Community Table

Plant Based Community Table Dinner with David Pratt

COST: $125.00 for Members
$150.00 for non-members
Age:21+
Location: The Ecology Center
32701 Alipaz Street
San Juan Capistrano
CA 92675
Parking:Feel free to park in The Ecology Center parking lot. If that is full, please turn right out of the lot and park directly on Camino Del Avion.
Attire:Please dress comfortably and in layers as our garden cools down after the sun goes down.
Our Community Table Dinner series is back with chefs from our Community Table Accord. This Month, Executive chef of Brick in San Clemente, David Pratt, will lead our second Community Table dinner of the year with a Plant-Based meal inspired by Earth Day at The Ecology Center!

A truly unique culinary experience, our Community Table Dinner series provides a look into an ecological food future, one that values a shared ecosystem, celebrates food, farmers, and community in an intimate and meaningful setting.

The dinner will be hosted in our courtyard, featuring thoughtful courses paired with inspired selections of wine and beer. Unlike our bigger dinners like Green Feast, our Community Table dinners are intentionally small – capped at 50 people – to offer a richer and more interactive experience for our guests and the featured chef.

Please join us at our Community Table, and help us cheers to a bright, abundant future. For this evening’s meal, our chef will draw inspiration from the garden, drawing on age-old culinary traditions and simple, yet elegant cuisine; utilizing ingredients from our farm!

YOUR TICKET INCLUDES

  • Appetizers upon arrival
  • 4 course locally sourced Family style meal
  • Beer, wine, and more

FEATURED CHEF: David Pratt

David Pratt, Executive Chef and Owner of BRICK, is no stranger to fresh produce hand-picked from local Farmers Markets or hand-crafted Artisan pizzas emerging from the 750-degree wood-burning Italian Valoriani oven. In fact, David has over 15 years of hard work and dedication as a Chef and Restaurateur alike. He first studied at the California Culinary Academy in San Francisco and went on to teach culinary courses at the Art Institute of California – Santa Ana on and off for the past decade.

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