Under the Walnuts
Under the Walnuts is a culinary experiment removing the 4 walls and ceiling from a restaurant, giving PNW chefs an opportunity to use the freshest ingredients harvested from our field, cook over open fire and create a evening for an intimate group of diners unlike any other. 2019 includes a fantastic line-up of chefs; some first time, some returning, a new wine partnership with Indie Wineries and an even more thoughtful guest experience.
Tickets for 2019 dinners are live!
There are two ticket options this season. Purchase a single ticket to a meal or purchase a Farmer’s Dozen and distribute your seats throughout the season as you wish. All tickets include dinner, drinks and fantastic evening’s experience.
Single Tickets: $145
Farmer’s Dozen: $1,480
Includes 12 tickets to be used as you wish throughout the season.
All tickets are subject to Service Charge + Tax.
We look forward to sharing a meal with you soon.
2019 Chef Line Up
June 9, 2019
Enjoy a meal from Ecolibrium’s own Culinary Director! The perfect way to kick off the 2019 season. Kyle comes to Ecolibrium after years with Edouardo Jordan in the kitchen at Junebaby, Salare and previously Bar Sajor. His love for the farm is infectious and we can’t wait to see what he brings to our first meal of the season.
Eli Dahlin has run farm to table kitchens in Seattle for over ten years. He has been a baker, a butcher, a pastry chef, a forager, and a server. Having grown up on a farm, his cooking is defined by simple expressions of land and sea. He is currently working on a wine-centric concept debuting in 2020.
Come dine with one of Woodinville Wine Country’s top chefs alfresco on the farm! Barking Frog’s Executive Chef Bobby Moore has helped the Barking Frog restaurant and Willows Lodge become a top culinary destination in Washington. Bobby is known for his innovative wine tasting menus incorporating locally sourced ingredients.
Ben holds a PhD in American history, focusing on food history, and has cooked professionally in New York, France, Spain, and Seattle. He is the Executive Chef at Pioneer Square D&E and is actively exploring a restaurant project of his own as he completes his book National Roots: Chefs, the Environmental Movement, and the Creation of American Cuisine.
While in Italy, Abby fell in love with the almost whimsical sense of community that surrounds a table full of amazing food. She brings togetherness to others through shared meals and exciting sensory adventures.
Kristen combines her a passion for sustainability and her inspiration from the plentiful bounty of produce in the PNW to her sweet cook shop in Snoqualmie offering classes and delicious meals to the greater region. Her love for good tequila will not be lost on Under the Walnuts crowd!
We cap the season with a gorgeous meal by Ecolibrium’s Culinary Director Kyle. Preparing an entirely vegan meal using the fullest bounty from the farm, Kyle yet again will show off those story telling chops as we celebrate what promises to be a fantastic season of growth on the farm.