Magnificent Malibu Homes will be featured at the 26th Annual Cook’s Tour Fundraiser, along with a gourmet traveling tasting menu prepared by local prominent chefs!
Malibu Methodist Nursery and Infant/Toddler Center is a non-profit which provides both a quality education and childcare. The Cook’s Tour fundraiser supports a scholarship program for families in the community with financial needs.
The Malibu Cook’s Tour is a long-standing tradition in our community and is limited to 350 passports for this incredible day.
Reviews from previous years
THE ACORN - Tour helps families afford preschool
After touring this home, guests will enjoy hors d'oeuvres in the spacious front garden next to the creek bed while listening to a local jazz group. There's also an antique car collection in the garage. READ FULL ARTICLE
Introducing Cook’s Tours' Chefs
Maureen McKee is the chocolatier responsible for Cacao Luxe. (Cacao are the pods from which cocoa is made.) Maureen’s vision is to create the purest, most wonderful chocolates in small batches using the best ingredients with no preservatives, waxes or fillers that are common in commercially available treats. Maureen is a native Malibuite whose entrepreneurial sprit was first showcased at the Rainbow Flower shop in Point Dume Plaza from 1979-1982. Maureen’s passion for making people happy has evolved to a comprehensive line of chocolates that are simply decadent. If you crave a dark chocolate almond bark, milk chocolate fudge, English Toffee, or a creamy hand-made truffle, Cacao Luxe chocolates will exceed your expectations. www.cacaoluxe.com
Paul Shoemaker, worked as Michael Cimarusti's culinary lieutenant at Water Grill, dowtown San Diego's Royale Brasserie and Providence. He got a taste of the big stage as executive chef of Bastide. he is now owner and chef at Savory in Malibu. Shoemaker has developed a deep connection with Malibu. It's where he got married and had his first date. The "27 miles of scenic beauty" are also home to plenty of farmers that supply his seasonal, market driven restaurant. "Malibu has this amazing landscape, soil and coast line," says Shoemaker, who sources from "old Chimney Farms off Latigo Canyon", a "Meyer lemon lady called Didi" and "local wineries near Point Dume that I never knew existed." His local ethos was inspired by retaurants like Manresa and the French Laundry, which also source from the neighborhood. "It's more than cooking to me," he said. "It's about eating right and taking care of your body...Eating local also cuts down expense on gas." Even the flowers are local, organic and fresh. "Savory is everything about a moment in time," says Shoemaker. "The music's just right. The candles are just right. The hospitality's just right...it's savoring every moment...It's bigger than what you're putting in your body and being in this beautiful setting."
Antonio & Sarah Alessi are both professionals in the restaurant industry. Joining forces several years ago, they now focus on Fred Segal Mauro Café, and Tra di Noi. Though they enjoy being a working family, their favorite time is spent with their children.
Tarcisio Mosconi hails from Rome and has been in the restaurant business for over thirty years. He grew up in the family business working with his sister at Alla Bucaniera in Rome. Previously of Trilussa, he joined the Tra di Noi family in 1996 and has been a fixture of Malibu ever since. When he is not making everyone feel welcome at Tra di Noi he is spending time with his wife and children.
Francesco Velasco is the newest addition the Tra di Noi family, joining us in 2007 as Executive Chef. He instantly found his place in the family. While he is always happy to make a child’s favorite pasta he is also a master at creating something extra special for someone in the mood for something more exciting. www.tradinoimalibu.com