A Season of Farm to Table Dinners at Newaukum Valley Farm
For many consumers, understanding where their food comes from is becoming very important. Though this may be a daunting or difficult task for many people, Washington State is rich in dedicated local producers and artisans who supply some of the finest foods available and access to these fantastic food sources is much easier than you think. By showcasing a diverse selection of fellow farmers and producers through a series of dinners at Newaukum Valley Farm throughout the season, we aim to provide an intimate setting where you will meet your local producers, understand their operations, and become more aware of the accessibility of rich foodstuffs.
Our farm is deep in the heart of rural Lewis County, Washington. We are surrounded by small farms, the Chehalis River and the very green and picturesque scenery for which Washington is known. We cannot think of a better way to share our dream farm with others and our passion for food than by featuring some extremely talented chefs who we have had the great pleasure of working with. We will lead you into the field for an educational farm walk. We will discuss with you our growing methods and the vast varieties of vegetables we grow. You will see how the crops are grown which will later become part of your meal. Once situated at the table, the chef will guide you through a memorable meal and discuss each dish as it is presented. You will have the opportunity to chat with new friends and enjoy the company of the farmers whose products will be featured during the 5 course meal. We are celebrating our third season of Chefs In Our Field. To learn more about our event dates and featured chefs, please click on the tabs below.
Chefs in Our Field
2017 Farm to Table Dinner Dates:
Saturday, June 24th, 4:30pm
Join us for this special dinner following the 2017 Ride the Willipa bike ride event
with Chef Jay Ryan of Virgin Kitchens
$85 per/person- includes a 5 course meal and tastings by Stottle winery.
$100 per/person- 5 course meal, tastings, and a box of fresh vegetables from Newaukum Valley Farm (a $25 value)
Since we are working with farm fresh ingredients, our menu is still in planning stages. While we will try to be accommodating to your needs, this is a farm meal which focuses on what is available seasonally. Vegetarian entree options are available upon request and must be mentioned at the time of reservation. It is also helpful to know of any food allergies you may have. This event will be hosted outside (weather permitting) or in our heated greenhouse. A complete menu will be emailed to guests one week prior to the event along with additional information about the evening.
Please note, there is a walking tour of the farm. If you choose to participate in our farm walk you will want to wear tennis shoes or boots for the dirt! Please also consider bringing along sunglasses, sun protection and a jacket and/or blanket as it cools off at night on the farm. There will also be a cash only no-host bar on site offering beer, wine and a signature farm-inspired cocktail. Our Farm stand will also be open following the meal with a selection of farm fresh produce. To purchase your seats visit Brown Paper Tickets or email us via our contact page.
About Chef Ryan
Chef Jay Ryan completed his formal three year apprenticeship program in 1993 at Seattle’s premier fine dining establishment Rover’s Restaurant. He studied with celebrated chef and KIRO radio personality Thierry Rautureau. After several years honing his craft as a journeyman cook Jay took on his own chef positions for other fine dining restaurants in the Seattle area. He has always focused on seasonal and regionally influenced cooking taking advantage of the rich culinary offerings of the Pacific Northwest. Now he utilizes his classical training for cooking food that is balanced between pageantry and sustenance. Specializing in gluten free and nutritionally sound cooking that supports a healthy life style.
Jay provides in home fine dining experiences, private cooking lessons and intimate catering services along with conducting workshops for making Kombucha. In 2009, he developed a healthy options concession stand called The Quinoa King. With his custom made traveling kitchen and crew he attends fairs and festivals offering fair food with a healthy twist.
Chef and Producers TBA
Chef and Producers TBA
Chef and Producers TBA