Let’s Eat!

Here’s a sneak peek at the weekend’s delicious meals.

Please fill out your meal attendance and preferences by June 3.

FRIDAY

Welcome Dinner by Gusto Wood Fired Pizza, lemony kale salad, and brown butter chocolate chip cookies for dessert. Plus self serve draft beer, wine, and plenty of non-alcoholic beverages.

Vegetarian, gluten-free, and dairy-free options are available.

Gusto sources a GF dough from Shambala Bakery in nearby Mt. Vernon. Dairy-free folks can choose no cheese or cultured cashew cheese by Miyoko's Creamery.

SATURDAY

Breakfast - Bagel + Parfait Bar featuring our favorite Bellingham Bagels from The Bagelry, jams by Girl Meets Dirt, and PNW smoked salmon.

Lunch - The Biggest Charcuterie Board you’ve ever seen, plus Italian pasta salad, herby veggie pasta salad, and bean salad.

Cocktail Hour - Fresh Seasonal Flavors like Caprese salad, burrata and fruit, fresh baguettes, and olive tapenade.

Dinner - by Paella Works buckle up for the best paella of your life! Confirm your preference via this form. Paella is also served with Breadfarm breads and locally grown field greens.

Late Night - Walking Tacos build your own yummy creation right in your Doritos bag.

Open Bar - 4:30-9:30ish We are spoiled with two of the most seasoned bartenders in Bellingham mixing up Moscow Mules, Margaritas, Old Fashioneds, and Negronis. Wine and draft beer are also available plus plenty of delicious options that don’t include alcohol, but do include lots of flavor.

SUNDAY

Breakfast - Burritos in your house, cabin, or yurt

Juice, Mimosa, and Bloody Mary bar featuring Bayou On Bay’s tasty homemade bloody mix.

Lunch - Build-Your-Own-Salad bar options plus Crunchy Thai Chicken Salad

Dinner - Nettle Pesto Rubbed and Roasted Tribal Caught Coho Salmon, seasonal vegetable sides, and maple sweetened waffles with Wojapi and fresh cream and chilled lumminade by Chef Jason Vickers of Natoncks Metsu

MONDAY

Breakfast - Quiche in your house, cabin, or yurt. Pack up!

Our food is being made by real (good) people.

Gusto Wood Fired Pizza

Paella Works

Natoncks Metsu

Gusto Wood Fired Pizza

Gusto Wood Fired Pizza is a family-owned business cooking authentically prepared Neapolitan-style pizzas in an old-fashioned wood-fired oven. Gusto takes the utmost care during each step of the pizza-making process, this isn’t just any old slice.

Gusto mixes the tomato sauce, blends cheeses, and prepares fresh, seasonal toppings for each event. Gusto sources organic and local ingredients whenever possible and they hold relationships with many farmers and producers in the area.

Gusto’s dough is cold fermented for 48 hours to improve flavor, tenderness, and digestibility. The dough is made from a special blend of locally milled flour from Cairnspring Mills which sources only local wheat from farmers that they have a direct relationship with. Cairnspring Mills ensures that wheat farmers are fairly compensated and that they are practicing farming techniques that ensure healthy land and healthy grains.

Paella Works

Paella Works is a staple in Whatcom County and we’re so lucky to have them providing dinner on Saturday. The neat thing is we’ll get to watch the paella being made from the time the oil splashes in the pan until the seafood is arranged on top.

Paella means pan in both Spanish & Catalan. The pan is wide and shallow, which allows the caramelized flavors of garlic, onion, tomato, and fresh rosemary sofrito to meld. Valencian rice, (arroz) is then added and slowly simmered in handmade citrus saffron stock. The arroz is then garnished with ingredients for the type of arroz being made. 

Paella has always been a special meal in the Schu family household with Momma Schu making it every single Christmas Eve. In October 2023, most of the Schu family traveled to Barcelona together and enjoyed delicious paella together and even participated in a paella cooking class.

Natoncks Metsu

Chef Jason Vickers, Ohomous Nut Annokinam (Painting Owl) of the Hassanamisco Band, Nipmuc Nation. Was born in his ancestral home, Worcester, Massachusetts, Jason comes from two big families; his mother’s Italian heritage as well as his father’s Indigenous roots, based right there on the literal ground they lived on.

Jason’s family moved to Seattle where he came of age around Seattle’s ever-growing restaurant scene near Pike Place Market. He saw the world of the farmer, the forager, and the fisherman come alive every day on his way to school.

After years of studying, cooking, serving, teaching, and writing about cuisines of the world, Jason realized he was able to interact in this way with foods from everywhere but his own ancestral homelands.

With that thought in mind, he’s spent recent years applying his skill and ability to the incredible bounty of traditional foods that Native Country has to offer. This path has been carefully chosen and guided by Aunties, Generous Uncles, Elders, and lots of wonderful and supportive relatives happy to see the old foods and some of the old ways (as well as new ways) brought to life through this work.

Jason believes it is as much a pleasure as it is an honor to share these foods and ways in our communities today.

NATONCKS METSU (FEEDING MY COUSINS) Is both the name of Jason’s business and the very heart of his mission.

Menu FAQs

  • Lots!! Each of our meals have vegetarian options for your main course with the exception of Sunday’s dinner. Sunday’s dinner will have veggie sides, but no veggie main.

  • If you noted this on your RSVP, we’ve considered this and will have options for you!

  • Absolutely! Each house, cabin, and yurt has a fridge and a kitchen area, so you can bring your own snacks and meals.

  • Yep! You can bring your own alcoholic and non-alcoholic drinks.

  • Send us an email or a text - we’ll fill ya in.