• Grass Fed Beef Burger with Hand-Cut Fries

    Lunch: Mid-Day Destination

    Break up your day with a trip to Dogwood Diner for a bright, casual lunch-time dining experience with friends, family or favorite co-workers. Our lunch menu features fresh, crisp salads, wild fish, bold bacon burgers, tender pork shoulders and hot pasta that will boost your batteries with the juice you need to face the rest […]

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    Lunch: Mid-Day Destination

  • Roasted Wild Halibut

    Dinner: After-Dark Delicacies

    Make Dogwood Diner your after-dark destination for a cozy, comfortable dining experience with friends, family or that special someone. Our dinner specials sizzle with hearty, meat-centric dishes featuring fresh wild fish, organic, free-range chicken and grass-fed beef from Scott River Ranch located right here in Siskiyou County. Dinner dishes are served with inspired sides that […]

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    Dinner: After-Dark Delicacies

  • Pineapple French Toast

    Breakfast: Start Your Engines

    Scientists, nutritionists and other smart people say that breakfast is the most important meal of the day. Dogwood Diner likes smart people. That’s why we serve breakfast! And, if it’s so important, it may as well be delicious, like our decadent dishes of pineapple french toast, two varieties of pancakes (one of them a gluten […]

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    Breakfast: Start Your Engines

Our Chef

Executive Chef Kate Chadwick

Our Chef Kate was featured in the November issue of Enjoy Magazine. Read it here.

Kate Chadwick grew up in the San Francisco Bay area, experiencing the wide variety of cultures and flavors available there. She left in the early 1980’s to work in some wonderful restaurants in Denver, Colorado, before returning to San Francisco to open her own catering company, Katering.

During the late 80’s and early 90’s, she traveled extensively in Europe and Asia and lived for extended periods in Israel and Japan, where her then-husband was doing post-doctoral research as a chemist. While living abroad, Kate took every opportunity to learn everything she could about the regions’ cultures and cuisine.

Upon returning to the U.S. in 1994, she worked as Executive Chef in a popular Flagstaff, Arizona microbrewery. It was there that she got the nickname, “Hurricane.” In 1999, she returned to Northern California and opened an upscale restaurant in the Victorian seaport of Eureka, called Hurricane Kate’s. It was there Kate showcased what she calls “World Table” cuisine, which features the bounty of fresh, local and seasonal ingredients available year-round on the Northwest coast of the United States. Read More