Argentinian asado

Argentinian asado at  the Beauregard Ranch Vineyard

Saturday, August 9th

@4PM

On Saturday, August 9th at 4 PM, we’ll gather at Beauregard Ranch in Bonny Doon for an evening that fuses fire, wine, and the vibrant spirit of Argentina. To helm the flames, I’ve invited Chef Diego Felix, the Santa Cruz–based chef behind Colectivo Felix and a pioneer of Buenos Aires’ famed “closed‑door” dining movement.  Diego’s cooking is rooted in Latin American traditions, powered by local, sustainable ingredients, and enriched by a lifetime of culinary wanderings from Bolivia to Brazil and back to the California coast.

What to Expect

We’ll start with passed Argentina‑style empanadas paired with a garden‑ripe tomato llajwa salsa. Two salads follow:

• Summer squash & Jimmy Nardello peppers with shaved fennel, frisée, Meyer‑lemon‑redwood dressing, edible flowers, and toasted seeds
• Ember‑roasted kabocha squash filled with corn‑and‑cheese purée, inspired by the ancestral humita al rescoldo technique

At the asador, Diego will slow‑roast heritage pork a la cruz over wood embers. We’ll lean in with bowls of smoky salsa criolla and forest‑herb chimichurri to share.

We’ll close the night with grilled peaches, local ice cream, and a Beauregard white‑wine & honey reduction.

Why You Should Join

• One night only, 60 seats – an intimate, community‑style table in the vineyard.
• A chance to taste Diego’s fire‑driven cuisine rarely offered outside his pop‑ups.
• A relaxed setting to connect over exculsive and rare Beauregard wines from my cellar.

Tickets are $160 per person and include all food, wines from our cellar tax not included. Seats move quickly; please purchase online to reserve yours.