100 Years of Inspiration and Innovation

November 19, 2014 @ 6:30 pm – 10:30 pm America/Los Angeles Timezone

In a staggering 10-course homage to 100 years of culinary trailblazers, famed chefs RJ Cooper and Katsuya Fukushima put their irreverent stamp on beloved dishes through the ages. Each course expertly paired with craft cocktails and wine from Numanthia.

A San Diego icon since 1910, the US Grant’s Grand Lobby’s sparkling crystal chandeliers, silk carpets, and modern artwork reveal timeless elegance. Meanwhile, the Art Deco-style rarely seen boardroom plays host to this exclusive and rare evening for only 24 exceptional guests where tradition blends with modernism and elegance is at every turn.

Valet parking at the US Grant for this event is offered for $17 or $42 for overnight parking.

About the hosts:

Chef RJ Cooper, a 2007 James Beard Foundation Award winner for Best Chef Mid-Atlantic and Iron Chef America competitor, draws inspiration from more than two decades in the kitchen. His experiences include cooking Southern food in Atlanta and working at Eric Ripert’s three-star Michelin restaurant Le Bernardin in New York City. Cooper worked at the The Oval Room and New Heights in D.C. before becoming chef de cuisine at Vidalia in 2004. Rogue 24 is the culmination of his experiences-a concept born from his desire to go rogue from typical fine-dining restaurants.

Chef Katsuya Fukushima has cooked for some of the world’s most influential chefs– such as Ferran Adria, Thomas Keller and David Bouley– and worked alongside other culinary leaders including Andres, founder of Nuevo Latino cooking Douglas Rodriguez, and Sergi Arola of La Broche in Madrid. In 2006, Fukushima presented at Madrid Fusion with noted food science expert Harold McGee. That same year, he was named Rising Star by StarChefs . Most recently he opened Daikaya voted one of GQ Magazines 2014 Best New Restaurants.