Dining guests arrive at DAMON BAEHREL for each seating at the same predetermined time, and are greeted and shown to their table by Damon himself. He gives a brief welcoming presentation, and many of the day's ingredients from Sagecrest Native and Organic gardens are displayed and described. Damon has grown, gathered, foraged, uniquely created and preserved these items with completely self-derived techniques over the course of recent days/weeks/months - and sometimes even years - for that day's offerings.
If you enjoy wines, selections are discussed and chosen from hundreds of labels. Hard liquors, mixed drinks, processed soft drinks (sodas) and coffees are not offered.
For the next 4-5 hours, at a leisurely pace, Chef/Grower Damon cooks and serves a parade of approximately 18-20 surprise courses of his Native Harvest Cuisine. Some of the serving pieces were created by Damon using Native components found on the property. Damon takes a few moments to describe the ingredients, preparation and origin of the course with passion. Some courses may be just a single bite, some may be comprised of more than twenty different tastes to experience.
In addition to the cultivated and native ingredients from our Sagecrest Native Gardens and property, all of the cheeses, pine needle cured meats, flours, vinegars, pressed oils, breads and butters (including cow, goat and sheep varieties) are hand prepared by Damon. He also makes all of the so-called "pantry" ingredients...including fresh pressed grape seed oil, sunflower oil and nut oils. Flours: Acorn & Hickory Nut Flours, Clover, Cedar, Golden Rod, and Pine Flour (just to name a few) as well as over 60 homemade vinegars. Many tree saps are also used to create the preparations. There is no other dining experience like this anywhere in the world!
It should be noted that Damon, the sole employee, is completely self taught: he has no formal culinary training or education. His sauces are native plant/organic vegetable based and free of butter and dairy. All ices & slushes are free of sugar, and many of the cured meats and meat courses are brined, cured and prepared over weeks/months/years without salting.
Damon is an internationally known Native Plant expert and forager and has created and developed many original techniques to unlock the hidden possibilities and secrets of the cultivated and Native Harvest.
The price per person is subject to change. The current price is $395.00 per person (not including beverages, sales tax or gratuity).