From Plant-Based Plates to #funluxury Fine Dining—Announcing our 2025 Gather for the Planet Chefs
Gather for the Planet is just four months away. We’re busy planning an incredible event! The evening will feature products from our agricultural producers to be enjoyed at West Marin’s beautiful Black Mountain Ranch.
It wouldn’t be an AIM event without unforgettable food. Read on to learn about the chefs we’re featuring and a taste of what’s to come.
Grab your ticket today—it’s early bird pricing until July 27!
CHEF KATIE REICHER, GREENS RESTAURANT
Katie breathes new life into plant-based cuisine with rotating, seasonal menus that spotlight local farmers and celebrate the infinite potential of vegetables. She recently released a new cookbook, Seasons of Greens.
Chef Kim LaVere, Land + Local
Chef, herbalist, and ayurvedic counselor, Kim is passionate about creating culinary wellness by highlighting seasonal, organic fare grown in her local food shed of West Sonoma County. Kim’s seasonal garden-fresh cocktails incorporate local flowers, fruits, medicinal herbs, and wild crafted ingredients.
RACHEL SILLCOCKS & CHEF OLLIE K.C. LIEDAGS,
HILDA & JESSE RESTAURANT
Michelin-starred since 2024, Hilda and Jesse is a queer-owned brunch, dinner, and event space in SF’s North Beach—where modern #funluxury meets playful, fine-dining twists on the classics.
Photo by Melissa Gayle Gustafson
Chefs Monique & Paul Feybesse, Tarts de Feybesse
Tarts de Feybesse began with one apple rose tart in 2016 and bloomed into a French-inspired pastry sensation. Reborn in 2020, Chefs Paul & Monique now craft stunning, crave-worthy sweets from Oakland.
TAMARA JO HICKS, TOMALES FARMSTEAD CREAMERY
Cheesemaker, farmer, and co-author with Jessica MacLeod, of Feast on the Farm Cookbook (now available), Tamara shares the flavor of West Marin through dairy, land stewardship, and storytelling.