For six weeks this season, The Tiderun will host a chef residency at Heyday Farm. The Tiderun is a women-run culinary travel company known for small gatherings and fire-cooked meals that highlight the seafood, produce, and wild flavors of the Pacific Northwest. During the residency we’ll host two dinner seatings on Saturdays and two brunch seatings on Sundays. We’re looking forward to cooking for the Bainbridge community and spending time in such a beautiful farm setting.
Saturday April 4th
Dinner Seatings:
5:00pm and 7:30pm
Beverages:
Add on a bottle below, or choose something from our on-site pop up bottle shop. *we are not able to offer glass pours with our current license.
Menu:
See below. Our team will reach out via email to get your pre-order. This will allow us to minimize food waste. Please finalize your cart with a working email.
First Course:
Grilled asparagus with sheep’s milk cheese and lemon thyme
-or-
Coriander albacore with preserved peppers, dill, and a smoked pepper sauce
-or-
Grilled rapini with burrata and anchovy salsa verde and garlicky breadcrumbs
Main Course:
Small green salad for the table and bread/butter for the table included.
Grilled butterflied trout with clams, meyer lemon, chickpeas, herbs, and fennel
-or-
Roasted chicken fricassee with button mushrooms, carrots, and cavatelli
-or-
Twice baked camembert and nettle souffle with green garlic and a salad of artichokes and endive in a sliced black truffle vinaigrette
Dessert course:
Almond panna cotta with preserved sour cherries and an almond cookie
-or-
Rhubarb Galette with rose geranium crème anglaise
-or-
Ripe cheese with pickled prunes and digestive biscuits
For six weeks this season, The Tiderun will host a chef residency at Heyday Farm. The Tiderun is a women-run culinary travel company known for small gatherings and fire-cooked meals that highlight the seafood, produce, and wild flavors of the Pacific Northwest. During the residency we’ll host two dinner seatings on Saturdays and two brunch seatings on Sundays. We’re looking forward to cooking for the Bainbridge community and spending time in such a beautiful farm setting.
Saturday April 4th
Dinner Seatings:
5:00pm and 7:30pm
Beverages:
Add on a bottle below, or choose something from our on-site pop up bottle shop. *we are not able to offer glass pours with our current license.
Menu:
See below. Our team will reach out via email to get your pre-order. This will allow us to minimize food waste. Please finalize your cart with a working email.
First Course:
Grilled asparagus with sheep’s milk cheese and lemon thyme
-or-
Coriander albacore with preserved peppers, dill, and a smoked pepper sauce
-or-
Grilled rapini with burrata and anchovy salsa verde and garlicky breadcrumbs
Main Course:
Small green salad for the table and bread/butter for the table included.
Grilled butterflied trout with clams, meyer lemon, chickpeas, herbs, and fennel
-or-
Roasted chicken fricassee with button mushrooms, carrots, and cavatelli
-or-
Twice baked camembert and nettle souffle with green garlic and a salad of artichokes and endive in a sliced black truffle vinaigrette
Dessert course:
Almond panna cotta with preserved sour cherries and an almond cookie
-or-
Rhubarb Galette with rose geranium crème anglaise
-or-
Ripe cheese with pickled prunes and digestive biscuits
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