THE ART OF FOOD: A CULINARY JOURNEY
Chef’s Harvest Dinners
Part of our sustainable food system means growing our own fresh produce and herbs and even harvesting our own honey in our on-site Chef’s Garden and apiary. We’ll be inviting guests to join us al-fresco for a one-of-a-kind dining experience at our signature Chef’s Harvest Dinners. Sit down to a beautiful table amidst the garden to taste flavors of the season’s bounty, and hear the story of your food straight from our acclaimed Chef.
*CHEF'S HARVEST DINNERS COMING FALL 2021 - MORE DETAILS TO COME*
The cornerstones of our culinary program at The Lodge at St. Edward are sustainability, seasonality, and support of local farmers, fishermen, producers, and purveyors. Our chefs venture out from farm to sea in search of the freshest ingredients to put on your plate, and now we’re inviting you to join us. We’ll be hosting seasonal small-group Culinary Adventures where we’ll journey throughout the Pacific Northwest to harvest from partner farms, head out to sea on fishing expeditions, forage for natural culinary wonders like truffles and mushrooms, and experience life on the ranch.
St. Edward Study Hall
The Lodge at St. Edward originally housed a seminary school, where students traveled from near and far to dedicate themselves to a life of learning. We’re taking the same approach to culinary education, and will be offering a rotating series of classes and educational experiences. We’ll take you on a tour of the neighboring Bastyr University Sacred Seeds Ethnobotanical Trail to learn how communities can stay connected to native plants. We’ll journey to the many nearby distilleries to learn the art of distilling, and pairing spirits with food. We’ll invite you into our own kitchen to learn how Chef brings authentic flavors of the Pacific Northwest to our food.