Feast on the Farm 2021 Update

We are busy planning and prepping for Feast on the Farm, which will take place virtually on Saturday, October 2nd, 2021. This year, your gourmet meal kit will be available for pick up at a drive-through location. Tickets to purchase your Feast meal kit will go on sale Wednesday September 8th at 10 am. Watch your inbox for an email with the link!

We are excited to announce that Nyssa Tanner, Owner, Nyssa’s Kitchen, Mutsuko Soma, Owner and Chef, Kamonegi, and Grant RicoChef de Cuisine, Hitchcock, will be preparing this curated meal using wild sockeye salmon from Bristol Bay donated by Pike Place Fish Market, sustainably grown farm-fresh produce from Full Circle Farm on Griffin Creek and bread from Macrina Bakery. We will also include other local artesian goodies such as coffee from Caffe Vita and treats from Hello RobinNovelty Hill wine and a cocktail featuring Tito’s Vodka will be accompanied by music by Seattle’s own The High Seagrass and stories from the field. Learn more about our incredible chefs here

We are actively seeking volunteers to help our team prepare the meal kits. Please contact David at db@stewardshippartners.org if you’d like to get involved. 

Learn About the Chefs

Nyssa Tanner, Owner, Nyssa’s Kitchen 

I have been in love with everything food for as long as I can remember – from my little spot on a step stool in my grandmother’s kitchen to starting my food blog + food photography business, Nyssa’s Kitchen, food has always been a constant source of assurance and inspiration in my life. In the right light, thoughtfully crafted food photography connects our emotions to our most cherished memories of gathering around the table with the people we love. Good food and the bonds it creates has the power to inspire and move us from within. Bridging that gap between food and feel-good emotions is why I love life behind the camera!

I am an experienced recipe developer, food photographer, blogger, chef, household manager, and nanny with an organized and self directed personality. Skilled in natural light photography, recipe development, food writing, the content creation process, SEO optimization, Adobe Lightroom + Photoshop, Canva, WordPress, Convertkit, Plann, Trello, and the Google Suite, as well as private cheffing, household planning & management, large function menu & dinner planning, and organization. I love creative tasks of all kinds, and am passionate about continuously striving to advance my skills as an individual and those I bring to a team oriented environment.

Mutsuko Soma, Owner and Chef, Kamonegi

While Mutsuko Soma served as chef in other restaurants in Seattle, she dreamed of introducing fresh soba, like the kind her grandmother made for family dinners, to the masses. She founded Kamonegi as a pop-up and opened Kamonegi the restaurant in October 2017.

Kamonegi translates literally to “duck and leek,” and alludes to when one good thing brings another. In Japan, duck and leek is also a classic culinary pairing so the sight of a duck bringing a leek connotes an abundance of good fortune where one closely follows another. The namesake Kamonegi soba is also one of the most popular soba dishes at the restaurant.

In its inaugural year, Kamonegi was named Restaurant of the Year by Seattle Metropolitan Magazine, Best New Restaurants of 2018 by the Seattle Times, among the 20 Best Restaurants in Seattle by Conde Nast Traveler, one of America’s Best New Restaurants by Eater critic Bill Addison, and a Top 50 Nominee for America’s Best New Restaurants by Bon Appetit. Chef Soma was named as one of Food and Wine Magazine’s Best New Chefs 2019, star chef rising star 2020.

Chef Soma also has WSET Level 3 certified sake and Wine. 

She opened Hannyatou sake bar in 2019 which is 2 doors down from Kamonegi.

Grant Rico, Chef de Cusine, Hitchcock

A native to the Northwest and Kitsap County, Chef Grant earned his Bachelors of Science in Sustainable Business Administration at Humboldt State University before enrolling at the Culinary Institute of America, Hyde Park, where he earned his Bachelors in Applied Food Studies and Culinary Arts. Chef Grant held positions as the Sous Chef at Little Nell in Aspen, CO, then Sous Chef at Hitchcock before joining the team at *** Single Thread in Healdsburg, CA as Chef de Partie.

Chef Grant joined Hitchcock as Chef de Cuisine in the Spring of 2020. In his free time, Grant enjoys free-diving in the cold Pacific waters for urchin, hiking the outdoors and exploring the Great Northwest, as well as continuing his education in all things food & beverage: Chef Grant is certified as an Introductory Sommelier with the Court of Master Sommeliers.

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