We are delighted to welcome Community Table back for 2022. This beloved event brings a renowned chef to our farm to design an ecological meal around our four seasonal rotations (market garden, milpa, berries, cover crops). By bringing these culinary artists back to the source, we give them an opportunity to connect with new ingredients, find fresh inspiration in our bioregion's historic foodways, and discover the rewards of relationship with the land.

CHEF BRIAN BORNEMANN

Between his deep connection to the terroir and markets of his native Los Angeles and his travels and culinary training in southern Italy, it was only natural that Chef Brian Bornemann’s first U.S. cooking gig would happen at Denver’s farm-focused restaurant Potager, a position that affirmed his respect for local, seasonal ingredients and his relationships with the farmers and purveyors who provide them. Upon returning to Los Angeles, Chef Brian Bornemann went to work for Chef Casey Lane, first overseeing the menu at The Tasting Kitchen before moving on to New York to help revive Casa Apicii and open Viale dei Romani, where his leadership earned the restaurant a Forbes Four Star rating and lauds from Food & Wine as one of the biggest restaurant openings of 2018. Today, 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.