Award Winning | Sustainability Focused | Farm to Table
Chefs Lowell Sheldon &
Natalie Goble of
Handline, Lowell's & Fern Bar
Chef Matthew Williams and Moishe Hahn-Schuman of Ramen Gaiijin
Like much of the produce and meat he serves at his restaurant, Lowell's, Lowell Sheldon (Summerfield Class of '99) is a homegrown product of West Sonoma County. Raised on two self-sustaining acres of land in Sebastopol, he is both farmer and untiring proponent of ecological and organic ideals. Lowell is joined at the restaurant by his chef/life partner, Natalie Goble, who is also the author of localfoodmatters.org.
In 2016, Lowell and Natalie opened Handline, featuring California Coastal cuisine. Both Lowell's and Handline, feature only the finest organic ingredients available, and a slightly off-kilter attitude towards business--one where people, animals, and the environment come before profits, where organic is a way of life, and where the highest quality cuisine is a top priority--is in keeping with our community's standards.
In December 2018, along with a talented team of partners, Lowell and Natalie brought another dream to fruition and opened Fern Bar, a cocktail bar and restaurant with live music in Sebastopol.
As a bar-focused restaurant, Fern Bar crafts garden-to-glass cocktails served alongside modern American cuisine inspired by West Sonoma County's abundance of biodiversity. Along with a menu of innovative and delicious dishes, the bar features house-made beer and spirit-free elixirs, as well as locally-sourced and small-production wines. Fern Bar's airy, plant-filled space can be found within The Barlow, Sebastopol's popular shopping and dining destination.
www.handline.com | www.lowells.com | www.fernbar.com
Chef Laura Matis
of Acre Coffee
Hello, Dessert! We are thrilled to welcome back Laura Matis from Acre Coffee, who will be treating us with amazing, flavorful goodies as we wind down the evening.
Laura's entry into the food industry started by managing a farm in Maui. From there, she studied nutrition at Bauman College and was a Pastry Chef at Osteria Stellina & Toby’s Coffee bar in Point Reyes Station. After moving to Brooklyn, she opened and ran kitchens in various bars with her partner. Currently she is the Kitchen Manager at Acre Coffee.
Farmer & Chef Dana Revallo of Summerfield
Dana started cooking at age 14 in a small French bistro in his hometown in Northern Michigan. After working on small farms and restaurants throughout high school and college, he moved to Northern Italy to attend the inauguration of the University of Gastronomic Science. Realizing the academic culinary route was not for him, he continued cooking and farming in France, Italy and Spain, working in a number of Michelin starred restaurants including Castello di Verduno in the Piedmont region in Italy, Alkimia and Comerc 24 in Barcelona, and eventually landing a paid position at elBulli under Farran Adria as chef de partie. After 4 years in Europe, Dana returned to agriculture, specifically Biodynamics. Biodynamics illustrates a true taste of place, terroir, exemplified in every crop we grow at Summerfield. After working for Summerfield Waldorf School and Farm for over 8 years, Dana finds true meaning in growing crops with students, teaching them about hard work, authentic sense of place through farming, and what good food tastes like.
As much as it's Ramen, it's Sonoma. Chefs Matthew Williams and Moishe Hahn-Schuman of Ramen Gaijin are committed to honoring traditional techniques combined with the finest ingredients Sonoma County has to offer and intent to produce and preserve as much as possible in-season. Like Summerfield, Ramen Gaijin is dedicated to providing a shared community space that brings together all walks of life under the umbrella of good food and a joyous atmosphere.
"We take pride in ensuring that everyone that comes to Ramen Gaijin has the best experience possible. We love the fact that our clientele represents all of Sonoma County. From families, to farmers, students to seniors, Ramen Gaijin does everything possible to offer an experience that all can enjoy."
Chef Gerard Nebesky of Gerard’s Paella
A longtime chef and restaurant owner, Gerard Nebesky's culinary career began when he was just 23 years old. Looking to open a graphic design business in Grass Valley, he ended up instead opening a restaurant. The Bohemian Cafe in Occidental, opened by Gerard at that young age, was a hugely popular and beloved restaurant during its time in Occidental. People still remember the amazing atmosphere, and of course, they all remember Gerard.
Always an adventurer, Gerard was profoundly influenced when he was introduced to the joys of classic Spanish Paella while skiing in Spain. Once he mastered the art of cooking this dish to perfection, he founded Gerard's Paella and took his passion on the road, where he is always happy to introduce others to Spain's most famous dish.
Gerard's Paella is based in Sonoma County and has grown into a thriving and successful business with a great team. His talents have been rewarded many times, most notably when he won Bobby Flay’s challenge to a paella Throwdown on the Food Network Show, Throwdown with Bobby Flay.
Welcome, Chef Gerard, to Farm to Feast!
Chef Bill Dator of Summerfield
Summerfield's own Chef Bill Dator was born and raised in Petaluma and comes from a long line of Swiss Italian dairy ranchers where food and family were central to his upbringing. Bill studied at Sierra Nevada College in Incline Village, NV working towards a degree in ski business management. While in school, he was employed in restaurants and found his calling in the culinary industry. Moving back to Petaluma, he began working at Left Bank in Larkspur which further ignited his passion to learn more. After attending the California Culinary Academy in San Francisco, he completed an externship at La Folie under Roland Passot. While restaurants were exciting and fast paced, Bill found the catering industry better suited his lifestyle. After spending over 13 years working with Melon’s Catering, Bill came to Summerfield Waldorf School and Farm as the head chef, leading the school lunch program, creating healthy organic meals using Summerfield Farm-sourced ingredients.
"I am honored to be a part of the warm sense of community that Summerfield offers." -Bill