Thank You to Everyone Who Supported Feast 2021!

We hope you enjoyed Feast on the Farm from the comfort of your own home! Thank you to everyone who participated in this event, whether it was through a meal kit purchase, raffle ticket purchase, donation or sponsorship! Feast on the Farm at home raised $22,836 which will directly support the conservation and restoration initiatives in Puget Sound!

The fair market value of this box is $150.00. Please consider making a donation beyond the $25.00 donation included in your meal kit purchase. Your donation supports Stewardship Partners’ programs: Snoqualmie Stewardship, Salmon-Safe Puget Sound, 12,000 Rain Gardens and Feast on the Farm.

We thank you for your support and hope you enjoyed your meal!

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Use #Feast2021 on your social media posts so we can see your delicious creations!

Menu Details:

Wild Bristol Bay Sockeye Salmon, prepared by Chef Grant Rico

Autumn Salad from Griffin Creek Farm tossed in an Italian plum vinaigrette with roasted delicata squash, shishito peppers and leek furikake, prepared by Chef Grant Rico

Miso Soup with fresh kale, daikon, burdock root, carrots, shitake, tofu and konbu, prepared by Chef Mutsuko Soma

Macrina Bakery Mini Caseras with Beet Compound Butter, prepared by Chef Grant Rico

Harvest Feast Moon Cocktail featuring Tito’s Vodka, prepared by Chef Nyssa Tanner

Choice of red, white or rosé wine from Novelty Hill Winery

Coffee from Cafe Vita

Cookies from Hello Robin

Feast Videos & Recipes

Welcome to Feast on the Farm at Home

Wild Bristol Bay Sockeye Salmon and Autumn Salad from Griffin Creek Farm tossed in an Italian plum vinaigrette with roasted delicata squash, shishito peppers and leek furikake,
prepared by Chef Grant Rico

Salmon and Salad Recipe

Miso Soup with fresh kale, daikon, burdock root, carrots,
shitake, tofu and konbu, prepared by Chef Mutsuko Soma

Miso Soup Recipe

Harvest Feast Moon Cocktail, prepared by Chef Nyssa Tanner

Cocktail Recipe

Music by the High Seagrass

Hailing from the Emerald City, The High Seagrass are a swashbuckling band of bluegrass marauders pickin’ and singin’ at sea level. Rising from the Seattle bluegrass jam scene, this group of accomplished musicians channels the city’s deep musical roots with a well curated selection of bluegrass traditionals, rollicking originals, and re-imagined covers.

All proceeds from Feast Home Delivery go directly towards Stewardship Partners’ conservation and restoration initiatives.

Photos by Jim Bennett

Sponsorship

2021 Sponsorship Information

Thank you to our 2021 sponsors!

This event would not be possible without our sponsors. We thank you for your generosity which allowed us to put on a successful Feast from Home for the second year in a row!

Nyssa Tanner, Owner, Nyssa’s Kitchen, Mutsuko Soma, Owner and Chef, Kamonegi, and Grant Rico, Chef de Cuisine, Hitchcock, prepared 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 also received other local artesian goodies to include such as coffee from Caffe Vita and cookies from Hello Robin. Novelty Hill wine and a signature Feast cocktail featuring Tito’s Vodka were enjoyed alongside music by Seattle’s own The High Seagrass and stories from the field. Thank you everyone for taking part in this delicious meal kit and Feast experience!

Host Sponsors

Acre Sponsors

Field Sponsors

Stone Gossard – Pearl Jam

Garden Plot Sponsors

Steve and Paula Reynolds

In-Kind Sponsors

The Farms

Learn more about the farms we partner with and how you can support them. The feast is at a different location each year.

Carnation Farms – Carnation Farms is a historic 818-acre Farm, once home to Carnation Farm Milk Company, founded in 1899. Equipped with century-old barns and farmland which once housed livestock, the farm is now renovated with a high quality medical facility, swimming pool, sports courts, climbing wall, zip-line and more, making it the perfect spot for campers to enjoy themselves.

Full Circle – Full Circle Farm started as an organic farm 15 years ago on just 5 acres. They have grown to become one of the West Coast’s major suppliers of organic produce.

Local Roots – Local Roots is a family-run vegetable farm in the Snoqualmie river valley, about 20 miles outside of Seattle. Wife and husband team Siri and Jason, along with a small crew of workers and apprentices, grow about ten acres of vegetables, which we sell at Seattle-area farmers markets, through our Community Supported Agriculture subscription program, and to many fine restaurants.

Oxbow – Oxbow is a 25 acre mixed vegetable, tree fruit and berry organic farm in the Snoqualmie Valley. They have shared their produce with the Seattle area for 14 years through markets, restaurants & their CSA.

The Chefs

Each year we have a different local chef prepare the meal using Salmon-Safe ingredients, which in turn supports local sustainable farms.

2020 – The pivot of our yearly event to a virtual experience wouldn’t have been possible without our partners and supporters. Together with our chefs’ help, we all enjoyed delicious local food delivered safely to our doorsteps. The menu consisted of Wild King Salmon, Prepared by Chef Ethan Stowell of Ethan Stowell Restaurants, Wild Foraged Lobster Mushroom Bisque and Smoked Delicatas Squash, Prepared by Chef Joe Ianelli of Harvest Beat, and Griffin Creek Farm’s Fall Harvest Salad, Prepared by Chef Zoi Antonitsas.

2019 – For our tenth anniversary of the Feast, we decided to celebrate with a cast of talented chefs. Joining us this year was Mutsuko Soma of Kamonegi. Before opening Kamonegi, Chef Soma cut her teeth at restaurants like the Harvest Vine, Chez Shea, and Saito’s. She then returned to Japan to learn the art of making traditional soba. While studying soba making, Chef Soma discovered that Washington was among the largest buckwheat producing states in the United States. This fact reaffirmed her decision to introduce soba to the Pacific Northwest, an area that has greatly influenced her throughout her career. Returning to cook with Chef Soma are past chefs Branden Karow, the Executive Chef of Ethan Stowell Restaurants, Jason Stoneburner, the Executive Chef at Bastille Café & Bar and chef/owner of Stoneburner, and Brendan McGill, the Executive Chef and owner of Hitchcock.

2018 – Branden Karow is the Executive Chef of Ethan Stowell Restaurants. Before becoming Executive Chef of Ethan Stowell Restaurants, Branden studied at Le Cordon Bleu and was the Sous Chef at Rover’s. He went on to cook at both Anchovies & Olives as well as How To Cook A Wolf before becoming chef at Staple & Fancy.

2017 – William Belickis is founder of Mistral Kitchen. Belickis’ first glimpse of the Great Northwest left him awestruck; he found its clean, cool beauty inspiring and soon returned to explore San Francisco, British Columbia, and everywhere in between. After making the move to Seattle, he was a chef Fuller’s and Salish Lodge. In 2000, he opened his own restraunt, Mistral in Belltown. Mistral closed its doors in 2008 so Chef Belickis could work on a new, more accessible and experimental restaurant: Mistral Kitchen.

2016 – Joshua Henderson is an award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country. He recently established a group of highly successful restaurants in the Pacific Northwest, including Quality Athletics, Bar Noroeste Taqueria, Great State Burger, Saint Helens, and opening soon, Poulet Galore, Cantine Bottleshop and Bar, and Vestal.

2015 – Jason Stoneburner is the Executive Chef at Bastille Café & Bar and chef/owner of Stoneburner, both located in Seattle’s historic Ballard neighborhood. Jason is also the chef/owner of the newly opened Seaplane Kitchen & Bar in Kenmore, just north of Seattle. He is dedicated to procuring products from small farms and thoughtfully sourcing ingredients for all three of his restaurants. Jason is a proud supporter of the Special Olympics, Seattle Children’s Hospital, FareStart, and charities that encourage sustainable farming and agriculture. In his free time, Jason can be found somewhere along the West Coast surfing or snowboarding.

2014 – Chef Zoi Antonitsas of Westward, is passionate about food, wine, spirits and hospitality, Zoi has more than 20 years’ experience in the restaurant industry, and a local celebrity as a contestant on Season 4 of Top Chef. Chef Zoi has received local and national acclaim for her contemporary, creative and ingredient focused cooking style. She takes inspiration from the sea, and her food reflects her love of the Mediterranean.

2013 – Chef Brendan McGill is the winner of Food and Wine magazine’s award for 2013 People’s Best New Chef. He earned the spotlight as top choice in both the national and Pacific Northwest categories. The Seattle Times included his Bainbridge Island restaurant, Hitchcock, amongst the top bites of 2011, and was a Best Chef Northwest Semifinalist in 2014.

2012 – Chef Ethan Stowell is a three-time nominee for Best Chef Northwest, a Rising Star Seattle Restauranteur, one of the Best New Chefs in America, and a Seattle Trailblazer. Ethan has built a devoted following to his numerous restaurants throughout Seattle, including Tavolata, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, as well as new ventures Red Cowand Chippy’s Fish and Drink.

2011 – Chef Matthew Dillon’s fresh and straightforward approach blends ingredients from the local land. Dillon explored his interest in fresh, simple cuisine while cooking at The Herbfarm and his Mediterranean creations at Sitka & Spruce earned him recognition as Best New Chef of 2007 in Food & Wine magazine. 2014 has seen the opening of The London Plane, a cafe and grocery shop that compliments Bar Sajorin Pioneer Square.

2010 – Chef Holly Smith of Café Juanita is the 2008 James Beard Foundation winner for Best Chef Northwest. Café Juanita has been recognized by Gourmet Magazine, Top 50 Restaurants, Robb Report, Top 57 Fine Dining, Best Italian Restaurants from Wine Spectator, and four stars from The Seattle Post Intelligencer. Holly was honored again in 2012 to be nominated for Outstanding Chef by the James Beard Foundation.