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Sun, Aug 22|
Farm, Fare and Floral
Midsummer Night Farm to Table Dinner with Amy Hatcher
Sooooo Excited to Have John and Amy Hatcher from Cafe Pacific Catering on board for this Farm to Table... John has Been Marinating "Guanciela" for 30 days now and has another 25 to go!!! He's Very Excited!!! For the safety of every person and animal, no children under 16 please.
Time & Location
Aug 22, 2021, 3:00 PM
Farm, Fare and Floral, 17233 SE 228th St, Kent, WA 98042, USA
About the Event
John and Amy Hatcher, Co-Owners of Cafe Pacific Catering in Auburn. "Café Pacific & Catering has been creating memorable events all over the Puget Sound region for over 25 years." John, Delightful Teddy Bear of a Person with his Wife, Amy, Beautiful and Vivacious, Truly Excited to have them Both at the Farm Creating a Feast for you!!!
"Always searching for “The Next Great Bite”
Exploring the world of “Live Fire Cooking” and my love of seafood and traditional preparations that drives me. I find great satisfaction when people gather around any type of outdoor cooking. It is the whispers of smoke, the aromas of food, the melody of conversation, stories and laughter – this is my passion.
I started out on this path as a dishwasher, weekends, at my family’s cottage in Michigan. I wanted to water ski but had to pay for it. I got a job at the local restaurant. By the end of summer, I could read a ticket, fry a perfect “Sunnyside up” egg and make the best, crisp hash browns. I was hooked. I went back to school that Labor Day with a new interest. I moved to the lake the next summer and three Labor Days later I headed to Washburne Culinary Institute in Chicago to become a Chef.
I was 19 years old when I catered my very first BBQ; a half a Steer, I kid you not, cooked on a spit over charcoal. I also provided roasted corn, chili, baked potatoes, watermelon and strawberry short cake for 350 people, It is a day I will never forget. (My dad was dumb founded.)
Two years later I moved to Seattle. My wife Amy and I opened Café Pacific in 1989. We are celebrating 30 years of business this year, 2019.
We have been building our catering on my passions, Live Fire Cooking and Seafood. We feature Salmon Bakes, traditional BBQ (low and slow), Paella Parties, Crab Feeds and our latest party -- NW Oyster Roasts. We prepare succulent Puget Sound oysters and serve them on the half shell and/or roasted over a glowing bed of Alder coals. Locally harvested and crafted or sourced inspired by our Pan-Pacific pantry. As always, we are searching for “The Next Great Bite”.
John Hatcher, Chef/Owner
Café Pacific Catering
A Text I recieved from Him a couple of Days ago that Made me So Trilled to have them Cooking for you...
" On another Note, the Guanciela has cured for 7 days and dry ageing for the last 3 days. Only 65 more days to go. :)
Honest, this type of cooking makes me smile every day i see it hanging"
As per usual, Farm Tour with a Glass of Wine, some Farm appts from the Chef......... I may take you in smaller groups to keep some form of Social Distancing while the other group will work on a Project, then Switch. Working on a "Little Class Project", Possibly a "Plant Sale", Then sit at Your Floral Decorted Dining Table for your Farm Fresh Farm Raised 4ish Course Meal, Beef will definetly on the Menu.. for sure, as in the Freshest Possible right off the Pasture. We have over 400 Tomato Plants this year.. and Lots of Other Fun Veggies....
I've Acquired More Tables so we can sit in your groups separate from each other with my Chair and China Collections.
Surrounded by the 2 Acres of Garden, Wandering Chickens, Ducks and Turkeys, Tricking Water Features, and Just Being out in the Fresh Air!!!!!
F2T w/ John and Amy Hatcher