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Death For Food
Suzie's Farm
San Diego, CA
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Event

Death For Food

DEATH FOR FOOD


DATE: November 23, 2014
LOCATION: Suzie's Farm
COST: $150-300



Come to Suzie's Farm and experience the roving food reconnection project, Death For Food.



Share a family-style farm feast by some of the region's top chefs and drink makers with a range of notable speakers. Bring home a biodynamic Thanksgiving turkey or a "Label Rouge" style French heritage chicken and learn about humane animal harvest with a halal style lamb harvest and butchery demonstration.



"A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes. The pleasure of eating, then, may be the best available standard of our health. And this pleasure, I think, is pretty fully available to the urban consumer who will make the necessary effort."

--Wendell Berry



HARVEST


Participants will witness a Halal-style lamb harvest and butchery demonstration, learning how to humanely kill and butcher the animal, as well as how to use every part of a whole lamb. Sample freshly made, traditional lamb blood sausage and get resources for buying whole animals in San Diego.

+ CHICKEN or TURKEY


Take a 9am turkey harvest class or a 10:30am chicken harvest class in the Suzie's eucalyptus grove and learn a traditional bloodletting technique designed for the easiest death and least pain for the animal. Under guidance of an instructor, kill and process your own "Label Rouge" style French heritage chicken or biodynamically-raised turkey. Made possible with support from Berkley Construction.

Participants will bring home a 4-6 lb pastured chicken or 12-16 lb pastured turkey with herbs from the Suzie's Farm and recipes from project contributors including a special "Label Rouge" chicken recipe from Chef Javier Plascencia. Bird Rock Coffee served.


SPEAKERS


Hear speakers from a wide range within the food world; telling stories and sharing ideas about growing, raising, procuring, cooking and eating food.

EXHIBITION & RECEPTION


Explore a photo exhibition by Jaime Fritsch featuring small farms and ranches from Washington state to Mexico. Enjoy seasonal oysters, Suzie's Farm crudité and locally made rabbit & pig charcuterie paired with award-winning beer from Stone Brewing Co. and Societe Brewing Company, craft Mezcal, and wine by Vesper Vineyards and Valle de Guadalupe's Lechuza Winery. Made possible with support from Bird Rock Coffee.


FEAST


Relax among the Suzie's Farm eucalyptus trees for a family-style farm feast featuring five chefs utilizing plants grown 100 feet away, heritage pigs and goats raised biodynamically in San Diego, and sea urchin & yellowtail from California/Baja. Each course will be paired with drinks from around the region.

  • COURSE 1: Chef Adria Montaño


    Creative plant-based cuisine using Suzie's Farm produce by Adria Montaño, Misión 19 sous chef and chef de cuisine of Tijuana's forthcoming vegetarian restaurant, Dandelion.

    PAIRING: Snake Oil Cocktail Company


  • COURSE 2: Chef Andrew Spurgin


    Local sea urchin and yellowtail crudo prepared by chef and sustainable fishing advocate Andrew Spurgin. Fish filleting by Tommy Gomes of Catalina Offshore and live sea urchin harvest by diver Matt Pressly.

    PAIRING: Baja Wine + Food


  • COURSE 3: Chef Ryan Studebaker


    Two biodynamically-raised pigs cooked on the Santa Maria grill by San Diego farm-to-table pioneers MIHO and their chef Ryan Studebaker.

    PAIRING: Cervecería Insurgente


  • COURSE 4: Chef Drew Deckman


    Two biodynamically-raised goats cooked in the Suzie's Farm outdoor cob oven by Michelin-starred chef and Slow Food International Baja governor, Drew Deckman.

    PAIRING: Mogor-Badan


  • COURSE 5: Pastry Chef Rachel King


    Seasonal farm dessert by acclaimed pastry chef Rachel King; featuring produce from Suzie's Farm, local goat dairy, and farm-direct coffee from Bird Rock Coffee.

    PAIRING: Societe Brewing Company

Location

Suzie's Farm (View)
2570 Sunset Avenue
San Diego, CA 92154
United States

Categories

Arts > Visual
Education > Workshops
Food > Beer, Wine, Spirits
Food > Markets & Farms
Food

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Wheelchair Accessible: Yes!

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