Sunday, May 15th, 2016 @ 4pm
McEvoy Ranch is a bit schwanky. More glam than grit. If you’ve been thinking of wearing those platform heels to a farm dinner, this is the one. Olive oil comes from trees (there are thousands here) and also a giant frantoio (it’s been called the Maserati of olive crushers). We will enjoy a tour that ends at the table. Our guest chef Amaryll Schwertner has a restaurant at the Ferry Plaza Marketplace in San Francisco. Her cooking utilises the larder -- the small shops and farmers produce sold at the Ferry Plaza Market. McEvoy Ranch has a small store down the way from Boulettes Larder. It’s fun that Amaryll is taking the trip from larder to farm.