OITF seeks to connect us through a celebration of all that is handmade, local and personal – forging bonds between those at the table and the people and the place that helped create the meal. Galena’s Main Street is an ideal environment for such a celebration. Termed a “Helluva Half Mile,” the stretch is an assortment of locally owned businesses housed in buildings bursting with quaint, historic 1800s architectural details. Our table of local makers’ work will frame the culinary creativity of Galena local Kevin Scharpf. He currently runs Brazen Open Kitchen and Otto’s Place, but he has quite the resume under his belt—including a run on Top Chef and multiple appearances at the James Beard House. Chef Kevin will be working with host farmer Laurana Snyder from Sinsinawa Mound Collaborative Farm to create his menu. The collaborative farm works with beginning farmers to provide mentorship, education and infastructure. By breaking down barriers to exploring a career in agriculture, they are creating opportunities for more people to contribute to a thriving local food system.
This is one of a special series of Community Table Dinners, where we highlight not just farmers and the ingredients they provide, but also local makers and artisans whose work becomes our tablescape. A portion of the proceeds from this event will go to JDLF Gives, a community foundation that works to connect residents of Jo Daviess County with local food and nutrition and preparation education. Their mission is to expand access to local food for the benefit of the community, economy and environment.
If you’re looking for a show-stopping view from the table, this event should be high on your list. Located in the Pemberton Valley just outside of Whistler, BC, this 54-acre farm stretches underneath the majestic Mount Currie. It truly earns its nickname as the Sea to Sky Farm Experience. Trish and Jordan Sturdy will tour us through their rotating array of seasonal fruits and vegetables (they may even let us pick a surprise or two) before we sit down in the shadows of the towering green peaks that have made British Columbia famous. Phil Scarfone will join us in the field kitchen for a second time. The Top Chef Canada runner-up will bring out the best of what the valley has to offer; he may even share something he foraged from the nearby mountains if we’re lucky.
For most, it is a once-in-a-lifetime opportunity to dine on the Hearst family’s private ranch, where cattle graze freely with zebras and African deer on the grassy hillsides along the coast of San Simeon. We are lucky enough to be returning to serve dinner on the ranch for the third year in a row. We’ll start the afternoon at the winery with Jim and Debi Saunders before a healthy stroll to the table set on San Simeon Point. While we take in the 360-degree views of the ocean and the ranchlands, Joe Hou from San Francisco’s Tenderheart will craft a playful meal inspired by his Chinese-American roots, and utilizing the best of California’s bountiful early summer produce. The walk to this table is sure to work up a healthy appetite — make sure to wear your walking shoes!
Oxbow Farm & Conservation Center grows organic vegetables, herbs and flowers on 12 of their 240 acres along the Snoqualmie River. The rest they leave as forestland for ecological restoration projects and agricultural research. What they grow they source to local groceries, restaurants, hunger relief agencies and schools—in addition to their vibrant farmstand and CSA. This is a supremely inspiring place, and we are thrilled to return to celebrate their work. We’re also thrilled to invite Victor Steinbrueck back to the field kitchen after cooking one of our crew’s favorite meals last summer. Victor’s family is deeply connected to Seattle – his grandfather (and namesake) is known for fighting to save Pike’s Place Market over 50 years ago. Now, Victor credits the market with giving him a passion for seafood, which he shows off through his locally-focused cuisine at Local Tide.
The Markegard family welcomes us back to their home ranch! This year’s drought-breaking winter rains have brought bright green grasses to the Markegard’s gorgeous property overlooking the vast Pacific, and their herd of black and white Belted Galloway cattle (whimsically known as ‘’Oreo cows’’) will once again be roaming the landscape where we’ll dine. Host farmer Doniga, ranch hand Sue and the Markegard kids will be at the table to show off both their horses and horsemanship along with their fabulous ranch fashion. And our own Jim Denevan, chef and founder of Outstanding in the Field, will head the OITF culinary team in the field kitchen. We’ll see if Doniga can get Jim to climb up on a horse again for a meet and greet after dinner is served.
One night at this inspiring farm simply isn’t enough, so we are sticking around for a second day. Last year, a sprinkle of rain led us to set the table under their romantic pergola. This year we may end up under twining vines, on the beautiful green lawn alongside the treeline, or tucked into their vibrant rows of summer vegetables. We’ll have to see what each day calls for. Either way, we’ll have Mutsuko Soma to delight us with her Japanese cooking in the field kitchen. This may be her first time cooking with us, but this master chef has plenty of accolades already, including the title of “Seattle’s Soba Master” and a spot on the James Beard “Best Chef: Northwest” short list for 2023.
Tira Nanza means to “pull forward” in the Italian dialect of the hillside towns of Greg Hill’s grandparents. After traveling and working in several of the world’s most noted wine regions, Greg and Sydney decided to settle down and make their own wine. Last year, shortly after our event, Greg and Sydney got married on their sprawling ranch, where cows graze between rows of organic grapevines and native owls and hawks float above to offer natural pest control. We’ll start our afternoon at the wine cave, built into a rocky hillside overlooking the ranch. Then we’ll head to the table along a ridge line with sweeping views of the Carmel Valley to enjoy dinner from Jessica Yarr of Chicken Foot, who also brings inspiration from her family’s roots. Her take on modern Eastern European cuisine is inspired by her grandmother. Think pelmini, pierogi, and zakuski—all featuring the finest local ingredients from Bay Area farms.
Our good friend and famed Seattle farmer Georgie Smith from Willowood Farm recommended we visit her neighbors on Whidbey Island this year. Alix and Brandon Roos recently took over this historic property, making Alix the fifth generation (and her daughter Zayne the sixth) to farm this land. They’re best known locally for their winter squash and fall pumpkin patch, but we think the views of Ebey’s Landing are worth the visit any season—not to mention their wealth of beautiful summer produce that will be hitting its peak. Georgie will be in attendance, of course, ready to reunite old friends and introduce new ones too.
A truly magical table set in the narrow strip where the rocky coast meets warm, wiggle-your-toes-in-it sand. Tide, sea breeze, galumphing elephant seals— a beach dinner puts us right in the middle of it all. The Muzzis almost never allow access to the property and the beach; tourists and tourism are considered something of a plague for the generations that have raised families nurtured by this fertile land. Needless to say, we feel very lucky to be here. We will enjoy dinner with the soundtrack of crashing waves and spectacular ocean views while Brad Briske from Home cooks us an Italian-inspired, hyper-locally-sourced feast focused on the freshest and best of the season—with plenty of Pacific seafood caught just feet from our seats.
We love this stretch of beach for its shrub-covered bluffs leading to untouched golden sand, where we often see dolphins or humpback whales or pelicans skimming the waves. Our host fisherman, Hans Haveman, will point out wildlife and maybe even pass some kelp down the table, fresh-foraged from the tidewaters. Seafood from H&H Fresh Fish will anchor the menu by Greg Kuzia-Carmel from casual wine-and-coffee bar Canteen and new neighborhood restaurant Camper. After growing up on the East Coast and working at New York City’s Per Se, he blends his roots with a pride for coastal California in his cuisine.
