Chef Ian Wingate’s life in the restaurant business spans over 25 years and several locales (Hawaii, California, and finally the Pacific Northwest). This journey helped him master Asian/Northwest cuisine, netted him numerous awards, and cemented his celebrity status in the culinary world of the Pacific Northwest. He is an acclaimed innovator who helped put the Spokane fine-dining scene on the map.
Why were you drawn to T47?
"I was raised to love our earth and to take care of it. And growing up in Hawaii helped me develop a strong connection to the ocean. When I heard about the vision for the Ocean 5 project, I knew that I had a chance to be part of something important. What an amazing opportunity to do what I love and at the same time influence change within our industry. I am honored to support this progress by reexamining the way people dine, by working with the farmers and learning from them, and by being an advocate for smarter sourcing practices, steps that could ultimately improve our planet."
Where does your passion for food come from?
"Art was a big influence in my family growing up. I took art classes throughout my school years, but it wasn’t until I got into a professional kitchen at age 16 that I found my focus and a form of creativity that felt like “my art.” I was hooked. So, it was off to culinary school in San Francisco. It blew the world of food wide open for me. I began working with the top chefs and restaurants in San Francisco. My mantra was “Learn more from your ingredients. Embrace new cuisines. Don’t just learn new techniques — master them.” At a certain point, I had to open my own restaurant to be true to myself and keep growing. Eventually, one restaurant led to another, and a career was born."
Chef Doug Hudson comes to us after two celebrated stints in Colorado: Executive Chef at the Grand Lodge on Peak 7 (Breckonridge, CO.) and heading up multiple outlets at the Park Hyatt (Beaver Creek, CO). This four-diamond property nabbed the Hyatt Hotel of the Year award during his tenure. Before this, Doug worked at several farm-to-table restaurants, including his own wood-fired concept, ABLAZE.
Why are you excited about T47?
"I get excited about the idea of offering a more thoughtful approach to dining and entertainment. Being a part of an innovative business, giving our guests a unique experience, and taking our environmental impact into consideration, all of these goals speak to me. I enjoy the opportunity to partner with great local farmers and artisans, and to challenge everyone involved, ourselves most of all, to take our sustainability practices a step further. This kind of transparency and leadership can change the food industry. And let’s face it, it just tastes better."
Where does your passion for food come from?
"I really enjoy the community-focused aspect of what I do. I love spending time working on farms, learning about sustainable growing, biodynamic farming, humane animal husbandry, beekeeping, you name it. This interest stems from growing up on a hobby farm in the rural midwest. I tended the garden, planted over 2,000 trees, and learned to care for chickens, ducks, horses,and pigs. Sustainable food and fun find their way into my downtime too. I enjoy hiking, foraging, collecting spring water, fishing, hunting, and viewing wildlife with my wife, Elicia, and our 3 children."
Our chefs hit the road to personally find passionate producers who shared Table 47’s value of great-tasting, planet-friendly food. They found farmers pursuing sustainability at every level of their operation — leading to happier people, healthier crops, greater yields, and richer products. It’s a virtuous cycle that leads to better tasting food and a better world.
Run by Agustin, Amy, and their two children, the Four Elements Farm in Puyallup is truly a family affair. After 15 years in the commercial farming world, Agustin and Amy Moreno-Sills chose to make their lifelong dream of running a local, sustainable, family farm into a reality.
Their dream opportunity came in a 123-acre plot of farmland in the Puyallup valley that would eventually become the 56 farmable acres of the Four Elements Farm. At the time it was a diamond in the rough, overlooked after years of hosting the growth of pumpkins, flower bulbs, blueberries, christmas trees and cattle - just to name a few. But Agustin and Amy knew that with practices that nurture the soil, this would continue to be a perfect spot for growing healty food.
Through a routine of composting, planting cover crops, and proper crop rotation, with no shortage of passion, hard work, and love, Agustin and Amy have brought the land back to life. In fact, Amy was awarded Farmer of The Year 2017 award from the Tilth Alliance for her relentless efforts to regenerate the soil on the property.
Today Four Elements Farm grows beautiful, delicious and sustainable crops, including cabbage, lettuce, cucumbers, bell peppers, tomatoes, carrots, kale, onions, u-pick blueberries and much, much more. All the produce grown at the farm is USDA certified organic. Four Elements is also certified Good Agricultural Practices (GAPS) farm, meaning they participate in voluntary audits that verify the health and safety standards used while fruits and vegetables are produced, packed, handled, and stored.
Now that they’ve built the farm of their dreams, they’re building relationships with the public to spread the goodness. They offer farm share options through their CSA program, and by partnering with businesses like Table 47 they are able to offer fresh, local produce to you, as well.
Our chefs immediately connected with Agustin and Amy at Four Elements because of our shared passion for sustainable local foods, building community, and being mindful in work. As farmers, Agustin and Amy are resourceful, creative, and treat every aspect of their job with respect and care. They have developed a culture of mindfulness that our chefs are inspired by and seek to incorporate in their dishes.
Get started with your own CSA box from Four Elements Farm here: https://www.fourelementsfarm.com/
Gig Harbor, WA
The owners of Rusty Wheel Pig Farm in Gig Harbor, love their pigs - and we love them for it! Paul and Kim Fisher (owners) invited our chefs to meet their beloved pigs first-hand.
On their small 5-acre farm, Rusty Wheel raises up to 35 pigs at one time and produces non-GMO feed for chickens and pigs.
During the tour, our chefs were amazed to watch as Paul approached the pig pen and they all rushed out to greet him - eager for his attention. It turns out that Paul takes great pride in his pigs and ensures each one is given a name and lots of love every day... and the pigs know it.
Paul explained that every litter of piglets is pasture-raised and remains together as a family unit throughout their lives. They’re given an open, comfortable environment to roam, and enjoy a diet of non-GMO feed and organic vegetables from the farm’s garden, helping them grow up healthy and happy.
As a family owned operation, the Fishers ensure above all else that the pigs’ quality of care is never compromised. In fact, during the tour, Paul showed off his latest project: building a large 2-story stable specifically for his pigs, to provide them with additional shelter and comfort.
There is a long list of preferred qualities that Chef Ian and Chef Doug look for when choosing farms to partner with - one of the most important being the standard of care provided to the animals. After chatting with the Fisher family and meeting their happy, healthy pigs, it was an easy decision to make to partner with Rusty Wheel Farm.
Learn more about Rusty Wheel Farm here: http://rustywheelfarm.com/