Eat Like a Farmer!
Every year at EcoFarm, we team up with hundreds of regenerative farmers, ranchers, and food producers to source sustainable and organic ingredients for our conference.
Asilomar’s Executive Chef, Rosario Garcia, and EcoFarm’s Food Program Manager, Shannon Sweeney, work closely to curate a menu that appeals to all types of eaters. Browse this year’s menu below and plan to join us in the dining room for a farm-to-table experience you won’t soon forget.
Interested in contributing to the food program? Contact shannon@eco-farm.org.
From Farm to Conference
We are grateful to have Veritable Vegetable as our logistics partner in helping to make sure the hundreds of organic ingredients we source from farms and food producers across the state make it safely to the conference. The week before EcoFarm, the Veritable Vegetable team accepts deliveries at their San Francisco warehouse and picks up orders from farms across the state. Then everything is consolidated, palleted, and packed on one big truck that delivers to Asilomar Conference Grounds the day before the conference. Thanks to Veritable Vegetable’s partnership over the years, we are able to provide a true farm-to-table experience that represents many small, regional growers. Learn more about Veritable Vegetable.
Our 2027 Menu
All of our menus include plenty of options for gluten-free, vegan, vegetarian, and dairy-free eaters.
Below is only a sampling of each meal and does not include every item offered. Breakfast always offers fruit, granola, yogurt, toast, and other continental items. Menu subject to change.
Wednesday
Lunch
12 :00 pm - 2 :00 pm
Sourdough Farmers Grilled Cheese (GF Bread Option)
Pumpkin Seed Pesto Aioli Dipping Sauce (GF)
Avocado Toast (V/GF)
Harvest Soup (V)
Winter Harvest Salad Bar
with Citrus Vinaigrette Dressing (GF/V)
Lemon Bar (GF)
Date Rolls (GF/V)
Dinner
6 : 00 pm - 8 : 00 pm
Mediterranean Mariposa Ranch Bowl (GF)
with Lemon Herb Tahini Sauce
Falafel Bowl with Quinoa
Roasted Beets & Delicata Squash Salad (GF/V)
with Balsamic Winter Vinaigrette
Basmati Rice (GF/V)
Tzatziki (GF)
Hummus (GF/V)
Tahini Chocolate Chip Cookie (GF/V)
Date Rolls (GF/V)
Thursday
Breakfast
7 : 30 am - 9 : 00 am
Huevos Rancheros (GF/V)
Eggs
Refried Beans (GF/V)
Chorizo Winter Squash Hash (GF)
Oatmeal (GF/V) with Nuts, Seeds, Dried Fruit
Berries, Whole Fruit
Granola (GF/V)
Milk (Whole, Coconut)
Hard-Boiled Egg
Sliced Bread (GF option)
with Jam, Butter, Honey, Almond Butter
Dry Cereal
Date Rolls (GF/V)
Lunch
12 :00 pm - 2 :00 pm
Barbacoa Tostada (GF/DF)
Spaghetti Squash Barbacoa Tostada (GF/DF)
Pinto Beans (V)
Spanish Rice (GF/V)
Curtido Slaw
Vegetable Pozole (V)
Churro Bar (GF)
Date Rolls (GF/V)
Dinner
6 : 00 pm - 8 : 00 pm
Chicken Green Curry (GF/DF)
Harvest Green Curry
wih Butternut Squash & Black Beans (GF/V)
Naan (V)
Basmati Rice (GF/V)
Harissa Potatoes (GF/V)
with Seasonal Mint Cilantro Chutney
Chickpea Cucumber Salad (GF/V)
with Charred Onion Vinaigrette
Farmers Carrot Cake (GF)
Date Rolls (GF/V)
Friday
Breakfast
7 : 30 am - 9 : 00 am
Scrambled Eggs
Breakfast Sausage
Biscuits and Gravy
Roasted Root Vegetable Hash (GF/V)
Oatmeal (GF/V)
Cinnamon Spiced Apples
Granola (GF/V)
Straus Yogurt
Milk (Whole, Coconut)
Hard-Boiled Egg
Sliced Bread (GF option)
with Jam, Butter, Honey, Almond Butter
Dry Cereal
Date Rolls (GF/V)
Lunch
12 :00 pm - 2 :00 pm
Golden Winter Harvest Lasagna (GF)
Veggie Lasagna (V/GF)
Pasta Primavera (V/DF) with Kale Mushroom Pesto
Garlic Bread (V)
Chopped Winter Caesar Salad (GF/V)
with Caesar Dressing (GF/V)
Potato Italian Wedding Soup (GF/V)
Churchill Kishu Cheesecake
- Date Rolls (GF/V)
Dinner - EcoFarm Awards Banquet
6 : 00 pm - 8 : 00 pm
Cream Co Meats Short Rib with Gremolata (DF/GF)
Spaghetti Squash, Lentil, & Polenta Panisse (GF/VG)
Potato & Sunchoke Au Gratin
Herb Roasted Potatoes (GF/V)
Balsamic Brussels Sprouts (GF)
Winter Green Citrus Salad (GF/V)
with Champagne Vinaigrette
House Made Breads
Cheese Boards
Chocolate Beetroot Cake with Raspberries (GF/V)
Selection of organic and biodynamic wines, mocktails
Saturday
Breakfast
7 : 30 am - 9 : 00 am
Mushroom, Spinach, Leek Frittata (GF)
Kale, Winter Squash, and White Bean Scramble (GF/V)
Rutabagas Bravas (GF/V)
Breakfast Sausage
Berries, Whole Fruit
Granola (GF/V)
Straus Yogurt
Milk (Whole, Coconut)
Hard-Boiled Egg
Sliced Bread (GF option)
with Jam, Butter, Honey, Almond Butter
Dry Cereal
Date Rolls (GF/V)
Lunch
12 :00 pm - 2 :00 pm
Teriyaki Chicken Bowl (GF/DF)
Braised Cabbage with Oyster Mushrooms (GF/V)
Sushi Rice (GF/V)
Sesame Green Beans (V)
Napa Cabbage Asian Salad (GF/V)
Wise Goat Kimchi (GF/V)
Miso Soup (GF miso)
Ginger Blondie Brownie (GF/V)
Thank you to our food partners!
