PB&J for Good

OC Chefs create unique PB&J specials to end Severe Acute Malnutrition worldwide October 16–25, 2013

Orange County, CA (October 2013) – On October 16th, a group of Orange County Chefs will launch a ten-day promotion, PB&J for Good, to benefit children who suffer from Severe Acute Malnutrition worldwide. The inaugural event will focus on the Peanut Butter and Jelly Sandwich, or PB&J, one of the most popular in North America. Participating Chefs will put their unique spin on the traditional PB&J as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition (SAM), a devastating condition that affects nearly 20 million children and causes more than 2 million deaths annually.

The following restaurants will be involved in the promotion from October 16th through October 25th:

o Andrei's Conscious Cuisine and Cocktails (Irvine)
Chef Yves Fournier – TBD

o ARC (Costa Mesa)
Chef Noah Blom – Pork Belly with Roasted Cauliflower, Toasted Peanuts, Capers, and Fresno Jam –and– Doing Good (cocktail): Bourbon, Peanut Orgeat, Lime, Grapes, and Curaçao

o Blackmarket Bakery (Costa Mesa)
Chef Rachel Klemek – Double Jammy: freshly ground Peanut Butter, freshly ground Almond Butter, housemade Berry Jam, housemade Gingery Apricot Jam on fresh-baked, grilled 6-Grain Almond Bread

o Broadway by Amar Santana (Laguna Beach)
Chef Amar Santana – Milk Chocolate and Peanut Butter Crunch with Caramelized Banana Purée and Concord Grape Sorbet

o Green2Go (Brea)
Chef Adam Navidi – TBD

o Haven Gastropub (Old Towne Orange)
Chef Greg Daniels – #PB&JForGood Float with Raspberry Beer and Peanut Butter Ice Cream (non-alcoholic version available) –and– Duck Liver Mousse with Toasted Walnuts and Persimmon Jam (mimicking a PB&J)

o Little Sparrow (Santa Ana)
Chef Eric Samaniego – PB&J Macarons

o LUCCA (Irvine)
Chef Cathy Pavlos – PB&J Cheesecake

o Memphis (Santa Ana)
Chef Diego Velasco – Graceland PB&J Club: Griddled Brioche, Applewood Bacon, House-Made Thomcord Grape Jelly, Natural Peanut Butter, and Banana, served with side of Fried Pickles

o Michael's on Naples (Long Beach)
Chef David Coleman – Valrhona Chocolate and Peanut Butter Creme Millefogolie with Strawberry Preserve

o Provisions Market (Old Towne Orange)
Chef Greg Daniels – Peanut Butter Tart with Blackberry Gel –and– CB&J: house-made roasted cashew butter, stout-apricot-bacon jam, and banana chip sandwich

o Slapfish (Hungtington Beach)
Chef Andrew Gruel – Grilled PB&J with Bacon and Marshmallow

o taco asylum (Costa Mesa)
Chef Greg Daniels – PB&J Taco with Pistachio Peanut Butter, Arugula, Smoked Bacon, Carrot Jam and Pickled Fresnos

o The Winery Restaurant & Wine Bar (Tustin)
Chef Yvon Goetz – PB&J Crème Brûlée

“In the early 1900s, peanut butter was considered a delicacy that was only served in New York City’s finest tearooms, and today, in its most basic form, it helps children overcome malnutrition worldwide,” explained Luke Mysse, who, along with partner Mike Levison, created StopSAM.org. “It’s encouraging to see so many talented local Chefs participate in this inaugural event. This is a lighthearted and fun initiative that is meant to appeal to anyone who’s a fan of PB&J. We hope to build on it for years to come.”

The ten-day event, from October 16th – 25th, is organized in conjunction with World Food Day. The primary goal is to raise funds for treatments and generate awareness for Severe Acute Malnutrition.

For more information, visit PBJForGood.com and StopSAM.org.

About Severe Acute Malnutrition and StopSAM
Severe Acute Malnutrition (SAM) is a wasting condition that affects children between the ages of 9 months and 5 years. It affects the body, mind, immunity systems and, if not treated, can lead to death. But there’s an easy fix, which is where StopSAM.org comes in.

StopSAM is a rapidly growing organization that was created to bridge the gap left between leading humanitarian efforts globally and the number of starving children in the world. It was co-founded by Mike Levison, a successful manager of financial sector companies, and Luke Mysse, an Orange County-based creative entrepreneur and TEDx presenter.