Here are some photos from last Sunday's 'Dinner on the Farm' hosted by the Center for Land-Based Learning. The event was held to raise money to purchase a wood-burning Nido Oven for their agricultral youth programs. Chef Matt Paul from Slow Club and Chef Matt Sigler from Flour + Water cooked an amazing dinner for about 70 people served outdoors on a table set between old growth olive trees. Food and drinks were donated by Free Spirit Farm, Crew Wine Company, Marr Cellars, Putah Creek Winery, Turkovich Family Winery, Yocha DeHe Farm and Ranch. The Center will soon be able to provide a new culinary experience for the students – being able to cook the food they harvest onsite with a wood-fired oven. The center already has an outdoor kitchen, which will soon be furnished with Concreteworks countertops. Scroll down to see the Center for Land-Based Learning Nido Oven concept sketch.