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DTSTART;TZID=America/Los_Angeles:20241019T163000
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UID:10005322-1729355400-1729371600@escolocos.com
SUMMARY:Farm to Table -Sage Hill Ranch Gardens
DESCRIPTION:Join us for our third annual farm-to-table series. An enchanting evening celebrating the best of local cuisine and sustainable farming.\nNestled in the heart of Escondido\, Sage Hill Ranch Gardens invites you to join a select gathering of 55-60 guests for this exclusive event. \nThe 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. \nFollowing 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. \nSet in our all-outdoor venue\, we encourage guests to dress for comfort and wear suitable footwear for a walk through natural surroundings. \nChef: Stéphane Voitzwinkler\nMusic: The Journeybirds \nPlease note that this is a 21+ event\, and all ticket sales are final.\n10% 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. \n\n\n\n\n\n\n\n\n\n\nChef: Stéphane Voitzwinkler\n\n\n\n\n“Chef Stéphane Voitzwinkler\, the Executive Chef at the iconic Mister A’s restaurant in San Diego\, is a master of gourmet cuisine with a distinguished career. Born in the Alsace-Lorraine region of France\, Chef Stéphane began his formal training in the culinary arts at just 13 years old\, having developed a love for cooking and fine food from a young age while helping his grandmother prepare meals. \nChef Stéphane moved to San Diego in February 1989\, starting at the former Le Meridian Hotel in Coronado. He quickly gained recognition as a gifted chef in the area. His journey continued at the Hyatt Regency’s Sally’s restaurant\, where he honed his skills and reputation for innovative\, sophisticated cuisine over nine years. \nIn his role at Mister A’s\, Chef Stéphane Voitzwinkler has been instrumental in refining the restaurant’s menu with a modern take on French Provincial cooking. This approach focuses on fresh\, light ingredients\, eschewing heavy cream and butter sauces for flavorful reductions using fresh vegetables\, herbs\, wines\, and consommés. His cuisine reflects the sophisticated styles of southern France and the Mediterranean. \nWith over 20 years at the helm of Mister A’s\, Chef Stéphane’s culinary style has evolved to include influences from around the world\, including Asia\, Africa\, South America\, and the U.S.\, while still grounded in his formidable French technique. His dishes are known for being simultaneously inventive and grounded in classic flavors\, earning him acclaim in San Diego’s culinary scene.” \n\n\n\n\n\n\n\n\n\n\n\n\nAgenda:\n4:30 PM: Cocktail hour begins with artisan bread boards and chef’s choice appetizers. \n5:15 PM: 45-minute guided farm tour led by our host and farmer Spencer. \n6:00 PM: Seating for a 5-course gourmet dinner\, including a delightful dessert. \n9:00 PM: Event concludes. \nNote: All-outdoor venue\, dress comfortably and wear appropriate footwear. \nAge Limit: 21+ event.
URL:https://escolocos.com/event/farm-to-table-sage-hill-ranch-gardens-6/
LOCATION:Sage Hill Ranch Gardens\, 610 Calle Ricardo\, Escondido\, CA\, 92026\, United States
CATEGORIES:Festivals & Fairs,Food And Drink,Music
ATTACH;FMTTYPE=image/jpeg:https://escolocos.com/wp-content/uploads/2024/05/Stephane-Voitzwinkler-609x609-1.jpg
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