CHEF PLANT 2013
About this time every year, Jackie hosts all of the executive chefs from each restaurant to come visit Prosser Farm. The goal is to bring extra bodies for spring planting as well as team building and bonding (plus it’s really, really fun).
See photos below to see what happened!
Day 1: Seeding and Field Trips
Planting pumpkin seeds
Jackie giving a tour of the newly tilled land (thanks to Shawn Iliff!)
Field trip to Crawford Farms. Connie and her husband teach us about asparagus
Crawford chicken coop
Learning about blueberries
Inside the Crawford’s Riesling vines
Field Trip 2: Off to visit Kay & Clay of Chinook Winery!
Clay explains the process of filtering out extra yeast from their Sauvignon Blanc wine—something he and Kay had just worked on that day.
Off to taste some wine!
Jackie and Brock try the latest rose blend.
Time for family meal!
Team collaborative dinner! Brock’s (Dahlia Lounge) hasselbeck potatoes in the foreground. Catering team packed us a corn and asparagus salad and pesto pasta salad, and woodfire-oven-roasted lamb chops and salmon by Adrienne (Seatown & Etta’s) and Desi (Palace Kitchen)!
Post-dinner karaoke and air-saxophone celebration. Take it away Desi!
Day 2: Transplanting peppers
It was 45 degrees and raining!
That’s all for now! Until next year!