28 March 2013

Farmed and Foraged Spring Feast

By Chef Kathryn Yeomans, The Farmer’s Feast

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Wild edibles at the Springwater Farm booth

Happy Spring!

Morels, miner’s lettuce, stinging nettles, rhubarb…fiddleheads soon!  The season promises delicious flavors – delicate, floral, tart, rich, bitter, savory & sweet.

We’re celebrating with a family-style farm-inspired supper featuring wild mushrooms, Tamworth heritage pork, foraged salad greens and Farmers’ Market fresh produce this Sunday, March 31st, and we’d love for you to join us.

Here are the menu & details:

Menu

Spring Inspired Starters
assorted crostini: morels, fromage blanc, soft herbs & spring delights
truffle butter bruschetta
fresh radishes with truffle butter and sea salt

Stinging Nettle Flan
with preserved heirloom tomato coulis

Brown Sugar-Cured Smoked Tamworth Pork Ham
with condiments & asparagus pickles
(fruit mostarda, mushroom catsup, green rhubarb chutney)
& wild mushroom potato gratin

Foraged Salad Greens
in a sprightly vinaigrette

Orange Chiffon Cake
with rhubarb-grapefruit glaze

Spring Nettle Flan

Stinging Nettle Flan

Details:

Location – Three Square Grill 6320 SW Capitol Hwy, Portland, Oregon 97239
just around the corner from the Hillsdale Farmers’ Market
Time – There will be 2 arrival times – the first is 5:00-5:30, the second is 5:30-6:00.  Drinks & starters will be served during the arrival time, with dinner to follow.  If you prefer a particular time, please make that request.  Your arrival time will appear on your confirmation e-mail once you make a reservation.
Date – Sunday, March 31st
Price – All this for only $30 per person (excluding drinks & gratuity)

To reserve your seats, email Kathryn at wildeats@msn.com or call 503.734.4329

(NOTE: Please do not call the restaurant directly as we operate independently, just renting the space for events – day of event reservations can be made by phone, as I’ll be cooking & not checking e-mail on Sunday).

Vegetarian choices are available – please request if interested.

We were thrilled that the last dinner sold out…with a waiting list…and people coming to the door. Please ensure your place at the table by reserving early!

And as usual, I’ll be cooking up tasty samples at the Portland Farmer’s Market at the Springwater Farm booth this coming Saturday.  Come by, say hi, taste mushrooms!  As a special treat, there will be samples of the Tamworth heritage-breed pork (the pork that Roger raises for the dinners).

See you at the market!

2 Responses

  1. Pingback : Butter and Honey We Shall Eat | Portland Farmers Market Blog

  2. Pingback : march 29 weekly menu | spring table | Urban Farm Table

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