Hurricane benefits planned

BEFORE Hurricane Katrina devastated the Gulf Coast, the mention of New Orleans inevitably led to a discussion of that city’s great cuisine. But now all talk, naturally, is of the desperate need for food, supplies and shelter.

The nation’s restaurant community has been quick to respond, in the way it knows how: by organizing fundraisers to benefit hurricane victims.

On Oct. 17, top chefs from around the country will mobilize in Washington, D.C., for a benefit organized by Share Our Strength. Bradford Thompson of Mary Elaine’s at the Phoenician Resort in Scottsdale, Ariz., Mary Sue Milliken of Border Grill and Ciudad, Gordon Hamersly of Hamersly’s Bistro in Boston, Allen Susser of Chef Allen’s in Miami and at least 35 others will prepare a dinner at the National Building Museum in Washington, D.C.

“It’s the kind of organization that does more than just provide relief, which they do really well,” says Milliken. “But they also advocate for the poor.” All of the donated funds will be directed to local organizations providing food and supplies to the areas affected by the disaster. Tickets are $250. For more information, to purchase tickets or to make a donation, visit www.tasteofthenation.org or www.strength.org.

The National Restaurant Assn. is planning a “Dine for America” day on Oct. 5 to support the American Red Cross Disaster Relief Fund. To launch the effort, an association-sponsored website, www.dineforamerica.org, on Thursday will provide restaurateurs with a menu of fundraising options, including details on how to make donations for specific food items sold, diners served or donations collected on “Dine for America” day.

In 2001, Dine for America mobilized more than 8,000 restaurants and raised more than $20 million, according to the association’s president and chief executive, Steven C. Anderson. “We hope to exceed that goal with this effort,” he said. There are several ways to make donations to the American Red Cross Disaster Relief Fund (www.redcross.org).

At Whole Foods Market, $1 coupons are available for purchase at the checkout counter.

Local restaurateurs and winemakers and retailers have also said they would donate portions of their profits during certain times to the American Red Cross. LearnAboutWine and Silverlake Wine are both sponsoring events this week (see Datebook). Other fundraisers include Palmeri restaurant in Brentwood and Rideau Vineyard in Solvang.

Schwab’s in Hollywood is collecting donations for hurricane relief at the restaurant. According to general manager Michel Le Chasseur, Schwab’s will match the first $10,000 collected.

*

Small bites

* Wilshire restaurant, in the former Knoll’s Black Forest Inn space, will open Thursday. Chef and partner Chris Blobaum, ex of the Surf and Sand Resort in Laguna Beach, characterizes the cuisine as “farm fresh new American.”

Wilshire, 2454 Wilshire Blvd., Santa Monica, (310) 586-1707.

*

* Citrine, which opened a little more than two years ago, is closing after dinner service Sept. 10. According to Dean Mavrikis, who owned the restaurant with his late brother Peter, he got an offer for the space that was too good to refuse. Mavrikis will spend more time in New York where he operates three restaurants. Citrine’s executive chef Kevin Meehan assumes the position of chef de cuisine at Patina downtown.

Citrine, 8360 Melrose Ave., West Hollywood, (323) 655-1690.

*

* Sterling Steakhouse, the newest Hollywood hot spot from Chris Breed and company, has introduced wine tastings Wednesday evenings on the patio from 6 to 8 p.m. with sommelier Jonathan Mitchell. The tastings, $20 a person, feature five or six wines from a single winery or region and complimentary hors d’oeuvres. Coming up: wines from Fess Parker (Sept. 14) and reds from the Pacific Northwest (Sept. 21).

Sterling Steakhouse, 1429 Ivar Ave., Hollywood, (323) 463-0008.

*

Times staff writer Corie Brown contributed to this report.