Following a welcome drink – the rosé spritz – and a tray of Kumamoto oyster with carrot orange ginger leche tigre, cucumber, serrano chili and chives, Pequin Chef Alex Aviles addressed the intimate gathering of 50 people about what they’d be tasting. First, an appetizer of charred carrots with carrot rosemary puree, jalapeno honey glaze, harissa and pepita carrot top gremolata. For the main course, short rib with braised carrot, carrot ancho demi and escabeche for the meat eaters, or a vegetarian option of roasted carrots wrapped in a “carrot bacon.” Dessert featured a carrot cake with candied carrot, cream cheese frosting and carrot sorbet. 

Alex is known for his work as chef at Collective Retreats in Texas, where almost all the food was grown or raised on the property’s gardens and ranch. His focus on local, fresh ingredients is clear in each dish served at Pequin, where he now serves as Head Chef. 

One local producer Alex trusts is Babé Farms, who provided the carrots used in this special dinner. Ron Labastida and Matt Hiltner from the farm spoke to the audience, sharing the importance of support for produce grown locally. Ron also gave a brief overview of the different sizes and styles of carrots they grow, including purple heirloom varieties and short “baby” carrots. The farm has been a constant inspiration to Edible magazine with its stunning and delicious produce, like when it’s vibrant watermelon radishes graced the spring 2020 cover as part of the magazine’s Wild and Wacky Veg segment. Also praiseworthy is the impact they’re making on the food world from the Santa Maria Valley.