Below is a list of participating restaurants from 2013.
Andrei's Conscious Cuisine and Cocktails (Irvine)
- Chef Yves Fournier -
PB&J Chicken Flatbread - All Natural Chicken, Shredded Mozzarella, Peanut Sauce, Cilantro, 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 (cocktail): Bourbon, Peanut Orgeat, Lime, Grapes, and Curaçao
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
- Chef Adam Navidi -
Gluten free organic peanut butter profiterole. Vanilla bean gelato. 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)
Duck Liver Mousse with Toasted Walnuts and Persimmon Jam (mimicking a PB&J)
Little Sparrow (Santa Ana)
- Chef Eric Samaniego -
Elvis Sandwich: Cashew-Bacon Butter, Roasted Banana, and Frisee on a Bacon-Studded Baguette
- Chef Cathy Pavlos -
Memphis (Santa Ana & Costa Mesa)
- Chef Diego Velasco -
Graceland PB&J Club: Applewood bacon, natural peanut butter, banana, house-made thomcord grape jelly, gorgonzola on griddled brioche served with fried pickles.