Eat

Sea Smoke Wine dinner with Victor Gallegos and Chef Jennifer Sherman of Chez Panisse {SOLD OUT} Friday, June 14, 5:00 pm

Renowned chef and famed winery partner with The Ecology Center to design a farm to table meal using organic ingredients grown on the farm

Sea Smoke Wine dinner with Victor Gallegos and Chef Jennifer Sherman of Chez Panisse {SOLD OUT}
Event Type

Community Table

Duration

3 hours

Age

21 & Over

Price

$500

Location

The Ecology Center
32701 Alipaz St
San Juan Capistrano, California 92675
Google Map

Details

Attire:
The event is outdoors in our courtyard, farm, and gardens, so we recommend casual clothing. Wear comfortable shoes and bring a light jacket or shawl.

Policies
We understand your plans may change. Given that tickets for this event are considered a donation, we are unable to offer any refunds upon cancellation. We appreciate you notifying us ahead of time if you are no longer able to attend. Tickets are non-refundable and non-transferable. Feel free to contact us with questions or comments: info@theecologycenter.org / 949-443-4223.

We will be taking pictures and possibly video to use on our website, social and other educational media, and by registering for this workshop you agree to our photo/video release policy.

Join us at The Ecology Center on Friday, June 14th, for our exclusive Inaugural Wine Dinner hosted by Victor Gallegos, General Manager and Director of Winemaking at Sea Smoke, and Jennifer Sherman, renowned chef of Chez Panisse in Berkeley, California.

We bring these two great establishments together for one night only at The Ecology Center’s ecological oasis. This unique event is a rare opportunity to experience a multi-course dinner with the world-class cuisine of Chez Panisse and the highly coveted wine of Sea Smoke in an intimate dining experience for just 30 individuals. The evening will benefit The Ecology Center’s upcoming Feast Verde Culinary Education Program for underserved, low-income youth, which aims to educate, inspire and empower children through food and agriculture.

Join Chef Jennifer Sherman as she prepares an unforgettable 3-course meal using farm-grown ingredients sourced directly from The Ecology Center’s 28-acre organic community farm in San Juan Capistrano. Each dish will be accompanied by wines hand selected by Victor Gallegos from Sea Smoke’s highly allocated wine collection.

We welcome you to our community table for an extraordinary chance to connect with two individuals who are leading the charge in their respective fields for a world-class culinary experience. Seats for this event are extremely limited, please reserve your place at our table through the provided link.

EVENT DETAILS

Attendees will enjoy a three-course farm-to-table meal prepared by Jennifer Sherman; prefaced with appetizers and finished with dessert. Victor will pour the following wines: The 2014 Blanc de Noirs Sparkling Wine, 2016 Southing Pinot Noir, and 2015 Ten Pinot Noir. Please visit Sea Smoke’s website if you would like more detailed information on these wines.  

SEA SMOKE ESTATE VINEYARD

Sea Smoke’s world-class wines are grown exclusively on their estate vineyard located on biodynamically farmed hillsides in the heart of the Santa Rita Hills in Santa Barbara County.  Due to their heavy allocation and limited availability, Sea Smoke has a significant waitlist.

Gallegos, the general manager and director of winemaking, stresses the utmost importance in farming both organic and biodynamic because “nurturing the soil and vines – without toxic chemicals and in harmony with nature – is the right thing to do for the land, for our employees, and for our customers.” This maintains their high quality (and rare) product, garnering a cult-like following to acquire their highly regarded and highly collectible wines.

According to Forbes, Sea Smoke is “one of the most sought-after Pinot Noir producers in California.” Gallegos attributes the exceptional quality to the “perfect combination of fruit and the unique growing environment. What differentiates this appellation is really its latitude and that coupling of solar intensity with a cool microclimate,” Sea Smoke’s unique microclimate provides the perfect blend of warm sunny days and cool, foggy evenings with high humidity. Coupled with meticulous farming, the results produce wines that are elegant, expressive, powerful and distinctive; Impressions undoubtedly enhanced by their rarity.


VICTOR GALLEGOS

Victor Gallegos is the general manager and Director of Winemaking at Sea Smoke. Over the last 15 years, he has played a key role at Sea Smoke in helping build one of the most thoughtful and acclaimed viticultural programs in California with their biodynamic approach. Sea Smoke produces three estate-grown Pinot Noirs, which helped develop the winery’s cult following and tremendous national prestige as a cru-caliber winegrowing site and one of the world’s greatest pinot noir vineyards.

Gallegos earned a degree in viticulture from the University of California, Davis and holds an MBA from the University of California, Berkeley. Before joining Sea Smoke in 2002, he garnered winemaking experience in Bordeaux, Spain, New York, and California.


JENNIFER SHERMAN

Jennifer is the co-chef and general manager at Chez Panisse, a restaurant in Berkeley, California, famous for revolutionizing the modern farm-to-table movement. Founder, Alice Waters, is now the key advisor to The Ecology Center.

Sherman attended the California Culinary Academy and Le Cordon Bleu, Paris and has cooked at Chez Panisse, both in the Café and Restaurant, for most of the 1990s until she left to raise her daughter, Catherine. She returned in 2008 to become General Manager. Jennifer is a member of Les Dames d’Escoffier and now serves on the Board of Directors of The Ecology Center in San Juan Capistrano.

CHEZ PANISSE

Chez Panisse was founded in 1971 by Alice Waters; chef, restaurateur, activist, and author. Alice believes that the “best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations.”

Since the restaurant’s opening, Waters has insisted on procuring the highest-quality food available to build her menu according to what is fresh and in season. For this reason, Chez Panisse has been the model for the modern farm-table-movement, catalyzing demand for local sustainable agriculture over the last four decades.