Farm Dinner, August 2015

Thanks to Burns St Bistro, we had another absolutely incredible dinner at the farm. We were, as always, blown away by the fare and enchanted with the company. This year’s meal was Italian Farmhouse style, five courses of bliss! If you didn’t make it, there’s always next year. Watch for tickets to go on sale next summer.

Apertivo: Beet & Kale tortellino freddo, basil, olive oil

Antipasto: Salmon crudo, pickled summer squash, chilies, arugula w. a cucumber shot
Primo: Nuovo i Vecchio.  Turnips, carrot, onion, hot pepper, colatura.
(This is a salad duo, wherein one half is done fresh and the other as a three week fermentation, to celebrate the simple process of breaking down your vegetables)
Secondo: Carrot stuffed local pork porchetta w. focaccio panzanella, tomatoes, basil and carrot top pesto
Formaggi i Frutta: Dixon watermelon, County Rail Farms feta illegale, saba, fennel sprouts
Dolce: Flathead cherry cannoli
Cafe: Cold press BCRC shots

(Thanks to all the photographers who contributed to this gallery)

Farm Dinner 2014

If you missed the Farm Dinner last night, you really missed out. We had about 50 people up to the farm for fancy dinner, tour, music, and dancing. At the beginning of the summer, we asked Walker Hunter, chef and owner of Burns St. Bistro in Missoula, to cater our first ever Farm Dinner. And oh my god he and Ryan are masters of culinary creation and presentation. Everything looked gorgeous and tasted unbelievable. They took local goods, mostly ours, and served an incredible four course meal out of our kitchen and into our orchard. The photos say it all. Look for another Farm Dinner next season, folks. We are definitely doing this again. Not pictured: Shelle Terwillger and Caroline Keys graced us with original tunes and covers that spun us around the dance floor after dessert… those two are the most wonderful.