2012 BARN DINNER SERIES
Reservations NOW OPEN:
Info about the winemakers that will be attending these dinners is available by clicking on their names and links. This will take you to their websites. If you are looking to make a reservation click on the “Reservations NOW OPEN” text above, or navigate to our Make a Reservation page from the top bar. We hope to see you at the table this year!
JUNE 9, 2012
Wine: TBA
Farm: TBA
Menu: TBA – could possibly include beef from cows raised on the land right outside the barn!
Time: 6pm appetizers, 6:30pm dinner
JULY 28, 2012
Wine: TBA
Farm: TBA
Menu: Albacore Tuna – this menu is subject to change. We will know for sure by the first of the year.
Time: 6pm appetizers, 6:30pm dinner
AUGUST 25, 2012
Wine: TBA
Farm: TBA
Menu: Wood Fired Paella! Cooked over an open flame in our GIANT paella pan!
Time: 6pm appetizers, 6:30pm dinner
SEPTEMBER 29, 2012
Wine: TBA
Farm: TBA
Menu: Roasted Pig!
Time: 6pm appetizers, 6:30pm dinner
DIRECTIONS to the BARN DINNERS:
FROM THE NORTH
Exit I-5 182 Creswell
Take a Right onto Oregon Avenue
Go approximately 1.8 miles to Howe Lane
Take a Left onto Howe Lane
Furrer Farms is on your Left about 1 mile down the road at 82467 Howe Lane
FROM THE SOUTH
Exit I-5 182 Creswell
Take a Left onto Oregon Avenue
Go approximately 1.8 miles to Howe Lane
Take a Left onto Howe Lane
Furrer Farms is on your Left about 1 mile down the road at 82467 Howe Lane
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.
Before the meal begins we have a half hour of appetizers and an additional wine pairing – for a total of four courses of each food and wine. The dinners are served both plated and 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.
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.
PAST MENUS – BELOW:
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
Bread by Heidi Tunnell Catering Company Butter from Norris Dairy – Salem
Cider from River Bend Farm – Pleasant Hill All Produce Is Organic, From Various Farms and Other Local Sources Our Pig was Born and Raised In Carlton, OR
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
Bread by Heidi Tunnell Catering Company Butter from Norris Dairy – Salem Vegetables From Ruby and Amber’s – Dorena Fruit From Hansen’s Farm – Creswell
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
Bread by Heidi Tunnell Catering Company Butter from Norris Dairy
