web-Burggraaf_Charity-Willows_Smyth_SingleThread-BobbytheShark.png

Rehoboth x REM is an intimate and curated dinner experience from Britt Stevenson of Rehoboth Hotel - which combines charm and hospitality into the modern day bed & breakfast - and Kris Kim, sous chef of the Willows Inn on Lummi Island outside of Seattle, Washington. In collaboration with Bloombury Farms, Stevenson and Kim are planning a dinner that will feature an innovative collection of ideas inspired by his training at the Willows Inn and the amazing local food purveyors in Nashville. 

Stevenson is a Nashville native and a hospitality enthusiast who has worked for several boutique properties on the west coast and is excited to be back in her hometown to launch Rehoboth, which means “plenty of room” in Hebrew. Kim is a graduate of the Culinary Arts Program at South Seattle College and honed his skills in Chef Rachel Yang and Seif Chirchi’s James Beard nominated Seattle restaurants. Prior to his role at The Willows Inn, he was the Chef de Cuisine of TROVE and was named one of Seattle’s Next Hot Chefs of 2016 by Seattle Met.