Chef Campbell uses The Ecology Center’s local seasonal produce to craft sublimely simple dishes that showcase unforgettable character and soul. Gather on the farm for a fireside dinner with Chef Michael Campbell.
Chef Sabrina combines her Mexican, Cuban and Italian background with her extensive travels in Europe and Asia to offer a truly original take on local, seasonal organic produce. Join us for an edible conversation with Chef Sabrina Nyswonger.
“At a very young age, I was exposed to locally sourced ingredients in my parent’s backyard garden, watching how my family used them to create simple but unforgettable dishes." Join us for a special evening with Chef David Serus.
Join The Ecology Center’s Floral Director, Farmer Carra, in learning how to plan your own cut flower garden.
“A good chef wants to put the best possible ingredient on the plate for their guest, and nothing is better than seasonal local regenerative organic. It’s grown properly, it’s traveling less distance, and it’s more fun!” Gather on the farm for a fireside dinner with Chef Davin Waite.
Chef Adam is a part of the founding team of Boochcraft, Southern California’s first high-alcohol kombucha brewery. Most recently, Chef Adam launched Pacha Bakery offering fermented, organic gluten-free bread. Join us for a special evening with Chef Adam Heiner.
A once-a-week after-school program, Rad Traditions is guided by our Grow Eat Make principles and offers a holistic experience of The Ecology Center through the lens and tools of the farmer, the chef and the artist.
After nearly a decade in the industry he decided this career path was one he could use to change to make a difference in the world. Join us for a special evening with Chef Doug Settle.
With Matsu, William aims to showcase the roots of his culinary career and passion for Japanese flavors and techniques, in a progressively modern setting. Gather on the farm for a fireside dinner with Chef William Eick.
Join The Ecology Center’s Floral Manager, Farmer Carra, in learning how to create a beautiful and whimsical flower crown representing the bounty of Springtime!
Inspired by Chef Bent’s deep history in the realm of barbeque, his special Community Table dinner will fuse delicious Sonoran Mexican barbecue with Southern California inspired cuisine. Join us for an edible conversation with Chef Drew Bent.
Chef Brian leads the kitchen at Santa Monica’s sustainable seafood market and low-intervention wine shop, Crudo e Nudo, where his extensive background in Italian, Mediterranean, and California cuisine highlight the highest quality local seafood and market vegetables. Gather on the farm for a fireside dinner with Chef Brian Bornemann.