Thank you Mary Kimball, Executive Director, from the Center for Land Based Learning for the invite to your fabulous Dinner of the Farm.
Accompanying me was my beautiful wife, Shelley. We’ve had the opportunity to dine in several amazing restaurants in different locales, and we agreed that this was the single greatest dining experience we have had to date.
Not only was the dinner held at a working farm, the food was unbelievable. Executive Chef Scott Ostrander from the Inn at Park Winters, along with his magnificent staff, treated the crowd gathered under the trees to mouthwatering dishes such as Fried Green Tomato Fritters, Ice Cold Gazpacho, and a smoked grass fed ribeye that was simply amazing. Pair all the stellar menu items with some cold beers from Yolo Brewing Company and Rushtaller Beer, or a glass of Muddy Boot Red, and now you have a summer dinner al fresco that couldn’t be beat.
We even met some of the local farmers who dined with us at our table, and now are forever friends!