Join Carnation Farms for a special farm-to-table fundraising dinner in partnership with the Good Meat Project, highlighting whole-animal cooking with pasture-raised lamb and beef, freshly-picked organic veggies, and perfectly paired wines.
You can choose to start the evening with an inside look at how meat gets from our pasture to your dinner plate with our butcher, Thomas Coss. Specialty cocktail in hand, he will walk you through the cutting process and share inside knowledge.
Then, enjoy 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.
Finally, settle in at the table for a multi-course dinner crafted by our culinary team and inspired by the season. This is your chance to meet the folks behind your food—our farmers, chefs, and local partners—and savor the peak of summer in the fresh air. Come hungry, curious, and ready to connect!
Dinner will feature a set menu featuring peak-season ingredients. In partnership with the Good Meat Project, we will be highlighting nose-to-tail cooking—an approach that uses as much of an animal as possible rather than focusing only on familiar steaks or chops. Whole animal cooking reduces waste, honors the life of the animal, and supports more sustainable, responsible farming. This approach also offers deeper flavor, better nutrition, and a stronger connection to where our food comes from.
Date and Time
Saturday Aug 22, 2026
Location
Carnation Farms
