Farm to Table Dinners - End of season 2026

It’s the end of the summer season and a time when our farm takes a well-deserved rest for Fall and Winter!  And this year, Stonybrook Canyon Farm will host two dinner events to mark the transition! For the first time, we are going to join the local agritourism movement and host a limited number of farm-to-table dinners where people can visit our farm.  Come join us!

When we say “farm to table,” we really mean it.  Most of the fruit and produce for our dinners will have been grown by us, and our dinners will support other ag producers in Alameda County who bring food to your tables.  The beef will come from local ranchers who might have raised their cattle two miles away. Our pork was raised by local 4-H kids. The fish will be supplied by a commercial fisherman in San Leandro. The lamb will have been raised a few miles down the road.

The chefs who will create the amazing food from these products are local too! We are very excited to team up with Matt Solimano who is the owner/chef of Sfizio (Oakland, www.Sfiziopasta.com), and Trevor Hubbard who is the executive chef at Sons of Liberty Alehouse (San Leandro and Livermore, www.sonsoflibertyalehouse.com).  Both have been strong supporters of our farm over the last few years, and they will create 5+ course dinners for our farm-to-table experience.

One hundred years ago, this portion of our farm was owned by the Manter family who grew Royal Anne cherries on the property, but the trees were removed in the 1970s and the land was fallowed for many decades. It is the last remaining farm of the original early 20th Century farms in Hayward and our farm-to-table dinners will be served in our new barn that was part of our restoration project. It’s a beautiful place to carry the farm forward for another 100 years, and we are very proud of it. (We also own the original Riehle farm property 5 miles away, which is where we live, but that is NOT the location for the farm-to-table dinners)

The pricing and menus for each dinner are set by each respective chef. The price is “all inclusive” and covers the full cost of dinner/wine pairing/gratuity, plus revenue to benefit our farm. Agritourism is a significant source of revenue for small farms today, and we are grateful that your enjoyment of these dinners will assist our farm with its long-term success.

Each dinner will have a fixed menu that will not be announced in advance, as it will depend on the availability of what we are growing on the farm. So bring your appetite and willingness to engage in a dinner event with a surprise menu that showcases local agriculture in the hands of two accomplished chefs.

Here are the things to know:

• We would encourage you to dress in a way you find to be “farm friendly” and weather appropriate.

• Our farm can be dusty or muddy, and has equipment, irrigation, and farm beds that might be off-limits. Our farm is a working farm and is not kid-friendly, so our dinner events are for adults only.

• Organic standards prohibit animals in growing areas, so pets are not allowed in the farm property.  As much as we might love your doggies, please leave them at home.

• Our parking is limited, so we encourage everyone to carpool, if possible. For that reason, the first dinner on the 27th at 3:30 pm has a 3-hour duration to allow for those visitors to have left the farm and allow parking for the next visitors at 6:30.

• There will be animal proteins that make up much of the dinner. If you have dietary restrictions (like being allergic to cucumbers, for example), please let us know after you receive confirmation of your purchase. While the menus for these events are fixed, the chef will do what he can to accommodate food allergies.

• We do have to charge sales taxes, which is 10.75% in Hayward. Yeah, we know. We wish you didn’t have to pay it too.

• Tickets are not refundable.  If you cannot attend the dinner you purchased, please send someone else in your place.

The first dinner is scheduled for Sunday, September 27th and will be prepared by executive chef Trevor Hubbard, of Sons of Liberty Alehouse. The first seating starts at 3:30 in the afternoon. The second seating is at 6:45 pm. Each seating is limited to 24 guests.

The second dinner is scheduled for Sunday, October 4th, at 5 pm and will be prepared by chef Matt Solimano of Sfizio. There is only one seating at 5 pm, and it is limited to 32 guests. Matt would describe his culinary expertise as “California-Mediterranean.”