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Behind the Scenes of Terrain Table 2022

Behind the Scenes: Terrain Table

BY JEFF FIJOLEK AND MORGAN MARIE

“Who puts people in dirt in white?” Celeste Shaw, community staple and owner of Chaps, jokes as we stand on the ground that will transform into a 275+ person table in two short days.

“My grandma used to say when people were physically ill, get their hands in dirt and it would change their lives,” Shaw shares as we glance around the acreage and are greeted by the beauty of the Inland Northwest.

The dirt on their alfalfa farm has welcomed guests from all over. Shaw hosts many events, but Terrain Table holds a special place in her heart and her staff’s.

“He carries the day with this. He is so humble about his value but what everyone creates is magic. It is life-changing,” Celeste Shaw says of Terrain Table and her executive Chef at Chaps, Jason Foss.

“It's a bit different, you’re in a field of dirt cooking instead of a kitchen,” she adds.

Our Edible team has had the privilege of covering these chefs in the kitchen at Chaps as they prepare the magical meal for this evening’s Terrain Table 2022.

Scroll through the days with us to see the work that has gone into this meal and this event to support Terrain, a local arts nonprofit.

FEATURED FACES - 
  • Chef Joe Morris - Luna

  • Chef Krista Leifker - Latah Bistro

  • Chef Jason Foss - Executive Chef, Chaps

  • Nick - Chaps

  • Big Mike - Chaps, Big Mike’s Cookout

  • Angelo - Island Style Food

  • Nicholas - Island Style Food


MONDAY, 10:00 AM

Celeste and her family begin decorating the farm in preparation for Wednesday evening’s dinner.


MONDAY, 10:30 AM

Hot honey is made for quinoa, peach and roasted baby carrots dish.


MONDAY, 11:30 AM

Chef’s begin prep of celery, toasted peanuts, garlic and herbs for dressing.


MONDAY, 12:36 PM

Nick slices beets.


MONDAY, 1:00 PM

Joe cooks quinoa for dish two on the stove.


MONDAY, 1:27 PM 

Gage swings by to meet the crew and pick up ingredients to bake dessert back at Breauxdoo HQ.


MONDAY, 1:40 PM

Mike from Island Style Food comes by to transfer meat from the freezer to the fridge.


MONDAY, 2:00 PM

Jason removes red beets from the oven.


MONDAY, 3:00 PM

Prep team leaves Chaps and heads to the restaurant kitchens at their full time jobs.


MONDAY, 4:00 PM

Celeste Shaw and Dan Coulston ready their farm for guests.


MONDAY

Tables to arrive Tuesday morning.


TUESDAY, 11:30 AM

Krista arrives before noon to start making her magic.


TUESDAY, 12:00 PM

Island Style Food crew joins and preparation for 500 pieces of lumpia commences.


TUESDAY, 12:30 PM

Nick begins roasting more beets and showcases his body art.


TUESDAY, 1:00 PM

Chef Joe arrives and the carrots peeled earlier are now used for the co-creation of a peach puree.


TUESDAY, 1:15 PM

Snack time for the kitchen crew courtesy of Island Style Food.


TUESDAY, 1:20 PM

Meat is marinated by Angelo.


TUESDAY, 1:30 PM

Raisins soak in secret wine blend.


TUESDAY, 1:45 PM

Nicholas cracks coconuts and shaves them.


TUESDAY, 2:20 PM

Mike and Melody roll lumpia.


TUESDAY, 2:30 PM

Joe peels more of the 25lbs of rainbow carrots while listening to a World War II podcast.


TUESDAY, 2:49 PM

Nick continues to peel beets (guesses about 100 pounds by now) and begins puree process.


TUESDAY, 3:08 PM

Nick combines ingredients into a stockpot.


TUESDAY, 3:15 PM

Angelo chops green onions.


TUESDAY, 3:30 PM

Nicholas mixed Kelaguen (citrus chicken salad).


TUESDAY, 4:00 PM

Beets baked off and cool.


TUESDAY, 4:02 PM

Honey Honey is bottled.


TUESDAY, 5:00 PM

Krista stirs the broth.


TUESDAY, 5:12 PM

Chefs begin to disperse for the day.


TUESDAY, 6:30 PM

The Scoop shares a sneak peek of the ice cream being prepared for tomorrow evening.


TUESDAY, 7:00 PM

Little details are added to the farm so guests are transported for a whimsical evening as the team gets closer and closer to showtime.


WEDNESDAY, 7:00 AM

Terrain team arrives at the farm to begin setting the table.


WEDNESDAY, 9:00 AM

Stage, AV equipment and flowers are delivered.

WEDNESDAY, 11:00 AM

Chefs arrange final details for delivery of food in a few hours.

Photo Courtesy of Spokane County Fire District 8

WEDNESDAY, 1:00 PM

Wildfire breaks out alongside Highway 195 - miles from the farm.


WEDNESDAY, 2:00 PM

After consulting with the fire marshall, the Terrain team decides to postpone the event in hopes that the fire clears and the area is safe to host the following day.


THURSDAY, 10:00 AM

The event is on! Miraculously, the firefighters were able to contain the fire and confirmed that the dinner could take place.


THURSDAY, 11:00 AM

Chad smokes a new batch of lamb at TT’s.


THURSDAY, 2:00 PM

Chefs arrive at Chaps to pick up where things left off after the event was postponed Wednesday.


THURSDAY, 4:00 PM

Personalized cookies are placed at each seat.


THURSDAY, 5:00 PM

Guests begin to trickle in.


THURSDAY, 6:00 PM

Lights, camera, action!

For more coverage of Terrain Table 2022, read the full story from the Fall 22 Issue of Edible Inland Northwest.

See this gallery in the original post