MALT is excited to announce our inaugural Feast on the Farm on Saturday, March 28, 2026.
The afternoon will feature culinary stations with dishes from the Feasts on the Farm cookbook prepared by chefs Nicole Dobarro, Martin Siggins, and Perkins Catering Co., a goat cheese making demonstration with cheesemaker Nick Campbell from Tomales Farmstead Creamery, an olive oil tasting with McEvoy Ranch, charcuterie from Canteen Meats, wine poured by Jennifer Reichardt of Raft Wines, beer from Pond Farm Brewing Co., live music by Late for the Train, and plenty of time to explore the farm — including hanging with baby goats!
If you would like to to learn more, please contact Kirsten Arnett at (415) 663-1158, ext. 306