An edible conversation
between a farm, a chef,
and the community.
Fall invites us to slow down, savor the harvest, and return to the table together with Community Table—now on Saturday nights.
Each week, we welcome an incredible lineup of chefs, both familiar and new, to create a live-fire feast celebrating the bounty of the season, featuring ingredients from our Regenerative Organic farm, local artisans, and fishermen.
This autumn, our outdoor dining space has been refreshed to capture the magic of cooler evenings—an even more beautiful setting to gather, connect, and share a meal under the stars.
By inviting culinary artists to the heart of our farm, we open doors to new ingredients, inspire them with our bio region’s historic foodways, and deepen their connection with the land. This intimate, family-style
feast features thoughtfully crafted courses, showcasing
the freshest farm produce.
Limited to just 80 guests, this gathering offers an authentic taste of the farm in a cozy, communal setting.
Book Your Tickets Now for an intimate feast of farm-fresh flavors.
FALL SERIES LINE-UP
9/20
@ 6:00 pm – 9:00 pm
Chef Jorge Valines of Little Sister
Chef Jorge’s menu is inspired by the culinary intersections of Southeast Asia and European influence—drawing from the flavors of Vietnam, Thailand, and Indonesia, blended with French technique and Dutch and British touches. Each dish reflects his thoughtful, ingredient-driven approach, rooted in tradition and executed with precision.
$175.00
9/27
@ 6:00 pm – 9:00 pm
Chef Sabrina Nyswonger & Jason McLeod
Sabrina and Jason are a seasoned culinary duo who bring passion, experience, and heart to the kitchen. Sabrina, a private chef inspired by her Latin roots and global travels, creates vibrant, ingredient-driven dishes across San Diego. Jason, a classically trained French chef with over 35 years in the industry—including earning two Michelin stars at RIA in Chicago—focuses on honest, seasonal cooking. Together, they blend their distinct styles to craft memorable meals, always cooking side by side.
$175.00
10/11
@ 6:00 pm – 9:00 pm
Chef Brian Bornemann of Crudo e Nudo
Chef Brian Bornemann brings a farm-driven menu highlighting sustainable seafood and seasonal produce. Rooted in California and Italian traditions, his cooking honors the land, the sea, and the farmers who make each meal possible.
$175.00
10/18
@ 6:00 pm – 9:00 pm
Chef Aaron Zimmer
An alumnus of the Culinary Institute of America, Aaron began his career with an apprenticeship at the Ritz Carlton, Buckhead under Gunter Seeger. Then for nearly a decade Aaron traveled extensively and worked with a wide range of world-renowned chefs such as Roland Passot, Laurent Gras, Francesco Berardinelli, and Eric Ziebold until landing in his own kitchen at the Ritz Carlton, Half Moon Bay. He has cultivated a long career as Executive Chef and Director of Operations in premier locations with leading brands including Rosewood Hotel Group, Mandarin Oriental Hotel Group, and the Google Mountain View campus.
$175.00
10/25
@ 6:00 pm – 9:00 pm
Dija Mara with Chef Tommy Ramirez
Chef Tommy brings a passion for global flavors and a commitment to ingredient-driven cooking to Dija Mara. Drawing on his culinary background in Oaxaca and California, Ramirez reimagines traditional dishes with a California edge, showcasing balance, creativity, and authenticity. His approach reflects both reverence for Bali’s rich culinary heritage and a chef’s curiosity to push boundaries, making Dija Mara a standout on the Southern California dining map.
$175.00
11/01
@ 6:00 pm – 9:00 pm
Harvest-Inspired Plant-Based Dinner with Chef Zuzu Khawaja
Join us for a special plant-based Community Dinner featuring guest chef Zuzu Khawaja. Chef Zuzu is a plant-based chef known for crafting vibrant, globally inspired vegan dishes that celebrate seasonality and sustainability. With a passion for reimagining comfort foods through a mindful, plant-forward lens, Zuzu creates meals that are both nourishing and memorable. Her cooking reflects a balance of creativity, cultural influence, and respect for ingredients.
$175.00
11/08
@ 6:00 pm – 9:00 pm
Chef Ari Vazquez of Kitchen Prodigy
Chef Araceli “Ari” Vazquez is a San Diego-based private chef celebrated for her fusion of elevated flavor and wellness. With a foundation in upscale steakhouse cuisine, she artfully blends fine-dining techniques with the vibrant tastes of Italian and Mexican fare.
$175.00
11/22
@ 6:00 pm – 9:00 pm
“Friendsgiving” with Chef Cathy McKnight
Chef Cathy’s cooking is deeply rooted in love, community, and respect for the earth. Raised in Northern California and inspired early on by the Slow Food Movement, her journey began in the kitchen at Chez Panisse and grew into founding What A Dish, her boutique catering company and café dedicated to locally sourced ingredients. A longtime partner and dear friend of The Ecology Center, she is proud to serve as a Community Accord Chef—committed to regenerative agriculture and building meaningful connections between chefs, farmers, and home cooks. From leading Model Meals to her latest venture, Kitchen 415, Chef Cathy continues to use food as both nourishment and education, celebrating the abundance of Mother Earth with every dish.
$175.00
PROUD PARTNERS
THE
COMMUNITY TABLE
ACCORD
Principles of a Regenerative
Food System
Our Community Table dinner series began with
the development of the Community Table
Accord–a set of principles developed by chefs
and leaders of the regenerative food movement
to promote sustainability throughout all aspects
of sourcing, preparing, and eating food. At The
Ecology Center, we believe that everyday, simple
solutions create big change in our communities.
Together, we are building a healthy, vibrant
future designed around the understanding that
we are a part of nature.
The Community Table Accord is an effort to mainstream sustainability in the global
farm-to-table community. Shaped, practiced,
and shared by our found chefs, the Community
Table Accord advances the conversation at the
dinner table. By living and eating in accordance
with these principles, each one of us contributes
to a more abundant future.
CHOOSE ORGANIC
Remove contaminants and toxins from our
food supply
RESPECT ANIMALS
Only eat animals raised with intention and
respect
GROW YOUR OWN
Participate in the act of growing food
CELEBRATE DIVERSITY
Cultivate and consume a diverse variety of
foods
PROMOTE POLYCULTURES
Make farms regenerative ecosystems
NOURISH ALL CHILDREN
Give children everywhere access to
delicious, healthy food
EDUCATE FOR CHANGE
Empower positive change through personal
and collective activism
CELEBRATE THE HARVEST
Take time to celebrate, recognize, and inspire
your community
