Farm to Table Dinner

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IN THE BEAUTIFUL PAUL ECKE JR FLOWER AND GARDEN SHOW

  • Date: June 29, 2019
  • Time: 4:30 pm
  • Location: Garden Show

Dine with local farmers in this award-winning garden affair. This five-course meal paired with award-winning wine and beer from the Toast of the Coast Wine Competition and the San Diego International Beer Festival Competition. Executive Chef of the Fairgrounds and Del Mar Thoroughbred Club, Chef Barry Schneider, and participating local farmers will describe each dinner course and beverage pairing at this exclusive dining experience.

Ticket includes Fair admission, dinner and Preferred Parking.

Ticket Types

Farm to Table Dinner

$141

Dine with local farmers in this award-winning garden affair. This five-course meal paired with award-winning wine and beer from the Toast of the Coast Wine Competition and the San Diego International Beer Festival Competition. Executive Chef of the Fairgrounds and Del Mar Thoroughbred Club, Chef Barry Schneider, and participating local farmers will describe each dinner course and beverage pairing at this exclusive dining experience. Ticket includes Fair admission, dinner and Preferred Parking.
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Farm to Table Dinner

June 29, 2019, 4:30-7:00PM
Prepared by Executive Chef Barry Schneider & the Premier Culinary Team


Chefs Welcome Station

Temecula Olive Oil Chunky Olive Dip & Assorted Temecula Olives
California Cheeses | Fruits | Nuts | Berries | Bread & Cie Artisan Baguettes


Action Station: Mountain Meadow Farms, Escondido

Mountain Meadow Mushroom Farms Oyster Mushroom “Adobada” Arepa | Pickled Onions | Cotija | Petite Seasons Greens | Habanero Salsa


Action Station: Pacific Shellfish, Pacific Beach

Pan Seared Local Opah (Moonfish) | Dassi Farms Chunky Cherry Heirloom Tomato ‘Puttanesca” | Opal Basil Pesto | Artisan Bread Basket | Fresh Herb Butter


Farm: Da Le Ranch, Lake Elsinore

Cherry Wood Grilled Free Range Da Le Ranch Quail | Chorizo Powder | Rainbow Carrots | Chimi Churri | Smoked Sea Salt


Farm: Brandt Beef, Brawley

Presented by Chef Laura Bruce | Ranch 45 Restaurant
Grilled All Natural Brandt Beef Tomahawk Rib Eye Steak | Weiser Farms Pee Wee Potatoes | Connelly Farms Seasonal Vegetables | Black Garlic Gremolata


Sweet: Stehly Farms Organics, Valley Center

Stehly Farms Blood Orange Meringue Tart | Candied Citrus | Tangerine Lace


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