Coastal Roots Farm to Table Dinner Series
Join us for an intimate evening of community connection, enjoying a uniquely curated several-course pescatarian menu, full of organic veggies, and thoughtful wine and beer pairings on our Encinitas Farm. You will Sit among Coastal Roots Farm production beds adjacent to our Coastal Kitchen and enjoy a colorful farm-to-fork meal prepared by a professional Chef.
60 guests maximum ensures a cozy, communal experience in the heart of the Farm. Offered one Sunday/month from May to September, 6-9pm.
Dine Together, Nourish Community
While you dine, know that you are contributing to the Coastal Roots Farm Mission of Nourishing the Community. Each ticket purchased helps us to feed San Diegans in need. Read more about our impact here.
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Reserve your spot at the table.
$150/person ($100 is tax-deductible. To request a receipt, email kesha@coastalrootsfarm.org.)
Chef Davin Waite
Davin Waite began his career as a sushi chef at Ichiban in Santa Barbara under the instruction of Chef Hiro, a local legend and master of sushi as well as French and Italian Cuisine. Back in North San Diego County Davin continued on to Cafe Japengo, and in 2003 he returned to his hometown of Oceanside to co-found The Fish Joint. With his next project Davin created a restaurant in his own image; scrappy, irreverent and constantly pushing boundaries. Wrench & Rodent Seabasstropub began as a pop-up but quickly became a destination for those who appreciated Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products. Three years later The Whet Noodle was born, a sister concept to Wrench that serves up a counter service, hot-food version with the same high standards. Next up for Waite? A chain of plant-based restaurants called The Plot, which will take total utilization to the next level with a zero waste ethos.
Waite aims to stay in a state of consistent innovation and creation in order to teach and inspire. Davin has taught sustainable cooking techniques to elementary students, culinary students and city officials. He has spoken on panels on topics including using underutilized species and sourcing from local farmers. In 2017 Davin was a keynote speaker at the California Resource and Recovery Conference, where he broke down a whole fish on stage to demonstrate how each part can be used to make delicious menu items, down to the ribs, skin and marrow. Waite’s menus reflect his values as he continues to evolve as a chef and as an advocate.
To learn about Farm to Table Event Sponsorship opportunities, visit the Sponsor an Event page or email kesha@coastalrootsfarm.org.
