Credit: Rebecca Barone

Stop the Void: Josiah Citrin and Leading Chefs Cook for a Cause

5 Minute read

03 Sep 2025

Journalist

Chefs from Harbor House Inn, Addison, Bestia, Bavel, and more join Citrin for a dinner supporting Stop the Void’s life-saving mission.

On Sunday, September 28, Josiah Citrin will host his annual Stop the Void Charity Dinner at Citrin, joined by some of California’s leading fine dining chefs, including Matthew Kammerer of Harbor House Inn, William Bradley of Addison, and Genevieve Gergis of Bestia, Bavel, and Saffy’s. All proceeds will benefit Stop the Void.

“What makes this event so meaningful is that it’s not just about incredible food and wine—it’s about coming together as a community to raise awareness and funds for a cause that saves lives,” Citrin says. “Every year I am inspired by the generosity of the chefs, our partners, and our guests. To see our craft contribute to something bigger than ourselves reminds me of the true power of hospitality.”

Stop the Void was formed to raise awareness of the immediate danger of sudden death associated with illicit drugs—particularly fentanyl and other synthetic analogs—through education, awareness, and legislative advocacy. The nonprofit has created a network of private, state, and national organizations working together to provide knowledge, preventive tools, and policy proposals to reduce the number of drug-related deaths. Its website offers educational toolkits for parents and teachers, including materials in Spanish.

“We will speak on behalf of our loved ones, who can no longer speak for themselves,” Citrin says. After losing his son, Augie, at age 23, Citrin has become passionate about spreading awareness of fentanyl poisoning in the hope that his work can help at least one family.

“This is one of the most important issues and has affected so many around the country, including friends, family, and colleagues,” Kammerer says. “The community of chefs we have in California constantly supports each other in so many ways. At the end of the day, we are all human, with family, friends, and outside-the-kitchen lives. When someone like Josiah reaches out in support of something that is so meaningful for them, it’s a privilege to be there.” Kammerer will serve an oyster and preserved peach canapé, as well as a cured rockfish first course with tomato and shiso. Other entrées include wild salmon with red wine velouté, Brandt beef filet with zucchini blossom moussaka, and Bradley’s Addison-style tom kha gai.

Each of the five participating chefs will present both a canapé and a plated dish. Generous industry donations will also be auctioned off in a silent auction, ranging from private dinners and rare wines to an overnight stay at Harbor House Inn. Tickets are $750 per person and reservations are available on OpenTable.

03 Sep 2025