June 11, 2019 – In the middle of Big Sur, an intriguing new attraction has taken up residency for the next three weeks. The Mercado Sagrado is a platform for creative and healing arts and artists that originally took place in Topanga Canyon in Los Angeles.
“Everyone we work with has those values of treading lightly on the earth and giving back and nourishing the community,” says co-founder Heather Culp.
Organizers have put together a full schedule of events, including a pop up restaurant by plant-based culinary artist Greg Arnold—founder of the trend-setting Mesa Verde vegan restaurant in Santa Barbara.
Arnold creates artful, healthy and sustainable dishes using organic produce from local farms and edible flowers. He is also known as a fermentation funkmaster and makes a line of fermented condiments—like umami ketchup—under the label Darkhorse Organic.
His Big Sur brunches ($42) and dinners ($82) will be served at the pop up Darkhorse and Sproutcraft Creamery Restaurant from Thursdays through Sundays and tickets can be purchased online. See menu here. Dishes are also available a la carte and Sproutcraft cave-aged vegan cheeses are available for purchase.
Other activities include plant identification hikes, picnics, massage and other healing arts, yoga, crafting workshops and shopping from an eclectic assortment of skilled artisans. One of them, for example, is fashion artist John Dennis of Ojai, who creates beautiful hats and one-of-a-kind pieces of apparel using repurposed materials.
The Mercado Sagrado happenings take place at site of the old Village Shops along the Big Sur River and next to the Big Sur River Inn.
Owner Patrick Orosco—who organized the groundbreaking Independent Marketplace in Sand City several years ago—brought in the Mercado Sagrado and envisions similar types of businesses filling the shops as he works to restore the property.
For more info see: http://mercado-sagrado.com/big-sur-2019
Photos by Michelle Magdalena.
Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.