Dining at the source.
If only we could feast together in the olive orchard every night...
Yesterday a spirited crowd of local farmers, artisans, winemakers and foodies came together as McEvoy Ranch hosted its second farm-to-table dinner with
Outstanding in the Field.
Hidden between two rows of silvery olive trees at a long, narrow table, guests broke bread (and dipped some) to celebrate the connection of the land with the beautiful food on their plates.
In addition to featuring our oil, the guest chef for the evening, Morgan Mueller, from
Bacar, used organic produce from our own ranch gardens, peppery greens from County Line Harvest and succulent pork from
Devil's Gulch Ranch.
Lamb skewers and lamb crepinettes with squash and wild arugula.
FAILLA wines were paired with each course and guests were so thrilled with the dinner, I think we raised a glass with each and every pour.
Here are some highlights, but make sure to check our
facebook fan page where we'll upload more staff photos from the event very soon...
Guests sipped on a viognier before dinner.
Jeff Creque, McEvoy's agricultural ecologist, speaking to guests about ranch sustainability.
Steve Sancimino, owner of Swan Oyster Depot, joined us at the table.
Cheers to an outstanding dinner!
