Door County Underground features farm & forest to table dinners crafted primarily using ingredients 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.

CONTACT >

T: 920.421.3580

E: info@doorcountyunderground.com

© 2018 by Door County Underground

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

Farm  & Forest

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.

We know that good food is good medicine, to eat well is to be well.

Door County Underground is brought to you by owners Matt Chambas & Jamie Mead.  We are committed to using locally grown and foraged organic ingredients.  We believe in the communal bond of uniting chefs, farmers, growers, makers, and all ranges of local craftspeople together and we are committed to showcasing the bounty of our peninsula. 

DCU was formed in quest for balancing hard work & play, conscious living & eating, and putting the best possible energy & effort into our endeavors.  We strive to create intimate settings that allow us to be bold in our creativity with food and ambiance as well as thrive on a structure that promotes our team to balance personal & working lives while keeping the spark behind our food going strong.

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.

We are blessed to call this gorgeous place home.  We hope every plate we create gives you a sense of gratitude and awareness of the abundance we are surrounded by. 

Who we are

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.  Matt has maintained a healthy obsession with foraging & wildcrafting for many years; ingredients that fall into place as the seasons offer up their forest harvest.

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, internationally and close to home, most recently for Hidden Acres Farm in Sister Bay. Her training in fine arts is visible through 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!