Join us on July 21 from 5-7 p.m. to explore Asian American cuisine with local ingredients, enhanced by seasonal abundance. This event aims to reframe the cultural idea of American abundance, often defined by the year-round consistency of ingredients provided through industrial agriculture, instead as a celebration of the variety available within our local food system and food cultures. Guest chef Jennie is excited to bring her cooking creativity to the challenge of adapting cultural recipes to the gifts and needs of the summer season. Please RSVP for this event below!

Jennie will be curating a noodle bar and a tofu pudding dessert bar as the base meal, which dinner guests can individually customize to their dietary preferences. She aims to demonstrate waste reduction by showing how variety through seasonal preservation can transform baseline meals into an exciting and sustainable dietary practice.

Stay tuned for the menu. As always, we will make sure to have vegan and gluten free options. We focus on sourcing ingredients for the meal from small, local BIPOC farms who use organic growing practices. 

What to Expect 

• Following public health guidelines: masks are optional, and proof of vaccination is not required. 
• We will have limited indoor space alongside outdoor, covered seating areas. Please dress for the weather. If you plan to explore the farm, please wear proper footwear. 
• Everyone is welcome- invite friends and family to share a meal with us by registering for yourselves and others! We ask that each person registers so we can prepare the correct amount of food. 
• We welcome donations during the event, but no one will be turned away for lack of funds. We accept cash, cards and Apple Pay. 
• On-site parking is available, but we encourage visitors to walk, bike, or take public transit, when possible. There is a bike rack on site, and we are a short walk from 7 and 106 buses and the light rail station. 

Volunteer 

These events are truly a community effort! We welcome support from food prep to set up/breakdown. Stay tuned for volunteer sign ups.

Please email Maggie Rickman, Community Kitchens Project Manager, if you have any special requests, questions about this meal or the Community Kitchens program in general.

This material is funded, in part, through a Public Participation Grant from the Washington State Department of Ecology. Ecology reviewed the content for grant consistency but does not necessarily endorse it.