AUGUST 2018 | LYLE, WA
In the late weeks of summer, we basked in the late night sunsets and abundance of fresh local fruits and vegetables.
We dined at our minimalistic table on top of the golden hued hill overlooking Mt Hood in all of her glory all while feeling a powerful summer breeze.
JUNE 2018 | SONOMA, CA
The start of summer brings such promise as the first crops of the season start coming to life. The first sweetness of a summer peach. The crispness of summer's first cucumber. Mother natures reward for long wet winters. We bathe in its beauty and join in it's feast.
We dined at our jasmine scented table on top of the hill and enjoyed the welcoming of summer, the harvest and all that is good in California wine country.
FEBRUARY 2018 | McMINNVILLE, OR
A celebration of the winter season and the hidden bounty of delicious foods it contains. Winter itself is very mysterious—everything is cold and dark, the tree branches are bare and everything looks barren and dead. But hidden underneath that sullen exterior, everything is still teeming with life, just waiting for the first breath of spring to burst forth.
Salt + Stone
Not So Secret Supper - SEPTEMBER 2017
For this dinner, we partnered with Feast Portland and were honored to be included in their all star line-up of fabulous dinners.
The fall weather was frightful but we made the most of it gathered all together under our cozy softly lit tent. We feasted on the best of late summer and early fall local foods.
JULY 2017 | LILLWAUP, WA
Hot July days turn into long warm evenings kissed with bright pink sunsets and salty sea air. It's the perfect time to immerse yourself in the beauty and bounty of the sea. The water is a little more blue, the wine a little crisper and the memories are a little more vivid.
We dined at our tucked away table and celebrated one of the longest days of the year, the salty sea and all the deliciousness that comes along with it.
APRIL 2017 | PARKDALE, OR
We took a celebratory leap forward into spring and the bounty of fresh vibrant food that it contains. We were surrounded by the natural beauty of the season, taking it all in with all of our senses. The brightness of the local harvest and the energy of spring came through in every course. We spent the most beautiful evening tucked away at an outdoor table and welcomed the return of light and all the deliciousness that comes along with it.
FEBRUARY 2017 | SISTERS, OR
Wintertide was held near Sisters, Oregon. We had open white skies, warm fires, and jack frost nipping at your nose. Steaming pots of rich and hearty dishes, the sound of muffled laughter being muted by snow, and a trail of footprints leading to a table filled with new-found friends. We bid farewell to winter with a sumptuous feast, filled with local seasonal fare and warm drinks by the fire.
DECEMBER 2016 | PORTLAND, OR
Winter evenings are best when lit by candlelight, near embers and flame with a glass of Bordeaux in hand and the sweetest of company all around.
Ebb & Flow
NOVEMBER 2016 | ASTORIA, OR
Autumn brings about a richer, deeper and darker harvest. We savored the spice of the season and enjoy the preserved flavors of those past.
Experience the comfort of fall as you're surrounded with warm food, kind company, inviting sounds, and a setting that will take your breath away.
SEPTEMBER 2016 | ROCKAWAY BEACH, OR
This supper was celebrated with the abundant harvest from both land and sea as summer came to an end.
Fruits bursting with juice and sweetness. Courses awash in piquant peppery seasonings. Briny flavors soaking deep into crisp summer vegetables.
We experienced the richness in food, company and scenery; dining near our reflection as we basked in the warmth of the late summer sun.
Fire & Ice
JUNE 2016 | PARKDALE, OR
This Supper was a celebration of spring. New growth, vibrancy, brightness of flavor, and the return of the lush meadow. Guests experienced richness in food, company, and scenery as we delighted in the bounty brought forth by the season.
FEBRUARY 2016 | MT HOOD, OR
A long table gathering in the dead of winter, with fires warming each side of the table. Every course from the supper was cooked over an open flame or directly in hot ash, the flavor of smoke and hot earth seeped into every bite.
SEPTEMBER 2015 | PARKDALE, OR
A late summer supper at Tumbleweed farm in the shadow of Mount Hood.