Deborah Scott

If Jesus were performing the water-into-wine miracle today, it might be in reverse, if designer water sales are any indication. It’s been a troubling trend for Deborah Scott, executive chef and partner of Indigo Grill, Kemo Sabe and Island Prime/C Level.

“If you told me 10 years ago people would be paying for water and paying as much as other drinks, I’d have said you were crazy,” she admits. “But it is what people want.”

To give them what they want — and ease her conscience about the environmental impact of bottling and shipping water from around the world — Scott developed her own bottling system using Palomar Springs water. Diners pay $7.50, with an offer to take home the bottle for $5 more, which includes a recipe for infused olive oil, giving the container yet another use. Remaining bottles are sterilized and refilled.

What really excites Scott, though, is the program’s financial benefactor: Project Wildlife, an animal rescue nonprofit with which she’s been involved for years.

“They don’t get any aid from anyone — it’s all volunteers and donations,” she says. “We will be delivering a check to them every quarter now.”

Scott’s water program joined the Island Prime/C Level menu in 2007 and will be promoted at her other two restaurants in 2008.