Farmer And The Seahorse Announcing Dinner

Farmer and the Seahorse is proud to present its inaugural dinner, curated by Chef Sam Deckman alongside Managing Partners, Brian Douglass and Anderson Clark, with cocktails from Beverage Director Eric Wickham. Dinner will be served beginning November 6th, to run Friday and Saturday evenings under the stars surrounded by the beauty of Torrey Pines.

Sam comes to San Diego, close to his home of Tijuana, after spending time in the kitchens of Maximo Bistrot in Mexico City, Gary Danko in San Francisco, as well as Hotel Adlon and Casala in Berlin. Sam will combine this Michelin-level training with his passion for the local ingredients and flavors of Baja to create a stunning combination of textures, techniques and bold flavors.

The inspiration for the menu engages Baja-focused Latin American flavors viewed through the lens of classic French dishes and technique.

Starters will include items such as:

Steak tartare with kohlrabi, serranos, and smoked chile vinaigrette

Huitlacoche tacos with queso fundido and burnt avocado

Seared diver scallops with corn salsa and fennel-coriander foam.

Main dishes will include:

Duck carnitas with guajillo polenta and lime crema

Spiny lobster confit a la “puerto nuevo” with green rice

Herb crusted lamb rack with salsa negra and chimichurri rojo

Cocktails, of course!

Beverage Director Eric Wickham comes to us after spending time at The Pearl in Columbus, Ohio as well as in Chicago crafting cocktails at Taverna 750 alongside James Beard Award winner, Charles Joly, and award winning mixologist, Benjamin Newby. Eric will be showcasing a lineup of seasonally-inspired classic cocktails, alongside Mexican-inspired creations to pair with the menu. Highlights include a spiked champurrado, and a calabaza old fashioned.