Curated Dining Experience to Benefit Chelan Valley Housing Trust
“We’ve had some amazing Chef’s Tables thus far,” says Tom Campbell of Campbell’s Resort. “But this one is particularly exciting because we’re celebrating great food, great wine, and a great cause.”
Each attendee will feel like a personal guest of the Chef, experiencing a hyper-seasonal and hyper-local six course tasting menu with wine pairings. This meal will highlight Vin du Lac’s wine; Abode (red & white) with proceeds directly benefiting the CVHT. The dinner will also feature support from Brock & Erica Lindsay (Succession Wines / Alta Cellars) who are generously donating wine for three courses.
Attendees will have the opportunity to meet Steve Wilkinson, the new Executive Director of CVHT, and learn more about the Housing Trust. All proceeds from this event will benefit Chelan Valley Housing Trust. Campbell’s Resort is a founding donor of the CVHT.
When: Saturday November 13, 2021 6:00pm-9:00pm
Location: Campbell’s Bungalow (downstairs below the Pub & Veranda)
Menu: Click to See Menu
https://campbellsresort.com/event/cheftable $150 each (inclusive of gratuity to staff and Washington state sales tax). The ticket includes six tasting courses + pairings. The net donation per ticket to the CVHT will be $115.42 per ticket sold.
Chef Jayson Thompson
Executive Chef Jayson Thompson started his culinary journey working in kitchens throughout Southern California and attending Le Cordon Bleu College of Culinary Arts (Pasadena, CA), where he was introduced to different styles of cooking on kitchen lines throughout Southern California. Jayson later served as the Executive Chef at Nordstrom, opening restaurants around the country.
Following that role, Jayson served as the Sous Chef at the Grand Hyatt Kauai, then the Executive Sous Chef at the art-driven Hotel Andaz in Scottsdale, AZ. Just before moving to Chelan, Jayson was the Executive Chef at the Princeville Resort (former St. Regis) in Kauai, HI.
Chef Thompson joined the team at Campbell’s November 2020 and has been completely immersed in the business, whilst navigating through the pandemic. Jayson spent the last year incorporating Campbell’s past, present, and future into his own style of cooking that has ultimately interfaced with the classics that reflect our restaurant’s history.