Eight lucky people will enjoy a gourmet dinner at home created by Judith Wadson, of Aggie’s Garden, who worked at Alice Waters’ Chez Panisse in Berkeley, California, before returning to her island home a decade ago. The seasonal menu will be based on what is locally grown by Tom Wadson and his team. On your plates will be fresh organically grown produce along with Wadson’s Farm pasture-raised lamb and chicken.

BioDynamic, organic or sustainably farmed red and white wines will be chosen by Michael Robinson of Burrows Lightbourn Limited to complement the food from the vineyards of:

Bio-dynamic: Seresin; Chapoutier; Robert Sinskey

Organic: Marimar Torres; Pascal Jolivet; Justin Vineyards; Heller Estate; Speri

Sustainable: Shafer; Cuvaison; Rodney Strong

We all have a good idea of what sustainable farming and organic farming means but for those of us who have just heard this term for the first time: The wine is 100% organic, plus the grower has gone beyond to try to bring the farming process more closely in tune with nature. For instance, wine growers may make their own compost and/or watch the stars and planets to time what they do. The concept of biodynamic farming originated from the early 20th-century Austrian philosopher Rudolf Steiner.

Before training to be a chef, Judith Wadson worked as a staff writer and photographer for The Royal Gazette and on various magazines in the United States, including Yachting, for which she traveled on assignments world-wide.

In Bermuda, she worked as the healthy gourmet chef for The Supermart on Front Street.  She then opened and ran the internationally acclaimed Aggie’s Café before turning to private catering and baking organic breads for the Farmers’ Market in Hamilton.

In addition to cooking, she is currently working on various food writing assignments. She is the author of Bermuda: Traditions and Tastes, which celebrates the Island’s high days. Deemed an important foodways text by a Schlesinger Library curator at the Radcliffe Institute for Advanced Study, it is in its prestigious Culinary Collection.