Below is a list of participating restaurants from 2013.


Andrei's Conscious Cuisine and Cocktails (Irvine) 
- Chef Yves Fournier - 
PB&J Chicken Flatbread - All Natural Chicken, Shredded Mozzarella, Peanut Sauce, Cilantro, Black Fig Preserves.
– and – 
PB&J French Macarons (dine in or take out).

ARC (Costa Mesa) 
- Chef Noah Blom - 
Pork Belly with Roasted Cauliflower, Toasted Peanuts, Capers, and Fresno Jam  
– and – 
Doing Good (cocktail): Bourbon, Peanut Orgeat, Lime, Grapes, and Curaçao

Blackmarket Bakery (Costa Mesa)
- Chef Rachel Klemek -
Double Jammy: freshly ground Peanut Butter, freshly ground Almond Butter, housemade 
Berry Jam, housemade Gingery Apricot Jam on fresh-baked, grilled 6-Grain Almond Bread

Broadway by Amar Santana (Laguna Beach)
- Chef Amar Santana -
Milk Chocolate and Peanut Butter Crunch with Caramelized Banana Purée and Concord Grape Sorbet 

Green2Go (Brea)
- Chef Adam Navidi -
Gluten free organic peanut butter profiterole. Vanilla bean gelato. Foraged native wild grape gelee. 

Haven Gastropub (Old Towne Orange)
- Chef Greg Daniels -
#PB&JForGood Float with Raspberry Beer and Peanut Butter Ice Cream (non-alcoholic version available)
Duck Liver Mousse with Toasted Walnuts and Persimmon Jam (mimicking a PB&J) 

Little Sparrow (Santa Ana)
- Chef Eric Samaniego - 
PB&J Macarons
Elvis Sandwich: Cashew-Bacon Butter, Roasted Banana, and Frisee on a Bacon-Studded Baguette 

LUCCA (Irvine)
- Chef Cathy Pavlos - 
PB&J Cheesecake

Memphis (Santa Ana & Costa Mesa)
- Chef Diego Velasco -
Graceland PB&J Club: Applewood bacon, natural peanut butter, banana, house-made thomcord grape jelly, gorgonzola on griddled brioche served with fried pickles.


Michael's on Naples (Long Beach)
- Chef David Coleman- 
Valrhona Chocolate and Peanut Butter Creme Millefogolie with Strawberry Preserve 

Provisions Market (Old Towne Orange)
- Chef Greg Daniels -
Peanut Butter Tart with Blackberry Gel 
CB&J: house-made roasted cashew butter, stout-apricot-bacon jam, and banana chip sandwich

Slapfish (Hungtington Beach)
- Chef Andrew Gruel - 
Grilled PB&J with Bacon and Marshmallow

taco asylum (Costa Mesa)
- Chef Greg Daniels - 
PB&J Taco with Pistachio Peanut Butter, Arugula, Smoked Bacon, 
Carrot Jam and Pickled Fresnos 

The Winery Restaurant & Wine Bar (Tustin)
- Chef Yvon Goetz -
PB&J Crème Brûlée