Heather Earnhardt is a chef, restaurateur, and storyteller whose cooking is deeply rooted in her North Carolina upbringing—where a table wasn’t complete without a skillet of fried chicken, a pan of golden biscuits, and a pot of slow-simmered collard greens. She first won hearts in Seattle with The Wandering Goose, her beloved Capitol Hill restaurant known for bringing authentic Southern food to the Pacific Northwest, one buttermilk biscuit at a time.
In 2018, Heather took a leap of faith—and love—by relocating The Wandering Goose to the rugged coast of Washington State, where she and her family purchased and lovingly restored The Tokeland Hotel, the oldest hotel in the state. What began as a revival of a historic building quickly became a full-blown coastal destination: part inn, part gathering place, part culinary pilgrimage.
For this fall class, Heather will teach us how to prepare her signature dishes: buttermilk fried chicken bone-in, hand-rolled buttermilk biscuits, slow simmered collard greens with Benton’s bacon and a sweet treat for dessert.
As part of the class, each guest receives a signed copy of Heather’s celebrated cookbook, Big Food Big Love—a collection of her most beloved recipes and Southern stories, straight from the heart and kitchen.
Heather Earnhardt is a chef, restaurateur, and storyteller whose cooking is deeply rooted in her North Carolina upbringing—where a table wasn’t complete without a skillet of fried chicken, a pan of golden biscuits, and a pot of slow-simmered collard greens. She first won hearts in Seattle with The Wandering Goose, her beloved Capitol Hill restaurant known for bringing authentic Southern food to the Pacific Northwest, one buttermilk biscuit at a time.
In 2018, Heather took a leap of faith—and love—by relocating The Wandering Goose to the rugged coast of Washington State, where she and her family purchased and lovingly restored The Tokeland Hotel, the oldest hotel in the state. What began as a revival of a historic building quickly became a full-blown coastal destination: part inn, part gathering place, part culinary pilgrimage.
For this fall class, Heather will teach us how to prepare her signature dishes: buttermilk fried chicken bone-in, hand-rolled buttermilk biscuits, slow simmered collard greens with Benton’s bacon and a sweet treat for dessert.
As part of the class, each guest receives a signed copy of Heather’s celebrated cookbook, Big Food Big Love—a collection of her most beloved recipes and Southern stories, straight from the heart and kitchen.
