In this episode we experience Seattle’s most pure, organic, direct and delicious “Farm to Table” dining experience with Chef Brian Scheehser. He practices sustainable farming in his three‐acre garden in Woodinville, with the hand of a farmer and the meticulous nature of a chef. Chef Scheehser grows and harvests fresh vegetables and herbs featured on the restaurant menu, including his signature "Two Hour Salad" with ingredients harvested within two hours of being served. “Immersing myself in the earth has given me a unique understanding of a food’s inherent flavor and texture,” says Chef Scheehser. “The growing process amazes me, and I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques” says Scheehser. He harvests 30 varieties of heirloom tomatoes, 10 varieties of winter squash, beets, lettuces, cabbages, broccoli, Brussels sprouts, cauliflower, carrots, celery roots, leeks, corn, pumpkins, potatoes, sweet peas and beans. Part Chef‐‐Part Farmer, Scheehser offers expert tips on cooking and a keen insight on how to grow your own fruits and vegetables.