21 & older
441 Quail Gardens Dr
Encinitas, CA 92024
Due to the scale of this meal, we are unable to accommodate special dietary requirements. As sourcing and collaboration is ongoing, menu details are not currently available. However, the chefs intend to create a mostly vegetarian meal featuring elements from our vibrant local fisheries.
Dinner will be held out in the field. We recommend wearing closed toed shoes with low or no heels, farm casual dress, and bringing multiple layers to bundle up as the sun goes down.
We understand your plans may change. Given that Green Feast tickets 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 nontransferable. Feel free to contact us with questions or comments: firstname.lastname@example.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.
Interested in sponsorship opportunities? Please contact Heather Disher.
Celebrating the expansion of our vision to create a world that will nourish our children
Green Feast celebrates our community of culinary leaders, dedicated purveyors, and passionate farmers alongside our closest supporters. This year, on June 8th, we will join together for our first Green Feast in our new Encinitas location to bring our chefs, farmers and community together to break bread, and honor our collective mission and our community’s dedication to supporting the building blocks of a healthier, more connected future where children are nourished and educated with skills for the 21st century.
One year ago, we broke ground in Encinitas, because we imagined that this farm could transform a school district, nine elementary schools, and ultimately a community. In just one year in partnership with the Encinitas Union School District, we have grown 20,000 lbs. of produce, hosted 5,000 community members in hands-on educational experiences, and invited our community to plant seeds alongside us.
Our children have been nourished by the abundance of this farm in their school cafeterias and in their homes across the region. Educational programming at Farm Lab has given the next generation the tools to thrive in the 21st century. The Ecology Center Encinitas is a living laboratory designed to facilitate problem-solving and be an inspiration to our community. This past year has shown that we can build a different future for our kids. That together we can change how our kids can eat every day at school and at home.
We want to celebrate what we’ve accomplished together in the past year, and we want to look to the future and do more. We are excited to welcome you to the table for our first Green Feast: Encinitas. For ten years, we’ve been celebrating the abundance of our region with our community in San Juan Capistrano, and we’re excited to bring that celebration to Encinitas.
Join us as we build a better world for our kids.
With over 25 years of experience in the culinary space, Jason Mcleod has traveled the world to train with several of the most prestigious chefs in the industry, including culinary icons Raymond Blanc and Marco Pierre White. As executive chef and partner of Ironside Fish & Oyster, Jason is not only cultivating community at his Little Italy neighborhood spot but he is also leading the charge in the San Diego sustainable seafood movement.
A pioneer of the “slow food” movement, Drew Deckman believes that responsibly raised food tastes better. Deckman traveled the world, cooking in places like Switzerland, Germany, and Shanghai before planting roots in Baja California. The Michelin Star chef is now showcasing the bounty of Baja California at his restaurant, Deckman’s en el Mogor in the Guadalupe Valley.
Drew is committed to “bringing the table to the farm;” produce, wine, herbs, and olive oil are grown on Deckman’s property. Cheese and meat are sourced locally, and seafood comes straight from the Baja Peninsula. Drew’s commitment to the preservation of our eco-system is truly inspiring. From his menu to his methods, Drew is leading by example when it comes to an ecologically harmonious future.
Malarkey was the founding executive chef of Searsucker and Herringbone restaurants, as well as Herb & Wood, Herb & Eatery, Green Acre, Farmer & The Seahorse; as well as two upcoming projects, Herb & Sea and Animae, set to open by 2019. Malarkey also serves as a judge on Food Network’s Guy’s Grocery Games, makes regular appearances on the Today Show and Good Morning America, and was a Top Chef finalist and winning mentor on ABC’s The Taste, which he co-hosted alongside Anthony Bourdain, Nigella Lawson, and Ludo Lefebvre.
Vicki Marks, Founding Green Feast Chair
In 2008, when Evan, Vicki’s son and Executive Director of The Ecology Center, asked Mom for help in putting together a fundraiser, the idea for Green Feast was born. Since then, Vicki has led eleven Green Feasts as Chair Women of the event raising well over $1M for The Ecology Center. Vicki’s dedication to detail and leadership has built a legacy for not only The Ecology Center but our Southern California culinary community.