You can learn all about how we are preparing to serve you safely, and probably get answers to your other questions (like where to park, what time the dinners are served, etc.)here at this FAQ page.
We’ll be dining outside, carefully separated, and your chefs will be putting all we know about food safety to work in the kitchen. I feel confident that both our guests and our crew will be protected and safe.
Dietary Concerns? Please Tell Us.
When you buy tickets, you will be asked to provide the name and contact information for any in your party who have dietary restrictions. Your chef for the evening will call to talk to any guests indicated.
Without advance communication, it will not be possible for us to accommodate dietary issues, be it allergies or restrictions such a gluten or shell fish or red meat.
Thanks for your help!
Six Chefs, Twelve Nights
Welcome back, friends. The RubyJune Inn Chefs Collective dinner series is on the loose!
If you had the chance to join us last summer, you know what magical nights they were. The gorgeous outdoor setting, Gretchen’s finely curated wine choices, and of course, the food. That’s my fav.
It was so great to be part of such a fine chef cohort. This year, two new chefs join our stable, and you can read all about the dinners, and buy tickets, just by clicking on the blue ticket box to the left.
I’ll be preparing three dinners this year, and you can bet you’ll see me enjoying the other chefs’ presentations on my nights off! This is really the best ticket in the Gorge. Last year, we sold out early, so just sayin.’ Don’t dawdle, Amaryllis.
As last year, we’ll limit diners to 26, and continue with mask wearing and socially-distanced tables. RubyJune is holding back some tickets for those reserving rooms, so why not make a weekend of it?
— Chef Kathy Watson
My Three Dinners:
July 17: Mysterious Spain: Influenced by Jews, Arabs, Mexicans … the people the Spaniards conquered or the people who passed through Spain, leaving culinary clues to their presence. We’ll have shell fish, duck, sausages, rice of course, saffron, pimenton, almonds, olives … even chocolate and chilies from the New World make an appearance.
July 31: New Mexico Revisited I’ve been eating my way through Sante Fe and Taos for 30 years, bolstered by another visit this spring. The state thrives on the reinvention of Mexican cuisine, augmented by so much from the gardens and fields. Is there anything better than a Hatch chili?
August 14: Hawaiian Trade Winds A culinary crosscurrent, if ever there was one. Come to experience a summer luau of poki, loco moco and kalua pork with a little Northwest style thrown on the fire.
Just the Basics
When: Saturday nights from mid-June through Mid-September. Time: 6 p.m. Where: RubyJune Inn, Alt Hwy 141, right next to Wet Planet Whitewater.
More questions? See the FAQ page link to your left.
