May. 27, 2009 at 7:33pm
Honor Thy Farmer: A black-tie farm-to-table benefit
South Sound chefs cook the bounty of South Sound farmers
Posted by Ed Murrieta in Eat Well, Do Good, Eating with Ed, Farming and growing, Tacoma
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Five South Sound chefs will prepare the bounties of five South Sound farms in a black-tie farm-to-table dinner benefiting the Tacoma Symphony Orchestra on June 13.
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Honoree farmers include Cheryl "The Pig Lady" Ouellette, Terry and Dick Carkner of Terry's Berries, Carrie Ann Little of Mother Earth Farm, Bill Taylor of Taylor Shellfish and Kelli Estrella of Estrella Family Creamery.
Diana Prine, chef/owner of Fife City Bar and Grill, will do the salad. William Mueller, chef/owner of Babblin' Babs Bistro, will do a chilled soup. Dan Hutchinson, chef of Il Fiasco, will do shellfish risotto. Charlie McManus, chef/owner of Primo Grill, will do pulled pork from wood-oven-roasted whole pig. Gay Landry, chef/owner of Affairs Chocolates, will do pre-dinner appetizers and a chocolate-berry dessert.
Wines will be provided by Rainier-based McCrea Cellars, whose winemaker, Doug McCrea, grows some of his own grapes in eastern Washington.
Bob Mauer, chef at Bargreen-Ellingson restaurant supply, will be the emcee. Tacoma restaurateur Joe Stortini will be the auctioneer.
I'm chairing the dinner and I'm inviting 10 South Sound Eats readers to join me at my table at the special rate of $100 per person. To get in on this deal, you must make your reservation by filling out the form below. A representative from the Tacoma Symphony Orchestra will contact you for payment.
Reserve Your South Sound Eats Seat for Honor Thy Farmer
Note: * = required information
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