Hello Again Everyone,

Spring is finally in full swing! Farmer’s Markets across the state have opened to the delight of customers, pastures are green and glowing, and Farm Dinner Season is just around the corner.

Here are a few quick updates on our 2012 events. Later this week, we will send you the exciting details of the first installment of our new FOOD ADVENTURE SERIES: The Farm to Fork Rafting Adventure

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APRIL UPDATES:

UNDERGROUND SERIES
The first installment of our Underground Series will begin in early June in Southern Oregon. Those of you who are on the private guestlist will receive an email in May with event details and reservation instructions. If you aren’t on the guestlist yet, find the Underground page on our website and follow the instructions.

July 21 FARM DINNER – BEND
(seats available)

• PARTNER CHEF FINALIZED: T.R. McCrystal from Jen’s Garden in Sisters, Oregon!
• FEATURED PROTEIN FARM FINALIZED: Grass-Fed Beef from Dancing Cow Farm.
• SPECIAL SURPRISES: In addition to serving the wonderful wines of Maragas Winery with dinner, 10 Barrel Brewing Company will be crafting a one-of-a-kind beer for the “happy hour” portion of the event and Brewmaster Jimmy Seifrit will tap the keg!

August 11 FARM DINNER – ASHLAND

(sold out)

• PARTNER CHEF FINALIZED: Neil Clooney from Smithfields Restaurant in Ashland, Oregon!

September 2 FARM DINNER – CORVALLIS

(seats available)

• PARTNER CHEF FINALIZED: Eric Bechard of Thistle Restaurant in McMinnville, Oregon!
• FEATURED PRODUCE FARM FINALIZED: Organic Produce from Gathering Together Farm.

September 8 FARM DINNER – HOOD RIVER  (some seats available)

• PARTNER CHEF FINALIZED: Jon Moch of Celilo Restaurant in Hood River, Oregon!
• FEATURED PRODUCE FARM FINALIZED: Organic Produce from Hood River Organic.
• SPECIAL SURPRISES: In addition to serving the stellar selections of Viento Wines with dinner, Double Mountain Brewery will join us for the “happy hour” portion of the event and guest will get to enjoy a Double Mountain brew in the orchard.

October 6 FARM DINNER – JACKSONVILLE

(a few seats available)

• PARTNER CHEF FINALIZED: Courtney Sproule of Din Din Supper Club in Portland Oregon!
• FEATURED PROTEIN FARM FINALIZED: Pastured Poultry from Rogue Valley Brambles.

Thank you so much for your support of our organization. We appreciate any help spreading the word about Farm to Fork Event Co. to your friends, colleagues, and local media outlets. With your help, we believe we can make a difference in our local communities, and have fun doing it. See you out on the farm!

By Matthew Domingo, Director of Farm to Fork Event Company

In In The News, Winery Events | Tagged with Dinners, education, Food Related, in the press, Matthew Domingo, oregon, Travel

Diners in the Willamette Valley have numerous options when it comes to fine fare and atmosphere, but eating out every night can make a sizable dent in anyone’s bank account and most certainly add inches to most waistlines. For those wanting to learn to make their own culinary creations at home, help has arrived.

Meet Chef Wendy Bennett.

Bennett, who lives on a farm in Dayton, took note of an increased interest in all things agricultural, including winemaking, cheesemaking, organic produce, grass-fed beef and farm-fresh eggs. Embracing the farm-to-fork momentum, she opened Wine Country Cooking Studio in January.

Located in Dundee, above the Red Hills Market, her kitchen caters to local residents and visitor groups, offering detailed hands-on cooking classes for all skill levels and ages.

“We are so excited to welcome the Wine Country Cooking Studio to the Willamette Valley,” said Jenna Winkler, meetings and event services manager at The Allison Inn & Spa in Newberg. “This is a wonderful addition to the area, and we are looking forward to having another place to send our guests for a wine and culinary experience.”

Classes feature local, fresh ingredients that students prepare using professional utensils in an exceptional culinary kitchen. Bennett uses a light-hearted approach and offers classes ranging from knife skills to sauce preparations to developing “street food” flavors. The average fee is $79 for three hours, with prices based on class content and meals prepared.

Bennett grew up in a restaurant family. From the time she could see over a table, she’s been interested in the hospitality industry. She attended Johnson & Wales University, earning degrees in Culinary Arts and Food Service Management, and was trained and mentored by Noel Cullen, master chef and past president of the American Culinary Federation.

In 1988, Bennett captained a six-member culinary team, which earned a gold medal at the IKA Hoga Culinary Olympics in Frankfurt, Germany, as well as 26 medals in Hotelympia, a culinary competition in London. Before graduating, she was inducted into the Golden Key Honor Society by Julia Child.

Bennett has taught countless future chefs as an instructor at Boston University’s School of Hospitality and at Le Cordon Bleu College of Culinary Arts. She spent five years as the vice president of academic affairs for Le Cordon Bleu in Portland, prior to opening Wine Country Cooking Studio.

Wine Country Cooking Studio is located on the second floor at 155 S.W. Seventh Street, Dundee. For more information, visit www.winecountrycookingstudio.com or call 503-689-5549.

Article taken from Oregon Wine Press, March 1, 2012

In In The News, Winery Events | Tagged with Dinners, education, events, Food Related, in the press, oregon, willamette valley