Date & Time:
Saturday September 12, 2015
5:00 PM to 8:00 PM PDT

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Jello Mold Farm
16196 Penn Rd.
Mt. Vernon, WA 98273

Driving Directions
Kathleen Williford, Event Coordinator
California Cut Flower Commission
P:  916-441-1701
On Saturday, September 12th, the Field to Vase Dinner welcomes you to Jello Mold Farm, a Certified American Grown Farm in Washington State.

Veteran flower farmers Diane Szukovathy and Dennis Westphall view everything that grows on their eight-acres in Washington's verdant Skagit Valley as a potential design element for a gorgeous centerpiece or gift bouquet.
Field to Vase Dinner Tour
Jello Mold Farm

In 2011 Jello Mold joined with more than 15 specialty cut flower farms in Oregon, Alaska and Washington State to form the Seattle Wholesale Growers Market, a producers' cooperative with the mission: CULTIVATING A NORTHWEST FLORAL INDUSTRY THAT VALUES AND SUPPORTS LOCAL GROWERS.

The bounty of this innovative collective will be showcased as part of our Field to Vase Dinner's table decor.

All of the flowers, foliage, branches and buds will be harvested from Jello Mold's fields, as well as from fields, orchards, meadows and greenhouses of Seattle Wholesale Growers Market member farms.  

You'll enjoy every amazing moment that you spend here at Jello Mold Farm, where more than 150 botanical varieties flourish. Our evening begins with a guided farm tour, as Diane and Dennis share the story of Jello Mold Farm. You'll be wowed by more than 5,000 dahlias blooming at the peak of the season -- proving that local flowers are always the best choice for any party! Bring your camera and be prepared to ask lots of questions!
Field to Vase Dinner Tour
Floral Designer: Melissa Feveyear

Floral artist Melissa Feveyear Melissa Feveyear, the visionary of Terra Bella Flowers combines her obsession with all things rooting, with her background in Environmental Studies/Hazardous Waste Management.

After working in the field and becoming aware of the amount of pesticides used in the production of cut flowers, she couldn’t consciously support the conventional side of the floral industry.

Melissa created Terra Bella Flowers to prove that the business of flowers can be a beautiful thing, from the time the seed is planted, until they arrive at your door.

Melissa's story can be read in The 50 Mile Bouquet, by Debra Prinzing, a book which speaks on the slow flower movement. She Is a founding member of The Seattle Wholesale Growers Market, one of the nation's first cooperative marketplaces connecting flower farmers with floral customers. 

Read more about Melissa and her philosophy here.



Field to Vase Dinner Tour
Head Chef: Erik Jackson

Our Chef, Erik Jackson of Seattle-based Capitol Cider, will bring his unique philosophy of seasonal sourcing to our Field to Vase Menu. 

Erik has worked in and around Seattle on the culinary teams of some of the area's top restaurants. He leads the innovative kitchen at Capitol Cider, which specializes in pairing delicious food with an extensive lineup of artisan-made hard ciders. 

Erik values sourcing from local farms, ranches and purveyors, and he plans to rely on his relationships with Northwest's best providers to develop an unforgettable menu.

The Field to Vase menu will reflect the season and the harvest, as Erik takes his inspiration from local orchards, crops, pastures and waters. We're so excited he's developing our very special menu to showcase food and flowers from the Northwest.

Field to Vase Dinner Tour
Featured Wines: Charles Smith Wines

Charles Smith
, owner and winemaker of K Vintners, Charles Smith Wines, ViNO, Secco Italian Bubbles, SIXTO, Wines of Substance and one-half of Charles & Charles, was named Winemaker of the Year by Wine Enthusiast in 2014 and Food & Wine magazine in 2009.

This summer, Charles opened Charles Smith Wines Jet City in the Georgetown neighborhood of Seattle, just blocks away from the Seattle Wholesale Growers Market's warehouse.

The urban winery and two-story tasting room is the largest urban winery on the West Coast.




Field to Vase Dinner Tour
Featured Cider: Finnriver Cidery

The Finnriver crew farms and ferments on an 80-acre family farm and orchard in Chimacum, along a restored salmon stream on the north Olympic Peninsula..  

The farm is on the forefront of the Pacific Northwest hard cider revival and is committed to producing both traditional and innovative hard ciders using premium, organic ingredients while maintaining an authentically farmcrafted and land-based operation.  

Finnriver sources organic apples from across Washington state and grows its own organic orchard of over 3,000 trees, with 20 varieties of heirloom and traditional cider apple varieties.


Please note
: All Sales are FINAL. The Field to Vase Dinner will take place Rain or Shine. Please visit our FAQ Page for more details.   

Field to Vase Dinner Tour
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