Executive Chef At Coronado Island Marriott Resort & Spa To Take Part In Charity, Food Festival Events

CORONADO, Calif., Nov. 11, 2015 /PRNewswire/ -- When it comes to charitable events and major food festivals, too many cooks in the kitchen only sweetens — and never spoils — the broth.

Coronado Island Marriott Resort & Spa Executive Chef Michael Poompan will be one of several culinary artists participating in the March of Dimes Signature Chefs Auction on Nov. 13, 2015 and San Diego Bay Wine & Food Festival from Nov. 16-22. The events will put a local and national spotlight on America's Finest City while showcasing the exceptional talent of the chef who has been with the Coronado hotel since March 2015.

Poompan, who oversees all food operations for the San Diego resort's Current restaurant, pool bar and catering, is not only passionate about food — particularly farm-to-table freshness — but also believes in giving back to his community. The 34 year-old chef is currently serving on the board for the San Diego YMCA Youth & Family Services and is a member of Chef's Collaborative.

The March of Dimes black-tie gala, to be hosted at the Del Mar Country Club, will feature San Diego's top chefs and mixologists in a masquerade ball theme with entertainment as well as live and silent auctions. Tickets start at $250 for the 6:30 p.m. event. The March of Dimes works to help moms have full-term pregnancies and healthy babies.

The wine and food festival, one of the largest events of its kind in the nation, celebrates its 12^th year with celebrity chef dinners, seminars, culinary classes, beer tastings and auctions at locations across San Diego. More than 150 wineries, breweries and spirit purveyors, along with 60 restaurants, are expected to participate.  

"I'm excited to be cooking up 'supper by the bite' for such an exclusive audience to raise money for research, education, advocacy and programs for the March of Dimes," Poompan said. "A few days after that big gala, the food and wine fest gives me the opportunity to introduce my fare to a broad audience and entice them to come check out the atmosphere at the resort. It's a win-win for everyone."  

Current serves breakfast, lunch and dinner daily with a side of breathtaking views of San Diego Bay. Many menu items are made from ingredients picked straight from the chef's herb garden hanging just outside of the kitchen. Popular breakfast items include the broken yolk sandwich, crunchy french toast, the North Island three-egg omelet and eggs benedict. Lunch features favorites such as the San Diego fish tacos, Angus beef chef's burger, kale and avocado salad and grilled backyard salmon. For dinner, Poompan enjoys cooking up the "not your mom's meatloaf" and roasted "almost" boneless half chicken.

For reservations at Current, call 1-619-435-3000.

About Coronado Island Marriott Resort & Spa 
Coronado Island Marriott Resort & Spa at 2000 Second St. in Coronado, CA is near Balboa Park, PETCO Park and the San Diego Zoo. The hotel features 3 floors with 273 rooms, 27 suites, 23 meeting rooms with 25,000 square feet of total event space, two restaurants, a spa, fitness center, outdoor pool and whirlpool. For information, visit www.marriott.com/SANCI or call 1-619-435-3000.

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SOURCE Coronado Island Marriott Resort & Spa

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