Owner Donna del Rey teamed up with chef Christopher Greenwald who shares her "local, sustainable and fresh food" thinking. Together they host three-course family-style dinners featuring a whole roasted pig -- a 130-pound pig -- which is served family-style for a group of about 40 or so.
I was in Healdsburg for "Epicurean Winter" and was able to experience one of their dinners, which was nothing short of delicious, fun, eclectic and unique.
Over a starter of Fromage Fort & Bay Laurel house-cured cloverdale olives, they talked us through the process of how they were cooking a whole "La Caja China" pig, which was in a massive roaster just outside the center, where they used mesquite rather than coals.
I met some interesting people at the event including a group of women who are all local sustainable farmers and ranchers in the area. It started out with two women farmers getting together for dinner and the 'idea' turned into a group that meets once a month at different restaurants throughout Sonoma County, Marin County and greater Healdsburg area.
While the people in attendance were interesting, I couldn't wait to get outside and watch them move the big from oven to wooden board to be moved inside.
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