{"id":5368,"date":"2020-08-11T12:42:59","date_gmt":"2020-08-11T19:42:59","guid":{"rendered":"http:\/\/www.rtodos-santos.mx\/?p=5368"},"modified":"2020-08-11T12:43:16","modified_gmt":"2020-08-11T19:43:16","slug":"233-deckmans-2020","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=5368","title":{"rendered":"#BacktoBaja\/ Re-Thinking Deckman’s en el Mogor: a study in sustainability"},"content":{"rendered":"

Deckman’s is back and ready to keep celebrating Baja Cuisine.<\/em><\/span><\/p>\n

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\u00a0By Erick Falc\u00f3n<\/strong> | Todos Santos<\/em><\/p>\n

\"\"<\/a>You can never put \u2018new\u2019 and \u2019normal\u2019 in a single phrase when it comes to Drew Deckman. Since 2012, the celebrated chef of Deckman\u2019s en el Mogor<\/a> <\/em><\/strong>has shifted form and function of all things related to his gastronomic venture in Valle de Guadalupe to adjust to change without violating the essence of his culinary dogma: fresh, sustainable ingredient-driven cuisine.<\/p>\n

Since the first table was served in 2012, evolution has changed everything:\u00a0 from the menu (now QR code-based\u2013\u201cnever again telling people we are out of something again!\u201d\u2013), to its physical straw-based structure (now with open walls), its sanitary filters & safety protocols (federally and state-regulated) and two daily shifts (Brunch from 11-3 pm; dinner 5-9 pm). Yet the sunsets, the view of the vineyards, the feeling of the wild, the great Baja Cuisine,
\nthe oysters, the wine… still there.<\/p>\n

\u00a0\u201cWe had 4 months to reconceive the restaurant, to reset, re-think, re-plan everything for our eight birthday,\u201d says Deckman, while he scribbles a note about getting serious about how to strategically plant their gardens to supply the restaurants. Always the tinkerer.<\/span><\/p>\n

Deckman\u2019s reopened its doors in July, and its sister restaurant, Baja Omakase<\/strong><\/em><\/a>, opened again later that month, both of them only by reservation. The open spaces and lesser visitors to the region gives it the feel of a time when Valle was much less crowded, before Drew\u2019s seasonal escapades became one of Baja\u2019s foremost culinary projects.<\/p>\n

If Deckman\u2019s wasn\u2019t a reason enough to travel south of the border, the first omakase sushi bar settled in front of a vineyard field should convice you of a full weekend stay in Ensenada to indulge in the cuisine of two world-class restaurants under one (imagined) roof. Baja Omakase<\/em>, founded in partnership with Japanese master sushi chef Toshiaki Tsutada, is a one-of-a-kind experience with a 12-course omakase menu based on local, responsible and fresh seasonal ingredients, one you can\u2019t miss.<\/p>\n

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———————— en espa\u00f1ol —————–
\n\u00a0\u00a0\u00a0\u00a0\u00a0 \u2018Nuevo\u2019 y \u2018normal\u2019 no son dos palabras que puedas usar en una oraci\u00f3n cuando se trata del chef Drew Deckman. Desde 2012, el c\u00e9lebre chef de Deckman\u2018s en el Mogor ha modificado toda forma y funci\u00f3n de su aventura culinaria en el Valle de Guadalupe para ajustarse a los vintos de cambio sin perder la esencia de su dogma culinario: la cocina que tiene como eje el ingrediente sustentable y obtenido en forma responsable.<\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 Desde que se sirvi\u00f3 a la primer mesa en 2012, el restaurante ha evolucionado en todos los aspectos: desde el men\u00fa (ahora con c\u00f3digo QR), la estructura f\u00edsica (vuelven el espacio al aire libre), los protocolos de sanidad (se sigue el protocolo sanitario oficial de las autoridades mexicanas) y dos horarios de servicio s\u00f3lo bajo reservaci\u00f3n (brunch de 11 a 3 de la tarde y la cena de 5 a 9 de la noche). No obstante, los atardeceres, la vista de los vi\u00f1edos, la sensaci\u00f3n de libertad, la deliciosa cocina de Baja, los ostiones, el vino…. todo sigue ah\u00ed.<\/span><\/p>\n

\u00a0\u00a0\u00a0 \u201cTuvimos cuatro meses para repensar el restaurante, para volver a empezar, a planear de nuevo todo para nuestro octavo a\u00f1o en servicio,\u201d dice Drew Deckman mientras garabatea un recado sobre como replantar su huerto en una forma m\u00e1s estrat\u00e9gica para el restaurante.<\/span>
\n\u00a0\u00a0\u00a0\u00a0 A ello se suma la reapertura de Baja Omakase, fundado con asociaci\u00f3n con el chef maestro en sushi Toshiaki Tsutada, un concepto omakase con un men\u00fa de 12 tiempos a base de ingredientes sustentables y de consumo responsable (no hallar\u00e1s salm\u00f3n aqu\u00ed) que es una experiencia imperdible para los amantes de la buena gastronom\u00eda.<\/span><\/p>\n

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Foto: Erick Falc\u00f3n<\/figcaption><\/figure>\n

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Deckman’s is back and ready to keep celebrating Baja Cuisine.                           \u00a0By Erick Falc\u00f3n | Todos Santos You can never put \u2018new\u2019 and \u2019normal\u2019 in a single phrase when it comes to Drew Deckman. Since 2012, the celebrated chef of Deckman\u2019s en el Mogor has shifted form and function of all things related to his gastronomic venture in Valle de Guadalupe to adjust to change without violating the […]<\/p>\n","protected":false},"author":3,"featured_media":5371,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[556,555,1670],"yoast_head":"\n#BacktoBaja\/ Re-Thinking Deckman's en el Mogor: a study in sustainability — 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=5368\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"#BacktoBaja\/ Re-Thinking Deckman's en el Mogor: a study in sustainability — Revista Todos Santos\" \/>\n<meta property=\"og:description\" content=\"Deckman’s is back and ready to keep celebrating Baja Cuisine.                           \u00a0By Erick Falc\u00f3n | Todos Santos You can never put \u2018new\u2019 and \u2019normal\u2019 in a single phrase when it comes to Drew Deckman. 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