Behind the Scenes of Terrain Table 2022
Behind the Scenes: Terrain Table
BY JEFF FIJOLEK AND MORGAN MARIE“Who puts people in dirt in white?” Celeste Shaw, community staple and owner of Chaps, jokes as we stand on the ground that will transform into a 275+ person table in two short days.
“My grandma used to say when people were physically ill, get their hands in dirt and it would change their lives,” Shaw shares as we glance around the acreage and are greeted by the beauty of the Inland Northwest.
The dirt on their alfalfa farm has welcomed guests from all over. Shaw hosts many events, but Terrain Table holds a special place in her heart and her staff’s.
“He carries the day with this. He is so humble about his value but what everyone creates is magic. It is life-changing,” Celeste Shaw says of Terrain Table and her executive Chef at Chaps, Jason Foss.
“It's a bit different, you’re in a field of dirt cooking instead of a kitchen,” she adds.
Our Edible team has had the privilege of covering these chefs in the kitchen at Chaps as they prepare the magical meal for this evening’s Terrain Table 2022.
Scroll through the days with us to see the work that has gone into this meal and this event to support Terrain, a local arts nonprofit.
FEATURED FACES - Chef Joe Morris - Luna
Chef Krista Leifker - Latah Bistro
Chef Jason Foss - Executive Chef, Chaps
Nick - Chaps
Big Mike - Chaps, Big Mike’s Cookout
Angelo - Island Style Food
Nicholas - Island Style Food
MONDAY, 10:00 AMCeleste and her family begin decorating the farm in preparation for Wednesday evening’s dinner.
MONDAY, 10:30 AMHot honey is made for quinoa, peach and roasted baby carrots dish.
MONDAY, 11:30 AMChef’s begin prep of celery, toasted peanuts, garlic and herbs for dressing.
MONDAY, 12:36 PMNick slices beets.
MONDAY, 1:00 PMJoe cooks quinoa for dish two on the stove.
MONDAY, 1:27 PM Gage swings by to meet the crew and pick up ingredients to bake dessert back at Breauxdoo HQ.
MONDAY, 1:40 PMMike from Island Style Food comes by to transfer meat from the freezer to the fridge.
MONDAY, 2:00 PMJason removes red beets from the oven.
MONDAY, 3:00 PMPrep team leaves Chaps and heads to the restaurant kitchens at their full time jobs.
MONDAY, 4:00 PMCeleste Shaw and Dan Coulston ready their farm for guests.
MONDAYTables to arrive Tuesday morning.
TUESDAY, 11:30 AMKrista arrives before noon to start making her magic.
TUESDAY, 12:00 PMIsland Style Food crew joins and preparation for 500 pieces of lumpia commences.
TUESDAY, 12:30 PMNick begins roasting more beets and showcases his body art.
TUESDAY, 1:00 PMChef Joe arrives and the carrots peeled earlier are now used for the co-creation of a peach puree.
TUESDAY, 1:15 PMSnack time for the kitchen crew courtesy of Island Style Food.
TUESDAY, 1:20 PMMeat is marinated by Angelo.
TUESDAY, 1:30 PMRaisins soak in secret wine blend.
TUESDAY, 1:45 PMNicholas cracks coconuts and shaves them.
TUESDAY, 2:20 PMMike and Melody roll lumpia.
TUESDAY, 2:30 PMJoe peels more of the 25lbs of rainbow carrots while listening to a World War II podcast.
TUESDAY, 2:49 PMNick continues to peel beets (guesses about 100 pounds by now) and begins puree process.
TUESDAY, 3:08 PMNick combines ingredients into a stockpot.
TUESDAY, 3:15 PMAngelo chops green onions.
TUESDAY, 3:30 PMNicholas mixed Kelaguen (citrus chicken salad).
TUESDAY, 4:00 PMBeets baked off and cool.
TUESDAY, 4:02 PMHoney Honey is bottled.
TUESDAY, 5:00 PMKrista stirs the broth.
TUESDAY, 5:12 PMChefs begin to disperse for the day.
TUESDAY, 6:30 PMThe Scoop shares a sneak peek of the ice cream being prepared for tomorrow evening.
TUESDAY, 7:00 PMLittle details are added to the farm so guests are transported for a whimsical evening as the team gets closer and closer to showtime.
WEDNESDAY, 7:00 AMTerrain team arrives at the farm to begin setting the table.
WEDNESDAY, 9:00 AMStage, AV equipment and flowers are delivered.
WEDNESDAY, 11:00 AMChefs arrange final details for delivery of food in a few hours.
Photo Courtesy of Spokane County Fire District 8
WEDNESDAY, 1:00 PMWildfire breaks out alongside Highway 195 - miles from the farm.
WEDNESDAY, 2:00 PMAfter consulting with the fire marshall, the Terrain team decides to postpone the event in hopes that the fire clears and the area is safe to host the following day.
THURSDAY, 10:00 AMThe event is on! Miraculously, the firefighters were able to contain the fire and confirmed that the dinner could take place.
THURSDAY, 11:00 AMChad smokes a new batch of lamb at TT’s.
THURSDAY, 2:00 PMChefs arrive at Chaps to pick up where things left off after the event was postponed Wednesday.
THURSDAY, 4:00 PMPersonalized cookies are placed at each seat.
THURSDAY, 5:00 PMGuests begin to trickle in.
THURSDAY, 6:00 PMLights, camera, action!
For more coverage of Terrain Table 2022, read the full story from the Fall 22 Issue of Edible Inland Northwest.
