Champions Banquet

📸 Click Here for MORE Pictures from the Champions Banquet 📸

The Supergirl Champions Banquet took place at Master’s Kitchen and Cocktail in Oceanside on Thursday, July 27 at 7:00p as the kick-off to the 2017 Supergirl Pro.  The guest list featured each of the women who have won the event and other celebrities that have supported the Supergirl mission for the past decade.


100% of the proceeds from the banquet went to charity.  Master’s Kitchen and Cocktail graciously donated the banquet space and all of their facilities, US Foods donated the food, North American Breweries donated the beer, and EJ Gallo donated the wine for the evening.


The evening included celebrity chefs each preparing their signature dishes, so attendees had the opportunity to sample cuisine from the finest chefs in Southern California through various “tasting stations”.  To make the evening more fun, each of the guests had the opportunity to vote on their favorite dish with the “winning” chef receiving prizes from event sponsors.


2017 Celebrity Chefs Included:

Bev Lazo

Chef Bev Lazo has worked in the restaurant industry starting at the age of 16, before becoming a chef she majored in recording engineering and radio broadcasting then when on to study Culinary Art’s at Long Beach City College. Bev has trained under Chef’s Mary Sue Milliken and Susan Fenigar of Food Networks “Too Hot Tamales” , Bravo’s “Top Chef Masters”, owners of Border Grill Restaurants and truck. She has also appeared on the T.V. Shows below:
Cooking Channel “Eat Street”
Food Network “The Best Thing I’ve Ever Made” W/Susan Feniger and Mary Sue Milliken
Fox Television: Hell’s Kitchen Season 12
Food Network “Cutthroat Kitchen” Season 10
FYI: Man VS Child Chef Showdown Season 2
Chef Bev Lazo is currently doing her own pop up’s and catering throughout the Los Angeles and Orange County areas. You can find Chef Bev’s photos of her work and events on social media via instagram , twitter, and facebook under @chefbevhk12.

Meg Walker

Meg Walker is the owner and founder of Made by Meg, a Los Angeles based catering company. The company began in 2007 in Meg’s home kitchen and has grown to a 3,000 sq ft operation in Redondo Beach. Made by Meg specializes in thoughtful cuisine using local ingredients served by their hand selected staff. They cater over 400 events a year, big and small. Chef Meg Walker is a Michelin star trained Chef and has been featured on Food
Network, Good Day LA, People magazine and US Weekly.





Jen Story
Jennifer Story is Executive Chef/Owner of Cookin’ Thyme Inc., an LA-based personal chef and catering service out of Redondo Beach. Chef Jen earned dual degrees in Business Marketing and Broadcast Journalism from USC and uses them to run her full-time business. She attended Le Cordon Bleu in Pasadena and went on to cook at the South Bay institution Chez Melange and later at Redbird/Vibiana in Downtown LA alongside James Beard Awardees and Iron Chefs. She has even tried her own hand at the TV circuit winning Food Network’s “Cutthroat Kitchen” and also becoming a “Chopped” finalist. Chef Jen appeared on “Unwrapped” highlighting her food-styling career in Hollywood as backstage culinary producer on a number of cooking shows as well as her involvement with celebrity chef cookbooks. She enjoys using what she’s learned to teach cooking lessons, consult on major projects and network with industry professionals. Her passion lies in cooking for EVERYTHING from small intimate dinners of 2 to detail-oriented weddings of 800, from the most casual backyard BBQ to an elegant 10-course plated wine dinner, from loyal local every-day clients to high-profile executives that request her presence abroad! Wherever Chef Jen’s experiences and chef services take her, she always remembers ONE thing…”It’s Cookin’ Thyme!”

Chef Pink
Bacon & Brine is the love child of Chef Pink & Courtney Rae DeLongpré. As wives, owners
and chefs of their own hyper local restaurant in Solvang, Ca, they weave together years of culinary experience, extensive cooking and travel in ASIA with they’re combined passions for flavor, fermentation and local food sourcing.