Pozzi Ranch Field to Fork Supper

Saturday, June 29, 2013

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At this first in a series of field to fork suppers, guests enjoyed an intimate ranch tour and barn dinner at Pozzi Ranch in Tomales.  The meal was cooked in an earthen oven with locally-sourced ingredients by guest chefs Nick Balla and Cortney Burns from San Francisco's Bar Tartine, and Sean Baker from Berkeley's Gather restaurant.

Photos by Michael Woolsey