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.
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.
.
Reserve your spot at the table.
$150/person ($100 is tax-deductible. To request a receipt, email kesha@coastalrootsfarm.org.)
Chef de Cuisine Mark Enciso
Born and raised in Southern California, Chef Mark Enciso developed an early passion for the culinary arts, driving him to study under some of the world’s most renowned chefs in the vibrant culinary capitals of Italy and Amsterdam. Immersing himself in the rich traditions, flavors and innovative techniques of these culinary powerhouses, Chef Enciso refined his skills and expanded his culinary repertoire before returning back to California at the age of 21.
Since then, Chef Enciso has quickly made a name for himself in the local San Diego food scene, building over a decade of experience working at some of the city’s most notable establishments such as the award-winning Rancho Valencia Resort & Spa. As Sous Chef at the resort for over six years, Enciso oversaw all day-to-day culinary operations of the property’s multiple dining outlets, where he also helped build a team to achieve and retain the coveted Forbes Five-Star rating.
As Chef de Cuisine at VAGA, the signature restaurant at Alila Marea Beach Resort, Enciso continues to push the boundaries of culinary artistry, creating dishes that celebrate the bounty of the local landscape and the changing seasons. A key part of Chef Enciso's philosophy is developing and maintaining sustainable practices in the kitchen by sourcing local and organic ingredients, reducing waste, and minimizing energy consumption. Building strong relationships with local farms and businesses is central to this initiative, ensuring that VAGA’s menu not only delights the palate, but also honors the environment.
Upcoming Dinners:
Sunday, August 25 at 6-9 PM Register Here
Featured chef: Chef Mark Enciso
Sunday, September 29 at 6-9 PM Register Here
Featured chef: Chef Davin Waite
To learn about Farm to Table Event Sponsorship opportunities, visit the Sponsor an Event page or email kesha@coastalrootsfarm.org.