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Event
Death For Food's Valle de Guadalupe Harvest + Feast
DATE: July 13th, 2014 12-5pm
LOCATION: Valle de Guadalupe, Mexico
LIMIT: 50 Participants | 21+
PRICE: $155-185 (with or without transportation from San Diego)
Join chef Javier Plascencia, photographer Jaime Fritsch and food writer Troy Johnson for an open-air photography installation, animal harvest workshop and head-to-tail feast beneath a sprawling oak tree at Javier's Valle de Guadalupe farm and restaurant, Finca Altozano. In collaboration with a cadre of creative and culinary leaders from both sides of the border, Death For Food invites you to explore fully connected eating.
Enjoy a hyper-local prix fixe menu of valle-raised pig, goat, quail and lamb paired with a series of special beers created by Monkey Paw, crafted specifically for the event with ingredients from Javier's farm. Writers, artists, chefs and culinary thinkers will share their stories about connected eating; and participants will be able to talk intimately with project contributors; including acclaimed Baja culinary aficionados, Life + Food. Experience new work by photographer Jaime Fritsch, curated by Set & Drift and showcased in a walk-in installation by renowned architect Manuel Martinez.
The optional animal harvest workshop will use humane techniques to harvest locally raised quail. This segment of the event allows participants to explore the act of killing their food -- a significant and meaningful part of life for most of human history, but lost for many in modern times. Held onsite in a separate, privately staged area.
- Board shuttle in San Diego at 10am
Start the day with pour over coffee, compliments of Alchemy Restaurant and featuring West Bean Coffee Roaster. Get on the bus and relax for a comfortable ride that will include craft Mezcal service en route to Baja, hosted by Baja connoisseurs Life + Food
- Arrive at Finca Altozano in the beautiful wine country of Valle de Guadalupe
Enjoy a wine reception with perfect summer wine by Baja winery Mogor Badan; along with raw cheese, honey and olive oil from local farms
- Take part in a quail harvest workshop (optional)
With the opportunity for each participant to harvest a quail themselves
- Hear stories about life, death and food from a range of speakers
Troy Johnson (San Diego Magazine / Food Network / Cooking Channel), Javier Plascencia (Mision 19 / Erizo / Finca Altozano), Jaime Fritsch (Death For Food), Scot Blair (Monkey Paw), and Sean Kelley (Set & Drift)
- Converse with project contributors on connected eating in an art-filled setting
Peruse an outdoors photographic gallery housed in a walk-in installation by Manuel Martinez featuring new work by Jaime Fritsch for Death For Food (curated by Set & Drift)
- Explore 6 bounteous courses featuring head-to-tail pig, goat, quail and lamb
Raised and harvested in Valle de Guadalupe, prepared by chef Javier Plascencia with traditional techniques (including a lamb slow-cooked underground in agave leaves)
- Enjoy a series of special beer pairings by Monkey Paw
Monkey Paw owner Scot Blair and brewer Cosimo Sorrentino crafted the one-time beers to specifically pair with the flavors of the feast, using ingredients from Javier's farm (local Baja wine pairing offered as well)
- Return via shuttle, arriving between 8-10pm in San Diego
- See more at: deathforfood.com
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LocationFinca Altozano (View)
Km. 83 Carretera Tecate - Ensenada, Ejido Francisco Zarco, Valle de Guadalupe
Valle de Guadalupe 22750
Mexico
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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Contact
Q&A
| Question: |
Do guests need a passport to attend from SD? |
| Answer: |
No, border agents prefer a passport but accept US government issued ID (driver license) as well. The border agents are usually pretty mellow and always polite in our experience. |
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