With culinary pedigree like Valle’s Roberto Alcocer and Samin Nosrat of “Salt Fat Acid Heat” making previous appearances, The Ecology Center’s annual Community Table series, wherein guest chefs prepare and host a family-style feast using the farm’s 28-acre produce, is a must for any cockeyed gastronome, sustainability-curious or anyone who likes to good grub. The San Juan Capistrano-based regenerative organic farm recently announced its 2024 roster for this year’s series.

Highlights include, but not limited to, Marcelo Hisaki of Restaurante Amores in Tecate, Baja California who will kick off the series on March 1 with fare influenced by Mexican, Japanese and French cultures. Gabriela Lopez, inspired by traditional Mexican recipes passed down from her grandmother, and Debra Scott of Casa Gabriela will take the helm on March 15. Cody Requejo and Colin Whitbread of Fiish bring their seafood savvy from LA to SJC on March 29. Sabrina Nyswonger, who uses her Mexican, Cuban and Italian background, will join her work and life partner, Jason Mcleod, a classically French-trained chef, on April 26. Alan Sanz of the new Maizano, Mercado Gonzalez’s only dedicated restaurant, will make an appearance on May 3. On May 31, Janina Garay (formerly of Addison, San Diego’s only Michelin three-star sparker) joins Trisha Vasquez (executive chef Wormwood in San Diego) and Adrian Villarreal (executive chef at Tahona Bar) will round out the springtime dinner series.

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The Ecology Center’s Community Table lineup is as follows:

March 1: Marcelo Hisaki of Restaurante Amores
March 8: Chefs Logan and Gary Mitchell of Cellar Door
March 15: Moira Hill of Lilian’s
March 22: Gabriela Lopez and Debra Scott of Casa Gabriela
March 29: Cody Requejo and Colin Whitbread of Fiish
April 5: Brian Bornemann of Crudo e Nudo
April 12: David Serus of Montage Laguna Beach
April 19: Willie Eick of Matsu
April 26:  Sabrina Nyswonger and Jason Mcleod
May 3:  Alan Sanz of Maizano
May 10: David Sim of Kingfisher
May 17: Whitney Aronoff of Starseed Kitchen
May 24: Rich Mead and Paddy Glennon of Clausen Oyster Farm
May 31: Janina Garay, Trisha Vasquez, Adrian Villarreal

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Community Table dinners commence on Fridays at 6 p.m with pre-dinner drinks, a tour of the farm and al fresco dining, which concludes around 10 p.m. (Yes, blankets will be provided to stave off any chill in the air.) Community Table chefs and farmers will also share ideas to help us bring farm-to-table philosophy into everyday life. It’s all part of the Ecology Center’s mission as an educational hub for students, chefs, and locals to learn more about the importance of food consumption and sustainable farming.

In 2022, the center worked with the city of San Juan Capistrano to extend its license agreement for a total of 40 years.