Grazing THE LOCAL delicacies - day time provisions
10- 11:30 am
Walk about the park and taste some of our best local foods and artisan creations.
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After spending time in some of the Bay Area’s finest kitchens, Owner / Butcher / Chef Travis Day of Thistle Meats in Petaluma now cooks menus that reflect what is being ranched and farmed in our bountiful neighboring Bay Area communities. With a focus on seasonal ingredients and whole animal butchery, Chef Travis uses simple, clean flavors to create inspired dishes.
Breakfast
8:30 -9:30 am
True Grass Farms pastured eggs Frittata
Open Field Farms Lamb Merguez
Home made Basque Cake
Tea and Coffee
Open Field Farms Lamb Merguez
Home made Basque Cake
Tea and Coffee
LUNCH
12:30pm - 2:30 pm
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Lunch by Chef Matt Roberts consisting of Sweet Grass Grazing and True Grass Farms lamb and various local
delicacies. Sitting arrangements family style with bar open for wine bottle purchases and beer.
Menu
Little Gems and buckwheat salad
Shaved vegetables , buttermilk dressing ,toasted buckwheat
Shepard’s Pie
Garden peas, springtime roots, yellow finn potato, Sweet Grass lamb
Vegetables a la plancha
Nutrient dense mix of seasonal roots, shoots and stalks
Lamb Stew with Ceci Beans and Coriander
Chickpeas, Esplette pepper and orange, Sweet Grass lamb
Chef
Matt grew up in Central California and moved to the Bay Area to start his cooking career in 2001. He spent over a decade working his way up in kitchens eventually becoming Chef de Cuisine at Jardiniere in San Francisco. Matt left the restaurant industry in 2016 to move to Sebastopol and follow his passion for agriculture. He still loves cooking and now cooks for private events and teaches cooking classes, using the produce he grows whenever possible. He spends his free time studying permaculture and hanging with his family: his wife, one-year-old son, and two-year-old livestock guardian dog.