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Farm to Table -Sage Hill Ranch Gardens
June 22 @ 4:30 pm – 9:00 pm
$185
Join us for our third annual farm-to-table series. An enchanting evening celebrating the best of local cuisine and sustainable farming.
Nestled in the heart of Escondido, Sage Hill Ranch Gardens invites you to join a select gathering of 55-60 guests for this exclusive event.
The experience begins at 4:30 PM with a cocktail hour where you can enjoy a selection of artisan bread boards and chef’s choice delicacies. As the evening unfolds, Host and Farmer Spencer will lead you on a 45-minute tour of our regenerative farm, offering insights into the sustainable practices that are at the core of our ethos.
Following the tour, settle in for a culinary adventure under the stars with the ambiance of live music. Our 5-course dinner prepared by renown chefs, featuring the freshest ingredients from our farm, will tantalize your taste buds and conclude with a sumptuous dessert, wrapping up the experience around 9 PM.
Set in our all-outdoor venue, we encourage guests to dress for comfort and wear suitable footwear for a walk through natural surroundings.
Chef: Moira Hill
Music: The Journeybirds
Please note that this is a 21+ event, and all ticket sales are final.
10% of proceeds will be donated to the Sage Hill Ranch Gardens Wildlife Sanctuary & Learning Center. To learn more about the non profit visit https://sagehillsanctuary.org.
Chef: Moira Hill
“Chef Moira Hill, a San Diego native, has built a notable career in the culinary world with her commitment to sustainability and whole-food cooking methods. She is deeply invested in zero-waste efforts, focusing on using local and seasonal ingredients, and repurposing food scraps in her dishes. Chef Hill’s journey began early, as she grew up cooking with her family and turned her passion into a professional pursuit. After culinary school, she gained experience in several prestigious restaurants across San Diego County, including George’s at the Cove, Juniper & Ivy, Tidal Restaurant, Trust Restaurant, Waterbar, and Nolita Hall, before becoming the Executive Chef at Lilian’s at The Inn at Rancho Santa Fe.
At Lilian’s, Chef Hill has crafted a menu that showcases the abundance and diversity of coastal California, using the freshest and most sustainable ingredients sourced from local farmers, ranchers, and fishermen. Her menu includes a range of dishes from king salmon crudo with truffle ponzu and tempura crunch to tuna tartare with beer-battered avocado, as well as hearty mains like half-roasted chicken with hazelnut butter and a 16-ounce ribeye with confit garlic. Her approach to cuisine is underpinned by her passion for environmental consciousness and community connection, making her a standout figure in the San Diego culinary scene”
Agenda:
4:30 PM: Cocktail hour begins with artisan bread boards and chef’s choice appetizers.
5:15 PM: 45-minute guided farm tour led by our host and farmer Spencer.
6:00 PM: Seating for a 5-course gourmet dinner, including a delightful dessert.
9:00 PM: Event concludes.
Note: All-outdoor venue, dress comfortably and wear appropriate footwear.
Age Limit: 21+ event.
