From former Spruce chef Heath Thomson comes Metes & Bounds, a small-scale company that throws dinner parties on picturesque Bay Area fields, farms, and wineries.
Thomson designs five-course feasts that utilize ingredients from the immediate landscape (before the meal, guests stroll the terrain, picking veggies straight from the plants), and cooks the dishes on a red school bus-turned-gourmet kitchen. The exquisite, wine-paired repast is served to up to 150 diners, gathered around one long farm table beautifully lit by a single strand of Edison bulbs.
This article was published in 7x7's Weddings 2015 issue. Click here to subscribe.