Gather: A Feast for the Future

This special evening is a benefit for AIM's Center for Food and Agriculture, a bold vision to root our region’s local food system for the next 40 years and beyond.

Just in time for gathering season, Gather: A Feast for the Future brings our community together to celebrate the people behind our food—farmers, fishers, ranchers, and makers.

Set against the golden hills of West Marin at Black Mountain Ranch, this special evening features a farm-to-chef-to-table roaming feast with husband-and-wife chefs Laura and Sayat Ozyilmaz, one of the Bay Area’s most dynamic culinary duos. Their dishes will highlight what’s in season and spotlight AIM’s local purveyors, showcasing the bold flavors of our region.

This event is a benefit for AIM, supporting the farmers markets, education programs, and fresh food access that so many in our community rely on—while helping bring to life the Center for Food and Agriculture. This future home for the Marin Farmers Market will also serve as a hub for innovation, education, and connection.

Together, we’ll honor the food heroes who care for our land and raise critical funds. With a goal of $240,000, your support helps ensure a vibrant future for farmers markets and community-supported agriculture.

Join us for an unforgettable evening of food, community, and purpose.

Host Committee

Monica Rocchino, Co-Founder of The Local Butcher Shop and AIM Board Member
Carolyn Jensen, Farmers Market Enthusiast and Culinary Explorer
Daniel Capra, Chef and Philanthropist
Kerry Tepperman Campbell, Award-Winning Author and Educator
John Silva, Chef and Owner of Always Fishing Hospitality Group
Kathleen Taylor
Aikaeli Kitilya

A view of Gather 2025's roaming feast from the hill

Resume Slideshow

Kim LaVere of Land + Local's handcrafted cocktails

Resume Slideshow

Katie Reicher's, Executive Chef of Greens, featured dish, a creamy moussaka topped with herby corn salsa

Resume Slideshow

Guests mingle and enjoy the local cheese-focused grazing board, built around a model of AIM's Center for Food and Agriculture

Resume Slideshow

A guest displays two featured dishes: Jessica Lynn Macleod's and Tamara Jo Hicks', of Tomales Farmstead Creamery, farmers market panzanella salad and Stemple Creek rib-eye with navy beans

Resume Slideshow

A pair of guests admire the flower wall, built entirely from local flowers. Guests took home handcrafted bouquets from the wall at the end of the night

Resume Slideshow

Chef Chuy of Scoma's Sausalito's featured dish, a King Salmon fillet with trumpet mushrooms, squash, and roasted Triple T Ranch jimmy nardello peppers

Resume Slideshow

A closeup of the table scapes inside the barn, built from local farmers market produce. At the end of the night, guests had the option to 'shop the table' and take the produce home.

Resume Slideshow

Chef Ollie K.C. Liedags', Executive Chef at Hilda & Jesse, featured dish, a tomatillo curry with roasted Front Porch Farm black futsu squash

Resume Slideshow

William Henpenn's--the chef and sommelier turned farmer behind Umbel Roots Farm--'Last of the Season' tomato ragout topped with pork tenderloin and sunchoke chips

Resume Slideshow