Ladies in the Fields: Thursday, August 9

1st course

A beautiful summer evening, outdoor setting at the Buchanan Family Century Farm, lovely wine from Tyee Wine Cellars and Ponzi Vineyards, and a wonderfully tasty dinner prepared by Chef Heidi Tunnell — all came together perfectly for SFC’s Ladies in Fields dinner, a celebration of local women in mid-Willamette Valley agriculture . While munching on appetizers and sipping wine, guests and farmers enjoyed the backdrop of a perfect Oregon August evening. Scio artist Rebecca Waterhouse displayed her portrait series of the featured farmers at the open-air barn gallery Meanwhile, guests took turns touring the enticing Buchanan Farm landscape on a wagon pulled by Hal and June, two mighty Brabant Belgian draft horses under the gentle care of Sweetwell Farm’s Lise Hubbe.

Chef Heidi Tunnell’s four-course dinner featured products sourced from local family farms:

APPETIZERS

Beet & House Cured Bacon Salad with Citrus Yogurt Sauce served in mini bamboo boats
Grilled Crostini with Hazelnut Pesto & Ricotta
Beef Tongue (from Heidi’s farm-raised beef!) on Ciabattini & Cabbage Slaw

FIRST COURSE

Lamb Pate (ground Cattail Creek Lamb wrapped in house-cured bacon)
Green Salad, Fraga Farms Raw Milk Rio Santiam, Hazelnut Vinaigrette

MAIN COURSE

Grilled Chicken with Gooseberry Verjus
Tomato, Grilled Zucchini, Basil & Fraga Farms Feta
Grilled Sprouting Broccoli with Romesco Sauce
Ciabatta Rolls with House Made Butter

DESSERT

Pots de Creme with Strawberry & Rhubarb Compote
Basil Shortbread Cookie

 Menu     Press Release     Poster    Farmer Descriptions

This event captured what Slow Food is all about –– family farms, the farmers, the land, local foods, and talented chefs.