The Ecology Center
32701 Alipaz St
San Juan Capistrano, California 92675
Tickets are non-refundable. The Ecology Center shall not be liable for full or partial non-utilization of tickets or loss of recreational or dining opportunities due to site constraints, capacity, weather or any circumstances beyond our control.
The event is outdoors in our courtyard, farm, and gardens, so we recommend casual clothing. Wear comfortable shoes and bring a sunhat and a light jacket or shawl.
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.
Chef Drew Deckman of Deckman’s en el Mogor in the Valle de Guadalupe will headline the second of three Community Table dinners at The Ecology Center. A truly unique culinary experience, this dinner will offer an intimate and meaningful setting to engage with the issues central to an ecological food future.
The dinner will be hosted in our courtyard, featuring 3-5 thoughtful courses paired with inspired selections of wine and beer. Unlike events like Green Feast and Eco App-Off, 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.
Chef Drew Deckman, after growing up in Peachtree City, GA and completing a degree in Philosophy from Rhodes College, embarked on a culinary journey that has brought him to Guadalupe Valley in what is now “DECKMAN’S en el Mogor.”. Chef Drew spent 10 years in France, Switzerland and Germany cooking with Gastro-Masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Tommy Byrne.
Drew was awarded a coveted Michelin Star for his work in Restaurant Vitus in Germany as well as Rising-Star Chef in Berlin in 2003 during his tenure as Executive Chef at the Four Seasons Berlin (17pts Gault Millau).
After mentoring under star-teacher and cookbook author Madeleine Kamman, Chef Drew was part of the final class of the School for American Chefs at Beringer Vineyards. He has worked in Kona Hawaii, Cancun, Mx, Rome, Italy, Shanghai, China and spent time as a private Chef to an entertainer in Los Angeles.
Chef Drew has finally found a permanent home in Baja California where he enjoys blue-water sport fishing, scuba diving and golf. Drew is dedicated to local, sustainable ingredients, is Regional Governor for Slow Food International, and has been the culinary consultant for Casa de Piedra Winery, Paralelo Winery, Estacion por Venir Winery and La Contra Vinos. Chef Drew is also an active participant in various Culinary Festivals and Events including the Baja Culinary Fest, Baja Bash, and Chefs al Rescate.