Through culinary storytelling, the Community Table dinner series explores the components of a sustainable food system and the necessary changes that will transform our relationship to food. In this Community Table featuring acclaimed chef & fishmonger Paddy Glennon, we will delve into sustainable seafood and ways we can consume seafood more consciously and protect our ocean’s depleting resources. Chef Paddy will be joined by Jason McLeod, Executive Chef of Ironside Fish & Oyster.
The dinner will also feature several guest speakers who are well-respected local fishermen and divers. JOIN US to taste delicious, fresh local catches and take part in the discussion about the solutions that will lead us to a more sustainable food system.
Community Table Menu*
Fresh Catches of the Day – Sea Urchin, Crab, Fish, and Native California Seaweed
*We are dedicated to sourcing the freshest ingredients. The menu and ingredients may vary based on what the fisherman caught that day.
About Community Table: Community Table is an initiative to cultivate a sustainable food system through an open dialogue with chefs, farmers, and consumers.
The Community Table initiative has three major components: Community Table Farm Dinner Series, Community Table Cookbook, and Community Table Accord. The farm dinner series features a renowned chef, a sustainable farmer, and an important issue in sustainable food. The culmination of the series is an inspirational & educational cookbook filled with stories from the farms and restaurants and recipes from each dinner to integrate the philosophy of farm-to-table to our everyday lives. In addition, the Community Table Accord trains chefs and restauranteurs on sustainability best practices from local sourcing to composting.
About Patrick Glennon: Chef Paddy is an award winning chef with 26 years of experience in the seafood wholesale and restaurant hospitality business. Paddy’s experience in the seafood industry extends from working as a deck hand on long line cod trawlers off the Georges Bank, to heading & gutting blue fin and big eye tunas, packaging fish for sale and shipment to seafood processing facilities out of the Provincetown Seafood Co-Op and finally to his current position as Vice President of Sales for Santa Monica Seafood, the West Coast’s premier supplier of fresh and frozen seafood.
About Jason McLeod, Executive Chef / Partner | Ironside Fish & Oyster: With over 25 years of culinary experience under his toque, Jason has traveled the world to train with several of the most prestigious chefs in the industry, including culinary icons Raymond Blanc and Marco Pierre White. While Ironside may be Chef McLeod’s first venture as an owner, it’s certainly not his 
first foray into developing a concept focused largely on seafood. In 2009 as the opening executive chef of RIA in Chicago’s 5-Star Elysian Hotel, McLeod led a luxurious seafood-driven restaurant from being relatively unknown, to receiving two Michelin stars during its first year of operation—an honor that only two other restaurants in Chicago (Charlie Trotter’s and Avenues) were awarded that year.
Executive Chef/Partner Jason McLeod’s goal at Ironside Fish & Oyster is to reintroduce a rich oyster culture with an approachable raw-bar concept in San Diego, a known seaport city, with a local fishing industry that once existed as the tuna capital of the US.
About Our Fishmongers: “Crabby” Steve Escobar is the fisherman and owner of the Dory Fleet fish market (a hundred year old fish market where independent fishermen sell direct). Stephanie Mutz is a marine biologist, professor, and sea urchin diver. Scott Breneman is the long line fisherman and owner of West Caught Fish Company. He specializes in rock fish, sea trout, channel cod, red snapper, and black gill. Tommy Gomes is a fishmonger with Catalina Offshore.
Explore the tangible connection between sustenance and sustainability at a unique farm-to-table dining experience.