Orchard Kitchen

06/13/2026

New website!

06/11/2026

In 2025 we had the great privilege of working with Jake Krug from Spoiled Dog Winery to make hard cider from our harvest of apples and pears. (read more below)

Spoiled Dog Winery Driftwood Cider

We love a good collab.

06/04/2026

Check out our new website design!
https://www.orchardkitchen.com

05/20/2026

Reservations for our Summer Patio Experience are available to book now. Head to Toast to make your plans. But don't wait! Summer fills up quickly.

https://tables.toasttab.com/restaurants/e57fb8a3-113c-4643-a7ba-32b82ad4bd7f/reserve?partySize=2&dateTime=2026-05-19T18:00:00.000-07:00

05/13/2026

On May 24, we will host our annual "Spring Fling" event!

🍅Head to our website and select the date, May 24th to book this event!

Join us for a farm tour, casual mingle, and dinner featuring local, pasture-raised meat on our spit.

Our farm tour will be hosted by our head farmer, Pat Moote, and the whole farm team. Bring your boots and see where our food grows. Learn about our approach to farming and our desire to always continue learning more. We will discuss how we are incorporating permaculture and no-till practices on our farm, as well as the planning and the vision it takes to run a 3 1/2 acre farm with organic practices.

🍾After an hour in the field, we will gather on the patio to enjoy small bites and bubbly libations. We will then head into the barn for a communal dinner and enjoy the bounty the farm has given us that week.

🥕For this special event, the arrival time is 4:30 PM. The cost will be $150 per person plus tax and a 20% service charge.

https://tables.toasttab.com/restaurants/e57fb8a3-113c-4643-a7ba-32b82ad4bd7f/reserve?partySize=2&dateTime=2026-05-24T16:30:00.000-07:00

05/13/2026

Saturday May 30th at 10:30am
The Fish Class: From how to select a fresh fish to how to filet your own, this class will leave you with a solid foundation of how to work with fin fish. Topics covered include:
• When to roast vs. pan sear vs. marinate vs. poach your fish of choice
• How to filet a fish
• What are the value fish species to seek out?
• What are the most sustainable choices?

https://tables.toasttab.com/orchard-kitchen-5574-bayview-rd/experience/cooking-class-an-interactive-cooking-experience-in-our-open-kitchen-10?partySize=2&dateTime=2026-05-30T10:30:00.000-07:00

04/30/2026

A new class was just posted for May 16th!

A Vegetable Focused Life: How to think about cooking farm-to-table like Chef Vincent. Learn what the veggies want you to do with them. Which ones want to be cured, dressed, massaged or marinated? How cooked is cooked? What sauces are most versatile? You will learn how to:
• Blanche and Shock
• Roasted with Salt & Olive Oil
• Cast Iron Skillet
• Grilling
• Making a Purée

https://tables.toasttab.com/orchard-kitchen-5574-bayview-rd/experience/cooking-class-an-interactive-cooking-experience-in-our-open-kitchen-9

04/24/2026

Recipe Sharing with our favorite blue cheese from Rogue Creamery Cook on Clay Flameware Pottery

Rogue Smokey Blue Gnocchi Sauce

04/22/2026

This Friday please join us for Knife Skills Class 101:
Chop Onion and Shallots, Julienne Carrots and Leeks, Dice and Slice Potatoes, Chiffonade Parsley, Oranges Segments for Supremes, How to Slice Mushrooms

CLASS DETAILS

Each class includes:

90 minutes of cooking instruction

Family-style farmhouse lunch

2 glasses of wine per person

Coffee or tea service

LOGISTICS

Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided. Please wear comfortable shoes as you will be standing much of the time.

https://tables.toasttab.com/orchard-kitchen-5574-bayview-rd/experience/cooking-class-an-interactive-cooking-experience-in-our-open-kitchen-5