Dana Point Landmark Restaurant to Celebrate 20 Years with Fundraiser Supporting Pediatric Cancer Research

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Salt Creek Grille's Dana Point location will be celebrating 20 years in business with a special event that will benefit a local nonprofit organization.

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At Salt Creek Grille, our inventive menu is only part of the dining experience. We have nurtured a culture among our staff that emphasizes sincere and attentive hospitality at every level.

Salt Creek Grille – an iconic Dana Point restaurant – will celebrate its 20th anniversary on July 10 with a special event benefitting, Jessie Rees Foundation, a beloved local nonprofit organization.

Partial proceeds from the private event will benefit the Jessie Rees Foundation, which raises awareness of pediatric cancer; money for research and encourages sufferers to never ever give up (NEGU). The special event will also embrace Salt Creek Grille’s enduring popularity in this south Orange County community and longtime reputation for outstanding food, ambiance and service.

“At Salt Creek Grille, our inventive menu is only part of the dining experience,” said restaurant co-founder Tim McCune. “We have nurtured a culture among our staff that emphasizes sincere and attentive hospitality at every level.”

It’s been that way since the eatery’s doors opened on the corner of Crown Valley Parkway and Pacific Coast Highway in July 1996. McCune and former partner Pete Truxaw had a vision to create a neighborhood restaurant and tavern tailored to locals in the community. They dreamt of building an upscale yet casual and affordable American-themed grille, where friends and family would gather to relax and enjoy.

“Our passion was and still is to offer the complete experience – warm surroundings staffed by hospitable and knowledgeable associates with food and drink offerings that will leave you craving your next visit,” McCune said.

Salt Creek Grille’s longevity is summed up by a simple formula –fresh fish, sizzling steaks and best-in-town burgers cooked atop a hardwood grille. The restaurant’s culinary creations are crafted with an emphasis on local farms, products and bold flavors. Aside from the signature all mesquite wood-fired grille, which reaches up to 900 degrees, a key part of Salt Creek Grille's appeal is its "scratch kitchen" – where nothing is pre-made. Dressings, desserts, stocks and the homemade jus, which is cooked for more than 72 hours, are all made from scratch. The ribs guests have long raved about are slow-roasted for 8 hours, demonstrating the restaurant's commitment to quality. Aged beef is butchered onsite and Salt Creek Grille’s popular burgers feature all-natural ground choice beef from a local farm. Wines from boutique vineyards and well-knowns cellars are paired with impeccable service and a friendly and comfortable ambiance.

“I have been dining at Salt Creek Grille for 10 years and keep coming back for the superior food and hospitality … it really feels like home,” said patron Chris Vollaro.

Along with innovative food, Salt Creek Grille has a long history of supporting local charities. McCune uses the eatery as a vehicle for giving back to food banks, youth organizations, nonprofits and organ donation.

The Dana Point-based Salt Creek Grille at 32802 Pacific Coast Highway is one of five award-winning eateries that include locations in Rumson and Princeton, N.J; and Valencia and El Segundo, CA.

For more information, call 949-661-7799 visit http://www.saltcreekgrille.com.

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