Our Historic 5 acre farm hosts Farmhouse Dinners in The Orchard kitchen and weekly, weekend classes that focus on Vincent's deep knowledge of food, Tyla's interest and passion for wine, as well as the inspiration of our many friends in the food and wine industry. Class themes change each week and include hands-on cooking instruction, skills, technique & wine discovery; all of which change with the seasons.
Each weekend we offer Farmhouse Style Dinners in The Orchard Kitchen that make you feel more like a guest at a dinner party than a customer in a restaurant. We feature our own farm's amazing, organic bounty as well as local food from other great producers, including fish, meat, cheese, wines and really good coffee. The Orchard Kitchen is all about collaboration with the farmers, vintners, cheesemakers, chefs and oyster men we love. We believe in being part of a community that creates delicious, fresh, healthy food, while helping to sustain the Puget Sound's artisanal producers.
Our meals are served Family Style and consist of several savory and at least one sweet course. Our focus is always on freshness, fun and flavor. Our single seating begins at 7:00pm with an Hors d'Oeuvres reception; followed by family style platters at cozy community tables. Each week's menu is a unique collaboration between Tyla, Vincent and our staff. We strive to showcase the best ingredients of the season with what we find delicious and inspiring and want to share with our guests.
Seating is very limited so please book well in advance. If you would like to make a reservation for our Farmhouse Dinners, please call 360.321.1517 to speak with one of us about availability. Most menus will be $55-$60 per person unless otherwise noted (wine, tax and service charge not included). We offer a limited beer, wine and cider list. Corkage is $20 per 750ml bottle. We would be happy to waive one corkage for every bottle you purchase from us.
We offer hands-on, "farm to table" experiences, designed to educate and engage your senses. Walk the farm rows, pick the freshest possible produce, gather the eggs right from the hens, then learn seasonal, fresh ways to prepare the bounty. You will learn how to prepare these super fresh ingredients from chefs who can offer a lot of experiences and insight. Students of all skill levels are welcome, from the novice to the adventurous home cook.
Throughout the year we will offer special classes, focusing on a specific local guest producer or a favorite winemaker or brewer. These classes may take the form of tastings or instructive presentations, but always include lunch.
Each class will feature 1 1/2 hours of instruction, after which we will all sit down together to break bread and toast to a day well spent.
From Spring to Fall we feature a few out door dinners each year. These celebrations feature al fresco seating at one long farm table, right in the field. The multi-course, family stye menus focus on the freshest things the farm has to offer. What a great way to celebrate the season!