Thanks to everyone who came to Our Annual Seed to Table Dinner Fundraiser!
It was a wonderful evening at Salant Family Ranch with a four course meal prepared by Executive Chef Neil Clooney of Smithfield's Restaurant with ingredients from Salant Family Ranch, Apple Outlaw Hard Cider, By George Farm and Creamery, Case Coffee, Cowhorn Vineyard, Cricket Hill Winery, Easy Valley Farm, Hill Family Farm, Oshala Farm, Rise Up! Artisan Breads, Rogue Creamery, and Wandering Fields Farm!
A Huge Thanks to our Sponsors!
And to our Silent Auction donors:
Bob Jackson Miner, Cowhorn Vineyard & Gardens, Ferment Works, Hardy Seeds, MÄS, Medford Family Chiropractic Center, Peggy Ann Smith, LMT, Silver Rock Designs, Smithfields Restaurant, True Juice, and Wooldridge Creek Winery
DINNER MENU
Menu created by Chef Neil Clooney of Smithfield’s of Ashland
Amuse Bouche
Gazpacho shots with Salant Ranch cured jerky
Quick pickled cucumber and fried cheese curds
Paired with champagne and non alcoholic beverages
First Course
Tomato, watermelon, By George Feta, pickled rind, basil, balsamic
Paired with a tasting from Cricket Hill
Second Course
Smoked and roasted Salant Ranch New York strip,
corn succotash, parsley verte, horseradish By George fromage blanc
Paired with a tasting from Cricket Hill
Dessert
Selection of Rogue Creamery cheeses with fruit accouterments
Petit Chocolate Mousse
Paired with a tasting from Cricket Hill
** Menu subject to change **
** vegetarian option will be provided for Second course **
** outside of the tasting, additional wine will be available for purchase by the glass / bottle **
