Judith Henderson's Wine & Country Living Inspirations
How we eat and think about food today
Cellar Talk
This web page focuses on today's ideas and concepts to the way we approach todays food and beverages and why we eat whole foods, organic clean meats, sea foods from our neighboring waters, and cottage crafts, promoting sustainability, and why the world is joining the Fresh Food Movement.
About Chef Judith Henderson
Chef Judith Henderson
Chef Judith Henderson
Chef Judith Henderson
Judith Henderson is known regionally as the North West Chef who in 2002, opened Wildberries Cafe a Vin, Washington State's premier whole foods cafe and as an outstanding Chef who won the Napa Valley Chef of Excellence Award, 2005. Chef is that early proponent of organics who today continues to promote whole clean foods in all Wine and Co
Judith Henderson is known regionally as the North West Chef who in 2002, opened Wildberries Cafe a Vin, Washington State's premier whole foods cafe and as an outstanding Chef who won the Napa Valley Chef of Excellence Award, 2005. Chef is that early proponent of organics who today continues to promote whole clean foods in all Wine and Country's presentations. She supports and speaks in behalf of regional vintners, brewmasters, distillers, small farmers, foragers, and cottage craft in seminar and cooking workshops. Chef Judith Henderson writes a weekly food and wine newspaper column, “Wine & Country Living Discovering Our Regional Foods & Wine Pairings,” that speaks of the regional purveyors of clean foods, cheese making, wine pairing and includes a seasonal recipe. She also has a published cookbook titled, “Edge of The Plate,” a modern rudimentary cookbook for sale and download on Amazon Kindle Book Shelf. To hear Judith “Speak,” go to Radio Food & Wine Blog. Chef Judith Henderson is available for food demonstrations and seminars.
Connect with Chef Judith Henderson through email.
Choice of Ingredients
Chef Judith Henderson
Chef Judith Henderson
Chef's belief is the key to great food is using high-quality ingredients. That's why we source our produce, meat, and dairy from local farmers and suppliers who share our commitment to sustainability and ethical practices. Our ingredients are always fresh, seasonal, and bursting with flavor.
My Menu inspirations
Chef Judith Henderson
My Menu inspirations
Our menu for private events (Picnic Baskets, Brunch, Lunch, Appetizers, and Dinners) are a reflection of our passion for food and commitment to quality. From classic dishes to innovative creations, every item on our menu is made with love and care. We offer a variety of options for all dietary needs, including vegan, vegetarian, and gluten-free.
Connect with us through email