We at Highly Seasoned Opinions had been trying to make it to a Farmview Dinner at Carnation Farms since early summer of 2024. Every date I checked was either sold out or sandwiched between impossible commitments, including the night I flew back into town from Vegas and refused to test fate by driving straight to a five-course meal.
Eventually, I sent my neighbor, Anna Sullivan, in my place. She came home delighted, wrote about it for Living Snoqualmie Carnation Farms: So Much More than a Feast in a Field, and even started doing events for her business there. Her review only made me want to go more.
I had been before, last summer with my friend Bre, when I did not realize how far up the parking area was. I made the mistake of walking up the hill in heels on a warm day, pretending not to be sweating. This time, I read the invitation more carefully and found out when to arrive, which gate to use, how the signage worked, and exactly where to park.
My only warning is to avoid bringing your largest car. The parking area is small, which adds a mild challenge but also a good laugh, and the view overlooking the valley is worth every three-point turn required to get there.
At the top of the hill, tucked into the trees and looking out over the farmland, is the newly renovated Farmview Kitchen. It is warm, beautiful, and just far enough into the woods to feel like you have stepped away from the bustle of everyday life. Guests began arriving at 4:30 p.m., right when the gate opened.
My partner in opinion, Sheetal, and I found our seats at the end of one of the long communal tables, which turned out to be ideal; quiet enough to talk, close enough to everything to watch the evening unfold. Sheetal described the setting as soulful, rustic, and glowing, with soft lights and an atmosphere that felt grounded and celebratory. She immediately noticed how gracious and unhurried the staff were and how they seemed to know the story behind every ingredient, something she loved about the evening right from the start.
We were welcomed with a Cherry Almond Mule mocktail, bright and nutty with a lemon twist that tied everything together. Sheetal called it refreshing and the perfect way to ease into the night. The space glowed with soft light, laughter, and the promise of fall’s first real feast indoors. This dinner marked the end of peak season and the farm’s shift from outdoor meals to the coziness of the Farmview Kitchen.
The Culinary Team, Chef Kristen Schumacher, Chef de Cuisine Kristin Baerg, Chef Tom Coss, Chef Evan Sponsler, Chef Viridiana Miranda, and Chef Lupin Mindlin, built a seasonal five-course menu showcasing everything Carnation Farms grows and raises, along with produce from local partner farms. One Boss Hospitality handled service and event planning seamlessly.
The first course was the Roast Beef Tartine, layered on rye with caramelized onions, jalapeño black garlic crema, turmeric aioli, pickled turmeric, and mustard microgreens. I briefly received the vegetarian tartine by mistake; it looked beautiful and, according to vegetarian guest Zoe Evans, the oyster mushroom starter was really tasty and flavorful with good presentation.
Zoe appreciated that the staff already knew who she was before she sat down, something she said was a fantastic extra she did not expect unless you are at a restaurant that specializes in vegetarian or gluten-free menus. She also noted that vegetarian options are usually an afterthought, and she loved that the second course was vegetarian for everyone.
Sheetal loved this one too and described it as deeply satisfying. If it were socially acceptable, I would have folded the whole thing like a sandwich and dragged it through the turmeric aioli.
The Beet and Carrot Ravioli followed, wrapped in beet pasta and filled with carrot, miso, and goat cheese, finished with hazelnuts and sage. My friend Joyce Hibma later told me that if she had seen the menu ahead of time, she probably would have skipped this dinner because the ingredients sounded unfamiliar. She said she would have missed all the deliciousness of the ravioli and the goat milk squash ice cream. Sheetal called the ravioli earthy and creamy, with a sweetness that tasted like autumn. I agreed completely, and for me, the hazelnuts were the star of the dish.
By the time the Chicken Cassoulet arrived, the fullness was starting to set in. The bowl held garlic butterbeans, Toulouse sausage, mustard velouté, herbs, and a charred lemon, along with a generous piece of bread, perfect for soaking up the sauce.
It was hearty and comforting and felt like the kind of dish meant for cold evenings. I was not prepared for that much food and briefly considered unzipping my pants to make room but managed to keep myself in check. Sheetal found it hearty and comforting.
Dessert was Delicata Squash Ice Cream with Goat Milk Cajeta. I am not a sweets person, but even I knew this was something special. It was rich and creamy with a slightly salty finish. I took a small taste and knew immediately that if I ate more, I would not make it home.
Sheetal, who enjoys dessert far more than I do, savored every bite and described it as silky, subtly spiced, and just sweet enough to linger. She said she enjoyed it with her eyes closed, pressing it to the roof of her mouth until the slightly salty finish settled in.
Each course had a wine pairing. The tartine came with an Altruist Red and a pour from Markham Napa Valley. The ravioli came with Pinot Noir from Argyle. The cassoulet was paired with Sauvignon Blanc from Dough. Coffee followed the dessert. Sheetal noted each pairing, calling the first bold and earthy, the second silky and nuanced, the third crisp and herbaceous, and the final one a gentle close to the evening. If you are looking for detailed tasting notes from me, I will admit that I was too busy talking to remember to write them down.
Some of our favorite moments came from the people seated around us. Across from our seats was a kind couple with a cheerful ten-month-old baby. The mother owns a small business creating skincare products from beef tallow and will be appearing at holiday markets this season.
Conversations like that reminded me that a Farmview Dinner is not just a meal. It is a gathering place for residents, small business owners, and people who care about food and the community we live in. Sheetal said the room felt like a small celebration of the valley itself, a place where the stories behind the ingredients and the people who grow them blend into the experience.
From the first sip of the mocktail to the last spoonful of ice cream, the evening felt like a gentle welcome to fall. It was warm and filling and rooted in the land that surrounds Carnation Farms. The farm does not try to impress with theatrics. It feeds you well, connects you to the people who grow your food, and reminds you that a meal can be a celebration of season and place.
And yes, we left very full. Which is exactly how a fall dinner should end.
Featured image Photo Credit: Joyce Hibma
Disclaimer – Welcome to our Highly Seasoned Opinions! Just a heads-up: we’re not professional food critics—think of us more as enthusiastic food explorers on a quest to savor every bite the Snoqualmie Valley offers. Our musings are all in good fun, aiming to celebrate the vibrant culinary scene around us. So, no harsh critiques here—just genuine, lighthearted tales from our taste buds to yours.
