FARM to FORK

Farm dinners celebrating Southern Oregon's farmers, wineries, and local food artisans

FARM to FORK is a traveling farm-to-table restaurant, local food fundraiser, and community celebration rolled into one! The unique dinners are designed to reconnect people to the source of their food, and to honor the talented farmers, artisans, winemakers, and chefs that contribute to the growing culinary reputation and local food community of Southern Oregon. 

Taking place on the farm and in the company of farmers, FARM to FORK creates seasonal menus inspired by the local harvest and prepared by local chefs. The proceeds directly benefit the local farmers and local food community. Vegetarians are welcome to all dinners. I also read on their website that they cater private events (what an incredible idea to bring to your party). 

There are 7 dinners planned throughout the summer and throughout Southern Oregon:

• June 5th at Salant Family Ranch, Jacksonville, OR
• Highlighted ingredients: grass-fed beef, spring greens, rhubarb, new potatoes, wild mushrooms, asparagus, spring onions and more 
• Featured winery: TBA
• June 26th at Dunbar Farms
• Highlighted ingredients: pastured poultry, wheat berries, heirloom wheat, cherries, carrots, beets, greens and more 
• Featured winery: RoxyAnn Winery 
• July 31st at Restoration Farm
• Highlighted ingredients: grass-fed lamb, tomatoes, greens, peppers, stone fruits, and more
• Featured Winery: Quady North Wines
• August 28th at Happy Dirt Veggie Patch
• Highlighted ingredients: albacore tuna, cucumbers, greens, heirloom tomatoes, summer squash, shell beans, corn, peaches and more
• Featured winery: Trium Wines
• September 11th at Blackberry Lanes
• Highlighted ingredient: pastured pork
• Featured winery: Caprice Vineyards
• October 9th at Rogue Valley Brambles
• Highlighted ingredient: pastured poultry
• Featured winery: Cowhorn Vineyard and Garden
• November 6th at Dunbar Farms
• Highlighted ingredients: TBA
• Featured winery: TBA

Each event begins around 4:30 p.m. Upon arrival guests will be welcomed by music followed by a guided tour of the host farm. During the meal, the local producers who provide the ingredients for the menu will discuss their respective endeavors and guests are encouraged to ask questions. 

To reserve a seat a donation of $60 is recommended (except for the finale dinner on November 6th, which has a $25 recommendation).

Chris and I will be attending the first dinner on June 5th and we would love to meet you!