Menu
Our Community Table series returns this Spring 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.
JANINA GARAY, CULINARY DIRECTOR OF BE SAHA HOSPITALITY
Chef Trisha Vasquez, the Executive Chef at the absinthe inspired restaurant, Wormwood in San Diego. With over a decade of experience in both pastry and savory, Chef Trisha has been making waves in the culinary world. The former Pastry Chef at the one Michelin starred Jeune et Jolie, Chef Trisha has now taken on her first Chef de Cuisine position, and she brings a unique blend of creativity, precision, and passion to her craft.
Born and raised in Southern California, Chef Trisha’s love for food began at a young age. Early in her career, her and her husband pushed each other through culinary school while establishing a deep love and passion for food. She started her culinary journey in savory, and quickly realized that her skills and creativity could extend to the pastry side of the kitchen as well.
Adrian Villarreal: Born and raised in Tijuana, Adrian is a culinary artist and business school graduate from UABC. With extensive training in diverse cooking styles, Adrian has honed his skills under the guidance of renowned chefs such as Guillermo Gonzalez Beristain (Pangea, Mexico), Diego Hernandez (Corazon de Tierra & Bete Noire, Mexico), Iñaki Aizpitarte (Le Chateaubriand, France), and Rene Redzepi (Noma, Denmark). His culinary creations showcase a harmonious fusion of flavors, inspired by his Mexican heritage and global experiences.
Adrian, the Executive Chef at Tahona Bar, a renowned establishment dedicated to delivering an exquisite selection of Mezcals to the vibrant city of San Diego. With his passion for gastronomy and unwavering commitment to culinary excellence, Adrian curates unforgettable dining experiences that captivate the senses.
Executive Chef Carlo Guardado, rooted in Fallbrook’s farms and raised in Aguascalientes amidst family farms, holds a profound connection to food. Shaped by sustainable farming wisdom passed down through generations, he champions locally sourced ingredients and a holistic cooking approach. His culinary journey began in Kauai, delving into seafood, and evolved in Los Angeles’ fine dining scene under acclaimed chefs. Notably leading a nationwide culinary shift for the Ace Hotel Group, he now focuses on open fire cooking, harnessing smoke and fire as integral elements in his craft. His recent role with Be Saha Hospitality in San Diego signifies a pivotal moment, promising elevated dining experiences across various concepts like Tahona in Old Town, Tahona Baja, Wormwood, and Botanica.
IG: @chefninagaray
FAQ
DIETARY PREFERENCES
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.
SCHEDULE
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.
REFUNDS
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.
