Elevate your evening with a one‑of‑a‑kind Chef’s Table experience brought directly to your table. Working with your chef in advance, enjoy a handcrafted tasting menu celebrating fresh, local produce, fine wines from the Walla Walla Valley, and seasonal sensibility. Ideal for celebrations, refined dining, or simply a memorable night in, this experience includes from‑scratch cooking, stylish service, and full cleanup—so you can relax and savor every moment.

What’s included:

Personalized tasting menu (4–6 courses) designed with local ingredients
Wine or beverage pairings (optional) featuring regional vintages
Full service from setup through cleanup
Chef engages with your group, explaining each dish

Sample Menu Options

Amuse-Bouche

Mini honey‑lavender panna cotta with Walla Walla onion jam

Starter (choose one)

Local asparagus velouté with herb oil
Smoked steelhead trout rillettes, sourdough crostini

First Course

Heirloom beet & goat cheese salad, walnut crumble
Pacific Northwest mushroom risotto with wild herb pesto

Main Course

Pan-seared Columbia River steelhead, pea shoots, lemon beurre blanc
Grass-fed lamb chop with seasonal root vegetable mosaic, pan jus

Cheese & Intermezzo

Petite Walla Walla sweet onion sorbet or a local cheese plate

Dessert

Walla Walla peach tarte fine with honey mascarpone
Chocolate pot de crème with espresso‑infused almonds

FAQs

Q: Can we customize based on dietary needs or preferences?

A: Yes! Your chef will work with you to accommodate allergies, dietary restrictions, and personal tastes during menu planning.

Q: How long does the experience last?

A: Typically 2–3 hours from chef arrival to cleanup, with 1.5–2 hours of dining.

Q: What group sizes are appropriate?

A: Optimal for parties of 4 to 12 guests—though larger groups may be accommodated based on staffing.

Q: Does the chef handle grocery shopping and cleanup?

A: Absolutely. All ingredients are sourced and prepared by your chef, and the kitchen is left spotless afterward.

Q: How far in advance should we book?

A: At least 3–4 weeks in advance for peak season or popular dates to ensure chef availability.

Q: Is gratuity included in the price?

A: Gratuity is not included but always appreciated at your discretion, especially for exceptional service.

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