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 JANINA GARAY (Be Saha Culinary Director),  CHEF DANIEL ROMERO (Wormwood), CHEF ADRIAN VILLAREAL (Tahona San Diego), CHEF TIFFANY TRAN (BOTANICA Gin Bar) 

Chef Janina Garay has already put together a career that has taken her to some of the best kitchens in the world. She’s worked for industry titans such as Rick Bayless and Javier Plascenia. After spending time in a Michelin-star kitchen, she has now taken the role of Culinary Director for various restaurants in Baja CA and San Diego - Wormwood, Tahona (SD & Baja), Tahona Mercado Tijuana, and Botanica, opening Summer of 2022.

Trained by Rene Redzepi ( Noma, Dk). Nowadays Chef Adrian runs the kitchen at Tahona Bar, a place that specializes in offering to the public a variety of select Mezcales in the city of San Diego. His kitchen focuses on honoring the traditional flavors of Oaxaca but with a touch of both the Californias (baja & alta), also adding some foraged local herbs to the mix.

All Michelin trained Chefs. Garay, Romero and Tran worked together at Addison (two Michelin restaurant in San Diego). The team is excited to share, put out farm food/goodies together as a restaurant group, all super talented chefs.