Join us on Saturday May 7th for a special dinner in the Oyster Saloon with guest Chef John Anthony Hall.
Chef Hall has worked with Michelin-starred chefs and establishments in Europe and NYC - his resume includes Lea Linster, Per Se, Gramercy Tavern, and Momofuku Ssam Bar. In 2014, he returned to his hometown of Birmingham, Alabama, where he opened up Post Office Pies - a wood fired pizza restaurant in a former post office. He's recently relocated to the Pacific Northwest, where his plan is to combine his Southern sensibilities with the freshest Northwest ingredients he can find.
Chef Hall and our Saloon staff will prepare and serve a multi-course dinner on the beach, featuring PNW shellfish and fish prepared with southern style.
We're seating this dinner in our A-frames, so we're bundling the tickets in groups of 4. (You don't have to seat 4 folks in your a-frame, but 4 is your max). The price includes wine pairings, a small selection of local beers, non alcoholic drinks, and gratuity - tax will be added at checkout. The dinner will run from 5:30 to ~8:30, and we'll follow up with an email to ticket holders the week before the event.
Round up your people for a beautiful spring evening at the farm, in peak oyster season - we can't wait to welcome you!
- Dinner is 21 and up only
- Tickets seat 4 people
- Pets other than service animals are not permitted.
- Event will be held rain or shine - please dress appropriately
- Due to the nature of this event, special diets cannot be accommodated
- Photos and/or video from this event may be used by Hama Hama and the chef for promotional purposes - please contact us with any concerns.
Note - Chef Hall is also doing a takeover of the Oyster Saloon on Friday May 6th - meaning that we'll be subbing out some of our regular dishes for some of his. To attend, simply make a saloon reservation for that day - reservations will open up the Monday prior. More info about the saloon here.