We are incredibly proud of our farm and of the good work that we do here. While it would be easier to purchase all of our vegetables from produce companies, our customers can taste the homegrown difference on their plates. Whether it’s the salad greens harvested on the morning they’re served or homemade egg pasta from our own hens, it’s a resource that sets us apart from other Bay Area caterers. On our two acres of land, we grow produce exclusively for our events. We choose specific varietals we know will work best on our menus and, occasionally, we will grow special varietals at our clients’ request for their special events. The work for our events begins in the winter with organic seeds, progresses into the greenhouse in the spring, is planted out in the garden and, finally, is harvested by hand and lands on your plate. Until you taste it for yourself, it can be hard to know what a difference that level of freshness can make.

- The Farmer -

Farmhand Kitchen is the lifelong dream of Erin Cochran-Bruce, our chef and farmer. She grew up in the Midwest spending summers on her grandparent’s corn and soybean farm just outside of St. Louis, and learned the value of hard work from a very young age.

After attending New England Culinary Institute in Montpelier, VT, she got her first ‘real’ cooking job at Tom Colicchio’s Craft, in Manhattan. From there she moved West to California and found she much preferred the California-style of farm-focused food, and took jobs at Foreign Cinema and Heirloom Cafe.

She then spent a year cooking abroad in both Istanbul and Italy, and returned to the Bay Area more focused than ever on finding a way to start her own farm/restaurant and began looking for land. While searching, she started hosting dinners that imitated how she would like her restaurant to someday run. All the food was based on what she could find from local farmers, and guests treated like friends and family. As these dinners started to gain traction, Erin was asked more and more frequently to cook for private events in people’s homes - while at the same time she was learning that without being a multi-millionaire, it’s nearly impossible to find land for a farm/restaurant concept - and Farmhand Kitchen Events was born.

One of the most memorable dinners! Erin and her team are meant to be doing this. 5-course meal that was delightful to the senses in every way! Colorful, fresh, flavorful...in every bite you KNOW they LOVE what they do. Enjoying this meal with the setting they provide (the farm) couldn't have been more perfect. This has to be one of the "coolest" meal experiences my husband and I have had. The meal price is a steal. I can't wait for what they have coming up next year! - Genevieve