Perhaps the idea of terroir (the combination of soil, sunlight and climate that gives produce, greens, grapes, and such, their distinctive flavor profile and character) has never been a significant factor when contemplating your next culinary experience.  This new dinner series at 21 Acres may change that.

Just as terroir plays an important role in the distinctive character of a good wine, so too will it excite your taste buds with the complexity, vitality, taste and textures of farm-fresh chemically-free foods grown on farms here in the Puget Sound. You’ll explore how the same fresh ingredient can have very different flavors depending upon where the farm is located that the food was produced.

As your palette is reawakened to the excitement of simply tasting clean food, it begins to shed its dependency on salt, sugars, and foods that are highly processed and refined.

Please join us at 21 Acres, Feb 13, for a dinner event titled Chef on the Farm. Guest Chef, Matt Cyr will prepare six-courses of terroir-inspired, seasonally available savories paired with four exceptional Salmon-Safe Washington wines.   Experience terroir.  (Read on for more about the event below….)

— Jane, 21 Acres Sustainable Events Specialist

Chef on the Farm – Featuring Matt Cyr

February 13, 2016, 6 to 10 pm  (What a way to celebrate Valentine’s Day!)
We anticipate that this event will sell out. Register now.

21 Acres is excited to start a new series of dinners featuring inspiring chefs. In the spirit of a pop up dinner, each event will be a uniquely special, one of a kind experience. The first of these is: Chef on the Farm with Matt Cyr. Join us February 13 and enjoy a culinary event like no other with foods from our 21 Acres farm and other nearby farms paired with local, Salmon-safe certified wines. When asked how Chef Cyr describes the upcoming dinner, here is what he said,

“This dinner will be different, local, sustainable, and most importantly, delicious. Some ingredients you may be unfamiliar with, others will be very common but cooked in an unfamiliar technique. Due to the restraints of the current season, you will be enjoying various offals, organic vegetables, interesting flours and oils, more sustainable secondary cuts of meats, and local wine and spirits. Our goal this evening is to give you a new perspective on what sustainable food should and can be. Some courses will be shared with fellow diners, others will allow you a more personal experience.”

The six course meal features two different variety. Chef Cyr’s (pronounced Seers) creative vision is inspired by the use of the simplest “snout to tail,” and “seed, root and stem products” grown and raised in the Puget Sound.

About the Chef:

Hailing from Omaha, NE, Matt Cyr stays true to his humble roots with simply prepared foods that use wholesome, locally grown ingredients. Matt gained much of his experience in Chicago working at notable restaurants including Takashi, Slurping Turtle, The Girl & The Goat, and opening Little Goat Diner. He staged and interned at a variety of other places contributing to his wealth of culinary knowledge and diverse perspective on food. Matt is dedicated to sourcing from and establishing relationships with farmers, ranchers, and cheesemakers with the highest standards and the most environmentally sound growing practices. He’s cultivated a network of farmers in the Seattle region after opening Entre Amis (Queen Anne) with owner Benjamin Bernard-Luneau. Matt graduated culinary school at the Institute for The Culinary Arts at Metropolitan Community College in Omaha. His favorite hobbies include collecting kitchen knives and cookbooks from around the world.