Farm to Table Dinner
September 10th 2023
Sold Out
We have sold out of tickets for our farm dinner. We have started a wait list.
If someone can't go and we will try to resell them.
If someone can't go and we will try to resell them.
Celebrate with us...
Please join us, for a beautiful dinner at our farm,
as we celebrate 78 years of farming
as we celebrate 78 years of farming
Mangia Bene, Ridi Spesso, Ama Molto
(Eat Well, Laugh Often, Love Much)
We hope you can join us for this great event as we celebrate
our 78th anniversary of farming.
We start with drinks and appetizers in our beautiful 100 year old barn.
We will then have a guided walking tour, with farmers, Sam and Silvia,
to see our families orchards and learn the workings of the farm.
You will then be seated at our beautiful Italian-style table right in the
middle of our apple orchard over looking the Monterey Bay.
Our farm dinner will have 5 courses featuring our farm fruit and vegetables.
Each course will be prepared by different Chefs that support our farm throughout the year
Agenda
4:00 pm Welcome to the Farm
Drinks and appetizers in our barn
5:00 pm Tour of the Farm
Silvia 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 5 course 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 per person, non-refundable.
Our Chefs
Each of the course will feature a different chef that supports our farm.
Perserphone Restaurant - Aptos
Chef Cori Goudge-Ayer
Executive Chef / Co-Owner
Chef Cori got her culinary career started at our own Cabrillo College Culinary program right here in Aptos. From Cabrillo she went on to attend the San Francisco CCA (California Culinary Academy).
After Graduation she worked in a number of restaurants in San Francisco, acquiring different skills under many talented Chefs including Michelin starred Chef Suzette Gresham of Acquerello. Her experiences throughout her career included learning how to cook in a variety of different cuisines including Italian, French, and Iranian/ Middle Eastern which all show in her food today.
She eventually came back home to Santa Cruz where she served as Chef at Laili, in downtown Santa Cruz. Although Cori loved being a Chef she longed for the opportunity to have full creative control, to create a concept all her own, and serve food that truly represents who she is and what she believes.
On top of that her dream was to be able to do that here in her hometown, to bring her food to her community, and highlight the bounty that exists here. Persephone serves a seasonally changing farm to table menu using locally available products, all produce is procured from local farms. Cori has an unwavering commitment to only using the freshest and highest quality ingredients available. This helps to make the food taste better and promotes a sustainable food culture.
After Graduation she worked in a number of restaurants in San Francisco, acquiring different skills under many talented Chefs including Michelin starred Chef Suzette Gresham of Acquerello. Her experiences throughout her career included learning how to cook in a variety of different cuisines including Italian, French, and Iranian/ Middle Eastern which all show in her food today.
She eventually came back home to Santa Cruz where she served as Chef at Laili, in downtown Santa Cruz. Although Cori loved being a Chef she longed for the opportunity to have full creative control, to create a concept all her own, and serve food that truly represents who she is and what she believes.
On top of that her dream was to be able to do that here in her hometown, to bring her food to her community, and highlight the bounty that exists here. Persephone serves a seasonally changing farm to table menu using locally available products, all produce is procured from local farms. Cori has an unwavering commitment to only using the freshest and highest quality ingredients available. This helps to make the food taste better and promotes a sustainable food culture.
Chez Noir - Carmel-by-the Sea
Chef Jonny Black
Executive Chef / Co-Owner
An elevated, community-driven restaurant rooted in coastal California cuisine, Chez Noir is the passion project of husband-and-wife team Chef Jonny Black and Monique Black. Tucked away in the village-like streets of Carmel-by-the-Sea, guests will discover a modern, seafood-centric menu showcasing pristine ingredients sourced from throughout the Monterey Peninsula.
Rather than a traditional take on fine dining, Chez Noir offers everyday luxury through an abundance of micro-seasonal ingredients, thoughtfully prepared, and the warm hospitality of a family-run restaurant.
From baked goods, to charcuterie, preserved produce, dry-aged fish and fresh pastas, each dish shines with the flavors of housemade ingredients inspired by Chef Black’s Michelin-starred experience and ongoing exploration of French and northern Spanish cuisines. Whether served in the restaurant’s intimate dining room, at the eight-seat bar or in the exterior courtyard, the restaurant’s transportive, terroir-driven approach elevates an unassuming neighborhood haunt to destination dining status.
Rather than a traditional take on fine dining, Chez Noir offers everyday luxury through an abundance of micro-seasonal ingredients, thoughtfully prepared, and the warm hospitality of a family-run restaurant.
From baked goods, to charcuterie, preserved produce, dry-aged fish and fresh pastas, each dish shines with the flavors of housemade ingredients inspired by Chef Black’s Michelin-starred experience and ongoing exploration of French and northern Spanish cuisines. Whether served in the restaurant’s intimate dining room, at the eight-seat bar or in the exterior courtyard, the restaurant’s transportive, terroir-driven approach elevates an unassuming neighborhood haunt to destination dining status.
Protege Restaurant - Palo Alto
Chef Anthony Secviar
Executive Chef / Co-Owner
Chef Anthony Secviar honed his culinary skills in the iconic Michelin ‘3-star’ kitchens of Akelare, El Bulli, and The French Laundry. A graduate of the California Culinary Academy and inspired by the forward-thinking kitchens of Spain, Anthony moved to San Sebastian to stagiaire at Akelare in 2004. He then worked as Sous Chef at Kokotxa for 12 months before leaving the Basque region to work in the kitchen at Ferran Adria’s groundbreaking El Bulli, where he spent the entire 2005 season.
Anthony returned to the United States as Chef de Partie at The French Laundry. Quickly promoted to Sous Chef, Anthony spent six years with Thomas Keller. While leading one of two kitchen teams at the restaurant, Anthony was responsible for the conception, preparation and execution of the Chef’s tasting menu.
Most recently, Anthony commanded the position of Chef de Cuisine at Addison at The Grand Del Mar Resort, Southern California’s only Mobil “5-Star” and AAA “5-Diamond” restaurant from 2011-2016.
Anthony returned to the United States as Chef de Partie at The French Laundry. Quickly promoted to Sous Chef, Anthony spent six years with Thomas Keller. While leading one of two kitchen teams at the restaurant, Anthony was responsible for the conception, preparation and execution of the Chef’s tasting menu.
Most recently, Anthony commanded the position of Chef de Cuisine at Addison at The Grand Del Mar Resort, Southern California’s only Mobil “5-Star” and AAA “5-Diamond” restaurant from 2011-2016.
Protege Restaurant - Palo Alto
Chef Jeremy Wayne
Chef de Cuisine
Growing up in Pacifica, California, Jeremy Wayne was exposed to the vast culinary options the Bay Area had to offer. He spent many Sunday mornings at the local farmers’ market helping his mom pick out produce.He began his professional career as a prep cook at a cafe in San Diego. He was immediately drawn to the detail and focus of a professional kitchen.
After studying culinary arts in San Francisco he began working under Chef Roland Passot at La Folie. From there he progressed to Chef De Cuisine and was recognized by the James Beard Foundation as a semifinalist for Rising Star Chef.
Upon leaving La Folie he traveled and gained experience in some of the top restaurants around the world including Quay in Sydney, Australia and The Willows Inn on Lummi Island. Most recently he was part of the opening team at SingleThread under the direction of Chef Kyle Connaughton. While there he helped the restaurant earn two Michelin stars in their first year. Being drawn by the same vast culinary offerings, Jeremy returned to the Peninsula where he once called home.
Protégé is an upscale casual restaurant featuring New American cuisine and a comprehensive wine & spirits program. The vision of Master Sommelier, Dennis Kelly and Chef Anthony Secviar, Protégé brings the attention to detail found in the finest restaurants to a casual setting in Palo Alto
After studying culinary arts in San Francisco he began working under Chef Roland Passot at La Folie. From there he progressed to Chef De Cuisine and was recognized by the James Beard Foundation as a semifinalist for Rising Star Chef.
Upon leaving La Folie he traveled and gained experience in some of the top restaurants around the world including Quay in Sydney, Australia and The Willows Inn on Lummi Island. Most recently he was part of the opening team at SingleThread under the direction of Chef Kyle Connaughton. While there he helped the restaurant earn two Michelin stars in their first year. Being drawn by the same vast culinary offerings, Jeremy returned to the Peninsula where he once called home.
Protégé is an upscale casual restaurant featuring New American cuisine and a comprehensive wine & spirits program. The vision of Master Sommelier, Dennis Kelly and Chef Anthony Secviar, Protégé brings the attention to detail found in the finest restaurants to a casual setting in Palo Alto
Terroir in a Jar / Friend in Cheeses Jam Company - Watsonville
Chef Tabitha Stroup
Executive Chef / Owner
Chef Tabitha Stroup is a Le Cordon Bleu graduate. Tabitha was the pastry chef at the award winning french bistro Theos in Soquel. She was also the pastry chef at Dream Inn and at the Santa Cruz iconic restaurant India Joze, she also ran the pastry program at Convivio in the 90s then went on to get her level 1 sommelier and brokered Santa Cruz Mountain Wines with Chambers n Chambers and Real Wines. Which led to her becoming the go to chef for many local wineries with her sense of pairings and educational tasting stations, through that era she taught wine and cheese classes at San Francisco Cheese School, De Anza College, Cabrillo College and San Francisco City College..during which she started "Friends in Cheese Jam Company", a locally sourced terroir driven preserve company, geared to pairing food and wines with jams from the AVA
Three years ago chef Tabitha started "Terroir In A Jar", A value addition, food waste reducing c0-packing company to serve the organic farms of this region..providing not just plain berry jams or roasted tomatoes but unique to the farms terroir driven flavors from hot sauces to preserves and most else in between .
Today you will find Tabitha walking the farms of her clients plotting the next great product..
She lives and has her production kitchen in the heart of the Pajaro Valley with her 3 hens, doggy Linus P Jelly and house panther Dr Bombay..
Three years ago chef Tabitha started "Terroir In A Jar", A value addition, food waste reducing c0-packing company to serve the organic farms of this region..providing not just plain berry jams or roasted tomatoes but unique to the farms terroir driven flavors from hot sauces to preserves and most else in between .
Today you will find Tabitha walking the farms of her clients plotting the next great product..
She lives and has her production kitchen in the heart of the Pajaro Valley with her 3 hens, doggy Linus P Jelly and house panther Dr Bombay..
Karin Johnson Specialty Cakes and Pastries - Castro Valley
Chef Karin Johnson
Executive Pastry Chef / Owner
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
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 Ralphhave been involved since the beginning. Now her sister, brother in-law, nephew and niece are involved!
This will be Chef Karin's 5th year helping with our farm dinner and other events at our farm.
Chef Karin is a true believer in small family farms.
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 Ralphhave been involved since the beginning. Now her sister, brother in-law, nephew and niece are involved!
This will be Chef Karin's 5th year helping with our farm dinner and other events at our farm.
Chef Karin is a true believer in small family farms.
Wineries & Cideries
Tankui Cider - Santa Cruz
Robby Honda
Cider Maker / Owner
For a small startup, Tanuki Cider crafts an impressive array of local cider options. Those change constantly with the seasons, resulting in vintage-style ciders that vary with every year’s weather patterns, as does wine. Robby Honda, a fourth generation Japanese-American, hyper-local sources all of his fruit from Santa Cruz County farms.
Alfaro Family Vineyards & Winery - Corralitos
Richard Alfaro & Mary Kay Alfaro
Wine makers / Owners
Richard Alfaro and his wife Mary Kay enjoy the fruits of their labor. After a satisfying career as the founders of a restaurant and the wholesale baking company known under their own name, Alfaro's Micro Bakery, the couple shifted gears in 1997, acquiring an aging 75 acre apple farm south of Santa Cruz in Corralitos, California, which they subsequently transformed into Alfaro Family Vineyards & Winery. There are 60 acres currently under vine.
Our estate grown and bottled Chardonnay, Pinot Noir, Merlot, Syrah and unique Gruner Veltliner reflect the unique terrior of the Santa Cruz appellation.
Our estate grown and bottled Chardonnay, Pinot Noir, Merlot, Syrah and unique Gruner Veltliner reflect the unique terrior of the Santa Cruz appellation.
Sones Cellars - Santa Cruz
Michael Sones & Lois Sones
Wine Makers / Owners
Michael and Lois Sones founded Sones Cellars twenty years ago, with our first vintage in 2003. Initially, we focused on Petite Sirah and Zinfandel, our version of quintessentially Californian wines. Since we also wanted a white wine that would not only reflect California, but would be our own signature blend, we developed Canción del mar, a blend of Pinot Gris, Torrontes, Viognier and Sauvignon Blanc. We continue to focus on what we think of as essentially California red and white wines and source our grapes mostly locally from Santa Cruz and Santa Clara Counties, as well as the Lodi region.
Hallcrest Vineyards - Felton
John Schumacher
Wine Maker / Owner
Appropriately named by the Hall family back in the 1880s, Hallcrest is at the crest of a small hill above the old town of Felton nestled in the Santa Cruz Mountains. It was a retreat for the Hall family until 1941 when Chaffee Hall, a prominent business attorney from San Francisco acted on his obsession with wine and planted the first vineyard. At the time, it was one of only three wineries in the Santa Cruz Mountains and the only one producing varietal wines from estate vineyards.
Hallcrest wasted no time proving to the world that wines from the Santa Cruz Mountains were of world class caliber and under Chaffee's direction, Hallcrest became one of the outstanding wineries in California and a benchmark for Cabernet Sauvignon and White Riesling. The acclaim of the wines combined with Hall's reputation as a winemaking pioneer in the Santa Cruz Mountains elevated Hallcrest wines to a category we would now call, "cult wine."
In 1987, John Schumacher and his family bought the Hallcrest site, which had been operating as Felton Empire since Chaffee Hall's retirement. John and his family restored the name "Hallcrest Vineyards" and the guiding principle that Chaffee had originally established, namely making uncompromised quality wines from the Santa Cruz Mountains. Today, Hallcrest is still family owned and operated by the Schumachers and the focus is still on handcrafting small lots of premium wines that bear the Santa Cruz Mountain Appellation in name and character.
Hallcrest wasted no time proving to the world that wines from the Santa Cruz Mountains were of world class caliber and under Chaffee's direction, Hallcrest became one of the outstanding wineries in California and a benchmark for Cabernet Sauvignon and White Riesling. The acclaim of the wines combined with Hall's reputation as a winemaking pioneer in the Santa Cruz Mountains elevated Hallcrest wines to a category we would now call, "cult wine."
In 1987, John Schumacher and his family bought the Hallcrest site, which had been operating as Felton Empire since Chaffee Hall's retirement. John and his family restored the name "Hallcrest Vineyards" and the guiding principle that Chaffee had originally established, namely making uncompromised quality wines from the Santa Cruz Mountains. Today, Hallcrest is still family owned and operated by the Schumachers and the focus is still on handcrafting small lots of premium wines that bear the Santa Cruz Mountain Appellation in name and character.
More wineries to be added
