A few months ago we kicked off an exciting relationship with the California Culinary Academy. The school had expressed interest in introducing their graduating chefs to some local farms and artisans and we were more than happy to connect them with a few of our market vendors. On May 12th, the fourth installment of the resulting series of farm-inspired meals will take place at the Academy’s Careme 350 Restaurant. This month’s lunch and dinner will feature spring produce from Knoll Farms. Knoll’s organic vegetables are at their prime right now and these aspiring chefs should have plenty to work with.
Redwood Hill Farm and Creamery was founded by the Bice family over 40 years ago. Since the late Seventies, daughter Jennifer Bice has run the Sebastopol-based dairy and creamery, where she’s maintained a herd of 200 goats and developed a range of high-quality products. Today, Redwood Hill brings not only its cheeses to our Saturday market, but artisan yogurts and kefir, as well. A longtime proponent of sustainable animal husbandry, Redwood Hill also became the nation’s first certified humane goat diary in 2006.