Per Diem to Donate Dinner Proceeds and Executive Chef's Hair to Wigs for Kids on July 24.
For over 30 years, Wigs for Kids has been providing Hair Replacement Systems and support for children who have lost their hair due to chemotherapy, radiation therapy, Alopecia, Trichotillomania, burns and other medical issues at no cost to children or their families.
What: Per Diem will be donating 25 percent of sales from the restaurant and bar to Wigs for Kids. In addition, Executive Chef Adam Hinojosa will be donating 18 inches of his hair to the charity and the restaurant is offering $50 gift certificates to anyone who decides to join him by cutting off their locks that evening.
Guests who are not brave enough to face the salon's scissors are encouraged to come to the table with hearty appetites and a deep thirst for classic cocktails and fine wines.
Who: Per Diem's Executive Chef Adam Hinojosa, formerly of Osteria and Cafe des Amis, seeks inspiration from local farmers and vendors to create simple, approachable cuisine. He has mastered farm-to-table and whole animal techniques through his apprenticeship with James Beard award-winning chef, Mark Estes.
It has taken Adam Hinojosa two years to grow his hair to a lengthy 18 inches and although it will be missed, he is happy to be providing it to a child in need.
When: Tuesday, July 24 from 5-10 p.m.
Where: Per Diem, 43 Sutter Street (@ Sansome), call for reservations: (415) 989-0300
To donate hair, please visit Galleria Hair Design at 50 Post Street (between Kearny and Montgomery)
About Per Diem
Per Diem encompasses seasonal and eclectic American cuisine with a California influence, an emphasis on fresh ingredients and the use of modern cooking techniques. Per Diem is located at 43 Sutter Street, between Montgomery and Sansome in San Francisco's Financial District. Casual Dress. Reservations are accepted. Hours of operation: Monday - Friday 11 a.m. - 10 p.m., www.perdiemsf.com, 415.989.0300, firstname.lastname@example.org.
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|Publication:||PR.com (Press Releases)|
|Date:||Jul 18, 2012|
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