Raised By Wolves Victualing Co.

Finally finished painting our logo on the truck today! Very proud of how it turned out!
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WILDLY in love with our new logo designed by the talented Mel of Sea Serpent Saloon. She truly captured the essence of who we are
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The countdown continues! 2 weeks until our 46th market Season begins ☼ Hope to see your smiling faces anytime between 9am - 1pm on Saturday March 30th ☼

Look what just came in the mail!!!!!!
Raised By Wolves Victualing Co. Food Truck opening Spring 2024.
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Happy Valentine's Day from Raised By Wolves Victualing Co. ! We love and appreciate you all so much!
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Our house made smoked salmon, two ways:
Cold smoked Coho sides in the back, and alder smoked Chinook belly dip in the front with toasted bagel crostini.
Raised By Wolves Victualing Co. is a "step-mom and pop" team offering a full-range of custom catering and personal chef services here in Newport and surrounding areas, with an emphasis on locally sourced ingredients, community, and loving attention to detail.
To book us for your next party or event, kindly contact us at [email protected].
We look forward to cooking for you!
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Recipe testing for the new truck is in full swing with this "Crispy Pork Tonkatsu Sandwich with Honey-Miso and Black Garlic Aioli". Can't wait to get open and cooking for you all soon!

Raised By Wolves Victualing Co. still has some availability for last minute holiday catering. Message us at [email protected] and leave the party planning to the wolves!

So cool!

“It just really reaffirms how resourceful bees are. Whatever you put in front of them, they can turn anything into anything. ” — Timothy Jackson

Beekeepers Tim Jackson and Nicole Lindsey discovered Tomáš Gabzdil Libertíny’s honeycomb vase through social media. This artwork illustrates how humans and insects can work together. To create his honeycomb vases, Libertíny constructs vase-shaped beehive scaffolds and lets the bees do the rest.

Jackson and Lindsey founded Detroit Hives in 2016, an organization that transforms vacant lots into urban bee farms to showcase coexistence with the animal world.

→ Hear Tim Jackson and Nicole Lindsey discuss the significance of bees, their organization, and the lessons bees teach us on → mo.ma/3ZyEIgd
→ Explore how design can offer new strategies for repairing our planet in , a new exhibition on view now at MoMA.

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Tomáš Gabzdil Libertíny. “The Honeycomb Vase "Made by Bees" (Prototype).” 2006. Gift of The Aaron and Betty Lee Stern Foundation. © 2023 Tomáš Gabzdil Libertíny

Came up on my FB memories today...my last author-themed dinner with co-chef Nanci Courtney, and definitely our most ambitious.
The weirdest thing was that there were people out on the internet that actually thought we were cooking wolves 😆

Happy Birthday Julia Child !!!!

Today we’re celebrating what would have been Julia’s 111th birthday. Here’s Julia wearing a homemade birthday hat, while on vacation in Maine, in 1951. Happy birthday, Julia!! (Photo: Schlesinger Library, used with permission)
Julia Child

It's our 14th year participating in the Nye Beach Banner Project!

This year's banner is extra personal as I used it as an opportunity to develop our new logo.

I am drawing heavily this year from the work of Dr. Clarissa Pinkola Estes, and her "Wild Woman" archetype.

In the book "Women Who Run With Wolves" she draws correlations between many shared characteristics of she-wolves and women, including:

-Intuition
-Playfulness of Spirit
-Devotion to Family and Community

These are all fundamental aspects of our business plan, and our life's work in general.

A true alpha does not "lead", but follows from behind.
In this position she can see the entire pack and ensure all members are safe and cared for.

-R
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Celebration lunch to fortify all the good things that are coming together for us right now.
Emerald Farms 2 egg omlette, stuffed with heavily creamed morels, alongside a dandelion, sharp cheddar, and shaved asparagus salad that I literally pulled from my "yarden" (credit to Lovejoy Botanicals for the terminology)
Accompanied by my 16 hour fermented buckwheat sourdough toast, and my own cultured butter.

Dear Friends- New and Old,
This page will be transitioning from Tables of Content Restaurant to our new venture Raised By Wolves Victualing Co. over the course of the next few days.
Please consider this your personal invitation to join us as we embark on this new adventure.
Looking forward to cooking for you again very soon.
Love,
Rowan & Cole
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Today,
today marks 10 years to the day behind the stove at Tables of Content Restaurant.
And, tonight,
as I write this, still in chef-coat and pearls, I find there are no words, no names, no turn of phrase or declaration I could possibly give to even approach the depth of my love for this little kitchen on the edge of the black ocean.
For all that, it IS a literary-themed hotel, and I feel moved at least, to try.
Today, I thank my staff-past and present-for their devotion and tireless dedication to excellence and professionalism.
I offer gratitude to my co-chefs Nanci Courtney and Cole Tilley for always allowing me to be myself, and putting out the flames when I metaphorically (or literally!) set myself on fire.
I have gratitude for our guests, whether they journeyed thousands of miles, or simply crossed the street, to break bread with us and share their stories- be they truth or lie.
I give recognition to our fish goddess Amber Morris, our excellent purveyors; Adrienne with Casa Bruno, Denny with Columbia Empire Meats, Nathan with U.S. Foods, and our beloved farmer Clee Richeson, for always keeping our pantry stocked, our butts wiped, and our glasses full- even in the hardest of times.
I thank the ghosts that haunt my kitchen- Ken and Lorele- who have saved me countless times from spoiling a 200 dollar roast or losing track of an errant band-aid by whispering in my ear at just the right moment.
Lastly, and perhaps most saliently,
I thank my own two hands- calloused, burnt, and wisened as they are- for always seeming to know what to do, even if my brain did not.
Thank you to my 5 little tables, the love, love, loves of my life.
As Julia Child famously said: "every woman needs a blowtorch", and
"tears mess up your makeup".
It has been a privilege and an honor to cook for you all.
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Happy New Year from Tables of Content! May 2023 bring peace, love, and blessings to all. 💚

Haven't figured out your Thanksgiving plan yet? That is okay! We still have spots available in both our 2 pm and 6 pm seatings.
Come join us! Leave the planning, cooking, and cleaning to us. Claim your seat by calling the Sylvia Beach Hotel at 541 265-5428

A few photos from our Hemingway dinner on October 29th. It was an amazing evening- start to finish- and a triumphant return to what we do best.

Researching dishes for our upcoming Hemingway dinner on October 29th has been so much fun! Spain, Italy, France, Cuba, East Africa...all vying for spot on the menu.
If you have not made your reservation yet, don't delay, seating is very limited. Call the Sylvia Beach Hotel at (541) 265-5428 to claim your seat.

Dark chocolate zucchini cake with ancho chile, blackberry, pistachio, and rose petal. Our tribute to the bounty of summer and the shift into autumn.