Field Dinner

Saturday, March 25, 2017

Caramelized Onion Tart
(pictured below)
puff pastry, pancetta, chanterelles, fig vinegar

Heirloom Carrots and Farro
Fiala Farm grapes, dates, chèvre mousse, pecans

Fall Greens Salad
baby kale, wild arugula, shaved fennel
purple onion, crotin frei, verjus

Sweet Potato Gratin
gruyere, thyme, sweet cream

Grilled Carlton Farms Pork Chop
pear butter, hazelnuts, braised fennel

Braised Mustard Greens
confit garlic, butter, sel gris

Roasted Pear Olive Oil Cake
ginger cream, pecan streusel

I enjoy a good meal and unique experiences. Field and Vine brought both together for a date night that did not disappoint. We drove out to a farm in Canby, Oregon. Off the main highway we turned down a private road to enter the estate. I had no clue what was in store, but I was excited to find out.

Before dinner I gulped down sipped wine like a fancy person as we strolled around taking in the scenery.

Dinner was served in front of a barn at Morning Shade Farms. We sat at long community tables, and were fortunate enough to be next to the family of the farm owners. What a magical night under the stars exploring food, drinking wine, and enjoying the company of my husband.

I snapped one photo of the first course before I got so wrapped up in conversations and my wine to remember to take anymore. This is a must do and I highly recommend it if you live in or are visiting the great state of Oregon.

No comments :

Post a Comment