Welcome Brave Romantic Couples!

Valentine’s Day starts early at GTF, where we will treat guests to a six course menu aimed at celebrating love.

Unfortunately tomorrow may be more problematic due to rising waters, so if you have a reservation, stay posted. We will be calling to check in!

I will post pics from the dinner once my sweet wife shows up with the camera!

It Must Be Montessori Auction Time!

tickets
Every year at this time my alarm clock goes off and I find excuses to be at the farm kitchen, usually deep cleaning this or that, halfway planning, halfway thinking of menus, etc. And then, just in time, the good folks at Philomath Montessori throw their yearly Love Of Learning Annual Fundraiser, which gives me a chance to bust a move and make some pate, ceci salad, and mushroom terrine to name a few of the tasty treats that will make it to the buffet. It is a great chance to support the local school and pick up some sweet auction items at the same time. It is happening Saturday, February 8th and begins around 5 p.m. See you there!

P.S. The picture has nothing to do with this post, but I can’t wait to see the rail full of tickets in 2014!

Valentine’s Menu – 2014

Valentine’s Day is coming!

We have filled our Friday and Saturday night dinners and have opened up a new Thursday night dinner for those of you who felt a little miffed about a lack of information. Sorry about all that. Please call 541-929-4270 for reservations.

Valentine’s Menu:

  • oysters
  • salad: beets/apple/pumpkin seeds/bitter greens/honey
  • primi: pasta/butternut/brown butter/thyme
  • intermezzo
  • secondi: Chintimini Farm chicken/stuffed leg/boudin/sunchoke puree/kale
  • dolce: almond cake/creme fraiche/quince

Valentines Dinner 2013 – Menu and Photos

The Farmstand is off to a warm and wonderful start with our Valentine’s celebration in full swing. We had a packed house on Thursday and Friday and again today. We have been working hard all week. Here is the menu with pictures.

Guests were greeted with an amuse bouche of pork and pistachio terrina with pickled beets and house mustard.
Next to come to the table was a dungeness crab croquetta accented with a key lime aioli and served with a salad of watercress, apple, and grapefruit.

Next course was a parsley and parsnip root soup with pickled apple and crispy duck confit. We forgot to snap a picture!

As a fourth course we prepared a casonsei rossi, which in this case was a beet-filled ravioli with toasted shallots and poppy seeds.
As the main course we served duck breast with potato puree, rutabaga, kale, demi-glace, and a toasted wheat berry foam.
And to finish we served a spiced cheesecake with port granita, creme anglaise, hazelnuts, and Speculoos cookie crumb.

What great time we had. Thanks to all those who came to eat, and to the crew who picked especially for us in the winter fields.  LUNCHES START UP FEBRUARY 28th! We will see you there.