Chef’s Dinner Stemple Creek

April 18, 2019 – 6:30 PM

For tickets, follow this link. View dinner menu here.

Join us for a five-course feast in collaboration with Chef Matt Shapiro’s favorite producers and purveyors of Northern California. April 18, Chef’s Dinner Featuring Stemple Creek Ranch.

Nestled in the coastal hills of Northern California near the town of Tomales, Stemple Creek Ranch has been home to the Poncia family for four generations. Stemple Creek is proudly run by Angelo Poncia’s great-grandson Loren, and his wife Lisa, who have reinvented the family business with a vision for raising superior quality grass fed and finished meats.

Their ranching philosophy: work in harmony with Mother Nature to promote optimal biodiversity that ensures the long-term health and productivity of the ranch for future generations.

The Animals
Most of Stemple Creek pastureland is Certified Organic, and their beef and lamb are 100% grass fed and grass finished. This means rotationally grazing stock on open pasture from birth to harvest, and never supplementing with grains, corn, soy or artificial hormones or antibiotics. Their animals never see a feedlot. Ever.

“Quality food that speaks for itself starts with the source. How it’s caught or harvested, how it’s handled, and how our purveyors are treating the land and sea – it all gets reflected on the plate,” Tony’s Seafood Chef Matt Shapiro.

The Land
At over 1,000 acres, Stemple Creek Ranch is 100% protected through the Marin Agricultural Land Trust (MALT) to ensure it will remain a productive part of the Marin County agricultural landscape forever. This means actively preserving sensitive wildlife habitat, maintaining and restoring natural watershed areas, utilizing cutting edge solar and gravity flow technology, while implementing an intensive schedule of rotational grazing.