LinkedIn Presents Hosts Frog Hollow for Farm to Table Dining Experience
- by Guest
The Farmer’s Table team, front row, left to right: Frog Hollow’s Mario Ishii Hernandez, Executive Pastry Chef Vincent Attali, and Café Chef Kevin Mertens-Rowan. Back row, left to right: Chef de Cuisine Cyrus Irudistan, Senior Lead Line Cook Michael Ochoa, and Sous Chef Timothy Na
The Bon Appétit team at LinkedIn’s Brick and Mortar Café in Sunnyvale, CA, is always looking for ways to further connect their guests to the incredible farmers who supply the ingredients behind their elegant dishes and catered events.
They recently debuted the Farmer’s Table, a quarterly series in which local farmers join guests for an afternoon of education, camaraderie, and a curated menu featuring items sourced from that farm as well as others.
Pear napoleon featuring Frog Hollow Warren and Hosui Asian pears
Farm to Fork partner Frog Hollow Farm was the first guest of honor. Based in Brentwood, CA, this famous Bay Area institution provides the LinkedIn kitchen with what are widely acknowledged to be some of the best stone fruits and other fruit around. A champion of organic farming, Frog Hollow prioritizes the health of their soil, which improves the long-term health of their land and the quality of produce.
The event was open to all employees, and 10 lucky LinkedIn guests sat down with Frog Hollow Farm’s Mario Ishii Hernandez to talk about everything from farm operations to local sourcing. Executive Chef Chris Swinyard, Café Chef Kevin Mertens-Rowan, Executive Pastry Chef Vincent Attali, Sous Chef Timothy Na, and Chef de Cuisine Cyrus Irudistan, who planned and executed the menu, also joined in the local food conversations.
Submitted by Katherine dela Cruz, Director of Administration