After moving to California they spent the first eight years living on a small farm in Sonoma where they raised their own meat and farmed their own vegetables. This lifestyle translates into the hospitality they provide. Coming from the ground up and flowering into an evening to remember. Trevor brings experience from many acclaimed restaurants here in wine country, Seattle and the Florida Keys. Fr
om Solage (Calistoga), Cook St. Helena, Gaige House (Sonoma), Campo Fina (Healdsburg), Peter Lowell's (Sebastopol), Avenue One (Seattle), Rosario Resort (Orcas Island), Cheeca Lodge (Islamorada), Morada Bay (Islamorada), to Farmhouse Inn (Forrestville) where he is currently the Estate Chef. He is passionate about ingredients and letting them be the driving force in creating a menu. By building relationships with local farmers and artisans he strives to bring fresh ingredients and ideas to the table. Lacy started her career in Yountville at Thomas Keller's Bouchon Bistro where she honed her skills as a bartender and received extensive wine education in California and French wines. Then onto Ubuntu In Napa to help manage the Restaurant, while there the restaurant maintained it's Michelin star. She then joined Trevor at Cook St Helena to help build it's bar program. After Cook, the two were part of the opening team at Campo Fina and finally she spent time as a lead bartender at Zazu in Sebastapol where she honed her bartending skills further, barrel aging cocktails and creating "farm fresh" libations.
Chef Trevor Blake Anderson and his Wife Lacy Anderson bring more than 20 years combined food, wine and service experience to your event.
