Farm to Fork Dinner Delights the Taste Buds

Farm to Table Dinner

Freshmen, Katie Shaeffer and Emily Scharn enjoyed their first Farm to Fork experience tonight at the University of Oregon.

Pear And Hazelnut Frangipane Tart

Award for best tasting dessert goes to the Pear And Hazelnut Frangipane Tart, which used ingredients from Bailey Family Orchard.

Salad Bar

The salad bar was overflowing with local veggies and chef-made special dishes including chick pea salad with garbanzo beans sourced from Tom Hunton’s Farm in Junction City, Oregon.

Slow Food Table

Slow Food members, Janet (left), Sarah (middle), Kirsten (right), Hannah, and Melanie were handing out recipe cards and telling students about the farm visits, garden parties, potlucks and workshops we host.

Local Apples

While waiting in line, attendees could munch on these apples plus goat cheese and crackers from Ferns Edge, Nancys Yogurt and dried fruit from Hummingbird Wholesale.

Carson’s Farm to Fork dinner is so good it’s to die for.  Okay, maybe I wouldn’t die for it, but I would fast for it and that is exactly what I did in preparation for tonight’s meal.  I wanted to enjoy all the deliciously cooked local food to the fullest.  I wanted it to be a meal to remember.  So, I set three rules for myself: fast for breakfast and lunch (in order to have a hungry belly), try something I wouldn’t normally cook for myself, and save room for dessert.  Ah, dessert- the best part.  The apple and huckleberry crisp was so warm and delicious.  It has the perfect amount of sweetness.

“I wish Carson would have meals like this every night,” said Saige Kolpack, University of Oregon Senior.  The interesting thing is that we sort of do.  It may not be prepared with the same deliciousness, but Carson actually sources a lot of their food locally when possible.  The everyday salad bar looks much the same as the one tonight- roasted beets from Groundwork Organics in Eugene and mixed salad greens, spinach and shredded carrots from Hey Bayles Farm in Lorane.

Slow Food Co-Leader Kirsten Rasmussen said, “I am interested in local food.  I usually cook that way for myself because not many restaurants source locally, but this dinner is a great way to support our community and local businesses.”

Overall, the dinner was a great success.  If you missed it this time around, remember there will be another one in the spring.


One thought on “Farm to Fork Dinner Delights the Taste Buds

  1. Pingback: From Fire-Roasted Salmon to Winter Squash It’s a Holiday Feastival | Slow Food: University of Oregon

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