Chefs Steve Sampson and Zach Pollack to Cook in the Valle de Guadalupe with Chef Javier Plascencia

Looking for one last summer getaway?

Next Thursday, August 15, chefs Steve Sampson and Zack Pollack of Sotto will use their Southern Italian flavors to infect the excellent Baja California seafood, meats, and produce at Chef Javier Plascencia’s Valle de Guadalupe restaurant, Finca Altozano. The eight course dinner ($145 a person) with Mexican wine pairings will also feature chefs from the San Diego area. For $20, you can catch a shuttle to the event at Plascencia’s restaurant, Romesco, in Bonita, CA.

[Full Disclosure: I am the Reverse Coyote that’s bringing the L.A. chefs to the event.]

This event is one of more than 40 celebrations held over 18 days, during Provino’s annual Fiestas de la Vendimia, which takes place in Mexico’s wine country, just 3.5 hours south of Los Angeles. There’s a reception at 7 p.m. followed by the dinner at 8:30 p.m.

Sampson has been dying to go down to Baja for some time now, and both chefs were visibly giddy when talking about the trip at our recent Best of L.A. awards reception held last Wednesday at Smog Shoppe. Sampson and Pollack were honored for having the best porchetta in Los Angeles; we highly recommend it—duh—it’s our Best.

Finca Altozano is a campestre, or country kitchen, on Plascencia’s ranch just down the road from Chef Jair Téllez’s landmark restaurant, Laja—it’s the Valle’s restaurant row!—set in a romantic outdoor space with a large covered patio for dining under the stars.

If you can’t make it down to the Valle de Guadalupe, Sotto is hosting a special wine tasting on Wednesday, August 14 featuring the Wines of Basilicata, hosted by wine captain, Rory Harrington. Or, make it a Sampson and Pollack end of summer wine and food extravaganza and do both!

For tickets to the event at Finca Altozano, call 011-52-(664)225-9309, or email the chef. Sotto, 9575 W. Pico Bl., 310-277-0210