Table to Farm Summer Dinner


Online ticket sales have closed, but we have a few left at the door!

Please call 425 503 5176 for information about tickets at the door. Thanks!

We’ve been dreaming of summer for months, and finally summer farm dinner season is 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’ll host one farm dinner in 2018:

Saturday, August 18th, 4-8pm at SnoValley Tilth’s Stuart Landing farm incubation site, the Experience Farming Project in Carnation, with Chef Adam Stevenson of Copperleaf Restaurant and featuring locally-made wine pairings from Convergence Zone Cellars. Tickets, $125, are on sale now!

We hope you will join us at the farm for an evening 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 Chef Adam Stevenson and served at our signature family-style tables. Washington wines from Convergence Zone Cellars in North Bend 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.

Our 2018 menu has been announced! Mmmm, heirloom tomatoes. Summer is here!

August 2018 Menu, Executive Chef Adam Stevenson of Copperleaf Restaurant

Heirloom Cherry Tomato Tart- Pickled Baby Eggplant, Basil Mousse
Dungeness Crab & Watermelon Canape
Pleasant View Farms Foie Gras- Plum Compote, Cantaloupe Tartare
Heirloom Tomato Salad- Compressed Cucumber, Pine Nuts, Chamomile Vinaigrette, Sour Dough Crisp
Anson Mills Corn Grits- Foraged Mushroom Ragu, Roasted Spring Onion, Arugula Pesto, Goat Cheese
Pacific Northwest Lamb Loin- Castelvetrano Olives, Organic Spring Carrots, Currant-Cocoa Nib Sauce
Triple Chocolate Espresso Bars- Brandied Yakima Dark Cherries, Theo’s Chocolate Ganache, Milk & Caraway Sable

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 Mark Bodinet, Chef Cody Castiglia, Chef Matt Dillon, Chef Lisa Nakamura, 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.