Saturday, February 9th, 2019
Gracey Lane Farm presents “Pure Passion” – A curated culinary, luxury beverage, art and entertainment experience featuring Two-Michelin Star Chef Jason McLeod. We are beyond thrilled to partner with Chef McLeod for this very special event. He is not only an incredible chef, but an active advocate for supporting our local farms and fishermen.
- Signature Cocktail featured in the January Issue of Ranch & Coast Magazine created with our friends at M Kombucha using the passion fruit from our vines
- Passed Appetizers
- Art Gallery Opening: Guests with be the first to experience “Passion” a Gracey Lane Farm art gallery exhibit with artists including Victor Roman, Taylor Gallegos, and Elvin Armando
- 4-course culinary with Chef Jason McLeod and Wilson Creek Winery
- Musical Performance by the incredibly beautiful and talented Karen Cobb.
More about Chef Jason McLeod
Culinary Director and Partner | CH Projects Born & Raised, Ironside Fish & Oyster, Raised by Wolves, UnderBelly, Craft & Commerce, Soda & Swine, Polite Provisions, False Idol, Neighborhood, Noble Experiment, El Dorado.
Acclaimed chef Jason McLeod returned to San Diego in 2011 to collaborate with the pioneering hospitality group CH Projects, ushering in recognition by Bon Appetit, Food & Wine, GQ, The New York Times, Imbibe, The Los Angeles Times and many more. In 2014, he opened a nationally recognized seafood haven with the launch of Ironside Fish & Oyster in San Diego’s historic fishing community of Little Italy. A proponent of responsible fishing and an ardent supporter of San Diego’s local fishermen, Chef McLeod has become a noteworthy and respected voice across the country in the culinary community. Turning the tide in 2017, McLeod and CH partnered to open Born & Raised, a classic steakhouse featuring tableside service, one of the city’s most coveted reservations. McLeod is a featured chef in food & wine festivals around the nation, has been a guest chef on Food Network’s show Beat Bobby Flay and has hosted a dinner in the legendary James Beard House.
As the opening executive chef of Ria in Chicago’s Five-Star Elysian Hotel, McLeod thoughtfully created and launched the culinary program, which was awarded two Michelin stars during its first year of operation—an honor that only two other restaurants in Chicago were awarded that year.
With more than 25 years of culinary experience, McLeod trained alongside several of the most prestigious chefs in the industry, including legendary mentors Raymond Blanc and Marco Pierre White. A former executive chef of the Four Seasons Resorts worldwide, McLeod spent seven years launching the culinary operations for several of the company’s Five-Star luxury resort properties including Costa Rica, Bahamas, Miami, Toronto and Whistler. McLeod’s time as executive chef of the Five Diamond, Five-Star hotel, The Grand Del Mar in San Diego, was his first connection to the local community with CH Projects eventually bringing him back to call San Diego home.
CH Projects continues to expand with an impressive 14 projects in their portfolio. While McLeod remains active in the kitchen, he is a critical leader as the culinary director and mentor to the CH culinary teams. He’s inspired by the local fisherman and engaging the chef community across the country, incorporating his values of responsibility and building relationships into every project.