The Return of Tree Trust True

the 30′ long table returns home, after weathering 5 years at the Sonoma County Museum

When we first moved our home and main studio to West Sonoma County five years ago, Ene and I were commissioned to participate in an exhibition called Hybrid Fields at the Sonoma County Museum, curated by our friend Patricia Watts. We had been milling several storm fallen Douglas Fir trees on our property at the time and proposed installing a 30′ long harvest table constructed of rough timbers for the exhibition, to be sited on a lawn adjacent to the museum. We called the project Tree Trust True and organized a public feast featuring local foods that all grow on trees for the exhibition’s opening. The event lasted just one afternoon and evening, but the table remained at the museum for the next five years, becoming a popular spot for lunches and impromptu gatherings, weathering like a giant piece of driftwood.

The table is constructed of stacked and pinned timbers, topped off with 6″ thick slabs

We recently decided to bring the table back home, return it to the site where the tree originally grew. With the help of our capable friends Hus, Rob and Angel, we disassembled the table, loaded the parts onto a 16′ flatbed truck and reassembled it back at the wowhaus compound, where it will serve as the primary site for an ongoing series of secret dinners we’ve been planning, featuring guest chefs and handcrafted tableware. The first of these is tentatively planned for October First, with chef Leif Hedendal at the helm.

Angel, Rob, Hus and Scott unload the truck

Angel, Hus, Scott and Rob assemble the table, pinning the timbers with long screws

Installation complete, the crew takes a break to savor Ene’s homemade Pozole

ENE’S POZOLE
• Saute one chopped onion, 1/2 tsp cumin and salt and pepper to taste, in olive
oil. Add to the water in the pot, as described below:
• Place a whole chicken in a pot and add enough water to fill the pot double the
height of the chicken + 8 sprigs of fresh oregano; simmer for at least 2 hours,
preferably longer, at least until the meat falls away from the bone.  Add water
as needed along with 4 cups of canned hominy. Simmer until flavors blend.
• Clean the meat from the bones; add more fresh oregano and cumin to taste, if
desired.
• Squeeze in fresh lime to taste or serve as a garnish

Serve with the following as garnish:
• Chopped Avocado
• Fresh lime slices
• Sliced jalapeno peppers
•  Salsa
• Chips or toasted tortillas can be eaten on the side, but we like to add them to the soup as well….

Enjoy!