November 9th | Dinner featuring David Baron

Thursday, November 9th | Featuring Chef David Baron of Salt Wood Kitchen and Oysterette

5:30pm (optional) | Organic Garden Tour + Overview of Hilton Bialek Habitat History and MEarth programs 
6pm | Dinner Begins   *Please note that since the building is technically on school grounds, no alcoholic beverages will be served at the dinner. Chefs will prepare some inspired "mocktails" that will be creatively paired with courses for your enjoyment. 

Join us for this 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, we will feature a local chef who will create a sustainable feast for 30 lucky attendees. Guests will enjoy produce grown just steps away in the surrounding organic gardens or sourced directly from small farms in our region. Best efforts will be made to source all proteins locally & sustainably to ensure the highest quality and minimal impact on the environment. 

All net proceeds from these dinners will go directly towards supporting the vital work of MEarth (pronounced Me-Earth) in our community: www.MEarthCarmel.org. 

David Baron | A San Francisco Bay Area native, Baron was born into a kitchen that combined old world traditions of two distinctly diverse cultures and sides of the food spectrum with parents hailing from the Philippines and Nicaragua. Cutting his culinary teeth in the kitchens of two-star Michelin restaurant Aqua and Incanto in San Francisco, he moved abroad to cook in two-star Michelin restaurant La Bouitte in Saint Martin de Belleville, France. David returned back to his roots in California to chef at San Francisco’s Michelin two-star Coi and then Atelier Crenn Plum in Oakland. In 2014, he relocated with his growing family to the Monterey Bay Peninsula to serve as Executive Chef at the celebrated Casanova Restaurant in Carmel-by-the Sea.

David’s love for foraging the best local produce, capturing the essence of fresh seafood and cooking from the hearth, stems from the connection he identifies between food and nature – a quality very close to his heart that he now brings to his position as Executive Chef at Salt Wood, at the Sanctuary Beach Resort in the Monterey Peninsula. Aside from being a celebrated local chef, Baron is passionate about giving back to the community in which he lives and works through involvement with local schools and nonprofit organizations. He lives in Marina, California with his wife and three small children.

Salt Wood Kitchen and Oysterette | Salt Wood, is a locally-driven restaurant at Sanctuary Beach Resort, offering an authentic experience in the heart of California’s Central Coast. Inspired by the elements central to our locale, Salt Wood is intent on creating a fun, lively and approachable dining experience among the Marina dunes. Glass cases of charcuterie and seafood display the seasonal, local offerings central to the restaurant’s menu. The bounty offered up by our unique coastal location is prepared with care by chefs native to the area, using traditional wood-fired cooking methods, creating dishes utilizing the freshest ingredients from our nearby purveyors. Salt Wood is a neighborhood destination, featuring the very best of California’s Central Coast, served  in a comfortably elegant and tranquil setting.

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More information will be added as the event approaches. 
The purchase of tickets is tax-deductible to the extent allowed by law.