At Stone House, the food we serve at private events isn't just a meal — it's a statement about the kind of food system we believe in. That's why we partner with Stemple Creek Ranch, a multigenerational family operation in Tomales, Marin County, for our grass-fed beef program.
The partnership between Stone House and Stemple Creek represents something larger than a supply agreement. It's a shared conviction that the best food comes from land that's been cared for, from animals that have been raised right, and from a chain of custody short enough that you can name every hand the product passed through. When guests sit down at a private event here and taste what comes off the plate, they're tasting the difference that a century of land stewardship makes.
A Century of Stewardship
Stemple Creek Ranch manages 1,000 owned acres plus 5,000 leased acres using regenerative agriculture practices that go far beyond organic certification. Through the Marin Carbon Project, the ranch sequesters between 1,000 to 3,000 pounds of carbon per acre annually. Their land supports over 55 species of migratory birds and more than 10,000 native trees and shrubs.
The ranch traces its roots back over four generations in the rolling hills of western Marin County. What began as a traditional dairy and cattle operation has evolved into one of the most progressive regenerative ranches in California. The Poncia family, who runs the operation today, made the deliberate choice to transition from conventional methods to regenerative practices — a decision that required patience, investment, and a willingness to let the land teach them what it needed.
Today, Stemple Creek holds certifications from the Global Animal Partnership (Step 4), is Animal Welfare Approved, and participates in the Marin Carbon Project's research on soil carbon sequestration. Their herd rotates across the landscape in carefully managed patterns, spending no more than a few days on any given pasture before moving on. The result is grassland that recovers quickly, builds topsoil, and sequesters carbon at rates that conventional grazing simply cannot match.
Regenerative by Design
Regenerative agriculture isn't just a label — it's a philosophy. Stemple Creek's practices include rotational grazing, riparian plantings, and active carbon sequestration. Their grass-fed cattle graze on nutrient-dense pastures, producing beef with higher omega-3 fatty acids and antioxidants than conventional alternatives.
The key distinction between regenerative and merely sustainable farming is direction. Sustainable practices aim to maintain the status quo — to not make things worse. Regenerative practices aim to actively improve the land over time. At Stemple Creek, that means planting tens of thousands of native trees and shrubs along waterways to prevent erosion and create wildlife corridors. It means managing grazing patterns to mimic the movement of wild herds, which stimulates grass growth and builds organic matter in the soil.
The nutritional profile of the beef tells the story. Independent lab testing has shown that 100% grass-fed, grass-finished beef from regenerative operations like Stemple Creek contains measurably higher levels of omega-3 fatty acids, conjugated linoleic acid (CLA), and fat-soluble vitamins compared to conventional grain-finished beef. The flavor difference is equally apparent — a richer, more complex taste that reflects the diversity of the pastures the animals graze on.
On the Plate at Stone House
When you host a private event at Stone House, Stemple Creek ribeye is one of the standout options our culinary team prepares — served with parsnip purée, roasted parsnips, black garlic butter, and beef jus. It's the kind of dish that has guests asking about the sourcing long after the event.
Our chefs work directly with the ranch to select cuts that suit each event's menu and style. For plated dinners, the ribeye is a showpiece — dry-aged and seared to develop a crust that locks in the grass-fed flavor. For more casual gatherings, braised short ribs or slow-roasted tri-tip showcase the depth that comes from cattle raised on diverse, nutrient-rich pastures. Every cut arrives whole and is broken down in-house, giving our culinary team complete control over portioning and preparation.
The sourcing story matters to guests, and it matters to us. When your event coordinator mentions that the beef on the plate came from a specific ranch in Marin County — one that's been in the same family for a century, one that's actively regenerating the land it grazes — it transforms a great meal into a memorable one. It's the kind of detail that elevates a private event from impressive to truly meaningful.
Interested in learning more about our event menus? View sample menus or check availability for your date.