{"id":4727,"date":"2018-07-24T10:16:03","date_gmt":"2018-07-24T17:16:03","guid":{"rendered":"http:\/\/www.rtodos-santos.mx\/?p=4727"},"modified":"2018-07-24T10:33:13","modified_gmt":"2018-07-24T17:33:13","slug":"293-deckmans-2018","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=4727","title":{"rendered":"Ingredient, ingredient, ingredient: 6 years of Deckman’s en el Mogor at Valle de Guadalupe"},"content":{"rendered":"

Chef Drew Deckman’s culinary venture turns six this season.<\/em><\/p>\n

 <\/p>\n

Por Erick Falc\u00f3n<\/strong> | Todos Santos<\/em><\/p>\n

*
\n\"\"<\/a>\u00a0\u00a0\u00a0\u00a0 It\u2019s been six years since visitors first set sight of the stately, towering chef with the shades who would lean forth from his post at the rustic stone grill to greed you with a smile and a \u201cHi, welcome to Deckman\u2019s!\u201d.<\/p>\n

Evolution has touched everything from the menu to the restaurant\u2019s bale of straw walls, but the essence remains the same: Valle quail and lamb, one-hour-ago harvested vegetables, the catch of the day, and especially the farmed Kumiai oysters, the nostalgia of sunsets and the view of the vineyards.
\nBack before June 2012, \u201ccoming to Valle to cook was like paid vacations, I loved it.\u201d But through the mentoring of Valle friends like Hugo D\u2019Acosta, Natalia Bad\u00e1n and many others, Drew decided to stay here, where he found the key ingredients for his recipe of a more socially responsible & sustainable cuisine (and became a naturalized Mexican citizen), which led to Deckman\u2019s en el Mogor evolving from a seasonal holiday project to one of Baja\u2019s foremost culinary projects: Drew\u2019s proven point to the imported salmon-loving restauranteur scene that sustainability is not at odds with commercial success.<\/p>\n

\u201cThere is a reason why quality and authenticity work. It\u2019s because you take the right choices, the responsible choices, and you don\u2019t rip off customers with your farm-to-table menu featuring Costco-bought salad\u201d.<\/p>\n

 <\/p>\n

D2, the wines of Deckman’s<\/strong><\/p>\n

Two novelties are in store for Deckman\u2019s this year: the restaurant is now open for breakfast from Thursday to Sundays, and the new house wine,\u00a0 D2, the Deckman family\u2019s own proprietary blend of Tempranillo, Syrah, Grenache and Mourvedre made and aged at Cavas del Mogor. The 2015 harvest was just released in April, and Drew is now currently working on increasing production for his next projects.<\/p>\n

\u201cThis was a natural separation of something I\u2019ve been doing with Lechuza, Mogor and other friends, but now I\u2019m producing my own wines, trying to make the process as unfiltered and uninvasive as posible, to keep it more natural.\u201d<\/p>\n

With a limited production of only 250 boxes of his first harvest (2015), D2 is the Deckman family\u2019s first wine. The label depicts the last stage of mitosis, the process of cell division, and was dedicated to Matilda, Drew Deckman\u2019s then-youngest daughter. Nearly unfiltered and with minimal intervention in its production to achieve a more natural winemaking process, the wine became available as the house wine at Deckman\u2019s en el Mogor since April.<\/p>\n

Mexican and lovin’ it<\/strong><\/p>\n

A decade after he first arrived in the Baja peninsula, Drew has found not only a place to pursue his commitment to his own culinary responsibility cause, but a place of friendship, professional development and family, and in keeping true to his word and dedication to this region, he applied for, and received, full Mexican citizenship earlier this year, which demonstrates that the only walls between Mexico and the U.S. are those built by greed and ignorance.<\/p>\n

Deckman\u2019s en el Mogor<\/a>
\nCarretera Ensenada-Tecate Km 85.5
\nValle de Guadalupe, B.C.
\nRSVP: +52 (646) 188.39.60
\nwww.deckmans.com<\/a>
\nf\/ Deckman\u2019s en el Mogor<\/a>
\ni\/ @deckmansenelmogor<\/p>\n

 <\/p>\n

————- spanish\u00a0 ———–
\n\"\"<\/a>\u00a0\u00a0\u00a0 Han pasado seis a\u00f1os ya desde aquella primera vez que un imponente chef de 2 metros de altura y de lentes oscuros se asomara desde su inamovible puesto en el r\u00fastico asador de ladrillo para recibirte con un \u201c\u00a1Hola! \u00a1Bienvenidos a Deckmans!\u201d<\/p>\n

Aunque todo ha evolucionado naturalmente, desde el men\u00fa hasta el cobertizo de pacas de paja de su terraza, el esp\u00edritu campestre de su cocina sigue ah\u00ed, intocable: la codorniz del Valle, los vegetales cosechados hace una hora, la pesca del d\u00eda en el asador y los famos\u00edsimos ostiones Kumiai.
\nAntes del 2012, \u201cvenir al Valle a cocinar era como unas vacaciones pagadas, lo adoraba\u201d, confiesa el chef Drew Deckman. Pero al paso del tiempo, y gracias al consejo de mentores y amigos, Drew decidi\u00f3 quedarse en el Valle para perseguir su misi\u00f3n culinaria de apostar por una cocina y un consumo m\u00e1s responsable.<\/p>\n

No est\u00e1 de m\u00e1s decir que tambi\u00e9n encontr\u00f3 el amor y adopt\u00f3 la ciudadan\u00eda mexicana, pero confiesa que aqu\u00ed ha probado su punto: Deckman\u2019s en el Mogor se convirti\u00f3 en uno de los principales exponentes de la cocina de Baja California siendo aut\u00e9ntico a su filosof\u00eda de respeto al ingrediente y al consumidor, con una cocina honesta que incorpora ingredientes regionales, de temporada y con un aprovechamiento de sus recursos en la mayor medida posible.<\/p>\n

\u201cHay una raz\u00f3n por la cual funcionan la autenticidad y la calidad. Y eso es el tomar las decisiones correctas, las decisiones responsables, y no enga\u00f1ar al consumidor con frases pretenciosas y un men\u00fa supuestamente fresco de la huerta, pero de la huerta de Costco.\u201d<\/p>\n

 <\/p>\n

D2, el nuevo vino de Deckman’s<\/strong><\/p>\n

Hay dos novedades en puerta para Deckman’s este a\u00f1o: el restaurante ahora est\u00e1 abierto para desayunos de jueves a domingo, y a partir de abril se puso a la venta el primer vino elaborado por la familia Deckman, D2, una mezcla de Tempranillo, Syrah, Grenache y Mourvedre vinificada y a\u00f1ejada en Cavas del Mogor. La cosecha 2015 se liber\u00f3 hace apenas 3 meses, y ahora Drew trabaja en incrementar la producci\u00f3n para sus siguientes a\u00f1adas.<\/p>\n

“Esto fue la separaci\u00f3n natural dde algo que yo ya hac\u00eda con mis amigos de Lechuza, Mogor y otros, pero ahora produzco mis propios vinos, tratando de hacer el proceso usando la menor cantidad de filtraci\u00f3n y con m\u00e9todos no invasivos en la medida de lo posible, para mantenerlo m\u00e1s natural.”<\/p>\n

Con una producci\u00f3n limitada de 250 cajas de su primer cosecha (2015), D2 es el nuevo vino del chef Drew Deckman y su familia, cuya etiqueta muestra la \u00faltima fase del proceso de mitosis en una c\u00e9lula. Su producci\u00f3n fue pensada buscando un proceso lo m\u00e1s natural y de m\u00ednima intervenci\u00f3n posible, y se puede degustar y adquirir en el restaurante desde abril de este a\u00f1o.<\/p>\n

Un ciudadano mexicano en toda la extensi\u00f3n de la palabra<\/strong><\/p>\n

Luego de una d\u00e9cada de arribar a la pen\u00ednsula de Baja California, el chef Drew Deckman encontr\u00f3 no solo un lugar ideal para perseguir su propia causa culinaria por una cocina responsable, pero un lugar que nutri\u00f3 una serie de amistades, desarrollo profesional y familia, y manteniendo su compromiso y esfuerzos por esta regi\u00f3n, Drew adquiri\u00f3 la ciudadan\u00eda mexicana por naturalizaci\u00f3n a principios de este a\u00f1o, demostrando que el \u00fanico muro entre ambas naciones es el que se construye con avaricia pol\u00edtica e ignorancia de la amistad que hay entre M\u00e9xico y E.U.A. en la zona fronteriza.<\/p>\n

 <\/p>\n

Deckman\u2019s en el Mogor<\/a>
\nCarretera Ensenada-Tecate Km 85.5
\nValle de Guadalupe, B.C.
\nRSVP: +52 (646) 188.39.60
\nwww.deckmans.com<\/a>
\nf\/ Deckman\u2019s en el Mogor<\/a>
\ni\/ @deckmansenelmogor<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Drew Deckman’s culinary venture turns six this season.   Por Erick Falc\u00f3n | Todos Santos * \u00a0\u00a0\u00a0\u00a0 It\u2019s been six years since visitors first set sight of the stately, towering chef with the shades who would lean forth from his post at the rustic stone grill to greed you with a smile and a \u201cHi, welcome to Deckman\u2019s!\u201d. Evolution has touched everything from the menu to the restaurant\u2019s bale of straw walls, but the essence remains the same: Valle […]<\/p>\n","protected":false},"author":3,"featured_media":4730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[556,555,1531],"yoast_head":"\nIngredient, ingredient, ingredient: 6 years of Deckman's en el Mogor at Valle de Guadalupe — Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rtodos-santos.mx\/?p=4727\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ingredient, ingredient, ingredient: 6 years of Deckman's en el Mogor at Valle de Guadalupe — Revista Todos Santos\" \/>\n<meta property=\"og:description\" content=\"Chef Drew Deckman’s culinary venture turns six this season.   Por Erick Falc\u00f3n | Todos Santos * \u00a0\u00a0\u00a0\u00a0 It\u2019s been six years since visitors first set sight of the stately, towering chef with the shades who would lean forth from his post at the rustic stone grill to greed you with a smile and a \u201cHi, welcome to Deckman\u2019s!\u201d. 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