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.
Click on the image below to see the Pozzi Ranch supper menu.
To view a downloadable copy of Bar Tartine's Grilled Escabeche Salad recipe, click on the image below.
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