Event

Farm to Fork Local Foods Dinner at Jean's Farm

Gate and bar opens at 5:00pm.
Farm tour begins at 5:30pm.
Seating at 6:00pm.

Menu:
appetizers:
~mixed greens salad with balsamic vinaigrette dressing
~polenta & fire-roasted pepper bites
Main course:
~potato leek soup
~Oregon wild-caught tuna steak
~Creole Eggplant Stew on long-grain rice
Beverage & Dessert
~Apple Hazelnut Crisp
~Fresh-pressed apple cider and local beer

All dishes except the tuna are vegan and gluten free.

This event supports the Oregon Sustainable Agriculture Land Trust (OSALT) and Jean's Farm.
OSALT protects land for sustainable agriculture and provides access to land for education and research. Jean's Farm hosts school field trips as well as workshops and trainings for adults.

$60 per person. Local beer and wine included.

About the chef:

Rachelle Dixon is a Food Justice advocate, a lifelong "foodie" and a caterer at her company, Antilles Pearl Catering in Portland Oregon. Rachelle cooks with soul to prepare meals that are deeply satisfying and has been doing so for over 3 decades.

The skills she learned from her Mother, to be generous in cooking and to let the flavors slowly develop, serve her well to this day. She works to make the dining experience an unhurried respite from modern life.

Her desire to remember her ancestors on different shores shows up in the flavorful, colorful dishes she prepares for her guest. The food speaks to the culture of Haiti, Africa and the Arabian Peninsula as well as Indigenous North America.

Important event access information:
Jeans Farm does not have on-site parking. Visitors must street-park on 36th or 40th Avenues. Entrance gate located at 3707 SE Johnson Creek Blvd., located between 36th and 40th. A greeter will welcome you to at the entrance. Accommodations for alter-abled guests by special arrangement.