2016 Wild & Crazy Taco Night

23rd Annual Wild & Crazy Taco Night


With 31 chefs and approximately 750 guests, Share Our Selves’ 23rd Annual Wild & Crazy Taco Night on Thursday, April 14th, at Share Our Selves, was a delicious success! Orange County’s finest chefs lent their amazing culinary talents to this community event, which netted approximately $72,000 to support the SOS Food Pantry – helping feed Orange County residents at risk of going hungry.

The VIP pre-event party was a festive affair. Participating guests received early entrance into the event, and the opportunity to sample every chef’s taco, DesMaDre Tequila margaritas, and beer donated by Barley Forge Brewing Co., before the rush.

The general event was as wild & crazy as ever! Guests mingled between the chef stations and bars – enjoying all of the unique tacos, lively chefs, and music from DJ Drew Pierce. A new addition to the event was the “People’s Choice Taco Award Presented by Yelp.” Every attendee got the chance to vote for their favorite taco – the competition was fierce! The Island Hotel took home 1st place for their Nashville Hot Chicken Taco, followed closely by Pueblo and The Golden Truffle. As a fun way to raise funds to support the SOS Food Pantry, SOS asked guests to participate in the “Fill the Food Bag Challenge.” Guests generously participated, raising $3,350 by the end of the night, which will provide 670 bags of food for our community.

All of the proceeds from the event benefit the SOS Food Pantry, which collects retrievable food from restaurants, grocery stores, bakeries, and caterers to distribute to low income and homeless Orange County residents. Five mornings a week, volunteer and staff drivers collect food from throughout the county and deliver it to SOS. Five days a week, volunteers package and bag the food for distribution, with an average of 230 bags of groceries a day.

A huge thank you to our generous chefs, sponsors, event sponsors, Wild & Crazy Taco Night Committee & volunteers for making this event a huge success:

Arti Anand The Dessert Lab: Chocolate Cupcake topped with Horchata Mousse & Mango Cheesecake
Franco Barone il Barone Ristorante: Tostada Sicilia – Sicilian whitefish tostada
John Beber & Tyler Nix Pueblo: Mojo Rojo, escabeche
Paul Buchanan Primal Alchemy: Fun gi Taco – wild mushrooms, spinach leaf, saffron cream, fried shallots
Greg Daniels Haven Gastropub & Provisions Market: Char sui beef tongue, kimchi aioli, bitter melon
Mark Gagnon Newport Beach Plaza: Crown Royal braised pork butt, caramelized jalapeno and sweet onion, cotija crema with micro cilantro
Alan Greeley The Golden Truffle: Authentic jerk chicken with habanero roti
Andrew Gruel SLAPFISH: Crispy shell lobster taco with avocado and Gochujang
Richard Hodge Orange Hill: Chipotle pulled pork, scallion aioli, cucumber mango slaw
Brian Jenzer SOCIAL Costa Mesa: Grilled octopus, tomato, onion, cilantro, avocado, salsa verde, lime and fresh tortilla
Carlito Jocson & Adam Feirman Yard House: 1. Hongos y Nopales – wild mushroom & cactus stewed in ranchero sauce, avocado, cilantro, cumin lime crema, feta 2. Chorizo verde y Camarones – Kuroburta pork green chorizo with shrimp, pasilla, green salsa and crushed chicharrones
Linda Johnsen Filomena’s Italian Kitchen & Filomena’s Café & Wine Bar: Calzones (Taco Shaped)
Rachel Klemek Blackmarket Bakery: “Tangy Salty Sweet” – plumped pomegranate seeds & caramel popcorn on top of torched salt & pepper marshmallow, with passion fruit curd in a tequila-infused sponge cake “tortilla”
Steve Kling Five Crowns: Turkey Confit taco, pickled green papaya, Fresno chili and onion
David Man Island Hotel: Nashville Hot Chicken Soft Taco in Anso Mills blue corn grits pancake, dill pickle slaw and sweet & sour honey
Sean Masucci taco asylum: Lamb bacon PB&J
Andrew Monterrosa TAPS Fish House & Brewery: Smoked Clam Taco – al pastor style, Applewood smoked clams, pineapple chili limon, bacon foam
Alessandro Pirozzi Pirozzi Corona del Mar, Alessá Laguna & Mare Culinary Lounge: “Bacon & Eggs” – carbonara taco, glazed pork belly, quail egg, parmesan fonduta, Calabrian chili infused taco shell
Cory Rapp The Catch: Pulled rabbit taco, carrot tortillas, corn esquites, beet green salsa
Jose Rodriguez Pete’s Sunset Grille at the Hyatt Regency Huntington Beach Resort & Spa: H.B.Q Charred Salmon Crudo Taco – sour orange BBQ sauce, smoke chili aioli, red cabbage slaw, moo shu wrap, micro herbs & flowers
Deborah Schneider, Octavio Flores & Jesus Silva Sol Cocina: Beef Tongue with Salsa Verde, Onion, Cilantro and Radishes
Deborah Schneider & Andres Miramontes solita tacos & margaritas: Grilled Corn Esquites Taco with added Queso Fresco and Cilantro
Paul Squicciarini Culinary Innovation: Assorted Huaraches
Rainer Schwarz Driftwood Kitchen & The Deck on Laguna: Spanish BBQ Octopus Taco with roasted tomato coriander sauce, Oaxaca cheese, and avocado lebni
Lou Tista Rasta Taco: Chicken Tinga & al pastor tacos
Marco Zapien Melissa’s Produce: Baby dutch yellow potato and roasted hatch chile tacos topped with grilled nopales, pico de gallo and queso ranchero


Premiere Sponsor

Piñata Sponsor
Taco Bell Corporation

Cactus Sponsor
Bob and Anne Cress
Frome Family Foundation
Karen Klein
The STARCARE Foundation
Senn Delaney – the culture-shaping firm
Gregg Thomas
Thompson Family Foundation

Sombrero Sponsor
Mark and Julie Askelson
Chris Blank and Judy Booth
Anne Earhart
Dr. Richard and Mrs. Sandra Haskell
Keller/Anderle LLP
Michael Stephens
Jane Parkford Taylor
Cathy and Gary Wyatt

James D. Akins, Jr.
Jim and Diane Bailey
Chris Blank and Judy Booth
Bob and Anne Cress
Jay Donoghue
Kevin and Joanne Fawley
Theodore Robins Ford
Frome Family Foundation
Rick and Tami Hortsmann
Karen Klein
Jeanne and Igor Olenicoff
Tina and Tom Olsen
Gregg Thomas

Beverage Sponsors

Event Sponsors
Andy Templeton Photography
Ballard Electrical
Burns & Associates
Melissa’s Produce
Gaye Besler, Elizabeth Hopkins, Maggie Hayes, Helen Kinsey, Julie Neja, Karen McGlinn, Katie Santore, Debbie Springer, Cindy Tuch


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