Explore the tangible connection between sustenance and sustainability at a unique farm-to-table dining experience.
Each Community Table dish has a story. As you savor each bite, the chef and farmer share the full background on each dish so you know exactly how your food was grown, raised, caught, and prepared.
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. At each Community Table dinner, our featured chef works closely with a local farmer, rancher, or artisan to create a unique multi-course dining experience using locally grown ingredients. The farmer, if available, will join the conversation to share his or her story and perspective.
JOIN US at the sustainable table for a one-of-kind dining & educational experience and support a positive future!
Community Table menu coming soon…
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 David Pratt: David Pratt, Executive Chef and Owner of BRICK, is no stranger to fresh produce hand-picked from local farmer’s markets or hand-crafted artisan pizzas emerging from the 750-degree wood-burning Italian Valoriani oven. In fact David has over 15 years of experience as a Chef and Restaurateur alike. He first studied at the California Culinary Academy in San Francisco and went on to teach culinary courses at the Art Institute of California – Santa Ana for the past decade. Before BRICK, David Pratt spent the past few years as the General Manager of Studio, a Forbes Five-Star modern French/Californian restaurant located at Montage Resort and Spa in Laguna Beach, California. Previously he was chef and co-owner of Mirabeau, an authentic French Bistro in Dana Point, CA. Other prior experience includes positions as Executive Sous Chef for Julian Serrano at Picasso Restaurant at the Bellagio, in Las Vegas, Chef de Partie at Masa’s in San Francisco and General Manager for celebrity chef Todd English at Olives in Washington, D.C.
*Photos by Aubrey Devin.
