Metes & Bounds Closing the Farm to Table Loop

By Stewart Putney / Photography By Chris Chowaniec | October 01, 2014
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metes and bounds

One of the most influential recent developments in dining is the popularity of “farm to table” restaurants. At one time, chefs having direct relationships with local farmers, ranchers and artisans was something rarely found outside of Northern California.

Nowadays foodies can get quality “farm to table” dishes all across the country, but few doubt that the trend started in Northern California at iconic restaurants like Chez Panisse in Berkeley and Manresa in Los Gatos.

And with any luck another NorCal innovation in local dining will take off across the nation (or at least here in California). The newest way to enjoy local food isn’t “farm to table.” No, it gets better. These days you can bring the table to the farm or winery, meet the farmers and vintners and enjoy local wines, produce and meats cooked onsite by a gourmet chef. And one of the leaders of this new movement is Metes & Bounds, a “table to farm” dining company founded in April 2014 by Woodside native Heath Thomson.

A veteran of Bay Area restaurants like The Village Pub, Boulettes Larder and Spruce, Thomson wanted to create an “even more intimate dining experience” where diners can meet the farmers, tour the farm, make new friends and enjoy some of the freshest—and certainly the most local—food possible. Along with his cooking team, a mobile grill and “Hugo,” their school-bus-turned-kitchen, Thomson works directly with farmers to make outstanding, intricate dishes with ingredients directly from the farm. To complete the experience, Sommelier and Wine Director Drew Duggan selects and serves local wines to accent the food.

Recently the team at Edible Silicon Valley enjoyed a Metes & Bounds event at Beet Generation Farm in Sebastopol. The event was sold out and an overwhelming success, so much so that Beet Generation will be hosting more Metes & Bounds dinners.

Metes & Bounds hosts public “table to farm” dining events from May to December and also hosts private events.

Article from Edible Silicon Valley at
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