cavin
Pork Curry
CHARLIE'S BUTTER
Rachael Noble
Indian infused butters and fresh naan
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| Charlie's Butter made curry butter, chai butter and mango ginger chutney butter |
Chef Robin Ross
Cupcakes: Pistachio Rose/Vanilla Chai/Mango Lassi Sweet Potato Halwa
ROYAL INDIA
Chef Sam Kambo
Royal Kabab Biryani
SMALL BAR/MONKEY PAW/HAMILTON'S
Chefs Karen Blair & Dustin Harner
Paani Poori
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| Chef Dustin Harner's Paani Poori |
Chef Alex Carballo
Brink Brown Ale and IPA
VIVA POPS
Lisa Altmann
Organic pops, flavors of India
THE RED DOOR & WELLINGTON STEAK HOUSE
Chef Karrie Hills
Mini Tandoori Chicken Pops
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| The Red Door's Tandoori chicken pop |
Chefs Adam Lowe & Andrea Horning
Chicken Tikka Masala, Channa Masala, Tandoori Chicken, Papadum with chutneys
WILD THYME
Chef Dawn Parks
Butter Chicken, Gujarati Potato & Pea Curry, Biryani, Basmati Rice, Chutneys
SNAKE OIL COCKTAILS
Chennai Cocktail featuring Tito's Handmade Vodka
THE PATIO ON LAMONT STREET Chef John Medall
Smoked aubergine and fresh pea curry
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| The Patio's dessert offering |
