Big Table starts and ends with relationships.
We host creative five and six course dinners in and around Spokane cooked by some of the top chefs in the region. The dinners are held on Monday nights are by invitation only, but if you work in the restaurant and hospitality industry, you are eligible to attend as a guest. The cost? Nothing. We raise money apart from the dinners so that no one needs to be turned away due to cost. Less formal dinners in homes take place inbetween the BIG dinners.
Here are a few of the chefs who have cooked for Big Table dinners this past year:
Jeremy Hansen from Sante
David Blaine from Latah Bistro and Pop-Up
Mercia Sheets from Szmania's in Seattle
Jim Barrett from Tito's Italian Grill
Nicholas St. Clair from Cafe Marron
Alexa Wilson from Sysco (former at Wild Sage)
Adam Hegsted from the Coeur d'Alene Casino and Wandering Table
Tyler Schwenk from Beverly's at the Coeur d'Alene Resort
Brian Hutchins from Stix
Tony Brown from Mizuna
Dani Briceno from Moxie
Don Leonard from Latah Bistro
Tim Hartman from Sysco
Chad Michelbook from Northern Quest
Ryan Stoy and Jonathan Sweatt from Downriver Grill
Juli Norris from Simply Gourment
Laurent Zirotti from Fleur de Sel
Joshua Martin from Madeleine's
Sylvia Wilson from Feast Catering
Peter Tobin from INCA
Jeremiah Timmons and Bill Kaye from Inland Meats
Kelly Thorton from Great Harvest
At each dinner we ask guests to suggest friends in the industry that we might either invite to a future meal or surprise with care. We have helped fix cars, pay medical bills, provide furniture, send flowers, arrange vacations, and much more. The goal is the meet real needs without any strings attached.
CONNECTIONS AND SUPPORT
The community built around the table and the relationships strengthened as we care for each other provide a network of support that goes beyond the meals themselves and the individual needs met: connections for jobs are made, friendships started, new ideas generated, and more. Part of what makes Big Table effective is that the vision is focused enough to provide real impact and flexible enough to respond to a dynamic industry.