​​Welcome to the Kirkland Farm to Table Dinner


Kirkland Farm to Table Dinner

Spy Hop Gin Cocktail; Northwest Cellars Viognier & Merlot; Chainline Brewing Co. Pilsner & Wow Wow Hawaiian Lemonade.

We are excited to announce one of Kirkland's biggest events of the summer for Saturday, August 27th 6-10pm. Hosted by the Kirkland Wednesday Market and the Woodmark Hotel & Still Spa, this will be an unforgettable evening celebrating the market with a five-course menu created by Kirkland's James Beard Award-winning Chef Jason Wilson and and Woodmark Hotel & Still Spa Executive Chef Matt Steffen. 

Our special guests will dine in style on locally sourced food and hand crafted beverages.  At an elegant al fresco setting and exclusively seated at the Carillon Point roundabout overlooking the picturesque waterfront, take in our live music by Waterfront Jazz and experience the best that Kirkland has to offer.  Support local farm fresh food at this benefit for the downtown farmer's market put on through the Kirkland Downtown Association. With two of Kirkland's most celebrated chefs Jason Wilson and Matthew Steffen, and renowned Seattle event planner Kevin Bradford, it's a night you won't want to miss. Reserve your seats now and please note that there may be a slight variance on the menu subject to fresh availability.  *Also, our Gluten free and Vegetarian friends can be accommodated, please Contact Managers for your menu selections and continue to monitor this page!

​​Kirkland Farm to Table Dinner​

JOIN US FOR THE FIRST ANNUAL
"FRIENDS OF THE MARKET" 
​KIRKLAND FARM TO TABLE DINNER

A BENEFIT EVENING FOR THE 
KIRKLAND WEDNESDAY MARKET

Menu

​Amuse Bouche Trio

  • Roasted Carrots with Labneh, Chiles & Mint
  • Grilled Figs, Yogurt & Mustard Greens
  • Deviled Eggs with Red Beet Pickle, Cured Wild Salmon & Horseradish

Salad Course

  • Heirloom tomatoes, Charred Eggplant, Garden Herbs and Greens, Cucumber and Balsalmic

Fish Course

  • ​Slow Roasted Wild Salmon with Summer Squash, Smoked Wapato Corn, Mint and Beet

​Main Course

  • Wood-grilled Windy N Ranch Grass Fed Washington Beef Top Sirloin; Summer Chantrelle Mushrooms and Onions, Grilled Potatoes

Dessert

  • Anise and Lemon Panna Cotta, Orange Blossom syrup, Grilled Local Peaches and chamomile crumble