Heritage & Harvest Supper
From Pop-Up to Heritage and Harvest Suppers
We’re thrilled to announce our evolution after an incredible year of bringing you Southern comfort food with a Pacific Northwest twist! Heritage and Harvest Suppers perfectly capture our mission: honoring the rich heritage of Southern cuisine while celebrating our excellent local harvest. Join us for our first anniversary celebration where we’ll feast together like our ancestors did – with generous portions, warm hospitality, and community spirit.
The next Heritage and Harvest Supper is Saturday, January 24, 2026. There are two dinner reservation times, at 4:00 PM and 6:30 PM. The menu consists of three- or five-course dinners. We open with a sharp, briny amuse: collard-stem Chow Chow tossed in citrus and herbs, snapped against a duck-fat cornbread bite. It’s a one-bite manifesto: use everything, waste nothing. Your hors d’oeuvres course is a field-pea salad that eats like a memory: warm, earthy peas, pickled red onions, a bright chow-chow vinaigrette, a tangle of microgreens, and crisp cornbread croutons. South meets Valley in a bowl you’ll want more of. For the appetizer, we riff on a New Year staple: Hoppin’ John risotto made with Carolina Gold rice and field peas, glazed with tomato & leek confit. The main is Southern comfort dressed for Saturday night: hot chicken torchon (pancetta-stuffed) with an airy Alabama white-sauce sabayon and traditional, braised collard greens. Heat is layered, not loud; texture is king; the finish is clean. We close with a playful classic: bourbon tiramisu built on benne ladyfingers, brightened with lemon icebox cream, and glossed with Toasted Hazelnut–Chicory Crème Anglaise. Familiar, then better. We’re sourcing from friends close to home—Gathering Together Farm and Denison Farms for brassicas, leeks, and collards; Freddy Guys for hazelnuts; Camas Country Mill for cornmeal and Carolina Gold. Every course is built to show January at its best.
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January Heritage and Harvest Supper Menu
Amuse Bouche: Collard-stem Chow Chow tossed in citrus and herbs, snapped against a duck-fat cornbread bite. It’s a one-bite manifesto: use everything, waste nothing.
Hors d’oeuvres: Field pea salad that tastes like a memory: warm, earthy peas, pickled red onions, a bright chow-chow vinaigrette, a tangle of microgreens, and crisp cornbread croutons.
Appetizer: Hoppin’ John risotto made with Carolina Gold rice and field peas, glazed with tomato & leek confit.
Main: Hot chicken torchon (pancetta-stuffed) with an airy Alabama white-sauce sabayon and traditional, braised collard greens.
Dessert: bourbon tiramisu built on benne ladyfingers, brightened with lemon icebox cream, and glossed with Toasted Hazelnut–Chicory Crème Anglaise.
February Heritage and Harvest Supper Menu
Amuse Bouche: Gullah Geechee Hoppin’ John Fritter; crispy medallions of Carolina Gold rice and sea island field peas, served with fermented pepper vinegar aioli; honoring the Low Country tradition of New Year’s prosperity brought forward into our winter table.
Hors d’oeuvres: Potlikker Soup, that sacred liquor of slow-simmered greens from Winter Green Farm in Noti, enriched with smoked ham hock.
Appetizer: Golden hush puppies with fresh Dungeness crab from Chelsea Rose Seafood, accompanied by a delicate, savory sabayon, a French technique that serves Southern ingredients.
Entrée: Choice of a plant-forward Collard Green Roulade parcel, enclosing an earthy mushroom duxelles, or Pan-Seared Duck Breast from Afton Field Farm, beneath a blackberry gastrique made from preserved summer fruit.