The Second Annual Farm to Table...
Transcript of The Second Annual Farm to Table...
The Second Annual
Farm to Table Dinner in Historic
Downtown HillsboroFriday, July 14th, 2017
brought to you by the
Bread & ButterBread by Next Dimension Bakery
Butter by Tillamook
Amuse BoucheAn app trio: cucumber roll with berry goat cheese &
fresh berries; endive boat with a smoked salmon & dill cream cheese and fresh berries; apple chip crostini
with honey goat cheese & cream cheese spread, apple chip, & ganache
by Clark’s BistroPrepared by Chef Richard Relyea
Paired with a 2014 Blanc de Noir Sparkling Wine by McMenamins Edgefield Winery
& Meanderin’ Mandarin Pale Ale by Three Mugs Brewing Company
SoupA Red Ale beer cheese soup
by G Gourmet beer from Kaiser Brewery & cheese by Tillamook
Prepared by Chef Mitchel GrafPaired with a 2014 Pinot Gris by Oak Knoll Winery
& beer by McMenamins Cornelius Pass Roadhouse
SaladAn Asian-marinated cucumber salad served with
Togarashi seasoning and crushed almonds by The Other Chef
Prepared by Chef Jimmy Le Paired with a 2016 Estate Pinot Gris
by David Hill Estates & beer by Golden Valley Brewery
the MENU
EntréeSpiced lamb and beef served with zucchini,
tomato, fresh herbs, yogurt, and feta by Aybla Mediterranean Grill
Prepared by Chef Rodrigo HuertaPaired with a 2013 Pinot Noir by A Blooming Hill Vineyard & beer by Ambacht Brewing
Vegetarian EntréeGreen bean and tomato stew with zucchini,
fresh herbs, and tzatziki sauceby Aybla Mediterranean Grill
Prepared by Chef Rodrigo HuertaPaired with a 2013 Pinot Noir by A Blooming Hill Vineyard & beer by Ambacht Brewing
DessertA boysenberry eclair with lavender sugar and
lemon curd, served with a French macaronby Decadent Creations
Prepared by Chef Mindy Simmons Paired with a 2013 Dolce Vino Viognier by Apolloni
& a Coffee Porter by Waltz Brewing
Lavender Lemonade by Artfull Garden
the MENU cont’d
enjoy
*Some of the produce used to create this meal was donated from private gardens. Consumption of this uninspected product is done at your own risk.