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 Maurie and Marty Hobbs of French Ranch Farm, who supply us with the eggs we use every day and for years have been taking our spent grain for their animals.

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 the Hobbs 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.



As the menu began to take shape, the ferment side of the story deepened in a way that felt just as organic. Maurie shared that French Ranch Farm also partners closely with Humboldt Cider Company, particularly through a cider called Albert’s Experiment. Made from apples grown in an experimental orchard planted right on the French Ranch Farm property in Ettersburg, the cider reflects a place-driven curiosity—dozens of apple varieties grown side by side, rooted in history, trial, and patience. It was the kind of story that instantly felt aligned with what we were building.




One email later, Tom Hart of Humboldt Cider Company was part of the conversation—and from that point on, the collaboration felt effortless. Every interaction with Tom carries the same energy: thoughtful, generous, and genuinely enthusiastic about sharing what they’re working on. At the dinner, Tom spoke about how he first learned of the Ettersburg experimental orchard while attending a conference in Chicago—how a passing conversation led him back to Humboldt County, and eventually to the Hobbs, tying together land, cider, and community in a way that only happens when people are paying attention.

Tom and his family joined us that night, including their two young kids, which brought a sweetness to the room that’s hard to describe but easy to feel. With so many of our own kids growing up, having little ones underfoot again—curious, excited, very present—felt like a reminder of why these gatherings matter beyond the plate.

Humboldt Cider Company is also quietly preparing to release a sparkling apple juice, expanding their work into something the whole community can share. It’s one more example of why collaborating with them feels so natural: they’re rooted in craft, open to experimentation, and deeply invested in the people and places around them. This dinner didn’t just connect farm to ferment—it connected stories, families, and futures, all at the same table.

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