Meet Saralyn Smith, Chef & Director of Food Programming! Saralyn brings 15+ years of culinary experience to her new role and is set to re-imagine WCI’s educational food programming and culinary events.

Saralyn was the first Iowa chef to be accepted into the James Beard Foundation Boot Camp for Policy and Change in 2019. She continues to work with other alumni to improve food systems such as emphasizing regenerative and sustainable agriculture. Previously, she served as Kitchen Manager at Convivium Urban Farmstead, teaching community education programs and leading a zero-waste kitchen initiative. Her background also includes experience as a pastry chef at the University of Iowa and The Hotel at the Kirkwood Center. Additionally, Saralyn taught professional baking courses as an adjunct instructor at Kirkwood Community College. She earned an associate degree in culinary arts from Kirkwood and a BA from the University of Iowa.

To showcase Saralyn’s culinary vision and talents, WCI will be hosting a limited five-course tasting dinner series at the Wallace House on April 30, May 7 and May 14.

Our occasional Know Your Farmer Dinners pair a one-of-a-kind menu with a chance to personally talk with incredible Iowa growers.

The last Know Your Farmer dinner featured Amy & Jason Boyer of Osceola, IA. The Boyers raise all-natural beef and pork at Boyer Family Farms as well as own and operate the Harvest Barn Marketplace, an event space and weekend eatery. The store sells their meat, fresh produce, homemade fudge, candles and gifts.

2024 dates & featured farmers will be announced soon.

Celebrate any of your special occasions with a private gathering at the Wallace House. Our culinary team will customize a farm to table menu that fits your tastes. Seating is available for up to 40; stand-up events can accommodate about 50.

To inquire about dates or menus, call 515.243.7063.

We embrace local food and sustainable agriculture. Sourcing fresh, seasonal ingredients locally results in tastier, more nutritious food and showcases Iowa’s ability to produce high quality ingredients. Our restaurants connect patrons to our garden, land and historic sites and to other members of the local foods community.

Core Food Values:
• Menus reflect our garden, land, & historic properties
• Seasonal, housemade dishes
• Quality ingredients
• Local sources support Iowa’s family farms & small businesses