MEarth’s Sustainable Chef Series dinners are a one-of-a-kind dining experience at the award-winning,
10-acre Hilton Bialek Habitat environmental education center at the mouth of Carmel Valley. Each month, the series features a local chef who will create a sustainable feast for 30 lucky attendees. Guests enjoy produce grown just steps away in the surrounding organic gardens or sourced directly from small farms in our region. Best efforts are made to source all proteins locally and sustainably to ensure the highest quality and minimal impact on the environment.
We hope you come join us! Tickets: $65/person
5:30pm: (optional): MEarth hosts an organic garden tour and provide an overview of the history of the Hilton Bialek Habitat and MEarth programs.
6pm: Dinner begins inside MEarth’s LEED-certified Green Building.
All net proceeds from these dinners go directly towards supporting the vital work of MEarth in our community!
If you’re interested in volunteering for our Sustainable Chef Dinner Series, please email Melissa at firstname.lastname@example.org.
Previously featured chefs include:
Chef Brad Briske (HOME, formerly at La Balena) + Katie Blandin (Bar Cart Cocktails Co.)
Chef Evan Lite (The Beach House at Lovers Point) (Menu)
Chef Jacob Pilarski (Attarine, formerly at Big Sur Bakery) + Pastry Chef Ben Spungin (Post Ranch, formerly at Coastal Luxury Management)
Chef James Anderson (The Poke Lab, formerly at Affina) (Menu)
Chef Jason Franey (Formerly at Restaurant 1833) + Pastry Chef Michelle Lee (It’s Cake! by Michelle) (Menu)
Chef Jeffrey Weiss (formerly at Jeninni Kitchen + Wine Bar) (Menu)
Chef Kyle Odell + Baker Eden Hutchinson (formerly at Carmel Belle) (Menu)
Chef Ted Walter (PassionFish)
Chef Yousef Ghalaini (Fig Restaurant, formerly at The Bench)
Chef Zachary Mazi (LionFish SupperClub) (Menu)
The Central Coast Pastry Coalition | Chef Yulanda Santos (Aubergine, formerly at Post Ranch), Chef Ron Mendoza (Revival Ice Cream, formerly at Aubergine) and Chef Ben Spungin
Please check back soon for more details!
Special Gratitude for our in-kind sponsors: