The Olema Inn Journal: Meet Our Farmer

Sunday, February 05, 2006

Meet Our Farmer

When you see "Peter's Greens" on our menu we are referring to one of our favorite farmers, Peter Martinelli. In addition to being one of the nicest guys you'll ever meet he grows amazing chard and some of the prettiest beets around.

Peter Martinelli is a sixth generation Californian but the first in his family to make a living from farming.

Peter's beets, kale, collards, and chard grow alongside flowers, strawberries and potatoes on two bowl-shaped plots ringed by wild blackberry bushes.

These bushes are heavy with fruit by midsummer and become just another of the many products that Peter purveys. There are also chickens, goats, plenty of dogs and even a few alpacas on the farm. In addition to growing over 40 kinds of fruit, vegetables and flowers.

Peter also collects nettles, mushrooms, watercress and other treats from the wild.

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Our Chef de Cuisine

Edward Vigil

During his college years, Ed worked at Scalo Northern Italian Grill and Il Vincino in New Mexico. It was here that he learned to cook Mediterranean food, which may explain the Mediterranean sensibility of his cuisine today.

Post-college, Vigil moved to California for formal culinary training; he graduated from the San Francisco Culinary Academy.

While at the Culinary Academy, Vigil worked under Chef Melinda Randolph at 2223 Market in San Francisco. Starting as a line cook, he soon became roundsman.

Today, many of Vigil's signature dishes harken back to his post-Academy work under Chef John Caputo of Socca Restaurant in San Francisco. Vigil credits Chef Caputo for filling him with desire to "do everything the hard way."

In 1998, Ed worked at the Pine Cone Diner in Point Reyes Station. Folks often waited for over an hour to get one of the 15 seats in the diner and more importantly, dinner from Chef Vigil.

Vigil joined The Olema Inn & Restaurant in 2001. He began as Sous Chef, and within six months, secured his position as Chef de Cuisine. The restaurant has evolved deliciously under Vigil's supervision.