Menu
Our Community Table series continues into the Summer with a new class of world-class chefs and a seasonal palette of fruits, vegetables, herbs, berries and flowers. 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 DOUG SETTLE OF THE ECOLOGY CENTER
Doug Settle is a San Diego based chef with 15 years of culinary experience. After nearly a decade in the industry he decided this career path was one he could use to change to make a difference in the world. Tracing his roots back to his hometown in the Appalachian Mountains where he grew up gardening, hunting and fishing with his family, proper sourcing and appreciation for those who grow/raise/forage the ingredients we use became his passion. Alongside this he pairs a drive for leadership and training taken from seeking out and working with some of the best Chefs in San Diego. When not in the kitchen, Doug spends his time rock climbing, hiking and searching for new culinary techniques to prevent waste and the best local ingredients the city has to offer.
CHEF PADDY GLENNON
Patrick “Paddy” Glennon’s experience is as diverse as his passion for protecting the environment. Paddy’s 40 years of experience in food service industry has a broad scope from working as a deck hand on Cod Trawlers out of Province Town, Massachusetts to handling fresh Fin Fish, Tunas and Swords for shipping and to lead Fishmonger at the well-known Superior Seafood Company. As a cook, Paddy’s early career started as a Dishwasher/Soda Jerk, in Connecticut’s oldest restaurant Shady Glen, Manchester, Connecticut. The culinary journey led him to working under some of the toughest Chefs in Ireland, France, Spain and Italy during a seven-year tenure abroad. Paddy’s time and experience as a decorated Chef de Cuisine for Meridian Hotels, Ritz Carlton’s, Four Seasons, Mirage Hotel, along with Restaurants he owned both on the West and East Coast, were well celebrated in the press. Paddy has also been a featured Chef at the famed James Beard House NYC.
Currently as lead Fishmonger for Superior Seafood Company in Los Angeles. Paddy also owns and operates with his wife Christina, Clausen Oyster Farm, in Coos Bay, Oregon. Clausen Oyster Farm is the Pacific Northwest’s third largest farm and is home to the areas most beloved bay-side restaurant a feature of the farm. Paddy is a long-time consummate volunteer in the culinary programs at the acclaimed The Ecology Center in San Juan Capistrano. Southern California’s only certified Regenerative Farm which teaches the next generation of regenerative farmers and ecologically inspired public programs.
Patrick “Paddy” Glennon has been featured on countless radio, magazines, newspapers and television with highlights such as; FOOD NETWORK, AMERICA NOW, CUTTHROAT KITCHEN, IRON CHEF AMERICA-TBS NETWORK, FEATURED CHARACTER ON CEASAR’S 24/7 A&E NETWORK, ANDREW ZIMMERN
Paddy was a contributing writer for the acclaimed book on Farm to Table cooking “Community Table”.
DIETARY PREFERENCES
Community Table dinners are fixed course, family-style meals. As such, we cannot accommodate every dietary restriction. Please email us with any dietary needs. We will try to accommodate for vegetarian/vegan needs, gluten intolerance, and seafood/shellfish allergies but let us know if there are any specific dietary restrictions for any of your guests. We will do our best to accommodate anything beyond the 3 listed. If there are any life threatening allergies we recommend emailing before purchasing tickets.
SCHEDULE
Community Table Dinners begin at 6pm, when we’ll start with drinks and a farm tour. We appreciate timeliness as the dinner is coursed intentionally with just one seating. Dinners typically end around 10pm.
REFUNDS
We can offer refunds up to one week before the dinner. In the case that you need to cancel last minute, we would be happy to work with you to pass along your tickets to friends or family members.
