Deckman’s en El Mogor to host first ‘Bounty of the Baja’ dinner

Deckman’s en El Mogor is excited to host its first 2015 “Bounty of the Baja” guest chef dinner. This first dinner in a special guest chef series is slated for Saturday, Jan. 10, at the restaurant in Baja’s Valle de Guadalupe. It will be an intimate dinner experience showcasing the winter bounty of Baja California.

Deckman’s en El Mogor serves sustainable food in a ranch experience with the guest chef series set to highlight sustainable Baja ingredients. The first dinner will feature a strong focus on sustainable fisheries. Drew Deckman, chef and owner of Deckman’s, will host the event. Guest chefs for the first dinner are Andrew Spurgin, Rob Ruiz (The Land & Water Co.) and Ryan Steyn. This dinner will also mark the inauguration of the restaurant’s new Winter Haybale Building.

At the first “Bounty of the Baja” dinner, guests will dine on a five-course meal, paired with five wines. This intimate 40-person meal will begin at 6:30 p.m. Tickets are $100 per person, and reservations can be made by calling 646-188-3960.

Created by Deckman, Deckman’s en El Mogor is an al fresco restaurant with wooden tables nestled under pine trees with lights shining down from the trees. It is located on the grounds of the Mogor Badán (el Mogor), a winery, working ranch and garden in Valle de Guadalupe (“The Valle”). The opening of the new Winter Haybale Building - a structure of hay bales, chicken wire and adobe with a tin roof - will allow Deckman’s to be open year-round for the first time since opening in 2012.

According to Deckman, he wanted something that looks cool without being permanent. The Winter Haybale Building can be broken apart, the wire saved and the hay used for animals.

Deckman doesn’t consider himself a chef but an “ingredient facilitator.” He believes that by beginning with the best ingredients available, he should only have to do the absolute minimum before serving them.

“Each ingredient should be respected,” noted Deckman, a Michelin-starred chef who earned the star for his work as the executive chef at Restaurant Vitus in Reinstorf, Germany.

After working in several acclaimed restaurants internationally, Deckman moved to Los Cabos in 2007 to reconnect with his passion for fishing.

Deckman’s en El Mogor showcases locally grown organic ingredients as well as local wines and locally brewed craft beer. Drew cooks traditional Baja style using only firewood, and the restaurant is as close to vertically integrated as possible. For example, Deckman uses pink peppercorns from the property in the mignonette for the oysters and prepares lamb raised on the ranch. Deckman gathers his own eggs daily and uses salt from San Felipe and olives from the ranch.

Deckman’s en El Mogor lets patrons experience true farm-to-table dining.

To learn more about Deckman’s en El Mogor, visit the restaurant online at deckmans.com, or call 646-188-3960 to reserve your ticket for the inaugural 2015 “Bounty of the Baja” dinner.

Source: DiscoverSD