SPICE Heads North

Last month we hosted our first SPICE Culinary Adventure up north in wonderful Oregon wine country. 35 people joined us outside in the garden, where each and every dish was hand crafted and served using vegatables and fruits straight from my parents backyard (otherwise known as Red Barn Farms). It was a gorgeous summer evening and we were fortunate enough to have local wine makers – Mystic, Laura Volkman, and Viridian – hand select and pair some of Oregon’s most amazing wines for us with each course.

On the Menu:

Red Barn Farms Vegetable Tortilla Espanola with Wild Mushrooms and Heirloom Tomato Compote

Fresh Butternut Squash Soup

Tomato Braised Pork Shoulder with Creamy Polenta

Marion Berry Glazed Leg of Lamb Sliders with Caramelized Onions, Tomatillo Relish and Cambozola Cheese

Roasted Beet & Arugula Salad with Pickled Onions, Marinated Feta Cheese and Fresh Peas

Pistachio Crusted Escolar with Roasted Asparagus, Fresh Citrus Relish and a Watercress Emulsion

Chocolate Cake with a Whipped Cream Filling and Fresh Blackberries

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