July 20, 2011
Come on out this weekend and support Willamette Farm and Food Coalition at the Bite of Eugene! Saturday, July 23rd from 11am – 10pm at Alton Baker Park in Eugene. There will be many, many food booths and local restaurants showcasing their foods in little “bite” forms. We (HTCC) will be out there serving up delicious bites from our wood fired oven! As well there will be live music, cooking demonstrations and also the Iron Chef Competition.
Come watch the Iron Chef Competition! Starting at 2:30pm I will be competing against Mike Meyer (Red Agave) and following our showdown at 4:30pm will be Shane Tracey (Nib) and Max Schwartz (Agate Alley Laboratory). Read more about the competition in today’s Oregon Life in the Register Guard.
Come on out for a food and fun filled Saturday in Eugene!
Cheers!
Heidi
May 23, 2011
Reservations are quickly filling up for our next 2011 Barn Dinner. We’ll be cooking up some of “Our Family Farm’s” delicious locally raised chickens over a wood fire! Winemakers Stewart Boedecker and Athena Pappas will be joining us with their wines from Boedecker Cellars.
SOLD OUT!
We hope you got your seat at the table for this first of the summer Barn Dinner!
Cheers!
Heidi Tunnell
May 6, 2011
Oh me, oh my! We are so excited that it is finally done. After all the talk, planning and building… we have a wood burning oven! We’ll be breaking it in this weekend at our first Barn Dinner of 2011. Oh those lucky guests tomorrow night.
Watch for our big kick off. We’ll be using this every Tuesday night at our bakery during the Creswell Farmer’s Market hours. Oh so much fun with delicious, wood fired food…
Cheers!
The HTCC Crew
April 28, 2011
Get your seat at the table for next Saturday kicking off our 2011 series of our Barn Dinners. Held on our family’s farm here in Creswell we’ll have an evening of delicious local food and wine! This is a four course meal of local food paired with wine. Both the farmers and the winemaker will be in attendance at the dinner. For more information about our Barn Dinners read this article that was recently released in Oregon Wine Press (April 2011).
MAY 7th – 6pm - Reservations available by calling 541.895.5885 or you can make them online. All reservations must be pre-paid before the dinner.
Winemaker: Ray Walsh – Capitello Wines
Farmers:
- Tom and Sue Hunton – Hunton’s Farm / Camas Country Mill – these folks are growing beans, grains and milling flour right here in the Willamette Valley!
- John Karlik and Lynn Crosby – Sweetwater Farm – John and Lynn grow delicious vegetables using Organic practices at their farm just 5 miles outside of downtown Creswell.
We hope to see you at the dinner!
Heidi Tunnell
April 20, 2011
It’s here this weekend. Easter Breakfast at HTCC – Sunday, APRIL 24th 10:30am-1pm. Reservations available every half hour and can be made online or by calling HTCC at 541-895-5885. 
Menu for April 24th
SWEET OPTION
French Toast, House Made Blueberry Compote, Lemon Curd,
Whipped Cream Odwalla Orange Juice or Wandering Goat Coffee Included
$14 / person
Children 12 and under are half price.
Mimosa’s available for purchase to those 21 and over
SAVORY OPTION
Corned Beef Hash House Cured Corned Beef, Potatoes, Scrambled Eggs
Odwalla Orange Juice or Wandering Goat Coffee Included
$14 / person
Children 12 and under are half price.
Mimosa’s available for purchase to those 21 and over
We hope to see you this weekend.
Cheers!
Heidi Tunnell Catering Company
April 4, 2011
Just out this month is an article about our Barn Dinners in Oregon Wine Press. Below are a few excerpts from the article to read the whole thing pick up a copy today or read it online at Oregon Wine Press.com.
Barn Good Dinners
By Janet Eastman
“You don’t have to dress up to attend one of Chef Heidi Tunnell’s gourmet dinners. But you do have to be hungry, both for great food and the nostalgia of a community get-together under an old barn roof.
In an age when phone apps allow you to stay eternally plugged into stock markets, sports and Charlie Sheen tweets, it’s refreshing to find that people still huddle into a 19th century barn, sit under old-fashioned light bulbs, reach across a table to greet a stranger and talk about the whole-pig and -goat roasting outside.”
…
“…she’s converted high-tech skeptics into at-ease followers. They no longer doubt that Tunnell can scour neighboring farms for the freshest greens and flavorful meats. Returning to her kitchen, she orchestrates a menu paired with local wines. Then she bakes blue cheese crackers, whips up ricotta cheese, shreds pork rillette, braises beef short ribs in Syrah and makes bittersweet chocolate tarts.”
…
Read the whole article online at Oregon Wine Press.com
Guests enjoy a Barn Dinner prepared by Heidi Tunnell. Photo provided.
Cheers!
Heidi
