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 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.

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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

Featuring Nelslon RanchBlack Sheep Creamery, and Stottle Winery

Tickets

$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.

Jay Ryan photo

Chef Jay Ryan

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.

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Saturday, August 5th, 4:00pm

Chef Brock Johnson, Dahlia Lounge -Seattle

Featuring Colvin Ranch, Rosecrest Farms and Whitewood Cider

Tickets

$85 per/person- includes a 5 course meal and tastings by Whitewood Cider.

$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.

Chef Brock Johnson

About Chef Johnson

Brock was originally hired as a line cook at Lola and, in the space of only a few years, advanced first to Sous Chef and then, in 2007, was promoted to become Chef of Lola.  In 2009, Brock moved across the street from Lola to Dahlia Lounge, taking on the position of Chef of The Dahlia Lounge.

Brock believes the first year of cooking food with a Mediterranean emphasis at Lola brought everything together for him: how to focus on one or two ingredients in a dish and make them shine, how to keep things simple and interesting, and most important of all, how to work with the seasons.

Currently, Brock has taken on the challenge of creating elegant dishes in a wide range of culinary styles that is signature to the Tom Douglas flagship restaurant, The Dahlia Lounge.

For a year and a half, Brock taught Culinary Arts at Shorecrest High School, and he considers this teaching job his single biggest learning experience.  Teaching and explaining culinary technique to students exponentially advanced his own perspective on cooking.

Brock graduated from Western Washington University with an English degree but worked his way through school by cooking the whole time, and his path never strayed far from the kitchen.

In his high school days, in 1998, Brock participated in a two year tech-prep culinary program that included chef dinners.  On a class trip to the then recently opened Palace Kitchen, he met Tom Douglas, and Brock instantly knew that Tom Douglas Restaurants was the company he was going to work for.

A “homegrown” chef hailing from Edmonds, Washington, Brock has lived in the Seattle area his entire life and this is exactly where he wants to be. He lives with his wife and two children in Shoreline and when he’s not cooking, you’ll likely find him spending time on his mountain bike.

Saturday, September 9th, 4:00pm

with Chef Dezi Bonow of The Carlile Room

Featuring Black Sheep Creamery

Tickets

$100 per/person- includes a 5 course meal and tastings by local beer, wine or cider producer.

$120 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.

 

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Chef Dezi Bonow

About Chef Bonow

Desmond “Dezi” Bonow started as a pantry cook at Dahlia Lounge in 2003 and worked his way up the line to become a Sous Chef at Dahlia Lounge three years later. In early 2011, after having worked as Sous Chef under Dahlia Lounge Chef’s Mark Fuller, Brian Walczyk and Brock Johnson, Dezi was promoted to Chef of the Palace Kitchen. In 2015, Dezi left the Palace Kitchen to take the helm as Chef of the Carlile Room. In 2016 Seattle Met named him as one of Seattle’s Next Hot Chef’s as the future of Seattle dining.

Dezi started his culinary career early, working restaurant and catering jobs while he was still in high school.  He did his culinary training at the Seattle Culinary Academy at Seattle Central Community College.

Dezi is a “homegrown” Seattle chef, born and raised one block away from the Fremont Bridge.  He considers a few of the culinary highlights of his life to be: eating a still-beating cobra heart in Vietnam and meeting Jacques Pepin twice.  Dezi lives in Seattle with his beautiful wife, Leyla, a dog, two cats, and a duck.

 

Saturday, October 14th, 4:0opm

  with Chef Matt Fortner of Lola

Featuring lamb from Black Sheep Creamery

Tickets

$100 per/person- includes a 5 course meal and tastings by local beer, wine or cider producer.

$120 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  in our heated greenhouse. Additional information about the evening will be sent out the week of the event.

Please note, there is a walking tour of the farm (weather permitting). 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,  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  please email for payment details via our contact page.

Chef Matt Fortner

Chef Matt Fortner

About Chef Fortner

Matt Fortner became Chef of Lola in 2016 after three years as Chef at Tom Douglas’ Trattoria Cuoco in the South Lake Union neighborhood of Seattle. Matt’s passion for Mediterranean cuisine has suited him well at Lola. He focuses his attention on utilizing the best of the season’s vegetables and on whole animal butchery. Matt says he originally thought he might become a pastry chef, but the exacting, regimented nature of pastry didn’t fit his personality. So he married a pastry chef instead- Tom Douglas Restaurants Pastry Chef Stacy Fortner.

Matt and Stacy have intense culinary memories of their travels through South America where they ate everything from guinea pigs and roast lamb in Patagonia to beef in Buenos Aires. The best meal of Matt’s life was in the market of Valparaiso, Chile, where he ate many different types of seafood, raw clams, oysters, and some creatures he had never encountered before.

Matt, who grew up in Tennessee, attended a year of culinary school at the Art Institute of Seattle. His first chef job was at Marjorie for 2½ years. He was also chef of How to Cook a Wolf for 2 years and chef of Tavolata for 2 years.

Matt lives with Stacy in the Magnolia neighborhood of Seattle in a house with a chicken coop full of guinea hens in the back yard.

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