Playing with Fire Dinner Series Featuring Chefs Trey Foshee, Jason Knibb, and Jeff Jackson, with Burgeon Beer CompanyJULY 14, 2025 | 5:30 P.M. - 7:00 P.M.
Chefs Trey Foshee of George's at the Cove, Jason Knibb from Nine-Ten, and Jeff Jackson, famed retired Executive Chef from the Lodge at Torrey Pines, will show off their talents during a collaborative Playing with Fire dinner with The Lodge at Torrey Pines’ Executive Chef Kelli Crosson and Chef de Cuisine Ryan Dzierzawski. Hosted on The Grill’s patio overlooking the Torrey Pines Golf Course, each Playing with Fire event highlights the bold flavors of wood-fired proteins, vibrant seasonal sides, and a delicious dessert—each dish inspired by what’s fresh at the market. Guests will also enjoy pours from this event's featured local brewery, Burgeon Beer Company, making for a uniquely memorable culinary experience al fresco in the evening air.
$135 per person (+ tax)
A portion of the event's proceeds benefits the Spastic Paraplegia Foundation, a non-profit dedicated to advancing research and finding cures for Hereditary Spastic Paraplegia and Primary Lateral Sclerosis.
Chef Jason Knibb
Born in Jamaica and raised in L.A., Chef Jason Knibb trained under legends like Wolfgang Puck and Roy Yamaguchi, shaping his unique New American style. Now a top San Diego chef, he’s earned major accolades, including “Chef of the Year” and a Michelin Plate for NINE-TEN.
Chef Jeff Jackson
Chef Jeff Jackson brings over 30 years of experience, known for seasonal Southern California cuisine and training at the Culinary Institute of America. He led top kitchens nationwide and earned accolades like the USA Bocuse d'Or Culinary Gold Cup.
Photo Credits: Trey Foshee - San Diego Union Tribune Jason Knibb - Nine-Ten Restaurant Jeff Jackson - our photo
Chef Trey Foshee
Chef Trey Foshee, raised in Ojai, trained at the Culinary Institute of America and earned acclaim at top restaurants before becoming Executive Chef at George’s at the Cove in 1999. Known for his creativity and focus on local ingredients, he’s been recognized by Food & Wine, GQ, and more.
