2026 Winter Feast at Slide Ranch
There’s a textured kind of beauty that emerges when care is built into every layer of an experience.
Slide Ranch’s 2026 Winter Feast began on the bluffs above the Pacific, where the ocean stretches wide to the west. Glasses of local wine and seasonal cocktails paired with acoustic guitar by Marin musician Karsen Scott as the light faded.
Tomales Bay oysters from Hog Island were shucked and served briny and cold. Small bites made from locally sourced ingredients were handed out personally by Chef Lily. The setting did most of the work — sweeping views, salt air, and the slow drift from daylight to dusk.
As evening settled in, we moved to the Farm to Table Teaching Center. Long raw-wood tables anchored the room. Christina of Bellevue Floral Co. generously donated her services, designing arrangements of winter greens and textural branches that felt rooted in the landscape. Subtle splashes of color hinted that spring wasn’t far off.
Candlelight replaced daylight. Guests settled into communal tables. Conversation moved easily between old friends and new. Chef Lily worked in the open kitchen, stepping out between courses to share the story behind each dish.
The menu focused on peak seasonal ingredients sourced from nearby farms and purveyors — scallop crudo brightened with local passion fruit and braised Stemple Creek lamb finished with Meyer lemon. Wines curated by Case by Case and Parkside baguettes complemented each course.
Slide Ranch staff moved between tables, checking in and sharing stories about the land and the programs the evening supports. The florist and musician stayed for dinner. It felt more like a gathering than an event.
As I photographed the evening, what stood out wasn’t any single detail but how naturally everything aligned — the oysters and the ocean, winter greens with hints of spring, the people who made it happen present in the room.
Rooted in place. Shared in community. Crafted with love.
Author bio: David Enloe is a Marin and San Francisco photographer focused on place-based storytelling for families and gatherings across the Bay Area. He supports local nonprofits (like Slide Ranch) through his membership with 1% for the Planet.
We are deeply grateful to our incredible partners who helped make this Winter Feast so special. Hog Island Oyster Co. donated briny, beautiful oysters; Case by Case donated wine for every pairing, from the first sip to the final toast; Parkside shared their fresh, crusty baguettes; and Stemple Creek Ranch donated tender lamb for the main course. We were also honored to have the sweet, soulful sounds of Karsen Scott, pro bono photography by David Enloe of Enloe Creative (and the author of this blogpost!), and stunning floral displays donated by Christina Yan of Bellevue Floral Company. The talents of Chef Lily are a continual honor to experience. Their generosity, talent, and local relationship-based partnerships brought the evening to life.
