Farm-to-Table Dinner Featuring Jason Ambacher

Savor the Harvest at the October Farm-to-Table Dinner

Celebrate the bounty of our 18-acre regenerative farm with an exquisite, seasonally inspired dinner crafted by Chef Jason Ambacher of Dija Mara. Enjoy an intimate evening of community connection in the heart of the Farm, featuring a curated multi-course pescatarian menu filled with organic vegetables, sustainably sourced fish, and thoughtful wine and beer pairings.

With a 60-guest maximum, this experience ensures a cozy and communal atmosphere.

About Chef Jason Ambacher, Dija Mara

Oceanside has been Jason Ambacher’s home for most of his life. And since 2018, his culinary home has been Oceanside’s Dija Mara, a Balinese-inspired restaurant that last year earned a coveted Michelin Bib Gourmand honor.

Ambacher started out in Dija Mara’s kitchen as a line cook, then worked his way up to executive chef within a year. He gradually made the menu his own, dish by dish, with a focus on authentic regional recipes and a multilayered mélange of ingredients.

After graduating from culinary school, Ambacher worked as a lead line cook at 333 Pacific in Oceanside and at Mille Fleurs in Oceanside. Then he worked his way up to sous chef at the Flying Pig in Oceanside and was kitchen manager at Harney Sushi in Oceanside. Then, with a former girlfriend, he moved to South Africa, where he cooked at restaurants for two years, and then traveled and ate his way around Thailand before returning home to Oceanside and a job at Dija Mara.