Watershed, the collaboration between longtime Mill Valley restaurateur Ged Robertson and chef/partner Kyle Swain that took the old sawmill building at the Mill Valley Lumber Yard by storm in 2019, has long fashioned itself as more than just a restaurant, but a gathering space that seeks to delve, with depth, into conversations around the food systems that create and support the proverbial “farm to table” cuisine that has been such a staple in Marin County for years.
To that end, Watershed and the Agricultural Institute of Marin are teaming up for AIM’s Supper Club, a “Food, Wine & Friends” event on Tuesday, April 4 at Watershed. Doors open at 6pm, with seating at 7pm. No-Host bar.

Celebrate the flavors of the Spring season with friends and family with a prix fix three-course dinner featuring a regional, farm-to-table tasting menu created by Swain, taking inspiration from the Marin Farmers Market. The meal is paired with terroir driven wines sourced by Watershed restaurant’s boutique bottle shop. Wine steward, Fabien Réty, of Eddy Bar + Bottle, will showcase a curated wine list highlighting smaller production varieties. Joining the conversation will be Loren Poncia of Stemple Creek Ranch, a fourth generation Marin County organic rancher who has redefined small-scale family ranching. 

“Let’s come together for an intimate and delicious dinner at the long table,” Robertson and Swain said. “Plus an inspiring conversation about the Center for Food and Agriculture, AIM’s future home of a world-class, climate-friendly, farmers market and learning center.”