On Saturday, February 21, Deckman’s en el Mogor in Valle de Guadalupe will be hosting another intimate dining experience. For $100 (USD), guests will be able to dine on a five-course meal featuring sustainable Baja ingredients with a strong focus on sustainable fisheries. The feast begins with a cocktail reception at 6:30pm and the exclusive 40-person beverage pairing dinner will begin at 7:15pm. In addition to Chef Drew Deckman, the dinner will be hosted by an array of impressive guest chefs, including Chef Rob Ruiz of San Diego's Land & Water Co.
This past January, Deckman’s en el Mogor built a Winter Haybale Building, allowing for the restaurant to be opened all year round. The building is made of haybales, chicken wire and adobe, topped with a tin roof. Deckman wanted to create a space though that wasn’t permanent. The building can be broken apart, with the wire saved and hay to be used for animal.
Deckman’s en el Mogor stretches out in true country fashion at the edge el Mogor Badan’s vineyards, one of the richest wineries in the Guadalupe Valley. Wooden tables make up the welcoming “dining room,” loosely arranged under a canopy of pine trees and strands of twinkling bulb lights. Owner Drew Deckman’s kitchen is al fresco as well, utilizing reclaimed furnishings, such as a massive cutting board made up of floorboards and doors from a gym at San Diego State turned into a workstation. And, in the spirit of authenticity he cooks on a Baja-style, wood-only grill.
Reservations for the February 21 dinner can be made by calling +52 1 646 188 3960 or by e-mailing email@example.com. Deckman's en el Mogor is located about 2 hours from downtown San Diego at Km. 85.5 Highway 3 Tecate-Ensenada, 22766 San Antonio De Las Minas, Baja California, Mexico. To see highlights from the January Winter Bounty dinner at Deckman's, click here.