Pink Apple Pizza Party featuring Chef Nicolaus Balla

Join us for an exciting Pizza Pop-Up featuring seasonal wood-fired pies crafted by acclaimed Chef Nicolaus Balla (renowned for his work at Bar Tartine) alongside Chef Seamus and team. Enjoy live music by Andy Dru Rodgers and Sven Cameron Anderson of SoloRio, and discover artisanal offerings from our FEED Cooperative partners including KM Mushrooms, award-winning cheese makers Toluma Farms and Tomales Farmstead Creamery, plus the inspiring non-profit ecology organization Teravana.

Pair your pizza with our refreshing Signature Apple Spritz or Apple Cider Slushie and top it all off with Straus vanilla ice cream drizzled with our house-made Apple Cider Syrup for the perfect sweet finish.

Take a guided tour of our olive and apple orchards, sample our award-winning extra virgin olive oils, and browse the Farm Shop for gifts and gourmet treats.

Orchard Tours and Apple Trolley rides
*$5 for all ages

PINK APPLE PIZZA PARTY MENU

SALAD
Pink Pearl Apple and Toluma Farms Koto'la Feta Salad
Fennel, Pee Wee Olives, Gem Lettuce, Gold Ridge Organic Farms EVOO, Big Sur Red Wine Vinaigrette

PIZZAS
Approx. 10" pizza, generously serves one. All pizzas may be made vegan by request.

Classic Margherita
Bianco DiNapoli Tomatoes, Double 8 Dairy Fresh Mozzarella, Parmigiano Reggiano, Basil and Gold Ridge Organic Farms Tuscan Blend Extra Virgin Olive Oil

Super Hippy Veggie Pizza
Lions Mane and Pink Oyster Mushrooms, Teravana Zucchini, Charred Poblano Pepper and Eggplant, Tomato and Amaranth Greens with Lentil Sprouts and Pumpkin Seed Salsa Macha

Summer in Bratislava
Potato, Sauerkraut, Onion, Pink Pearl Apple, Smoked Maitake Mushrooms, Caraway Seeds

DESSERT and NA BEVERAGES

Straus Vanilla Bean Ice Cream
with Apple Cider Syrup Drizzle or EVOO Drizzle

Blooms End Heirloom Apple Crumble
with Caramel Apple Pie Filling Pink Apple Slushies

Apple Cider Spritz
A delicious spiced apple mocktail

San Pellegrino

Nick Balla grew up in rural Michigan. His family cooked with plenty of spice, abundance and the flavors of preservation. As a child his father lived in New York City which led to many culinary adventures and developed a love of discovering new flavors and cultures. Nick spent time living in Hungary in high school, visiting markets after school and tasting the incredible homemade cooking of his friends and neighbors. Later, in culinary school at the CIA in Hyde Park he developed a love for Japanese cuisine, leading to his first executive chef jobs opening O Izakaya Lounge and Nombe restaurants in San Francisco. He later explored his Central European roots as the chef of Bar Tartine in San Francisco where he developed a culinary program that focused on preservation and wrote a James Beard and IACP award winning cookbook on the subject. In 2018 he moved to Big Sur to open Coast Gallery and Cafe as the executive chef and project director. He currently lives in Sebastopol, California.


Category: Festivals | Food / Drink