If you're going to bill your dining event as a farm-to-table experience, then you'd better make damn sure you're following in the footsteps of Chef Kyle Wnuk and co-owner Jaime Kay Jones, whose enlightening Marrow Kitchen and Bar walks the walk and talks the talk.

Tonight, the duo and their staff prepared a customized meal of worldly flavor with local ingredients for Patricia Lecy-Davis and her supporters in celebration of her run for Tacoma City Council. Lecy-Davis might have missed the mark last year, but she won tonight with sea urchin from Diver Dan of Anacortes, pork from Cheryl the Pig Lady of Puyallup, clams and oysters from Taylor Shellfish of Shelton, duck egg from Steibrs Farm in Yelm, vegetables from Terra Organics in Orting, Valhalla Coffee in Tacoma and several other local producers.

We experienced the cream of the culinary crop tonight: We're not talking about chefs (OK, we are), but farmers, who don't get nearly as much face time with food fans. Several of the local producers broke bread with us, including the folks from Terra Organics and Taylor Shellfish.

Jones explained each of the eight courses, giving nod to the local ingredients and Wnuk's style of preparation. Even if she didn't offer the descriptions, we could piece together the story line as we sliced into the tongue n' cheek tots, with sea urchin tongue aioli and pork cheek and German butterball potato. Or follow the oyster sauce foam as it dropped off the oyster stout mignonette puddled atop of a raw Shigoku oyster shell,

Below are snapshots of the deliciousness the supporters of Lecy-Davis enjoyed tonight at Marrow.

PACIFIC NORTHWEST: Sea urchin tongue aioli, pork cheek and German Butterball potato tots, Libertine celery leaf and Himalayan pink salt, micro amakanth

NORWAY: Bergamot tea smoked artic char and clam fiskesuppe, marina di Chioggia squash, celeriac

FRANCE: Pig's head terrine, pistachios, mustard seed, duck egg yolk, toast, shaved Brussel sprouts, grapefruit vinaigrette

INTERMEZZO: Wonderland (raw goat milk) cheese, French plum preserve

JAPAN: Raw Shigoku oyster on the half, oyster stout mignonette, oyster sauce foam

CROWD SHOT

KOREA: Braised pork belly salad, pickled black radish, kale, peanut butter gochujang sauce

MOROCCO: Coffee-sumac spiced lamb chop, sunchoke-parsnip puree, squash ribbons, Meyer lemon raisin chutney

ITALY: Tiramisu torte, coffee walnut creme anglaise

APPLAUSE: Jaime Kay Jones thanks the room.