July 26th, Dinner In The Shed
Dinner In The Shed with Becky Selengut
We’ve been on a little hiatus from hosting dinners—but you kept asking, so we’re back!
Join us In The Shed, a cozy, garden-surrounded space, for a special evening of seasonal, fire-cooked dishes inspired by Becky Selengut’s latest cookbook, Misunderstood Vegetables. This intimate vegetarian dinner highlights underappreciated produce, bringing out their best flavors through the magic of open fire cooking.
Guests will be welcomed with a refreshing non-alcoholic beverage made from fresh garden ingredients.
About the Chef:
Becky Selengut is a Seattle-based chef, author, podcaster, and instructor. Her cookbooks include Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. She co-hosts the local foods podcast Field to Fork and spends part of her time as chef aboard the M/V Thea Foss. When she’s not cooking, Becky enjoys foraging, mixing a mean Manhattan, and spending time with her wife April, their enthusiastic pointer mix Izzy, and their semi-feral floof, Jinx.
Check out her website for more on her and then check out the menu below!
Sourdough toasts with charred greens, walnut mint pesto and ricotta
Coconut-cucumber gazpacho shooters
Squash blossom, charred peach and zucchini salad with toasted walnuts and parmesan
Grilled eggplant with crispy chickpeas, tomatoes, pomegranate, spiced yogurt and toasted pine nuts
Orecchiette with rainbow chard, golden raisins, pine nuts, capers and chile
Chocolate cake with seasonal berries, herbs and whipped cream
Saturday, July 27th
6-9:30pm
$150
BYOB
Dinner In The Shed with Becky Selengut
We’ve been on a little hiatus from hosting dinners—but you kept asking, so we’re back!
Join us In The Shed, a cozy, garden-surrounded space, for a special evening of seasonal, fire-cooked dishes inspired by Becky Selengut’s latest cookbook, Misunderstood Vegetables. This intimate vegetarian dinner highlights underappreciated produce, bringing out their best flavors through the magic of open fire cooking.
Guests will be welcomed with a refreshing non-alcoholic beverage made from fresh garden ingredients.
About the Chef:
Becky Selengut is a Seattle-based chef, author, podcaster, and instructor. Her cookbooks include Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. She co-hosts the local foods podcast Field to Fork and spends part of her time as chef aboard the M/V Thea Foss. When she’s not cooking, Becky enjoys foraging, mixing a mean Manhattan, and spending time with her wife April, their enthusiastic pointer mix Izzy, and their semi-feral floof, Jinx.
Check out her website for more on her and then check out the menu below!
Sourdough toasts with charred greens, walnut mint pesto and ricotta
Coconut-cucumber gazpacho shooters
Squash blossom, charred peach and zucchini salad with toasted walnuts and parmesan
Grilled eggplant with crispy chickpeas, tomatoes, pomegranate, spiced yogurt and toasted pine nuts
Orecchiette with rainbow chard, golden raisins, pine nuts, capers and chile
Chocolate cake with seasonal berries, herbs and whipped cream
Saturday, July 27th
6-9:30pm
$150
BYOB
Dinner In The Shed with Becky Selengut
We’ve been on a little hiatus from hosting dinners—but you kept asking, so we’re back!
Join us In The Shed, a cozy, garden-surrounded space, for a special evening of seasonal, fire-cooked dishes inspired by Becky Selengut’s latest cookbook, Misunderstood Vegetables. This intimate vegetarian dinner highlights underappreciated produce, bringing out their best flavors through the magic of open fire cooking.
Guests will be welcomed with a refreshing non-alcoholic beverage made from fresh garden ingredients.
About the Chef:
Becky Selengut is a Seattle-based chef, author, podcaster, and instructor. Her cookbooks include Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. She co-hosts the local foods podcast Field to Fork and spends part of her time as chef aboard the M/V Thea Foss. When she’s not cooking, Becky enjoys foraging, mixing a mean Manhattan, and spending time with her wife April, their enthusiastic pointer mix Izzy, and their semi-feral floof, Jinx.
Check out her website for more on her and then check out the menu below!
Sourdough toasts with charred greens, walnut mint pesto and ricotta
Coconut-cucumber gazpacho shooters
Squash blossom, charred peach and zucchini salad with toasted walnuts and parmesan
Grilled eggplant with crispy chickpeas, tomatoes, pomegranate, spiced yogurt and toasted pine nuts
Orecchiette with rainbow chard, golden raisins, pine nuts, capers and chile
Chocolate cake with seasonal berries, herbs and whipped cream