Yesterday, GC and I hosted a farm-to-table luncheon for a group of 16 Stanford alumni at Willow Farm, a small organic farm in Sonoma County, California. We served the menu below, and also invited Joel Weirauch from Weirauch Farm & Creamery to speak to us about producing organic artisan cow cheese and farmstead sheep cheese.

June 15, 2013 Menu

Artisan Bread Basket

Marinated Olives

Wild Baby Arugula with Shaved Easter Egg Radishes, Fennel and Chevre

Roasted Baby Carrots with Tarragon and Citrus

Rosemary Roasted Chicken on Red Frill Mustard

Green Pea Risotto

Grilled Onions with Thyme, Gorgonzola and Balsamic Drizzle

Dessert
Spring Fruit Pavlova

Fresh Brewed Iced Tea
Minted Lemonade