The four and a half hour extravaganza starts with an informal 30-minute intro and history of the farm and restaurant by Carrie and a wee teaser of what is to come. Once the doors are opened, the full theatrics kick in. Bill takes over introducing Executive chef Keith Luce, an award winning James Beard chef and once sous chef in Clinton’s kitchen in The White House. He, like Ron and Carrie was incredibly unassuming considering his accomplishments. You want to blame it on the Seattle landscape, but his international credentials and resume would dictate otherwise.

The chef explains the dinner, course-by-course, scene-by-scene, and how it came about. One of our evening’s courses was influenced by his own Thanksgiving’s history with an oyster, which was woven beautifully in to our chowder. His intro is dotted with the witty banter of sommelier Michael Kaminski, his comedic sidekick who interjects his bit of business concerning the wines.