Secret Supper | Fire + Ice |
The first Secret Supper of 2016! This year all of our suppers have a distinct theme, and February's was Fire + Ice.
Ice: A chilly outdoor dinner in the foothills of the Cascade Mountains.
Fire: Open flame cooking and plenty of fire around the table to keep us warm.
Miller Farm Retreat at the base of Mt. Hood, provided the perfect woodsy location however, when the weekend started with rain and gusty winds that blew around our table settings, I think we were all questioning whether a wintertime, outdoor dinner was a good idea. But this was meant to be as one hour our 42 guests arrived, the wind stopped and clouds parted. We even got a beautiful glimpse of Mt. Hood as the sunlight poured through the trees just as dinner was being served. This moment was truly magical.
Every supper presents itself with new challenges and opportunities to create unforgettable experiences. These dinners are such a joy to create and I am so thankful to be able to present them alongside my fellow co-hosts and dear friends Eva and Christiann. I am also so thrilled to be able to learn from and work with such amazing chefs, Mona + Jaret of Tournant as they once again stole the show with their incredible open flame dishes (see the full menu below). I encourage everyone to expand your cooking mediums and try open flame sometime - it’s perfect for summer camping trips! Experiment with smoking your food under the coals, cooking on top of the flames, or roasting in the fire embers. It gives such a rich and incredible smokey flavor and invokes a great sense of primal connection with your food.
| Refresh |
Maple ginger Draper Girls cider with Westward Whiskey
2013 Amity Vineyards Willamette Valley Riesling
2013 Amity Vineyards Willamette Valley Pinot Noir
| Amuse Bouche |
Fire roasted fingerling potatoes with fennel, olive oil, garlic, lemon zest
Ember caramelized onions with chèvre on ash-baked rosemary flatbread
| To Start |
Mussels Anisette with fennel, tarragon, Pernod and creme fraiche
| To Share |
Ember roasted whole kabocha squash with feta, winter greens, & toasted pumpkin seeds
| To Savor |
| Dessert |
Pears poached over the fire in Pinot Noir & Whidbey Island raspberry liquor, drizzled with a raspberry balsamic reduction, vanilla bean creme fraiche, & candied hazelnuts
Domaine Pouillon Port
Good company is just as important as good food so it was awesome to have my sister Courtney join us from Minnesota. I also want to thank my husband, Jacob who I enticed to come help with the promise of great food, company, and that he got to play with fire for the weekend. I also sincerely thank our many other helpers for the weekend who so generously gave up their time and sleep to make this dinner such a wonderful experience: Joe, Christi, Holly, Tiffany, Jeremy, Caitlyn, Ariana and Eleni. There are a lot of not so glamorous aspects to putting these suppers on and you helped without a complaint: Thank you!
Our awesome sponsor's kindness and passion for what they do make the best kind of collaborations possible: Thank you!
Tournant PDX - @tournantpdx - Menu crafting + cooking
Miller Farm Retreat - Venue
Amy Rochelle Press - @amyrochellepress - custom print menus
Commonweath - @commonwealthpdx - furniture rentals + accessories
Whole Foods Market - @WholeFoodsPDX - Ingredients
Domaine Pouillon- @domainepouillon - Port
Vermont Creamery - @vermontcreamery - Goat's Cheese + Cultured Butter
Draper Girls Country Farm - @drapergirlsfarm - apple cider
Hatchery -@hatchery - subscription boxes
BeanGenius - @beangenius - coffee subscription box
Amity Vineyards - @amityvineyards - wine paired with every course
The Modern Proper - @themodernproper - linen napkins