Highly acclaimed local chef Jonathan Hale of the award-winning Prado Restaurant is bringing his culinary expertise across the country to New York for the 23rd Annual “Taste of the NFL”. Hale is honored to be the only San Diego chef selected for this year’s “Party with a Purpose” – an annual strolling food and wine experience that takes place in the host city of the Super Bowl each season in an effort to raise awareness of hunger issues throughout the country.
On the eve of the Super Bowl, he’ll join some of the nation’s other top chefs, one representing each NFL city, to create food pairings for fans to sample while meeting football icons as well. For the second straight year, Hale will team up with former Chargers tight end and Pro Football Hall of Famer Kellen Winslow for the event held at the Brooklyn Cruise Terminal.
The prestigious event will be the culmination of a year-long fundraising effort in the fight against hunger with net proceeds benefiting local Feeding America-affiliated organizations in each NFL city. San Diegans don’t need to pack their bags for New York to support the cause. The Prado has put together a limited edition “Taste of the NFL” 3-course menu for the entire month of January with proceeds benefitting The San Diego Food Bank. For $32.95 guests can enjoy a variety of Chef Hale’s specialties including Black Bean Soup, Beer Braised Short Rib Risotto and a Chocolate-Hazelnut Mousse Bar.
For every Taste of the NFL menu ordered, The Prado will donate $3 to the food bank and each $3 donation will provide meals for 24 people. The full menu is below and will only be offered in The Prado’s dining room. For more information or reservations, call 619-557-9441 or visit www.pradobalboa.com.
ABOUT CHEF JONATHAN HALE: Chef Jonathan Hale knew at an early age that he would one day become a chef. He had always enjoyed tasting different types and textures of food from all over the globe, which is most likely the result of Jonathan’s varying regional background. He was born in India, raised in London, and finished high school in New York. Jonathan’s first job in the restaurant industry began at the age of 17 as a waiter in Cape Cod, Massachusetts. Jonathan’s ambition led him to the Culinary Institute of America in New York, where he graduated in 1991. He then began moving further westward and landed a position as Chef Tournant at the Renaissance Restaurant in Aspen, Colorado. He remained there for over 2 years and then decided to relocate to Hawaii where he could work with the freshest seafood possible. He started as a line cook at the famed Pacific Café with Jean-Marie Josselin in Maui and Kauai and was soon promoted to Executive Chef. After 7 years in Hawaii, Chef Hale moved to San Diego in 2001 and took over the helm as Executive Chef at the first seafood restaurant in the Gaslamp Quarter- Blue Point Coastal Cuisine. Hale and his team created a first class menu, earning awards from the Gaslamp Quarter Association such as Favorite Place to Dine, Best Seafood, Favorite Wine List, Best Customer Service, and Best Downtown Restaurant from SD Home & Garden Magazine. In early 2010, Cohn Restaurant Group was very pleased to announce that Chef Jonathan Hale was appointed as the new Executive Chef of CRG’s award winning restaurant, The Prado at Balboa Park. Chef Hale’s favorite thing about his job, besides working with his culinary team, is “being able to create a dish, market it, execute it, and do it all over again the next day. It just doesn’t get old.” Jonathan’s experience and unique style have quickly distinguished him as a leader and an innovator for the Cohn Restaurant Group.