Bay Area chefs spin together ingredients sourced from Agricultural Institute of Marin’s (AIM) certified farmers markets at Gather for the Planet, their annual fundraising event, from 4:30 to 8 p.m. Sept. 14 at Black Mountain Ranch in Point Reyes Station. The deadline for purchasing tickets is Aug. 25.
Mingle among food stations dispersed throughout the majestic ranch where market producers, growers, ranchers and cheesemakers are highlighted in seasonal dishes. This roaming tasting journey replaces the event’s traditional sit-down dinner format.
Arrive at 4:15 p.m. for check-in near the Black Mountain Barn and a glass of Heidrun Meadery sparkling mead. At 4:30 p.m., begin the moving farm-to-chef-to-plate al fresco feast that includes wine and cocktails.
Participating Marin chefs are Alex Tishman of Fire Swamp Provisions, who will make a savory late-summer tart with Toma cheese from Point Reyes Farmstead Cheese Co., SunBlaze Ranch heirloom tomatoes and Front Porch Farm Floriani polenta, and Maria Clementi of Dooryard Provisions, who will prepare a wild-foraged wakame seaweed salad with hazelnut and Parmesan-crusted, roasted heirloom winter squash and Wild West Ferments seasonal kraut.
San Francisco chefs Melissa Perello of Frances and Octavia restaurants has white wine-braised Devils Gulch rabbit with blistered Full Belly Farm Nardello peppers on the menu, and Rob Lam of Lily will make a Rodrigues Farm strawberry and smoked salmon salad roll with Stepladder Ranch calamansi lime dipping sauce and Tsar Nicoulai Caviar trout roe.
Other Bay Area chefs include Anne Alvero (Zuni Café), Charles Farrier (Crumble & Whisk), Joyce Liu (Pomet), Mark Liberman (Mago), Ron Dumra (Wah Jee Wah) and Sylvan Brackett (Rintaro).
A selection of desserts and refreshments are served at sunset.
At 6:30 p.m., convene inside the 126-year-old historical barn for live music by the Buttery Bluegrass Trio and live and silent auctions featuring a curated assortment of food and winery experiences and overnight stays, many of which spotlight farmers and food makers from AIM farmers markets.
AIM is also presenting its third “Climate Action Champion Award” to a farmer, rancher, fisher, purveyor or artisan who has developed innovative and replicable solutions to address the climate crisis through agriculture, food production or craftsmanship.
The Agricultural Institute of Marin (AIM) in San Rafael prominently and passionately advocates for a healthy, Earth-friendly and equitable local and regional food system with nine weekly farmers markets, four of which are in Marin; nutritional access, outreach and mentoring programs; and an ongoing campaign to build the Center for Food and Agriculture, a permanent, zero-waste farmers market and educational space in San Rafael.
Find additional details, including parking information and dress attire, purchase tickets through Aug. 25 ($250), make a donation or fund a need, or bid on silent auction items at gatherfortheplanet.org or call 415-741-5115.
All proceeds support the Agricultural Institute of Marin’s (AIM) farmers markets and the nonprofit organization’s vital community initiatives.
Hikers and cyclers are rewarded with pancakes, sausages and views of the San Francisco Bay from 9 a.m. to 1 p.m. every second Sunday of the month through October at the century-old West Point Inn on Mount Tamalpais. Remaining dates for 2024 are Aug. 11, Sept. 8 and Oct. 13. Fruit and oatmeal are available while supplies last as well as blueberries when in season ($2).
Purchased tickets on-site ($13 for adults, $8 for children). Proceeds help support the upkeep and operations of the inn at 100 Old Railroad Grade Fire Road in Mill Valley. Find information on hikes, ADA access and volunteer opportunities at westpointinn.com or email pancakes@westpointinn.com.
Leanne Battelle is a freelance food writer and restaurant columnist. Email her at ij.lbattelle@gmail.com with news and recommendations and follow on Instagram @therealdealmarin for more on local food and updates on the launch of The Real Deal Marin restaurant search guide.
