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!
The farm is cranking back up to speed. We are thinking about and preparing for our first events of the year. It always takes extra lists and planning in the beginning – new people, rusty ordering, cold ovens, etc. In the middle of the season, we will pull off events like these without breaking a sweat, but for right now we are blissfully focused on what we have to get done. It is good to be back. Hope to see you soon!
Ricky has been an important part of the GTF kitchen for quite a while. Here he is sporting the 2009 kitchen t-shirt. Every year we all sport a GTF shirt with the current year. If you see one out on the street, make sure to give a shout out: “Love those donuts!” or something.
Ricky has also been working very hard to make his band The Crescendo Show a success. Here is a small sample:
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.
- salad: beets/apple/pumpkin seeds/bitter greens/honey
- primi: pasta/butternut/brown butter/thyme
- secondi: Chintimini Farm chicken/stuffed leg/boudin/sunchoke puree/kale
- dolce: almond cake/creme fraiche/quince
Dick G. will again be
burning tossing your pizzas this year. He has been with us for years in his spare time and this year will up his involvement in the kitchen. Dick is full of power, energy and enthusiasm, commitment and kitchen experience. He spent his off-season training in various Portland kitchens picking up trucs (French word for chef’s tricks). This year Dick will step off the wood oven station and move to the hot line to gain experience with fish and meat. There is always so much to learn, and culinary curiosity is almost a requirement in the GTF kitchen.