Farm To Ferment Community Dinner
A Dinner Built on Relationships, Curiosity, and Community
At Gyppo, our relationship with local agriculture has always been rooted in intention—even when the logistics don’t make it easy. We work closely with farmers across the region, but the reality is that incorporating local products into a high-volume, daily menu takes creativity, patience, and a lot of problem-solving. One relationship that has quietly shaped our kitchen for years is with French Ranch Farm of French Ranch Farm, who supply us with the eggs we use every day.
Over time, we kept asking the same question: How do we bring more of that relationship to the table? That question became the starting point for this dinner
When we began talking with Maurie and Marty about a collaboration, the conversation felt less like planning an event and more like cooking with friends. They shared that they love osso buco, and from that moment on, the menu had its anchor. From there, the collaboration unfolded naturally—ideas layering on ideas, each one opening the door to the next.
During those conversations, Maurie mentioned another partnership close to home: Humboldt Cider Company and a cider they produce called Albert’s Experiment. The cider comes from an experimental apple orchard located right on the French Ranch Farm property in Ettersburg, planted with a wide range of apple varieties and rooted in both history and curiosity. That story immediately caught our attention.
One email later to Humboldt Cider Company and just like that, the dinner expanded. What began as a farm-focused collaboration became a true farm-to-ferment experience—linking land, agriculture, fermentation, and craft through shared values and long-standing relationships.
The Menu: Built From the Collaboration
Once the foundation was set, the kitchen got to work building a menu that honored both the farm and the ferment—seasonal, comforting, and intentionally layered.
Amuse-Bouche
Cider-Glazed Pork Belly Bite
Appetizer
Roasted Winter Squash Tartlet
Soup
Sweet Potato–Cider Bisque
Salad
Winter Citrus & Fennel Salad
Entrée
French Ranch Osso Buco
Dessert
Citrus Posset with Shortbread Crumble (not pictured)
Each course was designed to move naturally into the next, with pairings that highlighted the cider’s character while still leaving room for balance and contrast. It was a menu that asked everyone—kitchen, bar, and guests alike—to slow down and stay curious.
Pushing the Kitchen (and Loving It)
These dinners stretch us in the best possible ways. They ask our kitchen to slow down, think differently, and build dishes that honor the ingredients and the people behind them. They also invite our bar team into the creative process in a deeper way. For our beverage manager, Eric Spencer, putting together pairings that complement each course—while offering options that work for beer lovers, hybrid drinkers, and non-drinkers alike—is a challenge he genuinely enjoys.
The result is a dining experience that feels elevated but still grounded, thoughtful without being precious. It’s collaborative by nature, from the farmers to the cider makers to our own team behind the scenes.
A Table Full of Community
One of the most meaningful parts of the evening had nothing to do with the menu. Around the table, we saw a mix that felt very much like the Lost Coast itself: longtime locals sitting next to newer residents, local business owners supporting one another, guests who hadn’t seen each other in years reconnecting over shared courses. There was laughter, curiosity, and that easy rhythm that happens when people feel welcome and unrushed.
Our team felt it too. These dinners are work—but they’re the kind of work that reminds us why we do this. They test our limits, sharpen our skills, and reaffirm that food has a unique way of pulling people together.
What’s Next: New Year’s Eve at Gyppo
Our next community dinner takes place on Wednesday, December 31, and we’re closing the year with a five-course New Year’s Eve dinner, complete with paired beverages for each course. Pairings may include beer, hybrid options, or non-alcoholic selections, so every guest can enjoy the experience fully.
Dinner begins: 5:30 PM
Format: Five courses with paired beverages
Total cost: $115 per person
Deposit: $50 per seat (applied to your final total)
As with all of our dinners, seating is limited and reservations close early. A booking link will be included below for those who’d like to join us at the table.
Click Here To Grab Your Tickets!
We’re incredibly grateful for the community that continues to show up for these events—and for the farmers, producers, and partners who trust us to tell their stories through food. We’re already looking ahead to January, February, and March, and can’t wait to keep building these evenings together.
📸 Credit: Anna Rogers