Greer's OC

Orange County Chefs just launched a ten-day promotion, PB&J for Good, to benefit children who suffer from Severe Acute Malnutrition worldwide. Participating chefs will be creating unique PB&J’s as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition (SAM), a devastating condition that affects nearly 20 million children and causes more than 2 million deaths annually.

The following restaurants will be involved in the promotion through Friday, Oct. 25.

Andrei's Conscious Cuisine and Cocktails (Irvine)
Chef Yves Fournier – PB&J chicken flatbread with all-natural chicken, shredded mozzarella, peanut sauce, cilantro, and black fig preserves
–and– 
PB&J French macarons (dine in or take out)

ARC (Costa Mesa)
Chef Noah Blom – pork belly with roasted cauliflower, toasted peanuts, capers, and Fresno jam –and– doing good: rum, muddled Concord grapes, peanut orgeat, and lemon juice (cocktail)

Blackmarket Bakery (Costa Mesa)
Chef Rachel Klemek – double jammy: freshly ground peanut butter, freshly ground almond butter, housemade berry jam, housemade gingery apricot jam on fresh-baked, grilled 6-grain almond bread.

Broadway by Amar Santana (Laguna Beach)
Chef Amar Santana – milk chocolate and peanut butter crunch with caramelized banana purée and concord grape sorbet.

Green2Go (Brea)
Chef Adam Navidi – gluten free organic peanut butter profiterole with vanilla bean gelato and foraged native wild grape gelee.

Haven Gastropub (Old Towne Orange)
Chef Greg Daniels – #PB&JForGood Float with raspberry beer and peanut butter ice cream (non-alcoholic version available) –and– duck liver mousse with toasted walnuts and persimmon jam (mimicking a PB&J)

Little Sparrow (Santa Ana)
Chef Eric Samaniego – PB&J Macarons –and– Elvis sandwich: cashew-bacon butter, roasted banana, and frisee on a bacon-studded baguette.

LUCCA (Irvine)
Chef Cathy Pavlos – PB&J cheesecake

Memphis (Santa Ana)
Chef Diego Velasco – Graceland PB&J Club: griddled brioche, applewood bacon, house-made Thomcord grape jelly, natural peanut butter, and banana, served with side of fried pickles.

Michael's on Naples (Long Beach)
Chef David Coleman – Valrhona Chocolate and peanut butter creme millefogolie with strawberry preserve.

Provisions Market (Old Towne Orange)
Chef Greg Daniels – peanut butter tart with blackberry gel –and– CB&J: house-made roasted cashew butter, stout-apricot-bacon jam, and banana chip sandwich

Slapfish (Hungtington Beach)
Chef Andrew Gruel – Grilled PB&J with bacon and marshmallow.

taco asylum (Costa Mesa)
Chef Greg Daniels – PB&J taco with pistachio peanut butter, arugula, smoked bacon, carrot jam and pickled fresnos

The Winery Restaurant & Wine Bar (Tustin)
Chef Yvon Goetz – PB&J crème brûlée

For more information, visit PBJForGood.com and StopSAM.org.

The Art of Eco Fashion

Join the "Art of Eco Fashion" event on Sunday from 1 to 3 p.m. with m.a.m.a. earth at Center for Living Peace in Irvine. Three designers will talk about ethical shopping, eco-fashion and sustainable style including OC’s own, Maia Andersen (Urban Decay, Sustainable Kids, Quiksilver),  Annie Le of Annie+Jade (sustainable couture fashion design) and Violeta Villacorta (Patagonia and Org by vio).

Villacorta will share her work with indigenous artisans in the Amazon rainforest as a sustainable alternative to extractive projects in their communities. Her work focuses on designing and marketing beautiful wearable art for fashion and jewelry collections as a way to support their ancestral artistry while generating a sustainable economy for Amazon communities. She will expand on her commitment to sustainable practices in her personal life and career as an eco fashion designer since the early ‘90s.

The event will end with a panel discussion of all three designers along with Q&A. Avanti Café will serve appetizers. $12 minimum donation. To register, click on the sliding scale fee link here.

Center for Living Peace is at 4139 Campus Drive in Irvine,