Harvest for the Holidays presented by 21 Acres showcases seasonal food with Chef Seth Caswell. Saturday, December 5, 7 p.m. at the Grange Café in Duvall, Washington.

Announcing the seasonally inspired wine-paired menu, created by Chef Seth Caswell, with the freshest ingredients from 21 Acres and local area farms.

• Seasonal Appetizer with Roederer Estate Anderson Valley Brut Sparkling Wine
• Scallop Crudo, Kabocha Puree, Chiles, Celery Salad with 2008 Januik Bacchus Vineyard Riesling
• Roasted Cauliflower, Spicy Greens, Estrella Domino, Hazelnuts with 2007 Amity Vineyard Pinot Blanc
• Albacore Tuna, Arikara Beans, Rainbow Chard with 2006 Novelty Hill Stillwater Chardonnay
• Red Wine Braised “90 Farms” Lamb with Seasonal Vegetables with 2006 Bergevin Lane Syrah
• Nut Tart, Gelato with 2002 Amity Vineyard Late Harvest Gewurztraminer

Bringing together farmers, chefs and winemakers, Harvest for the Holidays is the second event in the 21 Acres Harvesting Excellence Farm Meal Series supporting small farms and sustainable agriculture featuring local food, chefs and wine.

Chef Seth Caswell understands the importance of the farmer-chef connection at emmer & rye restaurant, his new restaurant slated to open in 2009 in downtown Seattle. As Executive Chef of Stumbling Goat Bistro for the past three years, Chef Caswell was able to introduce Seattle diners to local, delicious, seasonal cooking. As President of Seattle Chefs Collaborative, he strives to educate diners, chefs, and co-producers about issues of sustainability. For Chef Caswell, supporting local farms means altering menus to accommodate what is seasonal and locally available.

Cost: $110 per person or $200 for two. 21 Acres member: $100 per person or $190 for two. RSVP required. (Become a 21 Acres member now. Memberships begin at $35!)

Harvest for the Holidays will benefit 21 Acres Center for Local Food & Sustainable Living. 21 Acres, is a 501c3 non-profit charitable organization. A portion of your purchase may be tax deductible.