Break: Smoothies by Organicgirl // Clif bars // Fruit // Coffee and tea

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Dana Harrison
5 years ago
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1 WEDNESDAY, FEBRUARY 4 Social Hour appetizers Endive spears with smoked salmon and horseradish Wild mushroom ragout on crispy polenta with sage Arancini with citrus and pecorino THURSDAY, FEBRUARY 5 Oatmeal & granola buffet w/ Straus yogurt, dried mango, currants, dates, coconut & toasted nuts Scrambled eggs Roasted roots (potatoes, turnips, carrots, onions) with thyme Sautéed kale & collards (Hearty Greens from San Miguel) with garlic and lemon Tempeh roasted with maple syrup Bacon Polenta (with and without dairy) Break: Smoothies by Organicgirl // Clif bars // Fruit // Coffee and tea OrganicGirl Supergreens with 3 dressings (red wine vinaigrette, Toby s Honey Mustard and Toby s Feta) Cabbage and avocado slaw with Toby s Jalapeno Ranch dressing Pulled pork carnitas Verde chicken Rethought Red beans from Better Bean Company Cilantro brown rice Roasted winter squash wedges with lime and cayenne Queso fresco Guacamole Three Sisters Nixtamal corn tortillas Flour tortillas Fruit empanadas Break: Clif bars // Fruit // Coffee and tea Social Hour Stuffed mushrooms w/ spinach, Parmesan and garlic Crostini with goat cheese, lentils & red onion with balsamic Crostini with olive tapanade Ham wrapped Asian pears Dinner Celery root and mushroom soup Amaranth salad with wilted OrganicGirl Super Spinach (baby spinach/bok choy/kale), Black Kabuli Chickpeas, red onion, and cilantro with sesame-tahini dressing Roasted beets, citrus, and endive with creamy pistachio-lemon vinaigrette (goat cheese on side) Roasted potatoes with seared chicory and anchovies

2 Baked fish Roast Beef with horseradish cream Orange pan-glazed tempeh Olive Oil cake FRIDAY, FEBRUARY 6 Polenta and amaranth porridge w/ Straus maple yogurt, berry compote, toasted walnuts & hazelnuts, heavy cream & coconut cream taco/burrito buffet: Three Sisters Nixtamal corn tortillas & flour tortillas, scrambled eggs, roasted onions and sweet & poblano peppers, Cuban Black Beans from Better Bean Company, chorizo, roasted sweet potatoes, cilantro, queso fresco, salsas, lime Break: Smoothies by Organicgirl // Clif bars // Fruit // Coffee and tea Salad buffet: OrganicGirl Super Spinach (baby spinach/bok choy/kale), cherry tomatoes, radishes, sunflower seeds, shredded carrots, shredded beets with 3 dressings (balsamic vinaigrette, Toby s Honey Mustard and Toby s Ranch) White bean soup with rosemary Chicken pot pie with carrots, celery root, turnips with puff pastry lid Spaghetti with wilted lacinato, roasted cauliflower, fennel, garlic, raisins, toasted bread crumbs, lemon zest Roasted Portobello mushrooms Parsnip-walnut cake Break: Clif bars // Fruit // Social Hour & Variety Tasting Black Republican Cherry Shrub made by Timothy Wastell and served with Koval Rye whiskey CHOP charcuterie Cheese from Ancient Heritage, Mount Townsend Creamey and Fraga Creamery Dates, Figs and other dried fruits Ayers Creek Farm preserves Picklopolis pickles pickled red onions, pickled cherry bomb peppers, dill pickles Crackers gluten free and wheat Old Blue Raw Honey Variety Tasting CABBAGE - Six varieties (3 hybrid and 3 open-pollinated) will be tasted in three applications: completely raw, raw in a slaw and fermented as kraut. CARROTS - Twelve released varieties and OSA breeding lines with novel colors (white, purple, red and yellow) will be tasted raw.

3 Dinner Cold soba noodle salad with watermelon radish, mango and scallions with ginger-lime dressing Cabbage, apple and radish (watermelon radish if enough) slaw with mirin vinaigrette Bok choy, bean sprouts, water chestnuts, red peppers with tahini-miso dressing Korean beef short ribs Tandoori chicken Steamed Oregon coast white fish Tamari tofu and mushroom skewers Udon noodles Jasmine coconut rice Fruit torte with nut crust SATURDAY, FEBRUARY 7 Oatmeal & granola buffet w/ Straus yogurt, apple-cardamom compote, pear-rosemary compote & toasted nuts Frittatas (meat and vegetarian) Tempeh roasted with maple syrup Sausage (pork and vegetarian) Biscuits Break: Clif bars // Fruit // Salad, Sandwich and Fancy Toast buffet: Meat: Tuna salad, Roast beef, Roast turkey Cheeses: Sliced provolone, sliced muenster, sliced cheddar, Parmesan, spreadable goat cheese OrganicGirl Supergreens, arugula, grilled vegetables, avocado slices, thin sliced watermelon radish, sliced apple, sliced pear, sliced red onion, and toasted pecans 4 dressings (lemon vinaigrette, Toby s Honey Mustard, Toby s Ranch, Toby s Feta) Dave s Killer bread Kettle chips Break: Clif bars // Fruit //

4 ARK of TASTE & HEIRLOOMS of TOMORROW Dinner preserving and advancing varieties Ark of Taste Heirlooms of Tomorrow Hot Root fermented carrots (OSA) and jalapenos peppers with crispy corn tortilla prepared by Midori Farm Crostini w/ ricotta, Old Blue raw honey, pickled mild habaneros (JM) & microgreens Abundant Bloomsdale spinach (OSA) salad with apple, hazelnuts and mild habanero (JM) vinaigrette Lacinato Rainbow kale (FM), Purple Karma barley (PH), Delicata Zeppelin squash (FM), red beets and Inchelium Red garlic Cabbage (NH/OSA), fennel, celeriac and carrot slaw Seared Marble Chinook Salmon with Alaskan Birch Syrup glaze Cherry Vanilla quinoa (FM) -encrusted chicken with chimichurri sauce Oregon Homestead Sweet Meat squash (CD) caponata w/ peasant levain Gilfeather Turnip rutabaga and Ozette potato gratin with Green Kale (NH) Cornbread with sweet corn (OSA) Sweet Corn (OSA) ice cream prepared by Lovely Fifty-Fifty Lower Salmon River squash honeyed tart prepared by Grand Central Bakery Heirlooms of Tomorrow KEY FM - Frank Morton of Wild Garden Seed NH - Nash Huber of Nash s Organic Produce PH - Pat Hayes of Oregon State University OSA - Organic Seed Alliance JM - Jim Myers of Oregon State University CD - Carol Deppe of Fertile Valley Seeds Crostini baguette and peasant levain from Grand Central Bakery Salt-cured capers, oregano & olive oil in caponata from Real Good Food, all imported from Italy

5 ALCOHOL donations to be enjoyed throughout the conference Stone Barn Brandyworks Koval Distillery 2 Towns Cider Finnriver Farm & Cidery Logsdon Farmhouse Ales Upright Brewing Fish Tale Brewing Laurelwood Frey Vineyards Cana s Feast Winery Coriolis wine by Antica Terra Brooks Wine Montinore Estates

WHAT ARE YOU CRAVING?

WHAT ARE YOU CRAVING? Award winning food and service? Freshly prepared creations? Delectable bites pared with your favorite beverages? Delights for every palate & need? Stress free catering? LET CRAVE