Watermelon radish ravioli with thyme scented cashew cheeze from Chalk Hill Cookery

Sonoma County is in the last throes of its summer harvest, making it the most lush time of year for a plant-based dinner (yes, that means vegan) at Roshambo Farms. Chalk Hill Cookery’s Mateo Sullivan (formerly of Greens, Millennium) opens the Saturday, October 20th dinner with cashew cheese ravioli, followed by masala-spiced tikka with braised greens, heirloom tomato curry and king oyster mushrooms, concluding with cardamom carrot cake and handcrafted chocolates. The event is the last of the year before the ranch settles into hibernation.

Tickets are $85 per person, 415-994-7869 for details and to reserve a seat.