The Ecology Center in San Juan Capistrano has released its 2026 roster for its Community Tables, a long-running dinner series that brings together renowned chefs and the center’s 28-acre organic farm.
Held smack dab on the farmland, the series hones in on regenerative agriculture (think of it as a soil glow-up that heals the land instead of merely avoiding damage) and the direct relationship between the land and the plate. Each dinner features a rotating guest chef who designs a menu based on what is currently being harvested from the farm’s fertile fields.
The season kicks off on March 14 with Doug Settle and Abby King of Hearth and Harvest, followed on March 28 by Brian Redzikowski, executive chef of San Diego’s Kettner Exchange and SDCM Restaurant Group.
The spring lineup continues with New York-based Camilla Marcus of West-Bourne on April 11, and a collaborative meal on April 25 with Jason McLeod and Sabrina Nyswonger of Ironside Fish and Oyster who will focus on peak-spring fare. Come May, the farm welcomes Bonterra’s Olan Cox on May 9 and Australian native Aidan Owens, representing San Diego favorites Herb & Sea and Herb & Wood, on May 23.
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June will bring one of the most anticipated guests, Joshua McFadden, on June 13. The chef and cookbook author is known for his vegetable-forward approach to cooking. He is also a founding partner of Submarine Hospitality, which helped launch Portland eateries like Ava Gene’s, Tusk and the Woodsman. McFadden is followed on June 27 by Rich Mead, the chef-owner of Farmhouse at Roger’s Garden and a vocal advocate for the local farming community.
As summer hits its stride, the series shift toward more smoked flavors and sustainable seafood. The other hottest ticket this season will be Daniel Castillo, head pitmaster of San Juan Capistrano’s very own Heritage Barbecue on July 11, followed by Mike Reidy of The Fishery on July 25. August will feature David Pratt of nearby Finca on Aug. 8 and Davin Waite of Oceanside’s Wrench and Rodent Seabasstropub (what a name!) on Aug. 22.
After a brief hiatus in September, the series returns on Oct.10 with Brian Bornemann of Santa Monica’s Crudo e Nudo. Then on Oct. 24, Aaron Zimmer will lead a dinner alongside the Ecology Center’s internal culinary team. The 2026 season will conclude on Nov. 14 with a “Friendsgiving” dinner hosted by Cathy McKnight and friends.
These dinners serve as a fundraiser for the nonprofit, supporting its educational programs and community food access initiatives. While menus are kept flexible to account for what is ripe at the moment of harvest — which is why you won’t see menus posted in advance — the focus remains on simple, seasonal preparations that highlight the stellar reputation of Orange County’s agriculture. The feasts will be held in the farm’s Community Table dining space by the live-fire hearth under the farm lights.
Tickets cost $170 per person and will go live on Friday, Feb. 13. Each dinner is limited to 80 guests.
For more information on the series and to reserve your seat at the table, visit the Ecology Center’s website at theecologycenter.org.