Poppy & Seed
- When
- October 26, 2025
- Where
-
Poppy & Seed
350 S Anaheim Blvd
Anaheim, CA, CA
Gathering the best chefs in Orange County, powerhouse duo chef Michael and Kwini Reed are welcoming guests into the Michelin-recognized Poppy & Seed’s garden oasis for an evening of community and collaboration, recognizing the culinary excellence of Orange County and celebrating Jacques Pépin’s impact on culinary education.
Collaborating with beloved local chefs, Michael and Kwini’s 90/90 dinner is a culinary dialogue, highlighting the bounty of Southern California through connection and friendship, sharing the gratitude and heart that goes into the best type of meals.
Highlights
- Dinner experience hosted by James Beard Foundation Award-nominated and Michelin-recognized Michael Reed
- Seated dinner in Poppy & Seed’s garden patio oasis and greenhouse dining room
- Tasting menu highlighting the bounty of California with bespoke wine pairings
- Upon opening Poppy & Seed quickly received Michelin recognition, with Reed garnering a James Beard nomination for best chef: California, in 2023.
Details
- Thanks to the generosity of the participating event host, a portion of the evening's proceeds will be donated to the Jacques Pépin Foundation to support our mission of expanding access to culinary education. We deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
- For more information, contact Poppy & Seed
Event Host
Michael Reed
Executive Chef and Owner, Poppy & Seed
Chef Michael Reed, Executive Chef and Owner of Poppy + Rose in DTLA and Poppy & Seed in Anaheim, is celebrated for his innovative California cuisine and seasonal, locally sourced menus. A Culinary Institute of America graduate, he honed his craft at Michelin-starred Sona before launching his catering company and acclaimed restaurants.
His culinary work at Poppy & Seed and Poppy + Rose has culminated in numerous accolades, including the former being named a James Beard Award Semi-Finalist and receiving Michelin recognition, and with the latter considered one of the best brunch spots in Los Angeles for over a decade. His brunch spot, Poppy + Rose, is beloved for its nostalgic, elevated comfort food, while Poppy & Seed brings a refined, farm-to-table dining experience with a focus on sustainability and community.
Guest Chef
Riley Huddleston
Executive Chef Partner, Lido House
As Executive Chef Partner of Lido House, Riley Huddleston brings a decade of culinary power to Lido House, driving the hotel’s food and beverage concepts including The Mayor’s Table restaurant, Topside rooftop bar and lounge and Crew Coffee + Cremerie. Earning his chops as a chef, mixologist, pastry chef and restaurateur in elite New York and Chicago establishments, Huddleston is known for elevating fare with provenance as the starring ingredient.
Huddleston’s innovative culinary style blends classic French training with modern cooking techniques. At Lido House, expect precision and playfulness from a menu that fittingly take cues from the hotel’s enviable waterfront in Newport Beach, offering a refined yet stylish celebration of Southern California’s coastal lifestyle and cuisine. The Mayor’s Table, a Newport Beach hot spot, manifests a pacific pub-style vibe offering inventive cocktails and seafood oriented fare including an open action kitchen.
The Oregon native was most recently part of the opening team at the award-winning LondonHouse Chicago, a luxury Chicago hotel in the stunningly renovated London Guarantee Building. Huddleston held the dynamic role of xecutive chef + beverage director, leading the culinary and beverage programs as well as operations for the hotel and its chef-driven dining establishments; curating everything from food and beverage menu concepts to music selections.
Huddleston also created the menu and kitchen cocktail program as executive chef for I|O Urban Roofscape at The Godfrey Hotel Chicago, the city’s largest indoor-outdoor rooftop lounge where lifestyle was a centerpiece. He also mixed it up at the Aviary, crafting drinks for the famed Grant Achatz’s cocktail concept. Yet, his early career at Timber Cove Resort may have proven most impactful, earning executive chef & beverage director rank at 24 years old. Fresh off his award-winning entrepreneurial debut of Boise Fry Company in Idaho, it was on the Sonoma Coast where Huddleston met and worked with developer Bob Olson, transforming the hotel into a success story. Serendipitously, when Olson was seeking a chef/partner for his Lido House legacy project, only one name came to mind. The pair traveled the world over — French Riviera included — scouting celebrated hotel menus for inspiration.