Spring Gathering at the Farm

We were deeply grateful to return to Red Dot Ranch in Pescadero, California for our spring gathering.

Guests were greeted with one of our favorite non-alcoholic cocktails by For Bitter For Worse and then eased into the night with a grounding sound bath and meditation, beautifully guided by local sound healer Ashley of The Optimist Collective. Ashley led us into a transformational sound bath and meditation to ground us to nature and ourselves before gathering around the table together.

As the sun softened, we wandered across the farm to for a happy hour with newly released wines from local winemaker Vannucci wines Wines. We poured a lovely red chilled blend as well as their perfectly crisp Sauvignon Blanc. Eva’s Spritz, a refreshing non-alcoholic option by For Bitter For Worse was also on the line up of beverages.

The Head Chef of Red Dot Ranch Mark Curtiss prepared a beautiful seasonal grazing board in line with our theme of the evening: Roots. Every dish told a story of connection: to place, to people, and to the land. Dinner was served on gorgeous handmade plates by local ceramicist MMClay.

We shared laughs, raised toasts, and thoughtful conversations around themes of growth and grounding and as the evening came to a close, we gathered around the fire with one of the most serene sunsets.

Vendors:
Farm: Red Dot Ranch
Chef: Mark Curtiss
Sound Bath: The Optimist Collective
Wine: Vannucci Wine
Non-alcoholic cocktails: For Bitter For Worse
Dinnerware: MMClay 
Photos: Lindsey Shea 

Our theme for this dinner was Roots. 

Exploring what grounds us—our ancestry, values, practices, and the unseen forces (like roots) that support visible growth. It's about returning to the source, reflecting on where we come from and what sustains us now.

Roots can be ancestral, personal, spiritual, or even seasonal. Some are deep and enduring; others are ready to be pulled up so something new can grow. As we share this meal, we reflect on the parts of our lives that sustain us—the people, values, memories, and moments that have shaped us.

This dinner was made for reconnection, reflection, and nourishment—from the soil to the soul.

The Menu was designed to honor both our ancestral roots and the beauty of food grown from the earth.

WELCOME
WESTERN CIVILIZATION ROOTS

Beetroot salad, muhammara, herbed hummus

Gluten-free bread, vegetable crudité

AMUSE-BOUCHE
FROM RED DOT RANCH

Hibiscus dyed Deviled Eggs

MAIN
AFRICAN ROOTS

Digaag Qumbe: Chicken Stew

with yogurt and coconut cream

DESSERT
 INDIGENOUS ROOTS

Chia Seed Pudding

with kiwis and strawberries

AFTER DINNER TREAT
CHILDHOOD ROOTS

S’mores over the fire