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Season Two: Episode One

Sam Hirsh.jpeg
Luca Alemanno.jpg

Sam Hirsh | Piano

Luca Alemanno| Bass

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Kevin Kanner | Drums

Deborah Wolfe | Hostess/Vocals

Irving Flores

Irving Flores

With Welcome Grazing and a Seasonal Farm-to-Table Menu by
Stepp & Wolf Epicurean Design by Chef Torrey Stepp

and Sous Chef Wolfgang Anderson


We are absolutely THRILLED to welcome our dear friend, Chef Christina Ng, Foundation Cultivator & Educator Extraordinaire (and All-Around Amazing Human Being) for San Diego-based 501(c)(3) Berry Good Food Foundation. Christina will be on hand to talk about the incredible work the foundation is committed to on both side of the border, supporting food security, environmental impact and sustainability.

"Berry Good Food supports a local and regenerative food system in San Diego and Baja California. We empower our community by building bridges between farmers, chefs, scientists, and citizens to challenge the industrial food system while advocating for access to healthy food for all."

With current Eco studies proving a holistic dependence between soil health and climate change, regenerative agriculture should exist as our primary concern relative to food systems, water supplies and ultimately the health of our planet.

Berry Good Food Foundation is leading the charge in early education, sustainability and practices!

Admission $125 per person

event address (private El Cajon/Mt. Helix estate) to be provided at purchase; 
this is an outdoor event, weather permitted

includes intimate private-venue concert, welcome reception meet-and-greet with musicians, Chef's welcome beverage and hors d'oeuvre, intermission menu of Seasonal Spring tunes-inspired small plates and beverage pairings.

Spring Tunes-Inspired Menu
Chef Torrey designs each dish to be a direct reflection of
the music Gilbert has curated, paired to the inflection, to the melody, to the chords and artist, instrumentation, and history of the tunes. Every detail is researched and studied, there is nothing superfluous, and each dish will resonate in it's relationship to the evening's music selections, all centered around Nature Boy!
As usual, Chef's menu is based entirely on sustainable practices; locally sourced, farmed and/or caught product from farmers and fishermen with whom we maintain close relationships and who's offerings direct all menu design.
We adhere to the ethos that organic ethical practices make better food.

Note: we DO accommodate dietary considerations

Tickets on Sale NOW!
click the link to purchase

Prelude No. 5 in Spring Major

Join Jazz Trumpeter Gilbert Castellanos & Chef Torrey Stepp for the Season Two Kickoff of


the Private Jazz Pop-Up Supper Club!

featuring a Spring-Inspired Private Concert with Special Guests

a musically-inspired culinary journey

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