Slumber Party with Camp Confab at Suzie's Farm
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
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.
Print Page
No comments:
Post a Comment