It’s the most wonderful—and yummy—time of the year!
That’s right, another Culinary Weekend is just around the corner, this Friday, June 28-Sunday, June 30.
Restaurante La Finca y El Mar at Rancho Santana welcomes back Chef Mark Dommen from Michelin Star One Market Restaurant in San Francisco. I personally love it when we have Chefs visit because it gives the team and me delicious, hands-on inspiration.
We’ll be offering specials inspired by Chef Mark all weekend long at the restaurant. And there will be cooking demos, tours and tastings throughout the weekend.
Chef Mark will be offering cooking demonstrations and leading the weekend’s main event.: “The Weekly Beast”: a 4-course, prix fixe meal on Sunday, June 30 at 7 p.m.
At One Market in San Francisco, Chef Mark’s weekly beast demonstrations showcase how one whole animal can be broken down and prepared in a variety of ways in a four-course meal. It’s an incredibly popular event in San Francisco, where farm-to-table eating is all the rage. The event here at Rancho Santana will exemplify that same farm-to-table goal that we strive for here at La Finca y El Mar: to use the most fresh and local products to create delicious meals for our guests.
For La Finca y El Mar’s Weekly Beast Dinner we’ll be using locally raised pork. I’m headed out to the farm this week to help with the butchery process!
Are you a fan of the open sea? This year we are offering an extra treat. If you reserve for the Weekly Beast Dinner by Wednesday night, you’ll be entered to win a free fishing trip with Chef Mark on Saturday morning! All of the fish caught will be used in a variety of ways at our Saturday Night Fish Poolside Fish Roast. Chef Mark has already talked of banana leaf grilled fish, garden melon gazpacho and a variety of sauces.
Many of the events are come as you are, but for this weekend’s dinners I recommend making reservations to guarantee your seats. Please email us at Lafinca@ranchosantana.com to make reservations and inquire about this tasty and unique event.
For updates on upcoming events, please click here.
Calley Prezzano was classically trained in San Francisco, California. She has cooked in Michelin Star Restaurants in the San Francisco Bay Area and was the founding Executive Chef of Jicaro Ecolodge in Granada, Nicaragua. She is the founding Executive Chef of La Finca y El Mar Restaurant in Rancho Santana in Tola, Nicaragua. (lafincayelmar.com)