Peaches, Firelight & A Whole Lot of Heart
Every community dinner we host has its own personality, but this one carried a kind of spark that felt uniquely Gyppo—rooted in curiosity, a little wild, and very much shaped by the people who show up ready to share a night together. What made it special wasn’t just the menu or the beer or the firelight, though those certainly played their part; it was how everything layered together into a story only a small, sleepy coastal town could write.
We opened the evening with a milestone we’ve quietly been working toward for more than a year: our first-ever cocktail made from our own distilled spirit. Pablo Martin took the peach beer that began aging three years ago—long before we knew exactly where it would end up—and used it to create something bright and celebratory. Watching that first Gyppo-distilled cocktail leave the bar felt like a marker of growth, the kind you only notice once you stop and breathe it in.
Meanwhile, the peach beer’s second life was a whole adventure in itself. Once we opened the barrels and committed to bottling it, the project quickly turned into a full team effort—John Ponts, Josh Monschke, Bryan Hartman, and Chuck Newdigate all stepping in at different points to make it happen. We got the bottles and the yeast delivered thanks to John’s truck… until we realized we didn’t actually have enough yeast. That sent John right back into pilot mode, flying his plane down to Ukiah to grab what we needed. There may or may not have been some light Lake County mischief involved, but he returned with the goods and the job got done.
From there, it was a parade of firsts. We hand-dipped every bottle top—something none of us had ever done before—worked through the labeling, and figured out each step as we went. It was messy in moments, hilarious in others, and ultimately one of those collaborative efforts that feels very “Gyppo”: a little scrappy, a little inventive, and full of heart. By the time the bottles hit the tables, they carried not just three years of aging, but weeks of teamwork, problem-solving, and pride. No wonder guests immediately started asking how to get more.
The Meal That Carried the Night
The grazing table kicked things off with an abundant spread of artisan cheeses, cured meats, seasonal fruit, and sourdough—a setup that naturally made people wander, mingle, and strike up conversations with someone they’d never met. The best part? Guests kept moving around the room, showing one another what they found, pointing to favorites, and leaning into that casual, communal energy we always hope for at these events.
The first course was a coastal bisque layered with shrimp, salmon, saffron-peach cream, and aromatics—a warm, fragrant bowl that blended sea, stone fruit, and the kind of richness that slows everyone down for a minute.
Next came the Brussels & Pear Salad, a bright, textural plate of slivered Brussels, whipped brie, almonds, and warm peach vinaigrette. Light enough to keep the evening moving, but rich enough to feel like a real course—it was one of those dishes that brought the table back to life with clinks, chatter, and that little collective hum of approval.
Then came a moment that felt especially personal: the savory hand pies from Swell. Brooke and Justin—friends we’ve raised our kids alongside—stepped in with the kind of trust that only comes from years of shared projects. The planning conversation was hilariously minimal:
“Hey Brooke, want to make hand pies for this dinner?”
“Sure.”
“How many?”
“Forty-five?”
“Perfect. See you in a few weeks.”
And, as always, they delivered. Their two pies—Pulled Pork, Apple & Sage with apple cider mustard cream, and Mushroom, Caramelized Onion & Gruyère with thyme crème fraîche—were clean, beautifully made, and so full of intention. Having those courses taken off our plate allowed our kitchen to focus on everything else, and it absolutely shaped the ease of the night. Huge gratitude to them, both as friends and as pros.
The finale was a peach-blueberry galette with warm peach-vanilla cream—rustic, a little indulgent, and the kind of dessert that makes the whole room soften. It paired like a dream with the peach beer, and more than a few guests caught that connection.
The Magic After the Meal
When everyone stepped outside, the fire pit was already glowing—a rusted steel orb casting warm circles of light across the gravel. The sky was falling into one of those deep Lost Coast blues, string lights overhead, the ocean humming just beyond the ridge. It was the kind of ending you couldn’t script if you tried.
And behind it all? Our team. From the moment they started setting the long tables to the final sweep of the night, they carried the event with calm professionalism and a whole lot of heart. These dinners aren’t small undertakings, and they make it look seamless every single time.
This is what community looks like in a sleepy coastal town: food made with intention, neighbors who show up for one another, friends who step in without fuss, and a fire that keeps everyone lingering long after the last bite.
Next up: Friday December 12th, Farm to Ferment with Humboldt Cider Company and French Ranch Farm. Sales always close a week early and seats disappear fast—so if you’d like to share a table with us next time, now’s your chance.