Putting Local Surplus Fish to a Great Use

A Partnership between Kitchens for Good and Fish. Food. Feel Good.

Here at Kitchens for Good, we are all about finding ways to use local unused resources to feed hungry families in our community. That’s why we are so excited about our new partnership with Fish. Food. Feel Good.(F3G).  F3G is a like-minded organization that collects locally caught unwanted sport caught fish and distributes it to hunger relief organizations throughout San Diego. Just recently F3G donated 250lbs of Yellowfin Tuna to Kitchens for Good located in Chollas Creek, San Diego. With that ample amount of locally caught fish, we were able to produce 1000 delicious meals for the people in our surrounding communities.


Chef Theron and our Culinary Program students created a variety of remarkable meals such as tuna salad, tuna fish sandwiches, and grilled tuna steaks. These meals were provided to after school programs, senior centers, and homeless dinners. Let’s just say the needed intake of Omega 3’s were highly successful. Our clients had rave reviews!

We’re extremely grateful to organizations like Fish. Food. Feel Good. that help us with our mission to close the gap between unwanted food items and hungry families in need. Todd Bluechel, who grew up fishing locally and who founded F3G in 2010, noticed sometimes his fellow sport fishermen had extra unwanted fish. Wanting to do something with this nutritious product Todd created F3G a first of its kind charity. Todd is quoted as saying: “I’ve been fishing these waters for over 30 years and there comes a time when you have to stop complaining and take action.”

We sure are glad Todd took action!  Thanks to this creative yet simple idea, F3G donates fish to partnering charities, like Kitchens for Good, who convert it into nutritious and delicious meals that feed over 80,000 annually here in San Diego.

If you would like to learn more about this organization or if you would like to help Todd’s cause visit http://www.f3g.org or call Todd directly:(858) 414-4496.


Learn more about our Hunger Relief Programs

A Caterer’s Tips for the Best Summer BBQ Dishes!

Having a Summer BBQ can get a great deal of work for the host. Coming up with a menu plan seems to be the hardest part. Having to decide what to make to make it appealing to guests with all different tastes. It gets stressful! And not to mention expensive. Here are some great tips from our Catering Staff to add to your famous BBQ Chicken, Grilled Flank Steak, or just plain Ole’ Hotdogs and Hamburgers!





Heirloom Tomatoes and Caprese Salad – nothing like a nice juicy tomato and mozzarella salad with some fresh basil and don’t forget the balsamic glaze. Everyone loves tomatoes and cheese!


Heirloom Tomato Caprese Salad



Plain Old Potato Salad – You can’t go wrong with a potato salad with the mayo and scallions but maybe flair it up a bit and go Southern Style and add in that paprika!





Big Bowl of Guacamole – Everyone loves a nice chip and dip. Nothing goes better in the Summer than a nice cool bowl of fresh avocados and chips.


Guac & Chips



These are just a couple ideas to add flair to that party that you want perfect.  Easy to do and eager to please sides are the answer.


Check out other menu ideas from Kitchens for Good!  Keep in mind we can also do it all for you if you want it catered! To get in touch with our catering staff you can fill out this form or call 619-450-4040.


Learn more about Kitchens for Good Catering

Summer Picnic Tips

Summer is just starting. Here are some ideas on how to take picnicking to a whole other level.



We live in a world that revolves around social media. Décor is a huge part of any Summer / picnic party. To spice up your picnic, try using your imagination. The current trends at parties involve a lot of décor and a lot color. Try using boxes, crates, mason jars to create a beautiful event.










Like the décor, the aesthetic of the food is also a huge part of throwing an amazing summer picnic. You have to make sure your food is Instagram worthy. To take great pictures of your food there has to be good lighting and a good angle. Avoid shadows in your pictures. Taking a very simple meal and making it aesthetically pleasing will change the way food is displayed. Another way to minimize your labor is to cater your picnic. Catering your picnic can be an easy way to reduce your labor and to maximize the aesthetic of your food. Kitchens for Good is the perfect caterer to host your next picnic.


Stack & Wrap @ Kitchens for Good www.kitchensforgood.org





Learn more about Kitchens for Good Catering

Let KFG plan your Summer BBQ!

Want to throw a great Summer BBQ party for all of your friends? There is nothing more relaxing than hanging out by the pool or in the backyard in the warm California weather enjoying refreshing libations and sharing a great time. Not sure what type of cuisine to serve? We have your answer! Kitchens For Good can bring it all so that you can enjoy your friends, family and party that you are hosting! All types of comfort and BBQ food we are sure you will enjoy and… you don’t have to worry about the hassle of putting it all together. We will bring it, serve it, watch you and your guests enjoy it and clean it up!


Summer BBQ Tip - Leave the cooking to us!

Summer BBQ Tip – Leave the cooking to us!

Our First Catering Open House!




Kitchens For Good hosted their very first Catering Open House! Since we are a fairly new Catering company, we wanted to host an event to spread the word about our amazing food, venue and mission. As soon as 5:00 pm hit, we had guests waiting to get checked in.

We had three different display rooms. One of the rooms was a tropical/luau themed room, the other one was  a Kate Spade inspired Sweet 16/Quinceanera and last, but not least, the final room was a Shabby Chic Wedding Room.

In our Quinceanera room we had a wonderful venue that donated her time to become one of our preferred vendors!  Brilliant Treats would look lovely paired up with a Quinceanera  room.








The Wedding Room was decorated with this beautiful LOVE marquee provided by SocialLights.
We also provided guests with a complimentary Mimosa station. Mimosa station are popular in bachelorette parties, bridal parties and birthday parties.






We had a mixture of stations as well as tray passing. We tray passed chicken satay skewered with dipping sauce as well as ceviche spoons. Our stations included a mac and cheese station accompanied by various delicious toppings. Below is a picture of one of our students serving our pulled pork sliders.




Planning  an Open House is not easy. From ordering linen, to picking out the food.A very special thank you to our sponsors and future preferred vendors. Kitchens For Good is very excited to build long lasting relationships. As you can see, Kitchens For Good is very versatile. We can help plan weddings, company parties, holiday parties, birthdays and anything in between. To request more information or book your catered event go to: http://events.kitchensforgood.org/contact/






Tiffany A.
Blog Contributor
Author of Adventures of Tiff and Ollie

16th Annual STAR/PAL Celebrity Waiter Luncheon


What a great last couple of weeks here at Kitchens For Good!  With several new and talented staff members, the Catering and Events department is in full force and going strong.  Last week we catered one of our favorite events of the year: Star/Pal, a 560 gourmet luncheon!

The event was a fundraiser organized by and benefitting Star/Pal, an amazing organization that empowers underserved youth to build a safer and more prosperous neighborhood by engaging with law enforcement and collaborative partners.  Kitchens for Good served over 560 meals for their annual event. While the menu and food was delicious, poached pear gorgonzola and candied walnut salad, with rice pilaf and lemon herb chicken, the most notable part was the service. We partnered with Star/Pal to facilitate a celebrity waiter operation, in which local San Diego celebrities, including Professional Athletes, Firefighters, Elected Officials and Newscasters served guests their food, in exchange for a donation. With stars like San Diego Charger tight-end Jeff Cumberland, NBA all-star Bill Walton, and City Council Member Myrtle Cole, guests really felt like they were getting the 5-star treatment.



We were complimented on our food service, quality and consistency over and over. It is a great feeling when you strive to do your best to make your clients happy and the result is so positive. We were very honored to be able to work with such an amazing organization and to help them make it a successful event!

KFG’s sales staff is continuing to grow our catering business through referrals and networking with clients such as Star/Pal.  We feel the best way to continue to grow our catering and events division is to continue to provide superior service and outstanding food to our clients. Strong relationships and a great reputation go hand in hand!



Being able to give back to our clients is what we are all about. Great feedback, happy faces and satisfied clients, with of course full bellies, is what makes it all worth while.




Tips on Planning the Perfect Quinceañera!


Planning such a special event such as a Quinceañera can be exiting, fun and also overwhelming as there are many things to plan ahead of time. Why do it all yourself when you can hire an event planner to help you with the details? However you decide to plan your memorable day, Kitchens for Good, Catering and Events has put together these helpful tips to keep in mind to plan your perfect celebration!

Find the Perfect Event Space!

At Kitchens for Good, Catering and Events our fully staffed kitchen and event spaces are housed in The Jacobs Center for Neighborhood Innovation. We have three large event spaces on site with a banquet facility and a dance floor and also offer outdoor venues. If you’d rather hold your event at a specific location, whether it’s at your house, church, or even a park, we offer off-site catering as well.

Hire the Right Caterer!

We are dedicated in helping you plan the perfect menu for your Quinceañera. We use only the freshest ingredients, which are locally sourced that add full flavor and variety to any desired menu that is sure to satisfy everyone’s tastes! Always keep in mind that some of your guests may be vegetarian, have food allergies or are diabetic. If that’s the case, please let us know as we are happy to accommodate.

Select Your Decorations and Music!

You want to impress your guests and have a good time. Have you thought about your decorations? What about the style of music? Would you rather have a live band or a DJ? Do you have any unique touches you’d like to add? Hint: Don’t forget to consider the color of your dresses and outfits when selecting your decorations.

Find a Reliable Photographer for Your Quinceañera!

Capturing those special moments that you never want to forget is priceless! If you are on a tight budget, consider asking a family member or friend to take pictures for you. A fun idea is to have a photo booth in place so your guests can take snapshots! If you hire a professional photographer, let them know what you are looking for and be sure to have a contract in place.

And Finally…

Of course you can do all of this planning and preparing yourself, or you can let one of our trained event staff assist you. We can also connect you with the finest vendors in town. Contact us today for any questions you may have.

Congratulations on your Quinceañera!

Kitchens for Good, Catering and Events is the exclusive caterer for the Jacobs Meetings and Events (JME) located in San Diego’s Diamond Neighborhoods. Providing easy highway access and 400 free parking spaces, Jacobs Center is the perfect location for meetings, workshops, celebrations and grand galas. Kitchens for Good’s on-site planning and business services provide you with all that you need to custom plan, manage, and cater a seamless event.

Every event you book with Kitchens for Good, Catering and Events supports culinary job training for the unemployed and healthy meals for those in need.

Environmental Health Coalition


On April 14th, Kitchens For Good had the pleasure to host The Environmental Health Coalition’s Annual Awards Celebration. This has been one of the biggest and liveliest events Kitchens For Good has hosted thus far.

It all started with a reception station in Celebration Court. Located a couple feet away from our ballroom, Celebration Court is perfect for an afternoon reception.




The sun was setting as guests started to arrive, the air was crisp. It was a perfect afternoon for a reception. Appetizers were passed and our bartenders were ready to tackle the long bar lines. Live music was playing softly setting the tone for a perfect evening.







Meanwhile, inside of the ballroom, Kitchens For Good’s staff provided the finishing touches to the event set-up. Staff members prepared to serve 450 guests.




Chef Aaron created a mouthwatering menu that was to die for. Below, is a picture of our signature Butter Leaf Lettuce with Cotija Cheese, Teardrop Tomatoes served with a Cilantro Cream Dressing.  For the Entrée, we served Loaded Mexican Corn, Spanish Rice, and our delicious Vegetarian Enchiladas. All items on the menu were vegetarian-friendly.




All in all, this was a night of beautiful decorations, mouth-watering Mexican food and inspirational people. This is one event that will be hard to forget. Kitchens for Good hopes to host many more events like this one!

PROJECT LAUNCH – What’s New In The Diamond


Photo Jan 28, 1 24 56 PMLast month, we introduced you to Project Launch, the culinary and hospitality workforce-training program offered by the Jacobs Center for Neighborhood Innovation’s onsite catering and events partner Kitchens for Good. Project Launch is a 13-week hands-on training program for adults who have experienced barriers to employment, including incarceration, domestic violence, substance abuse, homelessness, and aging out of the foster care system.

This month, meet two of the program’s inspiring students. Learn how they discovered their passion for cooking, how Project Launch is changing their lives, and what they hope to accomplish after they complete their training.

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Ja’mount Bradley

Jamount Bradley

Ja’mount Bradley

Ja’mount Bradley, 24, grew up in the Skyline neighborhood of Southeastern San Diego and still has close ties to the area through his grandmother. He was introduced to Project Launch by a case manager at Just in Time, a nonprofit dedicated to helping youth transitioning out of the foster care system achieve self-sufficiency and well-being.

Ja’mount has always been interested in food and cooking, which came naturally to him growing up. However, he struggled to find a job due to his criminal record. It was during his time in prison that he honed his interest in cooking into a passion and potential career path. Toward the beginning of his sentence, he hated the food served in prison and rarely ate. His cellmate then showed him how to make better tasting meals using basic ingredients that could be bought at the prison commissary, such as chips and noodles. Ja’mount’s cooking quickly caught on with the other inmates, and they praised his creative concoctions that included tamales made from Doritos corn chips and cakes made out of practically every sweet available for purchase.

Upon his release, he landed an internship at Cici’s Pizza. Within the first month, he was promoted from prep cook to lead cook, which boosted his confidence and desire to continue his culinary training. When his case manager at Just in Time asked if he would be interested in Project Launch, he jumped at the opportunity.

Today his dream is to open a hole-in-the-wall restaurant called Spreads, inspired by his creative cooking in prison. In addition to serving up delicious tasting “spreads,” his restaurant would only hire former felons. Having struggled himself to find a good job with a criminal record, Ja’mount hopes his restaurant can be a place that serves great food and one where the formerly incarcerated can find gainful employment. Until he can open his dream restaurant, Ja’mount is putting the skills he learned at Project Launch into practice at Bracero Cocina de Raíz. He was recently hired by the Little Italy restaurant which was rated one of the to 25 restaurants in America by the 2016 James Beard Awards.

Oliva Marquez

Oliva Marquez

Oliva Marquez

Oliva Marquez, 52, has been waiting for something like Project Launch her whole life. She used to play “cooking” when she was growing up but says now “it’s real.” Project Launch is also putting her on the path to a new career in San Diego’s booming culinary and hospitality industry. She was connected to the program through her case manager at the YMCA, a nonprofit that offers transitional housing for homeless women.

Oliva has struggled to find a job due to her lack of experience. She spent 19 years raising her daughter full-time, which left her unprepared to enter the workforce once her daughter was grown and had moved out. Project Launch has boosted Oliva’s confidence and expanded her cooking repertoire to include new delicious meals, such as rosemary chicken and vegetarian entrees. Additionally, the soft skills training included in the program has better prepared her to compete for in-demand jobs. Her mock interviews with Project Launch’s career coach, Katrina Meredith, have made her more relaxed and secure about what used to be a nerve-racking experience.

Like Ja’mount, Oliva’s dream is to one day use the training she received from Project Launch to open a restaurant. She is thinking Mexican cuisine but is open to serving different types of dishes inspired by the delicious and nutritious meals she learned how to make during the program.

While her dream restaurant is a goal for the future, today she prepares the meals she learned at Project Launch for her family and is receiving rave reviews.

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After completion of Project Launch, Ja’mount, Olivia, and the rest of the students will receive an industry certificate as well as job-placement assistance from Kitchens for Good for up to one year.

The first session of Project Launch will culminate with a graduation ceremony in April. The next session, with a new set of inspiring students, will begin on April 20.

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Written by Liz Farris, Jacobs Center for Neighborhood Innovation
posted March 29, 2016

Kitchens for Good at the San Diego Wedding Expo

On Valentine’s Day, Kitchens for Good, Catering and Events had a blast showcasing our first-class catering and event services at the San Diego Wedding Expo at the Hyatt Regency Mission Bay Resort. The expo provided a day where brides and grooms-to-be browsed for ideas and looked to meet talented experts in an intimate and non-rushed environment to make their wedding dreams come true.

Offering a full tasting to couples in a pop-up style restaurant at our booth, our guests made reservations and treated to an exclusive and personalized dining experience with our catering staff.  As guests tasted our delicious appetizer and entree options, our catering staff discussed with them their particular wedding style – be it plated, buffet, action stations, or family style.

We showcased our decadent cheese, meats, and fruit buffet, as well as offered private tastings upon reservation. We served tastings of three of our most popular wedding dishes: Beef Short Rib with Red Wine Demi Glaze, Chicken Confit with Rosemary Demi Glaze, and a Spinach Portobello Sun-dried Tomato Cannelloni.


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Our guests enjoyed the taste of delicious food samples and we enthralled them by our immaculate presentation, delicious food, and affordable pricing. As we like to say, “Giving back has never tasted so good!”


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Creating beautiful and elegant food has always been our passion. From this same passion comes the joy of creating events that match in quality. From small to large celebrations, our chef’s and staff will create the perfect environment for your guests. Your guests will not only be engulfed in the beauty of our food and decoration but will also be happy to know your decisions have gone to support a good cause.

If you are a bride-to-be in need of a caterer, please contact us today for a tasting!


The Kitchens for Good Team


Written By Jessica Dearborn

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