Katherine Forsyth

Lead Cook

  • Biography


Originally from Buffalo, NY and I take my chicken wings in the true style; with chunky blue cheese. Before ending up in Graham, WA with my Nigerian dwarf goats, chickens and turkeys, I lived and worked in Asheville, NC.
Luxury resorts, Private country clubs and restaurants are where I have found previous employment. My search for ideas and trends in food led me to stages at renowned restaurants such as The White Barn Inn, Kennebunkport, ME and Cúrate, Asheville, NC.
Top 3 memorable culinary experiences:
  1. Starfish Oyster Bed and Grill in Toronto.  Eating oysters with Shucker Paddy, the Guinness record holding oyster shucker.
  2. Craft cocktails at The Aviary in Chicago.
  3. 24 course tribute dinner to El Bulli at Next Restaurant, Chicago.