The Salt + Stone Secret Supper will always be very near and dear to our hearts. Given that our whole business began with a single Hama Hama oyster, having the chance to cook a dinner at their farm on the Hood Canal in Washington was a dream come true.
Read MoreThe Windertide Secret Supper was held outside in the snow at water’s edge at The Suttle Lodge, near Sisters, Oregon. For the meal, we drew inspiration from other snowy Alpine regions for an open-fire feast from the flames that was hearty, warming and deeply satisfying.
Read MoreFor the White Fir Secret Supper, we wanted to embody the Danish concept of "hygge" -- coziness, contentment and conviviality -- in both food and environment. The supper was held held in December at The Colony St. Johns, an historic gem boasting dark, gleaming wood, several fireplaces and gorgeous floor to ceiling windows.
Read MoreAlderbrook Station in Astoria, Oregon, was a perfect cozy hideaway for the Noble Rot Secret Supper. Built on stilts over the Columbia River, this former gillnet factory and boathouse was rich in both history and character.
Read MoreFor the Ebb + Flow Secret Supper, guests traveled to the beautiful Oregon Coast to dine at a linen-draped longtable nestled in the sand at Rockaway Beach.
Read MoreTo herald in spring, we partnered with the extraordinary Secret Supper team to celebrate the new growth, fresh flavors and vibrancy of the season. The table was set in a grove of birch trees which opened up to a lush meadow next to the beautiful Hood River Guest House.
Read MoreOur Fire + Ice collaboration with the Secret Supper team was held in a grove of old-growth Douglas Fir trees at the Miller Farm Retreat in Parkdale, OR.
Read MoreFor our final Salt Fire Water dinner in partnership with Jacobsen Salt Co., we celebrated the start of Dungeness crab season with a lively crab feed.
Read MoreOur first collaboration with the dynamic Secret Supper team was held on a former Christmas tree farm in Washougal, WA.
Read MoreTo commemorate the Grand Opening of North Fork 53 , a local food hub and agritourism destination on Oregon's North Coast, we gathered an incredible army of friends, cooks and volunteers to help us throw an Argentinian-style cow roast of epic proportions for 200 guests.
Read MoreWe were honored to be a chosen to cook a flower-forward meal for the national Field to Vase dinner series, hosted by American Grown Flowers.
Read MoreThis dramatic mussel roast was inspired by a coastal tradition in Southwest France known as the Éclade de Moules.
Read MoreThe Calçotada is a springtime ritual in the Catalonian region of Spain.
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