Have you ever heard of a Picnic with a Michelin Star? We might smile when we get our first “Rising Star” Status, but we won’t stop making our Picnics better until we get the full three star rating!
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Overview of a Farm to Picnic
How to reserve a table
Overview of tables
Overview of a Farm to Picnic
What makes us so different? Why should Michelin suggest we are worth a “special journey”, as opposed to just a “detour”? We give you more by taking away the walls and roof! The food you are eating, is all around you. The drinks you are enjoying are made from the trees/barley/wheat/hops/herbs/spices/grapes/fruit…around you.
Your visit begins with a one hour tour around the Farm. You will walk with the chickens, rotate around the 8 garden boxes, interlude under the grape arbor, explore the orchard, gaze at the hop yard and look out over the rural canyon with the great view from the top. Don’t forget to swing through the home brewery for a quick lesson “from Mash to Keg.”
Your party will then be seated at one of our tables set in a secluded spot of the Farm. We will rush up some bread, seasonal herb infused butter and of course some of the Farm’s finest drinks! Then your party sits back and watches your food picked before your eyes. Have you ever had a salad picked moments before? The meal lasts two hours and ends with a wonderful desert. We are always looking for a reason to put a candle on one of our creations, so let us know if you are celebrating a birthday/anniversary/proposal/your dog’s first bark (or whatever is big news to you)!
Our Farm to Picnics are only held on the first and third Saturday of every month. We offer three meals on these dates: breakfast, lunch or dinner.
Your first step is to email us with:
1) Your preferred date(s). Please remember to pick only the first and third Saturday of any month.
2) Your preferred meal(s). Breakfast starts at sunrise. Lunch starts at noon. Dinner ends at sunset (picture on left).
3) How many people will be in your party
4) Which table(s) you prefer, if any.
Please feel free to use this link and email us at firstname.lastname@example.org. Hopefully we have no schedule conflicts and we email you back with the good news and suggest a donation if you haven’t already done so.
You look like a king and/or queen to your friends when they don’t see a bill at the end of the meal. We suggest a donation based on which table you would like to be seated at. You may come alone or bring the maximum number of people for that table. These tables are here to say thank you to our Elephants (Powerful people who know what they believe in and make big differences).
The Garden Table:
Elephants who give to our Farm a donation in excess of $240 are invited to enjoy a lavish dinner custom tailored for their group at this table. Up to five people may dine here.
The Grape Arbor Table:
The grapes are growing over a wall and roof encapsulating this romantic table for two. You are sat together facing the same direction looking into the upper garden, orchard and hop yard. Elephants who give a donation in excess of $120 will be invited to have an intimate dinner surrounded by grapes. This table holds up to two people.
The Brewer’s Archway Table:
This table is halfway up the hillside! We leveled out a seating area near our volunteer built archway. Seasonally, there are two types of hops growing over the archway along with wheat and barley not very far from your chair. Elephants who give a donation in excess of $320 will be invited to imbibe and dine among the things every brewer needs. Up to four people may feast at this location.
The Last Supper Table:
Now that the trail to the top of the orchard is done, we will soon have a table for up to six people looking out over the Farm, the canyon beyond and the park district behind that. Elephants who give a donation in excess of $440 will be invited to sit atop our Farm with everyone at the same side of the table looking out at the garden and the view, which is pictured below… Unlike da Vinci’s painting, only six people will fit at this table.
To reduce trash and not waste food, we ask you to bring some containers to make your doggy bag.
To reserve your Farm to Picnic, email us at email@example.com.
Each time you visit our farm we will have a new menu. The menu for your picnic is set before you arrive to best highlight the food currently produced at our Farm. We present you with a menu before we start showing you what you will be eating. If you have any allergies or dietary restrictions – we will make sure those ingredients are not found in any of your food. Here is a menu from a Farm to Picnic custom tailored for a beer lover’s surprise birthday dinner:
Farm to Picnic Menu (Example, each Picnic is different) :
Spent Grain Bread with Fresh Chives & Sage Butter
A handful of “spent grains” (used in brewing) makes a great treat for bread yeast, even our chickens love it. Barley hulls are rich with an enzyme that converts starches to sugars for the yeast. Starches, like those found in whole grains of dark rye and white hulled wheat, which we used to bake this bread fresh and hot. The butter was whipped with fresh chives and sage from our garden; then allowed to sit for 24 hours of infusion!
Garden Fresh Salsa and Hot-n-Fresh Chips:
Straight from the garden: Tomatoes, hot peppers, bell peppers, onion, zucchini, parsley and corn. Lisa provided her lemons for a citric acid bite. The chips are hot, because we are making them fresh!
Devil went down to Georgia appetizer: Deviled Eggs
Our Barred Rock Hens hard work was hard boiled and served up into this country picnic must have. Spicy brown mustard and apple cider vinegar give it that unique twist, learned while in Atlanta.
Watch us pick your Salad:
You will see us picking your tomatoes, carrots, cucumber, beets and a very tasty local delicacy – merlot lettuce. This lettuce grows very well in our area, but loses flavor if any attempt is made to ship it. Please choose from Lisa’s fresh sesame-ginger dressing or Steve’s own ranch dressing.
Main Course, Side Dish #1: Monster Mash!
Our monster plants that feed us so much and grow so big – the squash and potatoes – all mashed up.
Main Course, Side Dish #2: Broccoli + Swiss Chard and Cheese
Our Broccoli de Cicco plus our Neon Swiss Chard are blended together with a bit of cheddar and bread crumbs to make them even better.
Main Course: Eggplant Margarita Pizza:
Some like to sing the chorus to Simon and Garfunkel’s Scarborough Fair while picking the herbs from our garden. Others insist that tomatoes, onions, garlic and basil be included in a homegrown and homemade sauce, as did we. The dough is made with a blend of whole white wheat/bread flour. Our own Homegrown Mount Hood Brown Ale is used instead of water or milk, leaving a hoppy undertone. Don’t forget the Fresh Eggplant that goes through the bake and the Fresh Thai Basil and Early Girl Tomatoes to top after.
Zucchini Cake and Fresh Fruit:
The Zucchini cake is our unique twist on carrot cake. Enjoy it with fruit, fresh from the Garden!
What would a fancy dinner in the garden be, without a fancy beer made from the garden? The Mom and Dad in the picture are smiling because they are enjoying our last bottle of Who’s in the Garden!
Here is the California Code on Homebrew:
“23356.2. (a) No license or permit shall be required for the manufacture of beer for personal or family use, and not for sale, by a person over 21 years of age….200 gallons per calendar year…
…(b)[code regarding to wine]...
(c) Any beer manufactured pursuant to this section may be removed from the premises where manufactured for use in competition at organized affairs, exhibitions, or competitions, including homemakers' contests, tastings, or judgings."
In conclusion. The tastings are free. Everyone at the farm is a volunteer and does what they do, because they love it, not for any money. Any dollars donated and signaled by the donor for beer will go towards the costs of homebrew equipment and grains already paid, or expanding new educational opportunities for our volunteers. See the picture of Dave buying chicken feed with donation money on our donor page.
Beer List (Example, we are always brewing new seasonal ales/lagers):
Private Reserve Bottles (750 ml) in order of oldest to youngest:
Who’s in the Garden, Belgian Witbier
Our most popular witbier to date. Based on Papazian's gran cru grain bill; malted barley and wheat are joined with freshly ground coriander and fresh orange zest to hit that perfect balance of smooth wheat beer and spiced citrus.
Mow my Yard, Cream Ale
Crushed corn & beet sugar give this brew a creamy kick. It uses domestic two row barley and cascade hops for a smooth finish.
Pimiento de Padron, Lemon Pepper Saison
Made with lemons from Lisa’s home orchard and Pimiento De Padron peppers from our garden, this brew will leave a mild zing on the back of your tongue.
Japanese Pumpkin Ale , Pumpkin Ale
We grew this kabocha pumpkin at the Farm and couldn’t stop it from taking over! We had so many little pumpkins we brewed up two batches of this beer and still had plenty of squash to share.
Jack O’Lantern Ale , Pumpkin Ale
We grew this pumpkin at the Farm, carved it up for Halloween (see picture on the label), and then brewed it up the day after Halloween! We used our traditional pumpkin spices to give it that seasonal blast.
Irish Redheaded Stepchild, Irish Red Ale
This beer always wins over the crowd! We almost always have it on hand, because of demand. The grain bill includes chocolate malt and red caramelized malt for that stepchild look.
Rico’s Witty and Totally Not Socially Awkward Wit, Belgian Witbier
Oats, Barley and a few specialty malts are combined with plenty of malted wheat. We used our home grown Cascade hops and Finished with tangerine syrup and home grown coriander.
Absent Minded Alt, Dusseldorf Alt Bier
If you are in Dusseldorf, you are going to be drinking Alt! We made this one with German Malts, German Hops, German Yeast, we just needed water from the Rhine and we would have had it spot on! Filtered water will have to do.
Tomahawk, American Indian Pale Ale
This high alcohol beer is “dry hopped” to boost the bitterness of hops. We made it with malts rich in red color, deviating from the normal light brown color of IPAs. It has a rich citrus zing, all from the hops.
Santa’s Gooch, Winter Ale
Chocolate malt and a few caramel malts give this a dark winter color. The cardamom, ginger, nutmeg, allspice…winter seasoning help keep you warm, as if the higher booze didn’t already. – 500 ml bottle or 12 oz bottle only
Interest Bearing Jewish Rye, Lager
Rye Malt and red caramel malt give this lager a unique flavor. It was held in our basement at lager conditions for 2 months to ensure a nice lager finish. We promise it is worth the wait! - 12 oz bottle only
On Tap from our kegs(pints):
Hollyhill Hefeweizen, German Wheat Beer with Yeast
100% malted wheat makes up the grain bill. No barley here! This is a beer for the wheat lover!
Moose Nuts, Brown Ale
This one has nutty undertones typical of brown ale. It is heavy on the caramelized candi syrup and chocolate malt for a nice dark brown color. Mt. Hood is used and is an American derivation of the German Hallertau hop
Non-Alcoholic and On Tap from our keg (pints):
The Sober Canadian, Ginger Ale
Real fresh ginger is boiled up with cane sugar. That’s it! We add natural carbonation with champagne yeast.
Non-Alcoholic and in bottles (750ml):
Flight of the Concords, Concord Grape and Cranberry Soda
Concord grape and cranberry juice are naturally carbonated with champagne yeast.
Raz-a-ma-taz, Raspberry and Cranberry Soda
Raspberry and cranberry juice are naturally carbonated with champagne yeast.
There are up to 8 other locations on the property where we could build picnic tabled decks. One location on top of the hill has a cabana planned for guests who wish to stay for a star gazing evening overlooking the silicon valley. These locations will require a way for people to get to the top of our hill with ease. We have plans for a hillside track car, funicular, or a gondola. These things need support from more Elephants to make it work. Please inquire if you would like to invest/donate more to get this final part of the project going.
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