Our Community Table series continues into the Fall with a new cast of world-class chefs and a seasonal palette of fruits, vegetables, herbs, berries and flowers. By bringing these culinary artists back to the source, we give them an opportunity to connect with new ingredients, find fresh inspiration in our bio region’s historic foodways, and discover the rewards of relationship with the land.
CHEFS DANNY AND DANTE ROMERO
Two Ducks is a new underground (clandestine) fine-dining pop-up from the Romero brothers who amicably departed Wormwood earlier this year to pursue and catalyze a healthier approach to working within the restaurant industry. Danny and Dante were seeking an alternative solution to the all-too-common industry grind and the long shifts over many days which often take a toll on mental and physical wellness. As a new father, Danny wanted to shift the mindset in order to prioritize family while also continuing to nurture his craft.The two formerly operated Tortoise, a pandemic-era underground pop-up during their earlier time at Wormwood and it inspired the current Two Ducks concept, a roving dinner experience that heralds all the tenants of fine-dining but is whimsical, fun and approachable with curated playlists of everything from The Beatles to mariachi band covers.
Inspired by some of the successful restaurant models they experienced in Europe, Danny and Dante operate Two Ducks two nights per week on Thursdays and Fridays beginning this month and with just 20 seats available per evening. Each evening will feature 8-10 courses based on classic French technique with Mexican/Southern Californian culinary influences and will include the option for wine pairings. Reserved guests will receive an email the evening before that will disclose the location of the dinner.
At the age of 19, Danny planned to pursue a career in urban planning in San Diego when he unexpectedly got a job as a busboy — a pivot that changed the trajectory of his career. Despite the absence of formal chef training, Danny’s culinary skills are a testament to the invaluable experiences and encounters he gained while working in a variety of kitchens throughout his career. With almost half of his life dedicated to the restaurant industry, Danny’s journey exemplifies his progression from busboy to waiter, precook to line cook, sous chef to chef de cuisine, and finally, to the position of executive chef at Wormwood, which was named San Diego Magazine’s readers’ pick for best new restaurant of 2022. His brother and “right hand man,” Dante, held the title of chef de cuisine at Wormwood. Although Romero has spent more time working in kitchens, both he and his brother, Dante, started cooking professionally about the same time, years ago.
“The Tortoise & the Ducks” and “The Tortoise and the Hare” are cautionary tales à la Aesop’s Fables and the morals of both stories are at the root of the brothers’ mission and
vision – Slow and Steady
Community Table dinners are fixed course, family-style meals. As such, we cannot accommodate every dietary restriction. Please email us with any dietary needs. We will try to accommodate for vegetarian/vegan needs, gluten intolerance, and seafood/shellfish allergies but let us know if there are any specific dietary restrictions for any of your guests. We will do our best to accommodate anything beyond the 3 listed. If there are any life threatening allergies we recommend emailing before purchasing tickets.
Community Table Dinners begin at 6pm, when we’ll start with drinks and a farm tour. We appreciate timeliness as the dinner is coursed intentionally with just one seating. Dinners typically end around 10pm.
We can offer refunds up to one week before the dinner. In the case that you need to cancel last minute, we would be happy to work with you to pass along your tickets to friends or family members.