Thanks for your interest in our 2016 Summer Dinner Series! Our 2016 events have concluded, but we’ll be making lovely plans for the 2017 season soon! Please check back or email firstname.lastname@example.org to be added to the mailing list for our 2017 season.
Our Table to Farm dinners, hosted on member farms with volunteer chefs, benefit SnoValley Tilth and the work we do to see more farmers on more farmland, growing more sustainable food for our community.
We hosted two farm dinners in 2016:
We hope you will join us at the farm for these evenings to remember. The evening starts off with appetizers and wine at the 4:00pm garden reception with a little live music and an opportunity to mingle with the farmers and your dinner companions. Then enjoy a walking tour of the farm and a short conversation about local farming, food, and farmers’ markets in the valley. Next, please be seated for another four courses of dinner crafted by master chefs and served at our signature long, family-style tables. Washington wines will be paired with the delicious meal courses, and fresh coffee from Anchorhead’s local roasters will help polish off the meal around 8:00pm. Tickets are now available, $125 each.
Menu for Aug 27th, Chef Mark Bodinet of Copperleaf Restaurant at Cedarbrook Lodge
Marinated Heirloom Tomatoes with Hass Avocado, Niçoise Olives, Fresh Basil Pesto
Hand-Crafted Merguez Sausage with Yakima Sweet-Corn Pudding, Foraged Chanterelle Mushrooms, Buttermilk Biscuit Croutons
Painted Hills Beef Brisket, Hearth Farm Grilled Carrots, Applewood Smoked Bacon, Peaceful Harvest Braised Kale, Mission Fig Molasses
Tonnamaker Farm Peach Cobbler with Lemon-Thyme Crème, Graham Cracker Streusel, and Toasted Hazelnuts
Menu for July 16th, Meredith Molli and Gordon Wishard of La Medusa Restaurant:
- Pork Rillettes, pickled shallot & fava
- Deviled Egg, chermoula
- Garlic marinated beets, lovage & feta
Chilled cucumber soup, radish, fried bread
Grilled treviso salad, pickled anchovy, cherry tomato
Grilled pork chop, greek lentils, baby carrots & fennel, yogurt
Semolina custard, fresh blueberries
Please email email@example.com for any questions or concerns. Please note that while we absolutely do our best to make sure all our guests enjoy themselves, the farm venue does make food substitutions more difficult than when food is prepared in a restaurant.
Many thanks to our talented chefs, wineries, and distilleries from years passed including Chef Matt Dillon, Chef Lisa Nakamura, Chef Mark Bodinet, Chef Peter Birk, Chef Garrett Brown, Fidelitas Winery, Desert Wind Winery, Southard Winery, La Botte Piccola Winery, William Church Winery, Rain City Spirits, and Woodinville Whiskey.