Where Friends and Flavors Mingle: Our Field to Fork Story
@shelbyjunephotography
You know those evenings that just stick with you? The ones where everything aligns so perfectly, you find yourself grinning for days afterward? Well, our Field to Fork night at Cassidy Ranch was exactly that kind of magic.
Cocktail Hour: A Taste of Sonoma's Spirit
Nestled on the edges of Cassidy Ranch's flower fields, we partnered with our friends Adrienne and Tito of Top Cherry Event Rentals to create a farm bar experience like no other. The star of the show? The Carneros Mobile Bar – a stunning copper vintage Airstream trailer that added a touch of retro glamour to our rustic setting.
Now, we have to tell you about the drinks. We were so excited to work with Prohibition Spirits, and let me tell you, our lead Mixologist and General Manager at Songbird Parlour, Kenneth de Alba, knocked it out of the park! There was this Sunflower Sipper that tasted like summer in a glass - all bright with limoncello and fresh lemon, topped with a crisp Sonoma Mountain sparkling wine. But the real showstopper? The Summer Fig Fizz. Imagine the sweet earthiness of figs, a hint of orange from the Aperol, and all lightened up with more of that gorgeous sparkling wine. Heaven.
As the golden hour light bathed the ranch, our guests immersed themselves in the full Sonoma experience. Many embraced their inner florist with our u-pick flower experience, creating stunning bouquets to take home as living memories of the evening, while the aroma of live-fire cooking wafted through the air as our chefs prepared tantalizing bites, whetting appetites for the feast to come and the soulful acoustic melodies of Sam Edmondson drifted from the tasting room decks, where guests lounged and soaked in the breathtaking views of Cassidy Ranch.
This magical hour set the stage for connections – old friends caught up, new friendships blossomed, and everyone fell a little more in love with the beauty of Sonoma Valley.
Dinner Service: A Celebration of Local Bounty
As twilight deepened, we invited our guests to gather around long, beautifully set tables. Here, under the soft glow of twinkling lights and the canopy of towering palms, the true feast began.
Our menu was a love letter to Cassidy Ranch and the small farms that make Sonoma a food lover's paradise.
Wood-fired Bread with Estate Honey Butter and Bee Pollen
Burrata with Heirloom Tomatoes, Stone Fruit, Pink Peppercorn, and Sherry Vinegar, Basil
Hickory-smoked Eggplant and Summer
Squashes, Chickpea Gremolata, Herbs, Sumac
Oak Hill Potato , Dill, Pickled Mustard Seed
Salmon Grilled over Pinot Noir Leaves, Spicy Nardello Rouille
Grilled Ribeye, Salsa Verde, Charred Carrot Onion, Coriander Salt, Charred Citrus
But you know what really got us? Looking down the table and seeing all these faces - some old friends, some new - all lit up with joy. There's something so special about sharing a meal like this, passing plates, pouring wine for your neighbor. It wasn't just dinner; it was a celebration of everything that makes Sonoma so incredible - the land, the food, the people.
As the night went on, the laughter got louder, the stories got bigger, and we found ourselves thinking, "This. This is why we do what we do." It's about creating moments that bring people together, that remind us of the simple joys of good food, good drink, and good company.
I wish you could have been there. But hey, we're already dreaming up ideas for next year's Field to Fork. And let me tell you, after this year's success, we're going to have to pull out all the stops. So keep an eye out, okay? Because trust me, you won't want to miss it.
Until then, here's to good friends, great food, and the kind of nights that become cherished memories. Cheers!
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