Presenters & Judges

Betsy was the first Executive Director of Sonoma County Farm Trails, from 1992-1996. During her tenure, the popular event Weekend Along the Farm Trails was created, and the 20th> anniversary of Farm Trails was celebrated.

Since 2001, Betsy has been an instructor in the Culinary Arts Program at Santa Rosa Junior College. She is the founder of the SRJC Culinary Career Center, and is currently the Chair of the department. Surrounded by the beautiful Sonoma County food and wine landscape, she introduces aspiring chefs, bakers, sommeliers and restaurateurs to the delicious world of food, drink and hospitality, giving them the tools to succeed in their chosen field.

Equipped with a marketing and wine business degree from Sonoma State, Christopher’s educational background seamlessly integrates with his agricultural pursuits. After graduating, he honed his skills and gained invaluable experience at Flowers Winery, where he was introduced to the fascinating world of biodynamic farming. This encounter kindled Christopher’s fervor for farming on a commercial scale, inspiring him to adopt modern, innovative techniques while staying true to his agricultural heritage.

The establishment of Christopher’s new farm in Penngrove marks an exciting chapter in his journey. It represents a golden opportunity to bring together all the knowledge and wisdom he has amassed over the years, creating a farm that prioritizes family values and offers a glimpse into the possibilities of contemporary farming methods. Through his venture, Christopher aims to showcase the transformative potential of a family-oriented farm and to foster a deep sense of community engagement.

With his unwavering commitment to sustainable farming, his expertise in marketing and wine business, and his dedication to nurturing both the land and the people around him, Christopher Herrera stands as a beacon of inspiration for a new generation of farmers and community leaders.

Daniel enrolled at The Culinary Institute of America, in 2006, being part of the school’s inaugural Associates Degree program on the Saint Helena, California Greystone Campus. While attending school, he began working at Thomas Keller’s Ad Hoc restaurant in Yountville, as part of the opening team. There, he spent three years learning what true professionalism, along with love and respect for great ingredients, really was. 

Daniel continued his career, in the Napa Valley while working briefly, at Solage in Calistoga. His interest in food sustainability, lead him to become the Chef de Cuisine at The General’s Daughter in Sonoma. There he learned not only how to run a restaurant, but how to work and yearly plan, with farmers, plan and execute wine dinners and participate in wine auctions.  

Daniel was again part of an opening culinary team.  Cantinetta Piero was a hotel and restaurant in the heart of Yountville.  An Italian themed boutique hotel and restaurant, featuring an array of house made pastas, bread, and charcuterie program.   

Still having a strong passion for dealing with local, organic farmers, Daniel found his home at Peter Lowell’s in Sebastopol in December of 2010. While working with the restaurant’s 2 acre farm, along with a handful of other local farmers and ranchers, Daniel found his home in west county. 

In 2012, with his wife and favorite pastry chef, Marianna Gardenhire, he opened his restaurant Backyard. With their own garden, and the bounties of west county, their menu changed daily with the thriving seasons.  Backyard received numerous accolades including Michelin Guide’s Bib Gourmand for 9 straight years. Today, Backyard offers catering and private cooking experiences. 

Daniel and Marianna expanded their operation to include a small organic farm, Bee Run Hollow.  Being able to get their hands in the soil and be part of the food production was always the dream for Backyard.  The farm highlights heirloom and unique plant varieties all grown with the highest of regenerative farming practices.  In addition to the produce, the farm features bee hives, chickens for their eggs, flowers, and herbs.  

In April 2019, Daniel took another leap in his culinary career and returned to the Culinary Institute of America, as a Culinary Chef Instructor.  To have the opportunity to teach and mentor the next generation of chefs, has always been the dream, and the end result of all of the years honing his craft.

About his presentation: Beginning Lacto-Fermentation & Pickling, Sunday, August 13, 2 pm: Dan will be focusing on fermentation and using the sugars from the Gravenstein apple to aid in the fermentation process. His demonstration will show you how to prepare White California Kimchi, with daikon, carrot, scallion, serrano peppers, fish sauce, and Gravenstein apples.