Farm-to-Table Dinner Experience
April 26 @ 5:00 pm - 8:00 pm
$160.00Join us
We are hosting a unique Farm-to-Table Dinner Experience featuring a guided farm tour, a four-course meal, and a Q&A with the owners for an unforgettable evening. Learn about our organic, regenerative practices and how we earned the title of the highest-quality egg in the nation. Discover why sustainable farming matters—all while enjoying a fresh, exquisite meal prepared by Chef Gregory Chavez.
Menu
- Cured Wild Salmon | Meyer Lemon Crème Fraîche | Cured Egg Yolk Gerbiche | Sourdough
- Thompson Heritage Ranch Fennona Beef Tartar | Black Truffle Aioli | Fingerling Potato Chip
- Thompson Heritage Ranch Whole Lamb | Spring Vegetables | Charred Carrot Mousseline | Green Garlic Chimichurri
- Macerated Local Strawberries | Ojo Santo Crème Anglaise | Almond Sponge Cake
About the Chef
📍 Instagram: @backofthehouse.sd
Chef Gregory Chavez is a native San Diegan that has dedicated most of his life to being a culinarian. Working with local farmers, ranchers and fishermen to source the highest quality seasonal ingredients is a passion of his that shines through in his creations. Once he tapped into the world of open fire cooking, he couldn’t get enough of the aroma, the unpredictability of the fire, and the opportunity to work with so many styles of food in a new format. About 5 years ago, he designed and built a wood fire oven and Argentine style grill in his backyard and he never looked back. By combining his formal training in some of the top restaurants is the region alongside his cooking and exploring in Southeast Asia, South America and Europe, he is now focused on making every meal a unique and memorable culinary experience.
Chef Gregory has had an opportunity to travel to many traditional wine growing regions around the globe and explore what food is being served in those regions. He is intrigued by the phrase “what grows together, goes together”. With that sentiment in mind, he took a small break in 2021 to fulfill a life long desire of participating in a wine harvest. He have always been intrigued by fermentation, and what better way to explore it, then experiencing it first hand?. That harvest internship really helped to bridge the gap between food and wine pairing. The Willamette Valley was a perfect area as a Chef to complete a harvest. The soil is so rich and alive, no wonder why its one of the best locations to grow not only grapes but produce as well. As a Chef he felt at home there. For as long as he can remember, he has always gone by the moto; Always On The Hunt. Chef hopes that his passion for exploring and the drive to experience more never leaves him. And its been a great journey so far!
Chef Gregory’s love for working directly with local farmers and artisans was born out of years working at restaurants that fostered a sustainable approach in sourcing their goods. He discovered that to walk, talk, and spend time with farmers on their land, is truly to understand their relationship with it. This concept is paramount to his style and approach to cooking. Discovering what the land tells us it wants to grow has helped to create a depth to the way he works with food and his understanding of how to produce and craft the ideal flavors from it.
When not developing menus or cooking for private dinners, he enjoys traveling with his wife Jessika, building things with his hands and sailing the local bays here in San Diego.
Get to meet our pasture guardians and happy hens
Q&A with owners Luie and Chloe Nevarez
No refunds, tickets are sold on a first come first serve basis.
