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Bread Basket
Anna’s Daughters Bakery rye bread
Rustic Bakery foccacia
Straus Family Creamery butter
Tomato and Fennel Veloute Soup with Homemade Olive Croutons
Marin Roots Farm tomatoes and onions, McEvoy Ranch fennel,
and Fresh Run Farm basil
Restaurant: Frantoio
Chef: Duilio Valenti
Potato and Nettle Frittata
Clark Summit Farm eggs, Little Organic Farm potatoes
and Star Route Farms nettles
Restaurant: Olema Inn
Chef: Ed Vigil
Local Wild King Salmon with Green Goddess Dressing
Little Organic Farm potatoes, Cow Track Ranch garlic and chives,
Star Route Farms purslane and herbs
Restaurant: FISH
Chef: Whitney Gaunt
Panzanella Salad
Allstar Organics heirloom tomatoes and romano beans,
McEvoy Ranch wax beans, Paradise Valley Produce fennel, Brickmaiden bread,
McEvoy Ranch olive oil and Star Route Farms herbs
Restaurant: The Olema Inn
Chef: Ed Vigil
Roasted Beet Salad with Honey Balsamic Vinaigrette, served with Local Cheeses
Fresh Run Farm chiggoa, and red beets, Marin Roots Farm golden beets,
Star Route Farms mixed greens, Acapella goat cheese produced by
Andante Dairy, Cowgirl Creamery Mt. Tam cheese, Marshall’s Farm honey
and McEvoy Ranch olive oil
Restaurant: Small Shed Flatbreads
Chef: Ged Robertson
Porcini Crusted Grilled Beef with Green Olive Salsa Verde
Marin Sun Farms beef and McEvoy Ranch olives
Restaurant: Insalatas
Chef: Heidi Krahling & Paul Irving
Little Gems & Blue Cheese Vinaigrette
Marin Roots Farm little gems, Star Route Farms radishes,
Point Reyes Farmstead Blue Cheese and McEvoy olive oil
Restaurant: Piatti Mill Valley
Chef: Lissa Kane
Buttermilk Scones
By Bovine Bakery
Chef: Bridget Devlin
Bowls of Local Fruit with Straus Whipped Cream
Chileno Valley Ranch and Internatural Harvesters apples,
Blackberry Farm pears and
Sartori Farm strawberries
Caterer: Forks and Fingers
Chef: Matt Fuette
Meyer Lemon Squares
By Fat Angel Bakery
Chocolate Truffles
By Diana’s Delights
Chocolate Brownies
By Tomales Bakery
Peanut Brittle and Biscotti
By Brickmaiden Breads
Coast Roast Coffee served with Straus Cream
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