It is both Dave and Julie's pleasure to invite you to share their love of food. Whether your enroll in cooking classes or have Oven Spoonful prepare food for your own special event, we're happy that you've chosen to join us, as our culture evolves and appreciation for organic and healthful eating returns to the family table.

DAVE LONG took an interest in food at an early age. As an avid eater, it became apparent that being able to cook would be an asset. Helping his mother & grandmothers prepare food for family celebrations was a sure way to get a taste of everything, and learn a little about food.

This inspired Dave to enroll in South Seattle Community College's Culinary Arts program, where he found his passion and excelled. Upon graduating, he cut his chops in some of Seattle's finest restaurants and hotels, alongside several noted chefs, such as Caprial Pence, at Fullers, Jerry Traunfeld, at the Alexis Hotel, and Rip Ripley, at the Greenlake Grill.

Then he traveled north to Bellingham where he worked as executive chef for Rhododendron Cafe, Chuckanut Bay Catering and Semiahmoo Golf & Country Club. One notable achievement was the start-up of the Boundary Bay Brewing Co. As General Manager Dave was responsible for the physical layout of the kitchen, menu design and all the hiring and training for both the front and back of the house.

Finally the beauty of the Olympic Peninsula called Dave back to help design and open the Port Angeles Brewing Company. After operating the business as General Manager for several years, Dave and his partners sold the business. This opened a new chapter in his career, as he went on to teach culinary arts for the Port Angeles School District at both the high school and skills center for the next seven years.

Born and raised in the Sequim Valley, JULIE GRATTAN
has a longstanding passion for locally produced, sustainable foods. As an accomplished chef and restaurant owner,
Julie has taken an active role in the movement to
facilitate connections between farmers, producers, and
the local table.

Julie sees food and eating as a collective endeavor. Throughout her life, gathering at the table for meals has been a way to connect with friends and family. This time at the table allows people to nourish both body and mind, creating meaningful connections through meals. She sees her work as a restaurant owner, caterer, and community activist as a means to nourish those around her. Julie is an active member in local organizations in their efforts to create and maintain local, organic food production. This includes her work with the Port Angeles Farmer’s Market, Friends of the Field, and her annual participation in the Sequim Lavender Festival. Additionally, as a former YMCA board member, Julie understands the close knit nature of the Sequim-Port Angeles community.

Now Dave and Julie have joined together to form Oven Spoonful out of their joint passion for excellent, locally produced food. After seven successful summers of serving delicious food together at the Purple Haze Lavender Farm during the annual Sequim Lavender Festival, Julie and Dave are now devoting themselves to offering a full array of catering services on the Olympic Peninsula.