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What a difference a week makes! Today I am enjoying the smells and sounds of fall. The air is crisp outside as I watch some football and bake pumpkin in my oven in preparation for some pumpkin soup. (I will have to let you know how that turns out!)

It was just last weekend that I was still in summer mode, as I braved a bee sting to the forehead and some of the hottest temperatures we have had all summer here in the Pacific Northwest, and volunteered at a farm dinner at Dog Mountain Farm in Carnation, Washington.

I had been wanting to attend one of these dinners for a couple of years now, so when I heard of an opportunity to volunteer to help serve up dinner cooked by a local guest chef at this beautiful outdoor locale I nabbed a spot!

Just look at this view! The dining tables are set up in the orchards with a view of the Cascades.

If you have never been to a farm dinner, then this is one experience that I highly recommend for you!

There are many animals on the farm including chickens, pigs (with one that kept escaping all evening and providing added entertainment for the guests!) and of course, the goats.

And what farm would be complete without a farm dog?! Shelby was surely enjoying some of the leftovers!

There’s loads of fruit…

fresh garden herbs…

And even farm-fresh eggs – I took some of these babies home and had the best egg blinner (breakfast for dinner) I have ever had! Oh, farm-fresh eggs! Where have YOU been all my life?

All of the dishes for the dinner were prepared in this expansive outdoor kitchen. (Something to strive for in my own yard!)

Last week’s guest chefs included the team from Seattle’s new Michael Mina restaurant, RN74 in downtown Seattle, Executive Chef, Michelle Retallack, Sous Chef, Larkin Young, and Pastry Sous Chef, Kim Mahar.

There was wine with every course – All of the wonderful wine for the evening was provided by Tefft Cellars.

What a feast it was! Here’s a look at what the guests (and volunteers! Oh, and Shelby!) had to eat:


chevre with roasted figs and saba

pacific oysters with pickled green tomatoes


Radishes with Leek infused breadcrumbs and European butter


summer melon and tomato salad

sparrow lane balsamic vinegar, basil


house-made fennel sausage

cannellini bean and ham hock ragout, quick pickled bean salad


grilled mad hatcher chicken

country bread crouton, zucchini mousse, chard lemons


huckleberry clafouti

just picked blackberries, stonefruit, anise hyssop

Topped with mini blackberry merengue kisses, and dehydrated pluot slices.

What a lovely end to the evening!

If you wish to attend one these fabulous dinners there is one more this year – next Saturday, September 24th featuring Chef Mark Fuller and Marjorie Chang Fuller of Spring Hill Restaurant and Bar with Apex at Alder Ridge wines. Click here for more information.