Everett Family Farm

Everett Family Farm feels a bit like a sanctuary from our hurried modern world, so it only seems appropriate to spend two nights here. Perhaps we’ll dine along the soothing stream in the shade of tall trees or in the abundant vegetable beds or in the fields near their picturesque red barn. Either way, we’ll feast on the fruits of farmers Rich and Laura’s loving labor. This time, we’ll have guest chefs Carlo Espinas and Emmanuel Galvan collaborating in the field kitchen. Carlo is well aquainted with the field kitchen. He went on tour with us in 2019 as our kitchen expeditor, helping our crew of guest chefs at nearly 100 events across the country. He also worked at some of the Bay Area’s best kitchens including Chez Panisse before opening The Lede in Oakland — an ingredient-driven restaurant celebrating the vast geography, history, and seasonality of California. Chef Emmanuel is the man behind Bolita Masa, a popular San Francisco pop-up selling fresh masa to local shops and restaurants. He uses landrace varieties of maize grown in Mexico and nixtimalizes the corn himself before grinding it with an electric-powered grinder fit with volcanic stones. If we’re lucky, he’ll bring along some of his salsa macha, a sweet and spicy salsa made with locally grown peanuts, seeds and chilies.