The Mogor Badan Winery in the Guadalupe Valley has added a special seasonal attraction: Chef Drew Deckman of the famed Deckman’s in San Jose del Cabo will be part of Ensenada’s gastronomic scene through October, 2012. The renowned chef opened “Deckman’s En El Mogor” on the grounds of the winery. The restaurant features an open-air kitchen with an outdoor wood-fired oven. The “experience” meals are served in sets of three or five courses, that always include fresh oysters, gazpacho and dessert, on top of the set menu. The dining tables are placed under the magnificent pinon pines and are surrounded by the vineyards and the organic gardens from which Deckman, who is a big supporter of the “From Farm to Table” and “Locally Grown” concepts, obtains most of his herbs and produce. During the summer and early fall, the region is bursting with harvest festival events and visitors, so don’t wait to make your reservation! You definitely want to have your opportunity to taste what this creative young chef can do with the local seafood and organic produce.
In keeping with the venue’s theme of locally grown organic produce, the weekly farmers’ market that takes place on the grounds of the Mogor Badan Winery is a must-see for any visitor to the valley. It is held on Wednesdays at 11:00 a.m. and, during the season, guests can take a break from produce-shopping to have lunch at Deckman’s.
The Mogor Badan Winery is a working ranch owned by the Badans, who immigrated to the valley in the late 1940s. Antonio, the eldest Badan son, is an oceanographer who’s known around the valley for his Chasselas del Mogor, a crisp white wine that he makes from 100 percent Chasselas, a grape found mainly in Switzerland. Antonio is currently the only winemaker growing Chasselas in the Valle de Guadalupe.