Table to Farm Summer Dinner Series


Welcome to Summer! We’ve been making lovely plans for our Summer Dinner Series, please read on below.  Our tickets are now available here.

Our Table to Farm Summer 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 will host two farm dinners in 2017:

Saturday, July 22nd, 4-8pm: at our SnoValley Tilth farm incubator program, the Experience Farming Project in Carnation, with Chef Cody Castiglia of Della Terra. Featured winery is to be announced shortly. Tickets $125, available here.

Saturday, August 19th, 4-8pm: at K-T Cattle Co. Farm in Duvall, with Chef Mark Bodinet of Copperleaf Restaurant and Desert Wind Winery. Tickets $125, available here.

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 now available, $125 each.

Example Menu from 2016, Chef Mark Bodinet of Copperleaf Restaurant at Cedarbrook Lodge

Selected Canapés

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


Please email for any questions or concerns. Please note that while we absolutely do our best to make sure all our guests enjoy themselves, the on-farm venue does make food substitutions significantly 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, Chef Gordon Wishard, Chef Meredith Molli, Fidelitas Winery, Desert Wind Winery, Southard Winery, La Botte Piccola Winery, William Church Winery, Rain City Spirits, and Woodinville Whiskey.