Kettner Exchange Goes Rogue at The Spring Thing

Kettner Exchange Goes Rogue at The Spring Thing

The Spring Thing: Modern Mutiny benefit on March 4 at MCASD Downtown features a family-style dinner masterminded by San Diego's favorite purveyors of progressive American cuisine—Kettner Exchange. The restaurant's Executive Chef Brian Redzikowski and Beverage Director Steven Tuttle are teaming up with Malahat Spirits Co. to create a stellar menu that pairs Kettner Exchange's unique cuisine with specially crafted rum cocktails.

Chef Redzikowski has worked for some of the best restaurants and chefs in the country, including New York City's acclaimed Le Cirque 2000, Aspen Colorado's Nobu Matsuhisa Aspen, Joel Rubuchon at the Mansion in Las Vegas, and the 17 million dollar Yellowtail Restaurant in the Bellagio Hotel and Casino. He's competed in Iron Chef America as well as being awarded Rising Chef in the Los Angeles, California area.

MCASD chatted with the renowned Chef to learn more about what he has in store for this year's philanthropic feast. 

MCASD: Can you give us a hint about your vision for The Spring Thing dinner? Our mouths are already watering just from perusing your Instagram page.

Chef: The vision is staying true to seasonal cooking and the theme. Since it is rum based drinks, we decided to approach it from an asian standpoint where we can use a bit of spice, and heat to some of the dishes. 

MCASD: You’ve accomplished some impressive feats in your career. Tell us what it was like competing in "Iron Chef."

Chef: "Iron Chef" was a bit more of a big deal then I actually thought it would be. We honestly didn't know the secret ingredient until it is unveiled on air. From that point on you have one hour to complete. The best part was the opportunity to work with my oldest brother, who is also a chef. The opportunity is rare to cook with them. 

MCASD: We hear your brother is in the business. Did you grow up cooking in your family? What inspired you both to take this path?
Chef: Both of my brothers are chefs and owners of restaurants. I am the youngest of the three and it was Mother's Day and my brother needed a dishwasher. I worked and got destroyed on dish station. I didn't know what I was doing. The owner gave me $20 cash and I loved it. My parents had a catering company. 

MCASD: Anything else you’d like to add?

Chef: I always say to people that if you love to cook, stay home and do it as a hobby for friends and family. To work in a kitchen and to be a chef you have to love the daily grind and the business side of it. 

The Spring Thing: Modern Mutiny is on March 4 at MCASD Downtown from 6:30 PM-1 AM. Tickets to The Dinner Party (6:30-9:30 PM) are $150 for MCASD Avant Garde Members and $175 for non-members, and all funds raised will benefit the Museum's exhibitions and education programs. Dinner Party tickets will also grant access to The Late Night Party (9:30 PM-1 AM) with an all-night hosted bar, live music by DJ Jeffrey Paradise (Poolside), Wild Wild Wets, and DJ Vaugh Avakian, late night munchies by Starlite and Nomade Donuts, interactive aerial yoga and more. Tickets are available for purchase here