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Dinners Past 

Video from Field Day's June 3rd dinner at Preston Farms and Winery

Video from Field Day's June 3rd dinner at Preston Farms and Winery

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Jimtown Dinner /  July 24/ 6pm

For those of you not familiar with Jimtown, it has been an Alexander Valley landmark for over 100 years. This historic property is not “in the wild” per se but a unique place where time appears preserved.

This space has been shuttered since pre-pandemic, and is looking for the next leader to usher it into its next life, but until then let's celebrate the sweet spot it is. 

Saturday, July 24, you will see our Field Day bus, parked against this special backdrop, serving up an amazing meal created by the talented Katie Powers! Once again we will gather with friends new & old to sit at long tables together.  We get the extra boon of an extra special addition of an amazing guest acoustic guitar & song for the first part of the evening.

Little Bites 

Wild Halibut & Nectarine Ceviche 

With Ponzu, and fried corn crisp


Smoked Candy Stripe Fig 

Stuffed with candied Walnut and local Goat cheese 



Juicy tomatoes, basil, and cucumbers 

drenched in local olive oil, lemon, and feta 

Grilled Flat Bread  



(please choose 1) 

Grilled Heritage Pork + Charred Peaches 

Caramelized Red Torpedo Onions, garlic confit, and Rosemary-Thyme browned butter  


McFarlands Trout + Tarragon Aioli 

On a bed of summer beans, corn, and mixed tomatoes 



Peach + Candied Ginger Almond Crisp 

With Cardamom Whipped Cream 


Ryme/Martha Stoumen/Ruth Lewendowski
wine club dinner

Friday / Aug 6th / 5:45 

If you are lucky enough to know these brands and the powerhouses behind them, and even luckier to be a wine club member of any, than you will want to join us at Ryme's new wine making facility to enjoy another delectable meal from Katie Powers, paired with a correlating wine from each winery. 12 wines??? yes. 

Little Bites


Summer Corn + Padrone Pepper Fritter

Toybox tomato salsa and coriander flower


Spicy Hazelnut Romesco & Smoked McFarland Trout

Crostini with wild Arugula



Nectarine + Radish Salad

little gems + kale with avocado-green goddess dressing


Della Fattoria Meyer Lemon Rosemary Bread + Strauss Butter



(please choose 1 per guest)


Smoked Chicken Legs & Spiced Butter

On Pearled Barley salad of Feta,, Snap Peas + Nantes carrots, Cashews and Herbs


Grilled Halibut + Lemon Pickled Golden Beet Salsa

Cracked new potatoes and grilled fennel raita





Crushed Pistacio Meringue

Layered with Peaches, Summer berries, & Cardamom Whipped Cream

















Preston's Farm & Winery Dinner
Saturday / Sept 25th / 5:30

Hello again to you all! 

We have been participating in some amazing private dinners, over the last month but we are back to host 'one and all' once again, this time on one of my favorite sites in the Dry Creek Valley.

Preston Farm & Winery. 

For those of you unfamiliar, it is a family-operated, organic property in Healdsburg’s Dry Creek Valley. The 125 acres are nestled between a meandering salmon-spawning stream & a sleepy stretch of former wagon trail leading to town. We will be pairing this dinner with their wines, and the majority of the meal will incorporate their produce.


Also, back from the very first Field Day dinner made in Hugo, 

chef Aaron Koseba is back! Prepare yourself for a thoughtful and inspired meal bringing together a collection of his talents with seafood, fermenting, and uniquely paired flavors.

We will sit on bier garten tables out under the sycamore trees and hear more about this agrarian farm/winery all us locals love, and enjoy its bounty.


Reserve and Purchase your seats on Venmo @fielddayca


$160 per person, wine pairing included


A little sneak peek of the menu below:


Cucumber,Absinthe, Fried Mussel

Autumn Vegetable Croquette

Crisp Wafer of Preston Farm Emmer, Vanilla Butter, Salted Berries, Crimini Mushroom

Preston's Sauvignon Blanc & Cinsault



Carrot Roasted over Fig Leaf, Labneh, Chamomile & Almond

Preston's Carignane


(please choose 1) 

Broiled Black Cod in Piperrad 

Blistered Corn, Ayocote Blanco Bean, Basil Breadcrumb

Lou Preston & Madame Preston  

Fire Roasted Porchetta

Smoked Eggplant, Onion, Apple 



Sweet Rice, Strawberry, Tomato & Sesame

As this is an outdoor dinner, when seated eating or drinking you will not need to be masked, but please be mindful when gathering in groups, or going indoors, to distance or mask up. As things continue to evolve, we are asking for all guests to be vaccinated at this time.

We will require proof prior to entering the dinner.

You will be seated next to others on benches, and dining potentially with people you may not know. We cannot stress the importance we have on vaccinating enough. Our staff is vaccinated, and will be masked, but please understand there are still risks during this time.

We look soooo forward to seeing you again. 



Bella Harvest Dinner
Friday / Oct 7th / 5:30

"We are thrilled to invite you to an incredible Harvest Dinner on Friday, October 7th with our friends at Field Day!

Share a moment with us between picking and pressing to enjoy a farm fresh meal by Field Day with chef Amy Brown. Be a part of the 2022 harvest story as we toast celebrated Bella wines under the magnificent Dry Creek Valley starlit sky, while tapping our toes to the laid-back Brazilian beats of Monica De Silva. Gather around the table with friends for a night to remember."

Bella was the most beautiful stage to set our bus up on, and the sky put on an amazing show. 


Savory Roasted Butternut, Sage and Farmers Cheese Galette



Marla Breads, Marla Spiced Butter, Griddled Muscat Grapes,



Frisee, Bacon Lardons, Roasted Delicata, Pink Pearl Apple Gastrique,  Mustard Seed Vinaigrette



Pork Rillette with Tart Apple Jelly on Pain de Mie Toasts



Butter Basted Petit Tender, Pomegranate Molasses Glazed Carrots, Celery Root Cream, Nasturtium Chermoula

(Rocks Edge?)



Caramelized Johnathan Apples, Brown Butter Ice Cream, Johnny Cake Crumble


Soco Bee Co + Field Day

 Saturday / May 30th / 5:30


Field Day is thrilled to be embarking on more experiences and dinners on the stunning Preston F & W property this year. 

The land at Preston is home to some of Sonoma County Bee Company’s bees as well as a new herb drying barn to be utilized for the expansion of SCBC hive inspired herbal remedies product line. The connection from seed to flower to bee will be felt. 

A gentle and tasty introduction to beekeeping in Sonoma County with Sonoma County Bee Company’s founders. Woven throughout the evening and courses we will discuss our methods in our beekeeping practice and how we decide when it is safe to take honey. 

 Guests will enjoy honey and other hive products on their plates and among the tables. An immersive experience for the senses, in a beautiful wine country setting.


smashed artichoke, violet honey

endive and citrus with hot honey

stuffed lychee fruit 

Preston & Soco bee co. Collab Ciders


Roasted root vegetable,honey hazelnut praline,nori


Phyllo pastry with goat cheese and garlic honey, meyer lemon salad

2022 Preston Sauvignon blanc


sesame epi baguette with whipped rose honey butter


stuffed young chicken, fricassee of late spring vegetables, fermented honey

2021 Preston Carignane



burnt honey and lemon curd, spiced strawberries, lemon balm, crispy honey

An incredible evening with a honey comparative tasting and a uniting hummmmmmm for our hive.


Marty O'Reilly + Katie Powers

 Saturday / June 3rd 


Candlelight concert by Marty O'Reilly! A bay area musician whos songs sound bluesy but not blues, folk but not folk, soulful but not soul. Marty’s voice is beautiful and unique, his lyrics stark yet lush over gritty electrified guitar, melding beautifully into genre-defying music within the vast definitions of Americana.


The evening started with passed appetizers and a glass of a stellar Preston wine that will prepare your palate. Then all sat for a three course meal, that culminated in a candlelit concert from Marty.



Fried Squash Blossom with Fava-Mint Pesto

Grilled Oysters Rockefeller Crostini with Point Reyes Toma



Spring Radish & Market Greens Salad

with parsley, lemon, anchovy dressing and crisp Rancho Gordo

black chickpeas



Pork loin roast seared on the plancha

with smoked apricot, pitted cherry, + rosemary confit


Full Belly smoked new potatoes + spring onions

with seeded mustard vinaigrette


Grilled Fennel and Rainbow Carrots

with chili oil, parsley, mint, lemon and toasted almond



Meyer Lemon Polenta Cake, local strawberries, whipped vanilla cream and chamomile syrup


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