Good Eating

The Moore House turns its dinner series into an ode to sustainability


Joining a chef’s dinner at Moore House is like walking into A Midsummer Night’s Dream: Groups are small, the table is communal, and the space is decked with natural flora. Dinners take place beneath the graceful curve of a Quonset hut, a prefab military structure that used to be manufactured nearby. Here, with its whitewashed walls and dark hardwood floors, the space looks downright enchanted.

This winter, the Moore family is focusing on sustainability and turning this environmental impulse into culinary art. Two different chef’s nights will take place at the turn of the month – a dinner on February 29 with a “Sea” theme, and a March 1 dinner dedicated to “Land.” As usual, this is more than just cooking surf-and-turf and eating it; the feast is an immersive experience, where even the decor and place settings play an integral role in the experience.

“Each night will pay homage to what each ecosystem has to offer,” says Blair Moore, founder and creative director of Moore House. “With minimal waste and design using reusable and foraged items, Moore House is very mindful of our footprint on the world.”

Moore House is known for its refurbished properties and inventive “guest stay” accommodations. True to its mission, Moore House will donate 100 percent of its profits from the Winter Dinner Series to the Australian Red Cross. 


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