WordPress Facebook LinkedIn Twitter Instagram YouTube @cal Pinterest

2018 Gala Menu

Hors d'oeuvres during the reception in the Great Hall include grilled tenderloin skewers with mustard tahini, ahi tuna poke with wonton crisps, and burrata basil crostini. Guests will then be welcomed into the Chevron Auditorium for an elegant three-course dinner featuring a seasonal spring salad and a choice of three entrées:

  • Wild Mushroom & Spring Vegetable Risotto
  • Fig Leaf Roasted Steelhead Trout
  • Julia's Short Rib Bourguignon


The entrées will be paired with a variety of fine wines. Dinner will be followed by a delectable New York style cheesecake for dessert.

Watch Chef Todd describe these dishes in videos below. Please make your entrée selections when you purchase Gala tickets.

2018 Raffle Grand Prize:

Chef ToddA private dinner prepared by Chef Todd

Chef Todd loves food and is so excited to be part of the I-House Celebration and Awards Gala that he volunteered a private dinner for up to eight guests paired with premium wine for this year’s grand prize for the Gala Raffle. He is looking forward to working with the winner to create a unique menu tailored made for the occasion.


Gala raffle tickets are $60 each or $100 for three and a very limited number of tickets will be sold. Contact us by email at ihalumni@berkeley.edu or by phone at (510) 642-4128 to purchase your tickets today!  For more information, please go to ihouse.berkeley.edu/raffle.


About Chef Todd

Todd Koenigsberg serves our new Executive Chef here at I-House. He hails from the famed Culinary Institute of America in Hyde Park, New York and has worked with renowned Chefs Bobby Flay and Mario Batali. He had the pleasure to open a fine dining restaurant at USC with Bradley Ogden and the Lark Creek Restaurant Group. Also, he has worked as a chef at Google, Amazon, Eccolo, Mesa Grill, Babbo, and several other esteemed restaurants.

Todd brings a breadth of culinary knowledge and is passionate about food and cultures around the world. His cooking approach has evolved into a Mediterranean style, inspired greatly by the cuisine of Chez Panisse and Chef Alice Waters. “Good food doesn’t have to be millions of different ingredients,” said Koenigsberg. He prefers to create simple food that’s not dialed up, cooked properly, and made with high-quality ingredients.

Chef Todd describes the Gala entrée options:

Wild Mushroom & Spring Vegetable Risotto


Fig Leaf Roasted Steelhead Trout


Julia's Short Rib Bourguignon


Gala tickets are available for purchase online or contact I-House at (510) 642-4128.