The Elevated Table

Get ready for a once-in-a-summer celebration of our Valley's local food.
You're invited to the return of The Elevated Table, a benefit dinner for the Sun Valley Institute for Resilience.

Join us for an evening of amazing local food, beautiful scenery, and cheerful community on July 18, 2024 at 5pm.  

The Elevated Table serves as a significant fundraiser for the Sun Valley Institute for Resilience, fueling our efforts to transform the regional food system to increase our community's resilience to the challenges of climate change.

In the field at the beautiful Squash Blossom Farm in Bellevue, you will sample four courses prepared by chefs deeply rooted in our local food system. The chefs for the evening include Ann and Scott Mason of Ketchum Grill, Enoteca, and Mason Family Provisions, Julie Johnson of NourishMe, Chris and Simone Kastner of CK's Real Food, and Callie and Maeme Rasberry of Rasberry's Bistro & Catering. Each course will be expertly paired with wines from Holesinsky Vineyard and Winery.

This year's meal will be followed by a live auction and paddle up featuring items generously provided by individuals and businesses. See below for a full list. The Elevated Table and live auction serve as fundraisers for the Sun Valley Institute for Resilience, supporting our efforts to transform the regional food system and enhance our community's resilience to climate change.  
Here is what you can expect at The Elevated Table Event

Upon arrival, guests will mingle at a reception area with wine, beer, and non-alcoholic beverages and a grazing board full of local treats. Following this, attendees will have the opportunity to hear from our host farmer(s) before going on a guided tour of the farm, lasting no longer than thirty minutes. The tour concludes at the dining table, where all guests will convene for a multi-course meal prepared by our guest chefs in the outdoor kitchen. Dinner is served family-style with wine pairings for each savory course. The evening finishes with dessert and a display of appreciation for our chef(s).