After spending his early years as a chef garnering acclaim for creative and eclectic cooking, Elliott Moss returned to his roots and has dedicated his life to the art of BBQ. He takes inspiration from the rich characters, humble attitude, and world-famous whole-hog BBQ he grew up with in South Carolina’s low country. The New York Times, GQ, Food & Wine, Martha Stewart Living, and many more have all sung his praises, and he’s been a semifinalist for the James Beard Award for “Best Chef: Southeast,” two times!
A portion of ticket sales from Elliott's dinner will be going to The Pixie Project, Oregon's #1 animal adoption and rescue center.
MENU TO BE ANNOUNCED
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