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Oregon Farm to Fork
Ready. Set. Eat a farm-fresh dinner. Be healthy. Help our community be strong. And maybe do a little rafting too.
The popular Farm to Fork folks have announced their epicurean lineup for this year. There will be a dozen unique dinners created with the help of Oregon’s top chefs and held at different farms across the state.
The culinary Farm to Fork wizards explain their math this way:
12 Farm Dinners + 12 Host Farms + 4 Fertile Valleys = 1 Local Food Community
Lending chef and Farm to Fork founder Matthew Domingo a hand with the menus will be Chef David Padberg of Portland’s Park Kitchen, Chef Troy MacLarty, formerly of Portland restaurants Lovely Hula Hands and Ned Ludd, and Chefs Neil Clooney and Braden Hitt of the new Smithfields restaurant in Ashland.
The locally sourced ingredients used in the multi-course, bountiful dinners will be paired with wines from Southern Oregon wines:
* Abacela Vineyard and Winery
* Cowhorn Vineyard and Garden
* Crater Lake Cellars
* RoxyAnn Winery
* Trium Wines
* Troon Vineyard
* Weisinger’s Winery
And their northern cousins:
* Big Table Farm
* Boedecker Cellars
* Roots Wines and Vineyard
* Teutonic Wine Company
* Viento Wines
The season premiere dinner will be held June 11 at Fry Family Farm in Talent. On June 25, Biodynamic Cowhorn Vineyards and Garden will be the first to host both as the farm and the winery.
Each of the experiences, which cost $75 to $90 depending on the menu, includes a four- or five-course dinner, wine, farm tour and introductions to like-minded locavores, farmers, winemakers, chefs and organizations that support healthy, local food.
You can find a list of participants, request email alerts and purchase tickets at farmtoforkevents.com. Last year, every dinner sold out quickly and amassed a long waiting list.
Surprisingly, in addition to serving up innovative events at local farms, Domingo and crew are hitting the water too. Farm to Fork is joining forces with Momentum River Expeditions to offer a four-day Rogue River rafting and food adventure June 20-23 ($1,095 all inclusive).
For more information: Call (503) 473-3952 or visit farmtoforkevents.com
Read more at www.examiner.com/wine-in…/farm-to-fork-dinners-that-stick
MORE at www.janeteastman.com
Oregon Farm to Fork
Ready. Set. Eat a farm-fresh dinner. Be healthy. Help our community be strong. And maybe do a little rafting too.
The popular Farm to Fork folks have announced their epicurean lineup for this year. There will be a dozen unique dinners created with the help of Oregon’s top chefs and held at different farms across the state.
The culinary Farm to Fork wizards explain their math this way:
12 Farm Dinners + 12 Host Farms + 4 Fertile Valleys = 1 Local Food Community
Lending chef and Farm to Fork founder Matthew Domingo a hand with the menus will be Chef David Padberg of Portland’s Park Kitchen, Chef Troy MacLarty, formerly of Portland restaurants Lovely Hula Hands and Ned Ludd, and Chefs Neil Clooney and Braden Hitt of the new Smithfields restaurant in Ashland.
The locally sourced ingredients used in the multi-course, bountiful dinners will be paired with wines from Southern Oregon wines:
* Abacela Vineyard and Winery
* Cowhorn Vineyard and Garden
* Crater Lake Cellars
* RoxyAnn Winery
* Trium Wines
* Troon Vineyard
* Weisinger’s Winery
And their northern cousins:
* Big Table Farm
* Boedecker Cellars
* Roots Wines and Vineyard
* Teutonic Wine Company
* Viento Wines
The season premiere dinner will be held June 11 at Fry Family Farm in Talent. On June 25, Biodynamic Cowhorn Vineyards and Garden will be the first to host both as the farm and the winery.
Each of the experiences, which cost $75 to $90 depending on the menu, includes a four- or five-course dinner, wine, farm tour and introductions to like-minded locavores, farmers, winemakers, chefs and organizations that support healthy, local food.
You can find a list of participants, request email alerts and purchase tickets at farmtoforkevents.com. Last year, every dinner sold out quickly and amassed a long waiting list.
Surprisingly, in addition to serving up innovative events at local farms, Domingo and crew are hitting the water too. Farm to Fork is joining forces with Momentum River Expeditions to offer a four-day Rogue River rafting and food adventure June 20-23 ($1,095 all inclusive).
For more information: Call (503) 473-3952 or visit farmtoforkevents.com
Read more at www.examiner.com/wine-in…/farm-to-fork-dinners-that-stick
MORE at www.janeteastman.com