DAY AT ANAVO
“Advocating for healthier, more localized farm systems [...] guests walk away with a deeper appreciation of small farm life and ethical meat production.”
As featured in
A Savory Event
for Animal Lovers & Foodies
A handful of delicious times a year we gather to break homemade bread, explore biodynamic wines + hyper-local cheeses, and share a meal made with 100% local ingredients (including meats, chicken, fish), in addition to sampling the best “alt protein dishes” from around the globe.
A Day at Anavo
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Schedule
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A Day at Anavo • Schedule •
3:00: A warm welcome with biodynamic wine tasting, fresh goat cheese made on site (and a few surprisingly delicious vegan cheeses) and goat croquet - where we try to avoid hitting the goats (and sheep + alpacas) with the ball while still getting it through the wickets. Winner takes home a truckle of goat cheese.
4:30: Presentation on why Regenerative Agriculture is the solution for many of the world’s woes, and how it benefits YOU. Q&A amongst wildflowers and our pasture-raised chickens. After, interact with our sweet chicks and learn about backyard chicken keeping.
6:00: Al Fresco 4-Course Farm to Table Dinner prepared by a renowned Chef. Hyper local, obviously organic, and served up the Anavo way: 30% of your plate is high quality, humanely-raised savory animal protein.
OF NOTE:
Vegan options (and samplings) are available for any or all of courses. Thanks to our partnership with Species Unite we’re able to provide sexy “alt protein” products yet to hit the market
7:30: Fireside chat with warm, homemade cider and Native American acoustic musicians.
8:15: A brief closing ceremony to commit one positive change to your life.
DETAILS
Provisional dates are: April 8, May 6, June 10, July 8, Aug 19, Sept 16, Oct 14.
This is an intimate affair, and as such attendance is capped at 20 guests (21 years or older).
Event starts promptly at 3:00 p.m. Please be on time, and bring layers, so you may enjoy the full experience.
A professional photographer will be on site, and photos can be purchased 1 week after the event.
You will leave with a full belly, happy heart, and a gift basket of locally-produced products, from olive oil made here in Los Olivos, a ceramic mug made by the Anavo Farm founder, to the softest beanie your head has ever adorned.
Body & Soul Nourishment
During our time together, you’ll have an extraordinary chance to interact with the chefs, the farmers, the speakers, and – but of course – the animals. You’ll also enjoy being in an intimate setting with like-minded people.
You’ll leave very satisfied - with full bellies and inspired by your newfound knowledge on why and how to eat “higher quality, less quantity” animal protein; plus a gift basket of local products.
Note: The cost of entry provides all farmers and contributors a living wage, as well as provides a small contribution to the Anavo Farm nonprofit to aid our work in raising awareness for humanely-raised animals and regenerative agriculture.
$275 / pp. Tax deductible.
Meet the Chefs
Anavo partners with highly-credentialed and values-aligned chefs, such as:
CHEF SARAH WELCH
MARROW DETROIT
In addition to being a semi-finalist on the show Top Chef in 2022, Marrow was voted a semi-finalist for Best New Restaurant in the country by the James Beard Foundation in 2019. Sarah trained at the renowned International Culinary Center in NYC and credits her childhood experience of growing up partially in Jamaica as an inspiration for becoming a chef.
CHEF JOHN McCARTHY
SPARROW
McCarthy is a successful restaurant owner in NYC, and has twice been invited by Outstanding in the Field to cook at Fujisan Winery in Shizuoka Prefecture. The epic views of Mt. Fuji provided amazing backdrops to the multi-course outdoor dinners that were prepared. John is a former lawyer who gave up a legal career and entered the French Culinary Institute. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook.
CHEF NISSA PIERSON
MY HERBAL ROOTS
Pierson has traveled the globe many times over, and in doing so developed a love of both people and the use of herbs not as a garnish, but as key ingredients in creating extraordinary dishes that break the mold. Pierson was also a contestant on Chopped, and ran the cooking school Ger-Nis Culinary & Herb Center in Hudson Valley for many years. “Giving small growers a larger voice and more power in the multi-billion-dollar produce industry in America is a job I feel I was born to do.”
Meet Our Founder
Anavo Farm Founder Jen Boulden is a successful eco-preneur with an impressive track record in making fringe concepts mainstream as she did with green living through her media company, Ideal Bite (which was purchased by Disney).
Having run the Anavo farm-stay B-n-B for the past 5 years, Jen saw firsthand how people shift when interacting with farm animals and rethinking their food choices. Learning where your protein comes from – not just tomatoes! - is a game changer to your palette and the world alike.
Get on the Waitlist
“Farm to table” is all the rage, but when can you eat exquisite, hyper-local dishes on the farm itself, with the animals surrounding you… complete with a goat nibbling your pant leg?
This is an exclusive event that happens just 6 times a year for animal-loving foodies craving a delicious life-changing experience.
“Study nature. Love Nature. Stay close to nature. It will never fail you.”
Frank Lloyd Wright
