First Harvest Dinner 2014
Date: 9/22/14 - 9/23/14
Time: 6:30 pm
The 3rd Annual First Harvest dinner is set!
Chef Blaine Wetzel has invited another dynamic lineup of chefs to the 3rd Annual First Harvest Dinner at The Willows Inn on Lummi Island, Sept. 22-23. Chefs from Saison, AMASS, Kadaeu, and Atera join Wetzel for two nights of presentations that highlight this unique, impromptu culinary fete.
You can call starting at 9 a.m. Monday, Aug. 25 to reserve your seat(s) and accommodations for the collaborative chef dinner on either Monday or Tuesday night. We will accept no reservations before Aug. 25. (360) 758-2620.
The cost for dinner is $500/person, and rooms start at $200/night. Tickets are nonrefundable and require a room reservation.
Among the headliners who will prepare the amazing meals in collaboration with Chef Blaine and our chef staff comes a pair from two of America’s most-decorated centers of fine dining, San Francisco (Joshua Skenes from Saison) and New York City (Matthew Lightner from Atera).
Two others will fly in from Copenhagen, Denmark – world-traveler Matthew Orlando from AMASS, and Nicolai Nørregaard from Kadeau which originated on the island of Bornholm.
THE CHEF PROFILES
co-owns and serves as executive chef of Saison, a Michelin Two-Star establishment in San Francisco’s South of Market District (SOMA). Previously, after graduating from the French Culinary Institute in New York City, Josh worked at high-end dining destinations in Boston and California locales.
Skenes traveled a path similar to Chef Wetzel, as each earned Best New Chef recognition by Food & Wine – Skenes in 2011, and Wetzel in 2012. Saison, frequently listed as one of the top restaurants in the U.S., utilizes a network of foragers and purveyors around the area to create refined and complex tastes.
became one of the most-decorated among New York’s elite last year, just a year after Atera opened in 2012 with Lightner as executive chef. They earned two Michelin stars, four New York Times Magazine stars, three New York Times stars, and a listing as Bon Appetit Best 50 New Restaurants.
Matt has created an amazing career with world-renowned chefs since graduating from Western Culinary Institute in 2001: Noma in Copenhagen (Rene Redzepi), L’Auberge in California (Paul McCabe), Mugaritz in Spain (Andoni Aduriz). He developed a style he calls “season and place” and in 2010 became a Food & Wine Best New Chef, a Restaurant Hospitality “10 Chefs to Watch,” and a James Beard Foundation nominee for Rising Star Chef (and again in 2011) while at Castagna in Portland, Ore.
the owner/chef at Amass in Denmark, grew up in Encinitas, Calif., and started cooking at age 16. From his first experience with Francis Perrot at Fairbanks Ranch, he moved to New York City and worked for Charlie Palmer’s Auerole and Eric Ripert’s Three-Star Michelin Le Bernardin.
Then he went abroad – to England at Raymond Blanc’s two-starred Michelin Le Manoir aux Quat’Saisons and Heston Blumenthal’s three-starred Michelin The Fat Duck. There he met Redzepi and worked at Noma two years as sous chef and 2 ½ years as chef de cuisine. Between those positions Matt was sous chef back in the U.S. for Thomas Keller’s renowned Three-Star Michelin Per Se. He opened Amass at Refshaleøen in July last year.
creator of Kadeau, brings a style, methods, and sourcing similar to the Willows Inn on Lummi Island: fish from the sea surrounding his homeland island, foraging the surroundings, and growing a garden of fresh produce.
He began his career with no formal training on the tiny Danish island of Bornholm in the spring of 2007and built Kadeau to Michelin One-Star status, using, as he put it in an interview, “Local nature, and all the wild stuff.” It is open during the summer only, but he and some partners opened another Kadeau in Copenhagen, along with a casual bistro Tony, both to rave reviews.
For reservations: call starting at 9 a.m. Monday, Aug. 25 to reserve your seat(s) and accommodations for the collaborative chef dinner on either Monday or Tuesday night. We will accept no reservations before Aug. 25. (360) 758-2620.