Saturday, July 13 @ 4pm
The Pacific Northwest has a particular sense of place, especially on the coast where the scent of pine trees mingles with the minerality of the sea and summer brambles. Guest chef Brendan McGill will turn that terroir into an impressive meal that captures and elevates the season. Think fresh-shucked Pacific oysters, charcuterie served with wild blueberries and hazelnuts, king salmon cured with spruce. Persephone Farm is a small 13-acre farm with less than two cultivated acres, a barn, a packing shed, and habitat for birds and other wildlife. From this biodiversity, Farmer Rebecca Slattery produces a beautiful array of vegetables and flowers while maintaining a balanced ecosystem. Named after the Greek goddess of Spring, this is a fertile space of abundance and beauty.