These dinners began as a space to celebrate those I’d featured most recently on the blog during the summer of 2017. My first was held on our property under the twinkling lights that line the trees… It was set to be the last warm day of Autumn, however, met us with chilling temperatures that brought us to conclude the evening around our dining room table. It wasn’t necessarily that night that I realized how valuable this concept was but the weeks and months to follow through the messages reminding me of how special it felt and how savored the meal, the company, the goodie bags were. Since then, these dinners have created space for others to fully enjoy a night off inclusive of indulgences that have carried on in so many’s memories since. In several different venues over many different tables, I’ve watched mouths drool, friendships bloom, and ooo-ing and awe-ing as my guests are invited to a space simply to be and to enjoy in the midst of a pure-hearted gathering.
For each dinner, I cultivate a theme to engulf the atmosphere, I work alongside the chef during menu creation to make sure all of features suit the feel of the night, I grab all of the textures I can find, and unfold a space that allows those who enjoy intentional belonging and gathering to do so. In the midst of conversations with new humans or deepening the relationship with the one you arrived with, the food will warm you up and details are hopeful to carry you away, without an ask, but just because breaking bread is a soulful serum that allows a fresh type of goodness for us.
If you’re here, reading through this, I hope your next step is to reserve a seat, or two. This evening of October 18th, will be one to greet the cooler months, the slower rhythms, the cozy clothing, the wonderful boom of laughter and conversation that only happens over a table and it’s important that you’re there with me, with us.
photos by Ashlee Kay
The Evening’s Courses:
by Chef Ryan of Cookery Inquieto
Charcuterie by
Full Board Charcuterie
Fortitude and Finn Sourdough
Harvest Root Soup x2 - Potage & Consomme
Selection of Root Vegetables, Fresh & Wild Herbs, Locally foraged mushrooms, Homemade Stock
Seasonal Crudo
Wild Caught Scallop, Watermelon Radish, Cucumber, and Shiso
Surprise Course
Belgian Stoemp & Short Rib
Red Wine Braised Short Rib, European Plum, Fennel, Leeks, Root Vegetable Stoemp
Mixed Berry Hand Pie
A berry filled composed of Blackberries, Blueberries, and Raspberries tucked inside of a flakey, warm crust. Paired with a good ol’ fashioned Hold Fast Coffee Co cup 'a Jo.
In partnership with Almagre and Fjallraven.
Sponsored by Camino Massage, aFloral, and Hold Fast Coffee,
Supported by Ashlee Kay Photography, Full Board Charcuterie, Mixed Greens Nursery, Lark Paper Co