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  • Hilary Berg

Farm to Table


A dispaly counter of the meats and cheeses King's Farm to Table offers

Open since 2021, King's Farm to Table Canby Market represents decades of culinary mastery. In fact, the chef/co-owner Bill King has been in the business more than 50 years, with two cookbooks to his credit.

In the early ’80s, he donned the executive chef toque at the Aurora Colony Inn, followed by the opening of a French-style brasserie in Portland. Next, a 25-year stint, starting in 1985, at McCormick & Schmick's, the surf-and-turf giant that grew from six locations to 96. King, the former corporate executive chef and vice president of culinary operations, was a key player in the successful expansion before the outfit was sold to a Houston firm in 2011.

The owners of King's Farm to Table pose outside of their store.

Interestingly, his travels during that corporate stint continue to influence his culinary work, especially barbecue. King says he learned from pitmasters during his many trips. But it was at the farmstand he opened in 2017 with his wife, Jennifer, where he created a following for his smoked meats.

Located on a countryside property on Stafford Road, the farmstand was housed in a "shack" perfect for selling his barbecue, not to mention just-picked heirloom tomatoes, strawberries and more. In the Kings' 2,500-square-foot garden, they cultivated the produce they sold.

Eventually, they looked for a brick-and-mortar opportunity to continue selling farmstand-quality fruits and vegetables. In October 2021, the Kings landed in Canby in the heart of the charming city's downtown. To the specialty produce, he added local gourmet products and beverages, as well as the main focal point: the deli case.

Fresh local preserves on display

Filled with house-made items, the case's offerings range from old-fashioned meatloaf to mom's Sunday supper lasagna, to more contemporary dishes such as tortellini in creamy alfredo sauce with spring vegetables. With six or eight different salads — typically 20 different products in the case at any given time — King's Table is known for its chef-inspired delights, which brings us back to barbecue.

On weekends, from May to October, patrons can devour what's smokin', such as Texas-style brisket, western North Carolina-style pulled pork, baby-back ribs with a Tennessee sauce, whole roasted chickens and more.

With such an experienced kitchen, King's Farm to Table Canby Market has it covered, guaranteeing a truly delicious experience.


The circle King's Farm to Table logo


241 N.W. Second Avenue Canby, OR 97013


Wed.–Sun., 11 a.m. to 6 p.m.

Phone: 503-263-2433 (CHEF)


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