Play in the dirt, take a hike, horseback ride on the beach, learn how to compost, hear scary ghost stories at a campfire. And eat! All these things are for you to enjoy at the upcoming Cook's Confab at Suzie's Farm in Imperial Beach.
“We often hear the words farm to table, but most people don’t really know what that means and how our food gets from the field to their kitchens and favorite restaurants,” said Andrew Spurgin, co-founder of Cooks Confab. “We want to bring San Diegans closer to their incredible local produce and to the lush setting from which it comes while giving them a fun experience that reminds the of childhood.”
Lucila de Alejandra
Activities throughout the weekend will include tours of Suzie’s Farm with Head Weed Puller Lucila de Alejandra, Composting 101, Tijuana Estuary Tour, Riding Horses on the Beach and, of course a Camp Fire Program complete with talent show and ghost stories! Rolling in for lunch will be the talented team from MIHO Gastrotruck, who will incorporate Suzie’s Farm products into their already delicious local and sustainable hot-off-the-truck cuisine. Local Cheesemonger Gina Freize of Venissimo will also be teaching West Coast Cheeses 101, and providing some incredible artisan gems for dinner. To wash it all down, guests will choose from a selection of local craft beers provided by celebrated Master Brewer Tomme Arthur of Lost Abbey. Tomme will also be teaching a class on craft beer for all beer lovers!
Then participants will join the chefs as they forage on the farm to select ingredients for a family-style dinner. Mixologist Ian Ward of Snake Oil Cocktail Co. will create pre-dinner beverages. Produce will be accompanied by a barbacoa of locally raised goat and stick fire roasted locally caught fish. After dinner there will be a tasting of award-winning Casa Nobel Tequilas and a few words from the owner. Then it's off to the handmade Marshmallow S'Mores bar!
Campers will wake in the morning for a fascinating demonstration by Falconer Andrea Asbaugh as she clears the field and will enjoy a Cowbell Breakfast prepared by Cooks Confab Chefs.
Participating Confablieri include: Amy DiBiase – Cosmopolitan, Andrew Spurgin/Donald Coffman – Waters Fine Catering, Antonio Friscia – Stingaree, Christian Graves – Jsix, Ian Ward – Snake Oil Cocktail Co., Katie Grebow – Café Chloe, Melissa Mayer – Suzie’s Farm, Olivier Bioteau – Farm House Café, Paul McCabe – KITCHEN 1540.
Joining the Confablieri as guest chefs for this special occasion will be acclaimed Chefs Marc Ehler and Patrick Ponsaty of Mistral at Loews Coronado Bay.
Only 50 people can join in this sleepover at the farm Sept. 11 and 12. Tickets will be $225 and will sold on a first come, first served basis at www.cooksconfab.com. Tickets will go on sale at 9:00 A.M. September 1st and 100% percent of proceeds will be donated to Slow Food Urban San Diego.