FARM to FORK Events provided a truly exceptional farm to table experience to local Central Oregonians on July 21st. I was privileged enough to be asked to photograph the event for them, what an amazing evening it was for all who attended. FARM to FORK Events founder Matthew Domingo has come up with a concept of traveling farm dinners throughout the state of Oregon. This was the first for Central Oregon and I am sure it will not be the last…
A FARM to FORK Farm Dinner is a farm-to-table feast, local food showcase, and community celebration rolled into one. Matthew and Erin Domingo’s team includes some of Oregon’s most talented chefs, farmers and winemakers and beer makers . Each event is designed to reconnect you to the source of your food, and to celebrate the talented farmers, food artisans, winemakers, and chefs who contribute to local food communities throughout Oregon. The mission of FARM to FORK is to engage the public in the local food movement and demonstrate how important it is to preserve farmland and support local agriculture. They strive to provide guests and clients with exceptional experiences, to shrink the carbon footprint of the event industry, to strengthen local communities & economies, and to create new and sustainable income streams for family farmers and craft wineries
This dinner was no exception. The host farm was the beautiful and established Fields Farm on Pettigrew Road. They provided the exceptional greens and setting for the evening as well as a very informative farm tour. The food was the creation of T.R. McCrystal from Sisters Jen’s Garden and was paired with wine provided by our own local Maragas Winery and the beer from the very popular 10 Barrel Brewing Co.
The evening started off with cocktail hour with a savory amuse of Lavender-Juniper Grove Goat Cheese Tart topped with Blueberry Salsa and a Cada Dia Cheddar Gougere and a Juniper Trout Gravlaxwhich was paired with 10 Barrel’s Road 41 Kolsch.
The First Course was paired with Maragas Winery’s 2006 Swingin Zin. It was Fresh Oregon Bay Shrimp with a Tomato Consomme served in jelly jars. The Main Course was a Roasted Dancing Cow Farms Beef, Fields Farm Oil Poached New Potatoes, Balsamic Braised Greens and Camp Sherman Store Mushroom Au Jus. The Main course was paired with Maragas Winery 2008 Legal Zin. After the amazing Main, the Salad Course was served with a Salad of Rainshadow Organics Wheat Berries and Mixed Lettuces, which was paired with Maragas Winery 2008 Poetic Pinot. And always my favorite course, the Dessert course, which consisted of a Trois Cremes Caramel Cake with a Strawberry-Rhubarb Compote. The dessert was paired with Noble Coffee Roasting French Press.
As the sun went down on the beautiful Cascade Mountains, you could hear talking, laughter and music in the background signaling the end to a very successful, informative and magical evening. If you ever get he chance to attend a FARM to FORK event, you will not be disappointed. You can see the schedule here: http://www.farmtoforkevents.com
Thank you to Matthew Domingo, T.R. McCrystal and their teams for an amazing evening under the stars at the fabulous Fields Farm!