Come spend an unforgettable summer evening with us at Carnation Farms, where the fields are bursting with flavor and every bite has a story.
We’re hosting a special farm-to-table dinner, featuring pasture-raised lamb and beef from right here on the farm, just-picked organic veggies, and perfectly paired wines featuring guest On August 9 we will welcome guest Chef Ben Vaughn, from Sow Project in Tennessee.
You’ll kick off the night with a guided walk through the fields alongside our Director of Agriculture, Eric Popp—he’ll share how we grow and graze with care in the heart of the Snoqualmie Valley. Then, settle in at the table for a multi-course dinner crafted by our chefs and inspired by the season. This is your chance to meet the folks behind your food—our farmers, chefs, and local partners—and soak up the beauty of a long summer evening on the farm.
All in a gorgeous setting, great company, and stories from the farm. Come hungry, curious, and ready to connect.
Dinner will feature a set menu highlighting peak-season ingredients. Our guest chefs will do their best to accommodate dietary restrictions when possible, but minimal substitutions may be available.
Ben Vaughn is an award-winning chef, best-selling author, restaurateur, and featured television personality. In addition, Ben is a husband, and a father of four, passionate about food and his community. Ben’s love for accessible and delicious “people” food is what inspired him to write his book, “Southern Routes,” a Wall Street Journal and Amazon Bestseller, which chronicles his journey to find the best family-owned restaurants from North Carolina to Texas and share their recipes, culture, life, and love for food. For Ben, life is about sharing stories and amazing, approachable food with the hungry masses. In addition to being a writer and author, Ben is a television host and personality who has been featured on the Food Network, Travel Channel, and A+E Network. Ben is also the host and co-producer of the digital series “The Breakfast Show.” His culinary career started in South Florida and flourished as he became chef and partner of several trendsetting and critically acclaimed restaurants (River Oaks, Grace, Au Fond Farmtable, White Oak Kitchen, Root to Tail, and Libertine’s Pizza) throughout the Southeast. Ben’s true passion lies in great food and the stories that can be told through food. He is the founder of The Center of Culinary Cultivation and serves as the Culinary Director for his restaurant group Be Nice.