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Three Chefs Selected for RBACS Supper Club

The Richardson Bay Audubon Center & Sanctuary in Tiburon has just announced the three award-winning chefs for its third annual Supper Club. Previous events sold out well before the actual date, and this year’s May 31st dinner is looking like it will be no different.

The chefs are Steve Litke of Farmhouse Inn, in Sonoma, John Cox of Post Ranch Inn and Ethan Howard, executive pastry chef of Murray Circle. Each chef boasts a long list of accolades, including a Michelin-star for Litke.

“We are so pleased to present this caliber of chefs for our guests this year,” says Jake Schutt, Richardson Bay Audubon Center Board Member, as well as the event’s creator. “The last two Supper Clubs were such a success that we have doubled the number of seats.”

The first year there were 40 guests, the second year there were 60 and this year they have made room for 100.

“This picturesque and historically significant space is usually reserved for weddings and other special events,” says Schutt, “Long tables under a tent, oysters on the beach and a bluegrass band make this event truly unique."

Funds from the event go directly into education programs at the Center, as well as conservation projects that protect this amazing bay.


Monterey Bay King Salmon- Cured with Wild Fennel Pollen- Local Olive Oil- Sorrel

House-Cured Duck Ham with Rhubarb and Acorn Bread

Smoked Beet Tartare with Horseradish Crème fraiche and Meyer Lemon

Zinfandel braised short ribs

Fingerling potatoes la tur, grilled romano beans and braised kale

Rabbit sausage with vignole

Cheeses from Marin and Monterey

Dessert: "Strawberry Cream Puff" Black pepper buttermilk Choux with tarragon mousse, and ginger macerated strawberries.

Tickets: $250 per person, richardsonbay.audubon.org.

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