Come join us, for a special day on our family farm
Mangia bene, Ridi spesso, Ama molto
- Eat well, Laugh often, Love much
Sunday September 9, 2018
Welcome to our families farm dinner. We hope you will join us for this great event.
We started a Prevedelli Farms Scholarship for high school students going to college who are majoring in agriculture.
To raise money for the scholarship, we host an amazing farm dinner right in our beautiful apple orchards.
For those of you new to Prevedelli Farm Dinners, we strive to create a unique and
intimate experience that showcases our quality organic farm produce.
The dinner itself is composed of five courses.
For our first course, we serve appetizers and champagne in our 100-year old farm barn.
Then we will have a guided walking tour, with farmers, Sam and Silvia,
to see our families orchards and learn the workings of the farm.
For the main courses we feature a beautiful Italian-style table right in the
middle of our apple orchard over looking the Monterey Bay.
Each course will be paired with amazing wines from Hallcrest Vineyards
of Felton California, located in the Santa Cruz Mountains.
Agenda
Sunday, September 9, 2018
4:00 pm Welcome to the Farm - Drinks and appetizers in our barn
5:00 pm Tour of the Farm - Silvai and Sam will show you our beautiful farm and explain what and how we grow our product.
Come learn the history of our farm and family.
5:30 pm Dinner is Served - Sit family style in our apple orchard and enjoy a fabulous dinner and wines.
Prevedelli Farms (Main Ranch)
375 Pioneer View Road
Watsonville, CA 95076
All ages are welcome, although the dinners are more appropriate for adults.
Tickets are $150 per person, non-refundable.
4:00 pm Welcome to the Farm - Drinks and appetizers in our barn
5:00 pm Tour of the Farm - Silvai and Sam will show you our beautiful farm and explain what and how we grow our product.
Come learn the history of our farm and family.
5:30 pm Dinner is Served - Sit family style in our apple orchard and enjoy a fabulous dinner and wines.
Prevedelli Farms (Main Ranch)
375 Pioneer View Road
Watsonville, CA 95076
All ages are welcome, although the dinners are more appropriate for adults.
Tickets are $150 per person, non-refundable.
Meet our Chefs
Chef Steven Patlan
Chef Steven Patlan comes to us from Wild Fish, in Pacific Grove. Chef Steven is very proud of his seasonal menus,
farm to table organic fare. He supports local businesses by utilizing local farms and fisherman.
Chef Steven Patlan started baking cakes and breads with his mother at about 10 years of age, and baking became a
great passion for him. He graduated in 2008 from the Institute of Technology’s Culinary Program in Clovis, CA.
Where, he’d fallen in love with all aspects of the industry.
First working for the University of Fresno and the Fresno Convention Center, He then moved to Las Vegas to work for the French Bistro Marche Bacchus. After several other positions in Las Vegas, Chef Steven moved to Santa Cruz, to open up The Hotel Paradox, where he held the position of Sous Chef. Shortly after Patlan made the move to Pebble Beach at the Inn at Spanish Bay. Following this position he became the Sous Chef at Quail Lodge and Golf Course Resort in Carmel.
Chef Patlan then spent a few years working for the Sardine Factory Restaurant .
This will be Chef Steven Patlan 2nd year helping us with our farm dinner. Our last dinner with him was a huge success.
Everyone raved about his food. It's going to be exciting to see what he creates for this farm dinner.
Chef Steven Patlan comes to us from Wild Fish, in Pacific Grove. Chef Steven is very proud of his seasonal menus,
farm to table organic fare. He supports local businesses by utilizing local farms and fisherman.
Chef Steven Patlan started baking cakes and breads with his mother at about 10 years of age, and baking became a
great passion for him. He graduated in 2008 from the Institute of Technology’s Culinary Program in Clovis, CA.
Where, he’d fallen in love with all aspects of the industry.
First working for the University of Fresno and the Fresno Convention Center, He then moved to Las Vegas to work for the French Bistro Marche Bacchus. After several other positions in Las Vegas, Chef Steven moved to Santa Cruz, to open up The Hotel Paradox, where he held the position of Sous Chef. Shortly after Patlan made the move to Pebble Beach at the Inn at Spanish Bay. Following this position he became the Sous Chef at Quail Lodge and Golf Course Resort in Carmel.
Chef Patlan then spent a few years working for the Sardine Factory Restaurant .
This will be Chef Steven Patlan 2nd year helping us with our farm dinner. Our last dinner with him was a huge success.
Everyone raved about his food. It's going to be exciting to see what he creates for this farm dinner.
Chef Karin Johnson
Pastry Chef Karin Johnson is a graduate of the Culinary Institute of America and has been baking over 20 years.
Chef Karin also graduated from Santa Barbara City College culinary program.
Chef Karin has worked at various hotels, restaurants in Santa Barbara, St. Helena, Livermore Valley, Oakland and
now has a brick and mortar store, Karin Johnson Specialty Cakes and Pastries,in Castro Valley. For the last 12 years
Chef Karin has sold pastries at farmers markets and supports and buys straight from the farmers at the markets!
Karin Johnson Specialty Cakes and Pastries is truly a family run business. Chef Karin's parents Sherry and Ralph
have been involved since the beginning. Now my sister her husband and my nephew and niece are involved!
This will be Chef Karin's 4th year helping with our farm dinner and other events at our farm.
Chef Karin is a true believer in small family farms and we are looking forward to see what she creates for
our appetizer course and most importantly, the dessert course.
Hallcrest Vineyards
Dinner will be paired amazing wines from the Santa Cruz Mountains.
Hallcrest Vineyards was established in 1941 in the Santa Cruz Mountains where the soil and
climate are ideal for producing premium California varietal wines.
Today, Hallcrest remains a small, family owned operation that takes pride in producing
original wines with a taste of the Santa Cruz Mountains
For more information about Hallcrest please visit their website
Dinner will be paired amazing wines from the Santa Cruz Mountains.
Hallcrest Vineyards was established in 1941 in the Santa Cruz Mountains where the soil and
climate are ideal for producing premium California varietal wines.
Today, Hallcrest remains a small, family owned operation that takes pride in producing
original wines with a taste of the Santa Cruz Mountains
For more information about Hallcrest please visit their website
Santa Cruz Scrumpy and Surf City Cider
All of the Surf City Cider products are crafted at the historic Hallcrest Vineyards Winery in the Santa Cruz Mountains. Continuous wine production has occurred on this property since 1945. Our ciders have the unique privilege to come of age side by side with award winning Pinot Noir and Organic Wines. With over 35 years of innovative winemaking experience and the prestige of being the first organically certified winery in the country allows, our ciders are produced under these philosophies. We choose to source only organically grown apples from the Santa Cruz Mountains and the Pacific Northwest. Much like vintages in wine, we acknowledge that each blend of apples will be slightly different depending on the year, even the time of year. Much like the delicacies in white winemaking, we approach our cider fermentations with the emphasis on utilizing white wine yeast who contribute complexing aromas and fermentation health.
All of the Surf City Cider products are crafted at the historic Hallcrest Vineyards Winery in the Santa Cruz Mountains. Continuous wine production has occurred on this property since 1945. Our ciders have the unique privilege to come of age side by side with award winning Pinot Noir and Organic Wines. With over 35 years of innovative winemaking experience and the prestige of being the first organically certified winery in the country allows, our ciders are produced under these philosophies. We choose to source only organically grown apples from the Santa Cruz Mountains and the Pacific Northwest. Much like vintages in wine, we acknowledge that each blend of apples will be slightly different depending on the year, even the time of year. Much like the delicacies in white winemaking, we approach our cider fermentations with the emphasis on utilizing white wine yeast who contribute complexing aromas and fermentation health.
