Meeting/Event Information


August 21, 2018

Field and Farmer to Fork and Flask - Where does your food and drink come from?
August 21, 2018
5:30 PM - 8:30 PM
Ocean5 and Table 47
5268 Pt. Fosdick Dr. NW
Gig Harbor, WA 98335
Join us for fun and food as we hear from a panel including farmers, brewer/distiller and Chef Doug Hudson about where our food comes from.

$40.00 NACE Tacoma Member
$45.00 after 3:00 pm August 17

$60.00 Guest Ticket
$65.00 after 3:00 pm August 17

$40.00 Member Spouse
$45.00 after 3:00 pm August 17

$0.00 Member Caterer

$40.00 Seattle (or other) NACE Chapter Member
$45.00 after 3:00 pm August 17

$40.00 2nd Person from Member Office
$45.00 after 3:00 pm August 17

$25.00 Vendor/Sponsor

$1.00 Raffle Ticket

Tacoma/South Puget Sound NACE is headed to Gig Harbor for an evening of FUN! Join us at Ocean5/Table 47 as we learn about where our food comes from, with a panel consisting Frank Ralph, owner and founder of Fishgirl Seafood, Table 47's Executive Chef Doug Hudson, SaltBlade Meats owner and founder Bob Blade, and Rogue Ales and Spirits' Sarah Ashworth. We'll explore the full lifecycle of our food, from field and farmer to fork and flask. How do restaurants and consumers source locally? We will explore the connection between farmers/producers and restaurants/caterers, and farmers/producers and consumers, addressing how you would be able to utilize local farms/producers and build connections in your community. How can we eat more "local", either when dining out or cooking at home? Our panelists will give insight to making our circle smaller and reducing our impact on our environment, and you can learn how to buy better product in the process! This isn't just for restuarants or caterers, it's for anyone that wants to eat better, fresher, tastier food!

Our Venue and Caterer:

Ocean5 and Table 47

In 2008, our founder Troy Alstead started dreaming about creating a space in his community where people had enough elbow room to hang out and connect with each other through meaningful social experiences. Having grown up on the Puget Sound, he also has a passion for the oceans and seas. As he learned more and more about the risks to our waters, he was driven to bring his dream and purpose together full circle. 

Today his dream is now reality. We're thrilled to be a destination that is a social gathering spot where people can have fun, while inspiring people to take action that improve the health of our oceans.

Ocean5 is named after the five great oceans. Just like they're all connected, so are we - to each other and to our planet. That's the big idea behind Ocean5. We know that even the simplest efforts can add up to make a big impact, and together we can make a difference. 

Table 47 is our farm-fresh restaurant, connecting local farmers to your plate. Gig Harbor is on the 47th parallel, a line that circles and connects the world. And connectedness is what we offer you, our guest. When you gather around a Table 47 meal, you’re tasting a connection to our local bounty mingled with flavors that link us to the wider world.

Ocean5 and Table 47 bring the South Sound 57,000 square feet of fun! With 22 lanes of 10 pin and duck pin bowling, a game room with redemption store, and a two story laser challenge arena, there's multiple options for groups of all sizes. 4,000+ sq. ft. of meeting space with an outdoor terrace offers flexible banquet options for corporate meetings, wedding receptions, birthdays, and more. Private lanes are also available. Table 47 features a lively open kitchen, craft cocktails, and outdoor patio to enjoy the beautiful PNW summers.

Parking is free and there's lots of it outside the building :)

Our Menu:

Passed Appetizers

Hazelnut shell smoked local beets, organic labneh cheese, blackberry gastrique, toasted hazelnuts, Filbert Acres micro beets

Coastal line caught Albacore Tuna loin, marinated in douglas fir and juniper, charred; Oolong tea smoked radishes, grilled shiitake, pickled cherries, shishito peppers, candied walnuts, Filbert Acres micro basil

Mini dungeness crab and quinoa cakes- coastal dungeness crab, panko, red and white quinoa, harissa aioli, lemon, fennel 


Farmers Market- baby farm greens, an assortment of fresh seasonal vegetables, crispy pork belly, creamy avocado herb dressing  


Wild coho salmon, roasted fingerling potatoes, caramelized local leeks and fennel, fresh dill cream cheese, toasted everything seeds


Japanese cheesecake, blackberries, peaches, pistachio

Our Panelists:

Sarah Ashworth, Purveyor of Liquid Sunshine - Rogue Spirits and Ales

Frank Ralph, Owner/Founder - Fishgirl Seafood

Bob Blade, Owner/Founder - Saltblade Meats

Doug Hudson, Executive Chef - Table 47


Our cocktail and networking time will be inside the laser challenge arena - playing is optional, but fun is not! If you do want to play, ladies, wear your flats. :)


Our Sponsoring Partners:

Cort Party Rentals: Rentals and Decor



JDH Events: Event Design and Planning

Jeremy Hamel: DJ and MC


Krystal Switzer: Photography