Spring Bounty: Gorge-style

Saturday, April 29, 3:00 pm – 6:00 pm

“Until 1940, most produce was organic and, until the advent of the refrigerated boxcar, it was also of necessity fresh, seasonal and local. There’s nothing radical about organic produce:
it’s a return to traditional values of the most fundamental kind.”
– Alice Waters, “The Farm-Restaurant Connection”

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Food is medicine … for both body and soul. Gathering in the kitchen to prepare a fresh, organic, wholesome meal is a time-honored tradition of cultivating local resources and deepening communal relationships. Spring has arrived in the Gorge, and our farmers and artisans are blessing us with their first harvest of the year.  

Join Annie McHale and Curt Gray of ROOTS Farmacy for an evening of food education, with an emphasis on fun and relaxed dining. Please come hungry! You’ll not only prepare, but also enjoy a beautiful and delicious 4-course dinner. You will have your hands, literally, in every recipe to gain a greater understanding of the entire cooking process, making it easier for you to re-create this menu for your own family or guests at another time. If you prefer to use an apron, please bring your favorite along. Oh, and don’t miss the wonderful Resource list at the bottom of the page!

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Menu


Citrus + Sorghum Salad w. Zinfandel Vinaigrette
(Vegan, GF)
…Blood red and Cara Cara oranges provide a vibrant base for this uniquely flavorful combination of greens, whole sorghum, fresh mint, and pistachios married with a light Zinfandel vinaigrette for an unforgettable union.

 Pork Tenderloin Medallions w. Caramelized Leeks (GF)
Gorge-raised pork tenderloin thinly sliced and pan-seared, served with a tangy sauce of freshly squeezed lemon juice, caramelized leeks, and thyme. 

 Cracked Pepper and Asparagus Risotto (Vegan, GF)
This vegan risotto is short on dairy and long on flavor with asparagus spears pan-seared in freshly cracked black pepper and garlic sauce.

Orange and Basil Macerated Cherries (GF)
Hood River cherries infused with an herbal-citrus zing. An optional dollop of hand-made ricotta provides a delicate balance.

* The menu is subject to change based on seasonal availability. *

Dietary info.:  All items are gluten free, three are vegan. The salad, risotto, and dessert are substantial enough to be quite filling, but pan-seared tofu can be provided
in place of the pork with the same sauce upon request.

cherries

Tuition:  $65/person – Maximum of 8 participants

Click here for Online Registration

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From Annie and Curt:

annie and curt cook (2)“At our core, we believe that breaking bread with others is the fabric that weaves families and communities together. Sharing a meal is sacred, and invites people to celebrate friendship, engage in conversation, and connect meaningfully.

Several years ago we committed to living a sustainable, healthy life beginning with the food we eat and share. We traded in our corporate jobs for rural living and real food. Gradually, we enlarged our classroom from a simple kitchen garden in Stevenson, WA to a 60-acre organic farm with multiple gardens, an heirloom orchard, animal care, egg production, and a food education program on the Oregon coast.

We recognized a common theme among hundreds of guests: most experienced a profound connection while seated at our table, overflowing with just-harvested organic goodness. The smell of earth, of evening dew, of fresh herbs, and edible flowers was palpable. No one wanted to leave!

rootsFar too often we are reminded of the very real disconnect between most people and their food source, nature, their body, family, and roots. We now know that real food is medicine, the healer of most ills. Determined to bring the farm experience to others wherever they are, as well as debunk the myths that healthy food is too expensive and dietary changes too challenging, we created ROOTS Farmacy. It is our intention to inspire folks to enter into relationship with their own kitchen to prepare fresh, healthy meals and connect meaningfully with their loved ones.

We’ve done the hard work: the research, the number crunching, the planting, the harvesting, the taste-testing, the recipe tweaking; all from a labor of love. Join us for a class or retreat, and savor the bounty of our local Columbia River Gorge farms while learning to prepare heart-loving food. Your spirit, body, and mind will thank you.

Here’s to living a simple, affordable, DELICIOUS life!”

Annie McHale and Curt Gray
(541) 351-5247
rootsfarmacylove@gmail.com
http://www.ROOTSFarmacy.com/

vegies

ORGANIC RESOURCE LIST

1.  GORGE-SPECIFIC

  • If you haven’t heard of Gorge Grown yet, I’m happy to make the introduction! This non-profit is all about connecting folks with Gorge-local food sources, and makes it possible in a very easy format. Markets, farmers, and farmer’s markets on both sides of the river are all showcased in this easy-to-navigate website. Check it out: http://www.gorgegrown.com/whoseyourfarmer/
  • An affordable and simple way to support your fresh and organic lifestyle is to purchase a CSA membership (Community Supported Agriculture) from a farmer near you. Weekly you’ll pick up a box of organic vegetables, fruits, and other products (Honey? Butter? Flowers?) grown right here in the Gorge – can’t get any more local than that (unless you garden, too). Take a look at Local Harvest, a non-profit, web-based directory with thousands of listings of farmers, grocers, artisans, restaurants, and more. Just enter your zip code and a list of local agricultural-based businesses in your area will magically appear. http://www.localharvest.org

2.  VANCOUVER

  • The downtown farmer’s market is Southwest Washington’s #1 visitor attraction and home to over 250 vendors, and the second largest in the State of Washington. And, the Columbia Tech Center market is gaining in stature, too. You won’t want to miss either one if you live near or are traveling thru Vancouver this summer.  http://www.vancouverfarmersmarket.com/

3.  PORTLAND

  • Bob’s Red Mill is another Portland gem. An Oregon success story, Bob Moore has dedicated more than 30 years to creating healthy (particularly gluten-free) food items. The Portland-based company sells its products on-line and on-site, as well as in nearly 300 stores in Oregon alone. Here’s a link to find products in a store near you (simply enter your zip code):  http://www.bobsredmill.com/dealer_locator.php

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