A little bit about Lisette.....

Born and raised in the Pacific Northwest I feel most alive surrounded by trees and breathing in the fresh mountain air.

When I am not working you will most likely find me spending time outdoors, volunteering with my church and exploring this beautiful planet with my family. 

This is my place to share my passion for life and to encourage you to take time to find the extraordinary in your life.

Farm to Table Dinner with Matt Dillon

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After months of stellar weather, rain threatened the forecast on the day of our Farm to Table dinner. We were reassured via email, regardless of weather the dinner would go on as planned. As we arrived at Stuart Landing Farms we were invited to partake in a beverage and hors d'oeurves while we awaited our farm tour. Once on our farm tour we learned how the farmers are allowing their crops to go to seed and overwinter so they can then collect the seeds and redistribute them or create an even hardier crop in the subsequent years. The whole idea of becoming a farmer in this day and age of modern conveniences and fast food fascinates me. There is nothing quite like a fresh picked tomato, lettuce or berries. I was inspired by these men who are working with nature and not against it. 

I have never attended a Farm to Table dinner before, but I was expecting the connection between the farm and our meal to be greater. I was expecting to see the same food on my plate growing in the ground nearby. Although I thoroughly enjoyed myself, the farm acted more as a venue than the source of our food.

Have you ever been to a Farm to Table dinner? What was your experience like?

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Enjoying the welcome reception and hors d'oeurves before the farm tour.

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An old mattress acting as a drying rack for sunflowers.

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Flowers dotted the landscape everywhere. 

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Just a few of the varieties of tomatoes growing. 

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Stuart Landing Farms

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Our chef for the night, Matt Dillon, working the grill.

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The menu and place setting. I loved the blue Ball jars with flowers. 

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The first course

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Harvest time

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Vine ripe tomatoes

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Attire was "farm fancy" this was our interpretation.

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Prep work by Matt Dillon and sous chef.

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A wagon full of blankets in case the air turned chill.

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Passing platters of delicious and colorful food. 

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Pond Sailing in South Lake Union

SLU Burger Competition