SFH Gardens Long Table Dinner Aug 27th

Join us for our first Long Table Dinner in the Sunflower Hill Gardens at Hagemann Ranch!

Saturday, August 27, 2016
5:30-8:30 p.m.

Sunflower Hill Gardens
455 Olivina Avenue
Livermore, CA 94551

$95 per person / $190 per couple

We will be serving a delicious farm-to-table dinner and dessert made from produce grown in the Sunflower Hill Gardens and locally-grown chicken from 38 North Farms prepared by Matt Greco, former head chef at The Restaurant at Wente Vineyards. The dinner will also include two glasses of wine from Darcie Kent Vineyards and feature live music by The LK Project in the Sunflower Hill Gardens.


  • Wine – Darcie Kent 2014 Rava Blackjack Pinot Noir & 2013 DeMayo Chardonnay
  • Bread – Sunflower seed & olive oil sourdough bread
  • Salad – cherry tomato, cucumber, green squash, melon, beets, fennel pollen
  • Braised Greens – gypsy peppers, tomato, onion
  • Grilled Chicken & Eggplant* – lemongrass, hot peppers, herbs
  • Beverages – Red/White Wine and non-alcoholic beverage
  • Dessert – Buttermilk Pumpkin Pie – ginger honey whipped cream
    – Lavender Beet Cheesecake – strawberries

 *Vegetarian option for the main dish

Darcie Kent Logo           Screen Shot 2016-08-09 at 10.00.54 PM 

About Matt Greco:

13919671207_8a0d13ba86_oMatt attended the Culinary Institute of America in Hyde Park, NY in 1999. After graduation, he spent four years at Café Boulud (Daniel Boulud’s second restaurant at the time and lead by James Beard rising star chef award winner Andrew Carmellini) mastering the fundamentals of classic and modern cooking. In 2004 he joined the opening team for Gray Kunz’s Café Gray and during his tenure he was appointed to sous chef. Matt then returned to work as a sous chef for Andrew Carmellini on his first solo project, A Voce, which received 3 stars from the NY Times and a James Beard nomination for best new restaurant in America in 2006. In 2008, Matt teamed with the owners of Char No.4 where he developed a concept that was based on his southern heritage and driven by his culinary training. Char No. 4 became one of Brooklyn’s restaurant success stories- Top ten best new restaurant 2009, Zagat best new comer 2009, 101 best restaurants in NYC, Michelin bib gourmand, Esquire’s best bars in America 2010, and many other awards and accolades. In 2011, Matt became the executive chef at The Restaurant at Wente Vineyards. Here Matt included the winery and the restaurant property’s natural resources- a half-acre garden, its own estate raised beef and olive oil into the daily menu. Two months after his arrival he earned 3 stars for food from the San Francisco Chronicle in 2011 and 20 best winery restaurants in the world from the daily meal in 2014.

He is currently working on launching his own project in the Tri-Valley area called Salt Craft. Salt Craft is a concept of casual food and sustainable cooking. It will serve breakfast, lunch, dinner, catering and whole sale that is meant for the everyday meal.

Music by LK Project:

LK Project CoverThe LK Project featuring singer-songwriter duo Mike Lickiss and Chris Carter, is an acoustic based musical blend of strong vocal melodies and heartfelt lyrics. Mike and Chris have been writing and performing together for the last 20 years as members of the band Lindy’s Kitchen. Described as the alternative to alternative, their “uncooked” sound comes across as authentic and refreshing to the listener.


For for more information, please email [email protected].

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