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A perfect porker from Cook Pigs Ranch sustainable farm in Julian. Fresh produce from Suzie’s Farm in Imperial Beach. An elegant Crispin Hard Cider, made with fresh-pressed apple juice from West Coast apples. These are the makings of unforgettable culinary affair.
At the helm of this homegrown gastronomic adventure is Pete Servold, head chef and co-owner of San Diego-based Pete’s Paleo, and a graduate of Le Cordon Bleu College of Culinary Arts. Servold supports local ranchers and farmers, and believes it’s important to have a relationship with them - and to know where your food is coming from.
On October 13, be one of the select few who will know precisely where their food is coming from: the absolute pinnacle of San Diego’s food purveyors. It promises to be an out-of-this world event, with local roots that will have all in attendance proclaiming, when it comes to what you put in your mouth, “There’s no place like home.”
Sunday, October 13, at 6 p.m.
The Turquoise Cellars
5026 Cass St., Pacific Beach