Join PCC Farmland Trust for a spectacular 4-course dinner at Rover's, Chef Thierry Rautureau's reknowned restaurant in Madison Valley. Local Chefs for Local Farms brings together chef, farmer and eater, to enjoy a seasonal local feast and deepen the connection to the source of our food. Farmer Andrew Stout of Full Circle will be speaking alongside Chef Thierry and PCC Farmland Trust – discussing the benefits and challenges of eating and growing local, organic food. Tickets are $100 per person and include tax & gratuity. Vegetarian options are available. Please contact the Trust at 206-547-9855 with any questions about the event.

Your Host, Chef Thierry Rautureau

Award winning chef/owner, Thierry Rautureau hails from the town of Saint Hilaire de Clisson in the Muscadet region of France. His parents were farmers in a small agricultural community where the cows and chickens outnumbered the people. Seasonal cooking came naturally as his parents toiled the earth and cooked only what they grew.

At fourteen, Rautureau started a cooking apprenticeship in Anjou, France and at sixteen went on a Regional Tour de France and trained in the cities of Le Mont Saint Michel in Normandy, Chamonix in the French Alps, and Hendaye in the Pays Basque. At twenty, Rautureau headed for the United States and took his professional experience to La Fontaine with Jean Claude Poilevey in Chicago. After three years, Rautureau moved to Los Angeles where he worked at the Regency Club with Joachim Splichal, and then The Seventh Street Bistro with Laurent Quenioux.

While visiting Seattle in 1987, Rautureau dined at Rover’s and discovered that the restaurant was up for sale. Tired of Los Angeles, he decided to buy the restaurant so that he could express his culinary creativity as the chef/owner while enjoying the beautiful Pacific Northwest. Today this intimate little restaurant in Madison Valley, is filled with art and warm sophistication---a trademark of the friendly French Chef, otherwise known as The Chef In The Hat!

When asked about his cooking philosophy, Rautureau says, “it starts with freshness and continues with treating all ingredients with attention.” He identifies the cuisine at Rover’s as “Northwest contemporary with a French accent"

Special Guest, Andrew Stout

Andrew and his wife Wendy began Full Circle with a few acres, strong values, and expansive dreams. Rooted in the importance of growing organically, their crops and community have enabled Full Circle to explore unique avenues in providing good food. Through the years, their mission has remained much the same: to participate in the development of a healthy future for people, wildlife and the environment by growing, sourcing and providing food fostered with integrity, all while celebrating the flavors and shared joys of the table.

As they continue to fulfill their dreams, they maintain Full Circle’s commitment to environmental stewardship and community engagement. These values guide Full Circle’s sustainable practices and allow them to partner with growers and producers that share their vision of offering good, nutritious food.

In 2006, PCC Farmland Trust preserved the Ames Creek Farm near Carnation, WA, 126 acres of which is now owned and organically farmed by Full Circle.