The Short and Skinny
Each month, plant-based diners gather in the hills of southern San Diego for a stylish, intimate backyard dinner party.
Guests slowly meander along a path winding between Chula Vista homes in order to find the affair, taking in the falling light of dusk.
They know they have arrived when they spot the artfully set table and are approached by staff offering Sol-ti juice and Kombucha, often including Boochcraft, a high alcohol kombucha brewed just a few miles west.
A spray of eucalyptus leaves run along the center of the communal table, while floral vignettes from local growers rise from small globe vases, set mindfully so as to not block plate space or lines of sight.