Wine glasses clinking, forks tapping plates, conversation buzzing, laughter… Those sounds are foodies, farmers and winemakers all dining together in the 19th century restored barn on Furrer Farms. The food for this meal was just pulled from the ground from a farm right down the road. And the wine in those glasses was handcrafted by one of the many talented winemakers right here in Oregon.

This isn’t just a meal. This is a celebration of local food, the people who grow it and those who craft it into something wonderful. We believe that the best meals are prepared using the freshest products available kept simple. Food that is fresh, local and straight from the farm needn’t be tampered with too much, we like to let the food speak for itself. For that reason our food is picked just before being prepared and served to you, our guest.

The menu for the evenings dinner is not posted too soon before the dinner because we don’t know what we’ll be cooking with. Yes, we know what each of the farmers grow, but it’s not until the day we need the food do we know what looks best.

Dinners are three courses, served family style and each course is paired with a wine from the featured winemaker. They are prepared by Heidi Tunnell a local girl raised in the Willamette Valley with a passion for using the best, freshest products. A graduate of the Cuilnary Institute of America in 2002, Heidi has experience working with small, local farmers in places such as New York and Indiana. After returning back to the Willamette Valley she decided to return to her roots and start the Barn Dinners on her family’s farm in Creswell. More information about Heidi and her catering company can be found at her website, heiditunnellcatering.com.

Each dinner we will bring a local winemaker to the farm and pair their wine with local food from local growers. As well, each dinner may include another artisan such as a cheesemaker or beekeeper. The artisan/farmer and the winemaker will be at the dinner to talk about what they do and answer any questions you may have about the products they produce. The dinners will hopefully make people more aware of local growers and producers and possibly inspire diners to use more locally produced items.

See below for past menus of the Barn Dinners!

Barn Dinner

June 12, 2010

Appetizers

House Made Pork Sausage
Sweetwater Farms Sauerkraut

____

Fava Bean Puree
Grilled Ciabatta, Oregon Truffle Butter

2008 Roussanne - Andrew Rich Wines

First Course

Carrots, Beets, Fava Beans, Mint-Yogurt
Napa Cabbage Slaw, Champagne Vinaigrette

2009 Sauvignon Blanc “Croft Vineyard” – Andrew Rich Wines

Main Course

Barley “Risotto”, Stewed Hens, Dried Porcini, Herbs
Sautéed Kale, Garlic, Onions, Lemon Juice

2007 Pinot Noir Willamette Valley – Andrew Rich Wines

Dessert

Olive Oil Cake, Strawberries
House Made Goat’s Milk Ice Cream, Basil

2007 Gewurztraminer “Ice” Wine – Andrew Rich Wines

Bread by the Heidi Tunnell Catering Company
Butter and Yogurt from Norris Dairy
Hens, Vegetables and Dried Mushrooms from Sweetwater Farms

Barn Dinner

April 3, 2010

Appetizers

Pork Rillette and Crostini

House Made Blue Cheese Crackers

House Made Ricotta Cheese

2006 Cottonwood Winery Kira Skye Sauvignon Blanc

First Course

Slow Cooked Sweet Briar Farms Pork Belly
Poached Sweet Briar Farm Egg,
Butter Lettuce, Mushrooms

2005 Cottonwood Winery Marina Piper Pinot Noir

Main Course

Syrah Braised Sweet Briar Farms Beef Short Ribs
Potatoes, Winter Greens, Demi Glace

2005 Cottonwood Winery Raya Jade Syrah

Dessert

Bittersweet Chocolate Tart
Hazelnuts, Whipped Cream

2005 Cottonwood Winery Cabernet Sauvignon

Barn Dinner

September 25, 2009

Appetizers

Pesto Crostini
Pumpkin-Goat Cheese Spread
Fresh, Locally Pressed Cider

First Course

Bacon and Butter Salad
Butter Lettuce, Bacon, Hazelnuts, Cider Vinaigrette, Pecorino

Main Course

“Big John’s” Whole Roasted Pig
Bacon Braised Collard Greens, Roasted Fingerling Potatoes and Squash
Cornbread and Honey Butter

Dessert

Apple and Pear Crisp
Hazelnut Crisp, Ice Cream, Cider-Caramel Sauce

Barn Dinner

July 17, 2009

Appetizers

Local Albacore Tuna Dip
White Bean-Rosemary Spread

First Course

Oregon Ling Cod Ceviche
Tomato and Cornbread Panzanella with Olives
2008 Pappas Wine Co. Willamette Valley Pinot Gris

Main Course

Grilled Oregon Albacore Tuna
Grilled Fingerling Potatoes, Red Torpedo Onions
Cherry-Leek Compote

2006 Boedecker Cellars Stewart Pinot Noir

Dessert

Goat Cheesecake
Hazelnut Crust, Blueberry Compote

2006 Boedecker Cellars Athena Pinot Noir

Barn Dinner

May 30, 2009

Appetizer

Fresh Made Ricotta Cheese
Grilled Bread

First Course

Farmer’s Market Salad
Lamb Bacon, Farm Poached Egg, Hazelnuts

2007 J.Daan Willamette Valley Pinot Noir

Main Course

Braised Rain Sheep Lamb Necks
Braised White Beans, Lamb Bacon, Braised Greens
Micro Greens

2006 J.Daan Columbia Valley Syrah

Dessert

Goat’s Milk Pot de Crème
Pinot Noir Poached Strawberries and Rhubarb
Rosemary Shortbread Cookie

2007 J.Daan Willamette Valley Pinot Noir