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Farm Dinners
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Farm Dinners You are invited to join us for a delicious, seasonal meal prepared by local chefs. Offered on Saturdays, June through September, enjoy a genuine farm-to-table dining experience. The multi-course meal will highlight produce from Dog Mountain Farm and other local producers of quality meat and cheese. Please see the FAQ for more information and don't hesitate to contact us if you have other questions. Gift certificates Our farm dinners make a wonderful gift! You can purchase gift certificates for a specific date to guarantee seating. Or, you can leave the date selection to the recipient, but we cannot guarantee seating for their preferred date. We will send a lovely gift announcement with your message. To purchase gift certificates, please complete our reservation form or call us 425.333.0833. Dinner reservations Our 2010 dinner dates are:
To place your reservation, please complete our reservation form or call us 425.333.0833. Guest Chefs Jason Stratton, chef at Spinasse, will be preparing the meal for our June 12th dinner. He was selected as one of Food & Wine's Best New Chefs for 2010 and the only Seattle chef to receive the magazine's highest honor. Stratton began his career at the age of 16 at Seattle’s classic Le Gourmand restaurant under Chef Bruce Naftaly. Jason has also worked for Chef/Owner Holly Smith of Cafe Juanita, and was co-chef at Chef Jerry Traunfeld’s restaurant, Poppy. He has traveled to Europe to explore and eat in France, Spain, and Italy, including a 6-month stint in Spain. Jason assumed the lead kitchen role at Spinasse in July, 2009. Since his arrival, public and media accolades acknowledging his talent grow. Named one of Seattle’s Best Restaurants in 2009 by Seattle Metropolitan magazine, Jason creates simple, refined dishes grounded in techniques from Piedmont, while celebrating the products of artisans and small farmers from the Pacific Northwest. Daniel & Shauna Ahearn will be our guest chefs for June 26th. Daniel has chef experience at a variety of restaurants from coast to coast, from Gramercy Tavern in New York, to Papillon in Denver. He received national recognition when he was the executive chef at Impromptu Wine Bar in Seattle for turning the restaurant gluten-free. He now cooks at The Hardware Store on Vashon Island, where he lives with Shauna and their daughter. Shauna writes the popular Web site, Gluten-Free Girl and the Chef, and has authored Gluten-Free Girl: How I Found the Food That Loves Me Back and How You Can Too, and her latest Gluten-Free Girl and the Chef: A Love Story in 100 Tempting Recipes, written with her husband Daniel, which will be published this Fall. Chef Eric Wright returns this year for our July 10 and August 21 dinners. Eric has over 20 years' experience in the Seattle/Eastside restaurant community, including the W Hotel, Sorrento Hotel Hunt Club, and executive chef for Cactus restaurants. A graduate of Seattle Central Community College Culinary Arts, Eric spent a year sampling the gastronomic delights of Europe and South Africa and is now the general manager of the Microsoft flagship cafe and a founding member of the Slow Food Snoqualmie Valley Convivium. Josh Henderson, of Skillet fame, will return again this year for our July 24th dinner. A graduate of the Culinary Institute of America in 1998, he started his mobile restaurant in 2007 with the goal "to provide seasonally relevant, locally sourced and impeccably executed bistro style food." You will find the renovated Airstream trailers in numerous locations around Seattle. Preparing the meal for our August 7th dinner, is Adam Stevenson, Executive Chef of Earth & Ocean at the W Seattle. A graduate of the Western Culinary Institute in Portland, Adam worked under Chef Walter Pisano at Tulio Ristorante in many different roles, from prep cook to executive sous chef. Adam's cuisine reflects the eastern European influences from his family's heritage, as well as Italian cooking of which he is so fond. He also enjoys incorporating the bright flavors, spices, and comforts of India and the Middle East. His commitment to artisan, organic, and natural products and sustainable cooking practices are reflected in all of his recipes and menus. August 14th is a special dinner and not only because we have Robin Leventhal as our chef. We are hosting a private event this weekend for the Getty Images regional photographers summit. There are a few extra seats for the farm dinner that we are offering to the public, so if you are comfortable being surrounded by professional photographers (don't worry, they won't be photographing you as they have their own models), it's a dinner not to be missed. Before becoming a chef, Robin was an artist. While pursuing a Masters in Fine Arts at the University of Michigan, she took a job in the catering department. This was only intended to be a summer job, but it quickly became clear she had a passion for food. Robin's Pacific Northwest roots are the foundation of her cooking, which is accented by the flavors of her world travels. Robin formerly owned and operated Crave, a popular Seattle bistro, and currently uses her cooking and culinary connections to help raise money for Lymphoma research and is closely involved with the Fred Hutchinson Cancer Research Center. On September 4th, William von Schneidau, will be our chef. You may also know him as "Bill the Butcher" with his wonderful neighborhood shops in Seattle and Eastside. A master butcher and professional chef, William is a supporter of sustainable agriculture and very excited to be a part of our farm for this event. Angie Roberts, of BOKA Kitchen & Bar at Hotel 1000 in Seattle will be our chef on September 18th. Chef Roberts is a native to the Pacific Northwest and grew up in Northern Idaho on her family farm. At age 18, Roberts began her career studying both nutrition and culinary arts at Seattle Central Community College. Her 15-year career in Seattle has included various positions with the W Hotel Earth & Ocean, Flying Fish, and had the opportunity to work with Johnathan Sundstrom and Maria Hines on a trip to The James Beard House in New York City. With her pure, organic cooking-style, Roberts is committed to keeping recipes simple so that her customers can learn to appreciate the flavor and lineage of each ingredient. Roberts is a true believer in knowing where one’s food comes from and how it was raised or cultivated.
Wineries View menus and highlights from previous events.
Our dinners wouldn't be possible without our wonderful volunteers. If you are interested in exchanging your hard work for great food, wine, and company, send me an e-mail!
© 2009 Dog Mountain Farm, LLC |
FAQ What can I expect at a farm dinner? As our guests arrive, they're personally welcomed by the farmers, David and Cindy Krepky, and offered a glass of bubbly of the alcoholic or non-alcoholic variety. When everyone has arrived, we begin with a guided tour of our farm. Tours generally run 30 to 45 minutes. Guests are then seated for the meal prepared by our chefs. Dinner is served with wines paired to each course.
Where are the dinners located?
What time does the event begin and how late should I plan to stay?
What is the price for the dinners and what is included in that price?
Is there a reduced dinner price for non-drinkers?
Can you accommodate children at the dinners?
What if I need to cancel my reservation?
How many people attend the events?
Can you accommodate vegetarians/vegans at the dinner?
Will I be able to see a copy of the menu before I arrive at the dinner?
When will I receive directions to the farm and other important information
about the event?
How do I make a reservation?
Do you take reservations for larger parties?
How do I make payment for my reservation?
Does Dog Mountain Farm host private events?
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