Door County Underground features pop up dinners at local restaurants and farms crafted using food grown or foraged on the Peninsula. A unique dining experience that draws you back to the root of the food, in tune with the seasons & growing cycles, connecting to the processes between seed to soil & plate to happy belly.

Providing delicious experiences from locally sourced & foraged organic ingredients.

 

Menus announced within a week of each dinner.

As Fresh as it Gets - JOIN US - Taste the Good Life

CONTACT >

T: 920.421.3579

E: info@doorcountyunderground.com

© 2019 by Door County Underground

Farm & Forest

Door County Underground was formed in quest for balancing hard work & play, conscious living & eating, and putting the best possible energy & effort into our endeavors. We offer a dining experience that draws you back to the root of the food, in tune with the seasons & growing cycles, connecting to the processes between seed to soil & plate to happy belly.

Door County Underground is the fusion of two minds, Matt Chambas & Jamie Mead.  We are committed to using locally grown and foraged organic ingredients.  We celebrate the rural landscape of Door County by foraging, growing, & sourcing ingredients which in turn play a major role in our menu development. We believe the most flavorful cuisine is made from quality local products and are committed to showcasing the bounty that surrounds us in Door County.

We have been hosting Farm to Table Pop Up Dinners around Door County and Wisconsin, collaborating with local businesses such as Hidden Acres Farm, Roots Inn & Kitchen, Discourse Coffee, Woodwalk Barn Gallery, and Door Karma Farm, among a few.

DCU is a way to step back from the usual “dining out” experience and immerse yourself in a fresh twist.  

Farm to Table dining in intimate, personalized settings.

Who we are

We celebrate the rural landscape of Door County by foraging, growing and sourcing ingredients which in turn play a major role in our menu development.

Born and raised in Wisconsin, Matt Chambas developed his appreciation for sourcing ingredients locally at a young age. His mother’s passion for cooking and baking instilled in him a love of from-scratch cooking. His work with the Chapolard family on their organic ‘seed to sausage’ pig farm in Gascony, France was the first building block. The farm’s principles were inspirational and would later serve him well.

His classical training came by way of working alongside Chef Tori Miller of L’Etoile and Chef Shinji Muramoto of Muramoto in Madison, Wisconsin. Matt is the former executive chef of Wickman House, of Ellison Bay, and Trixie’s, of Ephraim.

A Door County native, Jamie Mead was raised behind the scenes of her family business, The Shoreline Restaurant, in Gills Rock.  Many years of her parent’s culinary enthusiasm, influence, and passing of family recipes have given her the same gusto and drive to share a passion for food & culture. Alongside her father in the kitchen & her mother in front of house, she attuned to the rhythms of food & service. 

 

Jamie has been working in organic gardens for many years, both internationally and close to home, presently with Hidden Acres Gardens of Sister Bay. Her training in fine arts is visible through much of the marketing & photography featured in the DCU portfolio. 

In the off season, the two can often be found exploring the world in search of new approaches to the language of food, expression, creativity and new foraging spots!