|
THE FORAGED TABLE ON THE FARM From mystery box to masterpiece, this roving Whidbey Island farm experience features Dame Cheri Bloom, Chef Dame Tiffany Layco and Dame Jaqueline Agans preparing a farm fresh dinner. You’ll start with a Whidbey Island Organic Farm School tour , leave with a surprise box of fresh harvested vegetables that Chef Tiffany will weave into a dinner feast at the home of Cheri Bloom. Each course will be expertly paired with wines from Dame Vicky Williams' family-owned Kiona Vineyards, a pioneering estate on Washington's highly acclaimed Red Mountain AVA, where generations of winemaking excellence have shaped one of the state's most celebrated wine regions. Wines from Red Mountain’s Hightower Cellars are also featured. Elevating the conversation is Les Dames d'Escoffier Seattle President Dame Lane Hoss, a respected leader who has championed Washington wine for more than 42 years through her leadership at Anthony's Restaurants Dame Cherie Bloom
Chef Cherie Bloom is a longtime advocate for sustainable food systems, garden-based education, and community connectivity. With more than 35 years of professional experience, she has dedicated her career to cultivating meaningful relationships between schools, local farmers, and food artisans, helping to inspire a deeper understanding of agriculture, nutrition, and environmental stewardship. As a garden educator in the Seattle School District, Chef Cherie has worked with elementary students to integrate hands-on learning into garden and kitchen settings, fostering curiosity and lifelong healthy habits. Her expertise extends beyond traditional classrooms into horticultural therapy, where she has designed and led innovative training and placement programs in high schools, nursing homes, and rehabilitation centers. Through this work, she has empowered individuals of all ages and abilities to connect with nature and develop practical, life-enhancing skills. Dame Tiffany Layco
Chef Tiffany Layco brings a rare blend of culinary artistry and operational strategy to every dining room she leads. With a career spanning Executive Chef roles and high - impact F&B Director positions, she has built a reputation for creating hospitality ecosystems where exceptional food and strong financial performance move in lockstep. Tiffany’s expertise includes multi - outlet operations, property - wide systems development, and oversight of procurement programs exceeding $1M annually. She is particularly adept at turnaround leadership, guiding teams through complex operational challenges with steadiness, clarity, and an eye for long - term sustainability. What distinguishes Tiffany’s leadership is her commitment to people. She believes that hospitality is, at its core, an act of uplift — an opportunity to cultivate confidence, skill, and belonging. Her mentorship has helped emerging talent, especially women in the industry, step into their own authority and shape the next generation of culinary leadership. Dame Vicky Williams
Vicky Williams is a member of the third-generation Williams family, owners and operators of Kiona Vineyards & Winery, a pioneering estate on Red Mountain in eastern Washington. Founded in 1975, Kiona celebrated its 50th anniversary in 2025 and remains one of the region’s most respected producers. Today, the winery crafts approximately 25,000 cases annually, with distribution nationwide, and continues to supply premium fruit to more than 50 wineries across the Pacific Northwest. Vicky and her husband, Scott, play a central role in managing Kiona’s estate vineyards, maintaining the high standards that have defined Red Mountain as a world-class growing region. In addition to wine grapes, they steward a 20-acre sweet cherry orchard and stay closely connected to their community—Vicky can often be found selling table grapes at local farmers’ markets each fall. She also recently marked an extraordinary 49 years of service as a volunteer ski patroller with the White Pass Ski Patrol. Kelly Hightower
Kelly Hightower’s journey into wine began with curiosity — a book, a glass of Cabernet, and the realization that wine could be both a passion and a profession. While attending UC Berkeley, a community college wine class sparked her interest, and Justin Meyer’s Plain Talk About Fine Wine inspired an early milestone: saving for a bottle of Silver Oak Cabernet, marking the moment she knew wine would shape her life. BUY NOW Kelly learned the craft from the ground up before returning to Washington to join Columbia Winery during the formative years of the state’s modern wine boom. In 1997, she and her husband Tim founded Hightower Cellars — then among just 75–100 wineries statewide — with a clear philosophy: source exceptional fruit and handle it with care. | DINNERS
LEGACY AT THE TABLE
| |||||||||||||||||||||||||||||||
