Dining • Culinary Shop
EVOO Cooking School

Chef-Farm Connection

Hello from the coast! I journeyed to Canby yesterday to attend the chef-farmer collaborative, put on by Ecotrust. The collaborative is a venture to bring chefs and farmers/growing community together in an effort to foster relationships, and of course, buying/selling opportunities. Our summer produce (this past year) was greatly influenced through contacts made last year at this same event. Viridian Farms,  Gale’­s Blooming Acres and others provided an abundance of heirloom tomatoes that we processed in August.
For those of you who have been to our table before know that our menus are based upon availability of local farms and the education that we receive from these contacts helps us make buying/menu decisions for the future.

Needless to say, this year was another successful event. We are looking into a variety of products to add to our list, including eggs, honey, goat’­s milk, wild rice seed, local duck and potentially sea berries.

Sea Berries are native to both central Asia through western China and in European countries around the Baltic Sea. They are sour like fresh cranberries but because of their color and pectin, they have great dessert applications.

The other advantage of these types of events is the networking of chefs and for us, potential guest instructors. Loads of fun! Until next time! Ciao, Bob