OMG, It’s Local Bites This Sunday at the CalAcademy! Meet Chefs from 25 Lusk, Nopalito, DOSA, Delfina…

Just hop on over to the Local Bites webpage at our California Academy of Sciences to see what they’ll have in store for you the afternoon of Sunday, August 21, 2011.


“Get a taste of the Academy! Gather with friends and neighbors in the garden for a Sunday afternoon featuring local chefs, music, and fun for all ages. Sample tasty bites crafted by chefs who employ green practices and learn about local farmers markets, organic gardening, Academy landscaping and more!”

All the deets:

“Sunday, August 21

Celebrate the wonderful fruits of August! You’re sure to see and taste some crafty and delicious bites by our next set of famous local chefs – tomatoes, peaches anyone?

Schedule & Location

2:00 pm – 5:00 pm
West Garden, California Academy of Sciences


Combo GA Adult $39.95 (includes Event & Academy General Admission)
Combo GA Youth (4-17)* $34.90 (includes Event & Academy General Admission)
Event Only Adult $19.95 (does not include admission to the Academy)
Event Only Youth (4-17)* $9.95 (does not include admission to the Academy)
Member $14.95 (for members and their guests)
Member Youth (4-17)* $9.95
*Children 3 and under are free.

Buy Tickets

Please Note: JFK Drive is closed to vehicular traffic on Sundays. If you drive, we recommend you enter the Concourse Garage at 10th and Fulton.”

All right, see you there!

Angela Gong

The Moss Room

Angela Gong left an overseas career in broadcast journalism to pursue her passion for pastry. She returned to the states to attend the Culinary Institute of America in St. Helena and graduated in 2006. In 2008, Angela joined the Moss & Stone team as Sous Pastry Chef and quickly incorporated “seasonality” into the Moss Room’s local and organic theme. Angela helped build the pastry departments for The Moss Room and Academy Café, and now as the Executive Pastry Chef, commits herself to upholding the organic and seasonal menus of both restaurants.

Eric Magnani

Global Gourmet Catering

Chef Eric Magnani has lived in the U.S., the Caribbean and the UK. Chef Magnani graduated from the culinary program at Clark College and the Culinary Institute of America where he was transformed from an eager cook to a solid culinarian. Eric worked in New Orleans, soaking up the area’s passion for Cajun and Creole food, and has worked at the resorts at Little Palm Island, Auberge du Soleil, The Carneros Inn and The Lodge at Pebble Beach. Chef Magnani heads Global Gourmet Catering, San Francisco’s first large scale certified green catering company.

Matthew Dolan

Executive Chef/Managing Partner

Twenty Five Lusk

Matthew Dolan has been developing his culinary talents since he was fourteen years old. He attended the Culinary Institute of America in Hyde Park, New York where he worked with many “salty old European chefs” who emphasized the fundamentals. Chef Dolan worked at Emeril Legasse in New Orleans, Toppers in Nantucket, and Ravintola Demo in Helsinki. Now he is realizing his dream of building a kitchen at Twenty Five Lusk where he delivers inspired cuisine that demonstrates his passion and commitment to excellence.


Nopalito is a vibrant neighborhood Mexican kitchen, celebrating the traditional cookery of Mexico and utilizing our philosophy of purchasing local, organic and sustainable ingredients. We are open for service, eat in or take out, seven days a week and serve continuously each day. We are open from 11:30 am – 10:00 pm, Monday – Sunday. We are here to create sustainable communities.


Anjan and Emily Mitra opened DOSA 6 years ago to serve dishes inspired by the striking flavors of Southern India with an urban dining experience that exists in the rapidly-evolving Indian Cities. K Paul Raj has been a chef at DOSA on Valencia since it opened and has headed the kitchen for the last 3 years. He was born and raised in Tamil Nadu, Southern India. In 1998 he got his bachelors in Culinary Science & Hotel Management in Coimbatore. Among other places, he worked at the Reethi Resort in the Maldives before finding his way to DOSA.

Craig Stoll


Craig Stoll’s love and respect for soulful Italian cooking have come to define him. Graduating from the Culinary Institute of America, Craig worked at Campton Place, Postrio and Splendido before heading to Italy where he attended the ICIF cooking school in Torino, Italy. His externship at Tuscany’s one Michelin star restaurant Da Delfina led to his vision of creating Delfina, a small, casual restaurant in the Mission serving rustic Italian food infused with San Francisco’s local and sustainable values.

Kelly Degala

Academy Café

Former Pres a Vi and Va de Vi Executive Chef Kelly Degala has received considerable acclaim throughout his career, and has been awarded multiple four-star reviews for his menus. Born and raised in Honolulu, Degala received his culinary training at The University of Hawaii, Kapiolani Community College Culinary program. Degala was the Executive Chef of the five-diamond boutique hotel Alana Waikiki in Hawaii and Corporate Chef for Gordon Biersch Restaurants and Anthony’s Restaurants in Washington State. Currently, the Executive Chef of the Academy Café, Chef Kelly was also selected to be a featured chef when PBS/Discovery Channel filmed their Great Chefs series in Hawaii.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply