McEvoy Ranch

This olive ranch in Petaluma is about as stunning a spot for a table as they come. Between the rolling green hills, blossoming olive groves, and sweeping views of nearby vineyards, you might think you’re in Tuscany. Especially when you’re tasting through McEvoy’s award-winning single-varietal olive oils made in their on-site frantoio: a gigantic stone mill used to cold-press the olives. We will tour the property before we sit down among the olive trees for a feast from guest chef Yosuke Machida.  tour of the property before we sit down among the olive trees for a feast from guest chef Yosuke Machida. He’s the Executive Chef at A16, one of San Francisco’s most beloved Southern Italian restaurants and one we’ve worked with since 2006. Yosuke was born and raised in Tokyo and moved to the states in 2009 to pursue a career as a chef — working in some of the most celebrated kitchens in the Bay Area, including Ame and Leo’s Oyster Bar, before joining the team at A16 earlier this year. He’ll be joined by pastry chef Charlie Guyard in the field kitchen for a delectable meal featuring plenty of McEvoy Ranch olive oil, peak season vegetables and fruits, and locally reared meat and fish. A16’s owner Shelley Lindgren also happens to be one of the most respected voices on Italian wine in the country. Expect some fantastic pairings with the food!