Philip Krajeck has earned a whopping four James Beard nominations—all before his 35th birthday—and hasn’t slowed down a bit. His restaurant, Rolf & Daughters, has earned accolades from the likes of Esquire, Bon Appétit, Eater, Star Chefs, and many more for his seasonal cooking, and especially his pastas. Bon Appétit wrote, ”Krajeck was simply put on earth to make pasta,” and we can’t wait to try them. And making sure Suttle gets the full Nashville experience, Mark Bolton will be joining him, Rolf & Daughters Chef de Cuisine.
A portion of ticket sales from Philip's dinner will be going to Central Oregon's Caldera Arts, a catalyst for the transformation of underserved youth through innovative, year-round art and environmental programs.
Sourdough bread, seaweed butter
DIY Dungeness crab ‘tacos’
Kohlrabi Caesar, sea lettuce breadcrumbs, wiscorino, smoked trout roe
Beets, pear, pistachio, gooseberry salsa verde
Whole salmon or Halibut collars, koji butter, apple, radish, pepitas
Leaves and herbs
Chocolate + lime pavlova, pineapple quince, crème fraiche
The 4th annual chef series at the Suttle Lodge brings culinary talent from across the country all the way to Central Oregon.
From January to June of 2020, each chef hailing from their own award-winning restaurant will be cooking a multi-course meal in our lodge. Creating menus according to their inspiration, dishes will be served family-style and fire-side.
Tickets: $95 per person includes dinner and gratuity.
Beverages served a la carte