Join us at the farm for a community meal that celebrates how our nourishment comes from the earth and can be returned through compost! Our guest chef, Amy Bettle Huynh, is bringing us some of her favorite recipes from Vietnamese celebrations. Amy will be sharing her love for food and hospitality with members of the community as well as demonstrating the transformation of food waste through bokashi fermentation.

This is a free event, but RSVP is required below.

​​​The meal will start with súp măng cua, a common Vietnamese wedding soup featuring crab, white asparagus, and quail eggs. The main course is bánh hỏi. Like most Vietnamese meals, bánh hỏi is a combination of rice (this time in the form of noodle sheets), flavorful proteins, fresh green herbs, and fish sauce (obviously!). This is often served at large gatherings and celebrations. For dessert, we arrive at the intersection of Amy’s Vietnamese heritage and Iowan upbringing – chè bắp! This corn pudding topped with coconut cream is a refreshing summer treat. All courses will have vegan and gluten-free options.

Please contact Maggie Rickman with any specific questions about the meal.

In addition to the meal, Amy will be joined by other Restaurant 2 Garden staff to share more about their hyperlocal composting operation in Seattle’s Chinatown International District. Closing the loop with compost creates a circular economy: bringing restaurant food waste to the Danny Woo Community Garden where gardeners grow culturally-relevant produce that continues to feed our community. The demonstration will walk through how to compost the bokashi method at home and offer free take-home kits.

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 register so we can prepare the correct amount of food.
• 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. 

Questions?

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

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.