THANK YOU TO EVERYONE THAT SUPPORTED US FOR BOODLE FIGHT: ROUND 3!
IF YOU MISSED IT, HERE ARE SOME HIGHLIGHTS FROM 'ROUND 3: A PANCIT STUDY.' AND BE SURE TO
GRAB YOUR TICKETS FOR THE NEXT BOODLE FIGHT BEFORE THEY'RE ALL GONE! 


 HIGHLIGHTS FROM BOODLE FIGHT: ROUND 3

Live Art by Jonathan Allen |  Live Entertainment by Adam Everett & Twisted Orbit Circus  |  Music by DJ Glen Coco

AUGUST 24TH   |   'HIPSTER CAMP' THEME  |   HARDIHOOD COWORK

CHEF EVAN CRUZ  vs. CHEF DJ TANGALIN

 

 Meet Chef Evan Cruz.  Executive Chef of Arterra, and one of two featured Chefs competing at Boodle Fight: Round 3!!!  For over 19 years, Evan has been honing his culinary arts to create modern comfort food with a twist. His creativity distinguishes him as one of the best in his field. Born in the Philippines and raised in San Diego California, at a young age Evan recalls learning how to cook in his grandmother’s kitchen cooking rice, rolling Lumpia, cutting fish, cleaning vegetables. Learning and working hard he worked his way up to sous chef by the age of 19. From there he found himself in the midst of glamorous city lights of Las Vegas.  In 2001, Missing home, he found himself back in San Diego and becoming the executive chef/partner at Roy’s La Jolla. In 2007, Evan left Roy’s to start his own catering company, and in 2010 he found himself at “Pacifica Del Mar”. In 2011, he took on the position as Executive Sous Chef for the prestigious L’auberge Del mar Hotel and Resort. Then in 2013, He found a great opportunity to work with another James Beard Award winning Chef Bernard Guillas at the majestic La Jolla Beach and Tennis Club.  Evan believes that food is inspired by understanding the bounty of San Diego from the seafood rich oceans of Baja California to the fertile farms of the Imperial Valley. His cuisine is a mash up of a local-centric views and global influences.

Meet Chef Evan Cruz.

Executive Chef of Arterra, and one of two featured Chefs competing at Boodle Fight: Round 3!!!

For over 19 years, Evan has been honing his culinary arts to create modern comfort food with a twist. His creativity distinguishes him as one of the best in his field. Born in the Philippines and raised in San Diego California, at a young age Evan recalls learning how to cook in his grandmother’s kitchen cooking rice, rolling Lumpia, cutting fish, cleaning vegetables. Learning and working hard he worked his way up to sous chef by the age of 19. From there he found himself in the midst of glamorous city lights of Las Vegas.

In 2001, Missing home, he found himself back in San Diego and becoming the executive chef/partner at Roy’s La Jolla. In 2007, Evan left Roy’s to start his own catering company, and in 2010 he found himself at “Pacifica Del Mar”. In 2011, he took on the position as Executive Sous Chef for the prestigious L’auberge Del mar Hotel and Resort. Then in 2013, He found a great opportunity to work with another James Beard Award winning Chef Bernard Guillas at the majestic La Jolla Beach and Tennis Club.

Evan believes that food is inspired by understanding the bounty of San Diego from the seafood rich oceans of Baja California to the fertile farms of the Imperial Valley. His cuisine is a mash up of a local-centric views and global influences.

 Meet Chef DJ Tangalin.  Executive Chef of Bivouac Ciderworks, and one of two featured chefs competing at Boodle Fight: Round 3!!!  Born & raised in the Philippines, DJ was cooking alongside his Mother and siblings, helping to run her Carinderia until the age of 16 yrs. old, when they migrated to Hawaii. After 3 years living in Hawaii, he moved and settled in Cape May, NJ where he attended the Academy of Culinary Arts, receiving his Associates Degree in Applied Science and graduated with a silver medal. While still in school, he worked with a chef that took him under his wing, pushing him to the next level, and upon graduation was promoted to Sous Chef at age 22, then two years later to Chef de Cuisine. There after, he traveled the country working with incredible chefs (Locanda Verde by Andrew Carmelini, Le Bernardin by Eric Ripert, and Coi by Daniel Patterson), as well as studied in the kitchens of Bryan Voltaggio (Volt), Douglas Keane (Cyrus), & Iron Chef Jose Garces.  Finally landing in San Diego, he worked at Whisk n' Ladle (2012) as a Sous Chef and was promoted a year later to Chef de Cuisine for their concept restaurant PrepKitchen in Little Italy. After, he joined JRDN restaurant (2014) as a Sous Chef and eventually became Executive Chef, and then helped opened a restaurant as the Corporate Chef at Decoy in San Marcos, Ca. He then went on to become Executive Chef at Tidal (2016), and is now Executive Chef of Bivouac Ciderworks, in North Park.

Meet Chef DJ Tangalin.

Executive Chef of Bivouac Ciderworks, and one of two featured chefs competing at Boodle Fight: Round 3!!!

Born & raised in the Philippines, DJ was cooking alongside his Mother and siblings, helping to run her Carinderia until the age of 16 yrs. old, when they migrated to Hawaii. After 3 years living in Hawaii, he moved and settled in Cape May, NJ where he attended the Academy of Culinary Arts, receiving his Associates Degree in Applied Science and graduated with a silver medal. While still in school, he worked with a chef that took him under his wing, pushing him to the next level, and upon graduation was promoted to Sous Chef at age 22, then two years later to Chef de Cuisine. There after, he traveled the country working with incredible chefs (Locanda Verde by Andrew Carmelini, Le Bernardin by Eric Ripert, and Coi by Daniel Patterson), as well as studied in the kitchens of Bryan Voltaggio (Volt), Douglas Keane (Cyrus), & Iron Chef Jose Garces.

Finally landing in San Diego, he worked at Whisk n' Ladle (2012) as a Sous Chef and was promoted a year later to Chef de Cuisine for their concept restaurant PrepKitchen in Little Italy. After, he joined JRDN restaurant (2014) as a Sous Chef and eventually became Executive Chef, and then helped opened a restaurant as the Corporate Chef at Decoy in San Marcos, Ca. He then went on to become Executive Chef at Tidal (2016), and is now Executive Chef of Bivouac Ciderworks, in North Park.

 

SPECIAL GUESTS:

 CHEF KRISTIANNA ZABALA

CHEF KRISTIANNA ZABALA

 CHEF SPENCER HUNTER

CHEF SPENCER HUNTER

 CHEF KIM ROXAS

CHEF KIM ROXAS

 CHEF MIKE ARQUINEZ

CHEF MIKE ARQUINEZ

 

THE MENU

BOODLE FIGHT:  ROUND 3

 

Boodle-Fight-Menu---Round-3-(Print).jpg
boodletrio-1.jpeg
 

THANK YOU TO OUR CREW FOR ROUND THREE:

 Claire Ware | @Claireandco._

Claire Ware | @Claireandco._

 Carlo Aranda | @carrloww

Carlo Aranda | @carrloww

 Glen Balcita | @dj_glencoco

Glen Balcita | @dj_glencoco

 

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