Sunday, November 9, 2014; 4-7 pm
Hosted at Mossback
26185 Ohio Avenue NE, Kingston, WA
Know where your foods come from
by the patience displayed while putting them up, while peeling, skinning, coring or gutting them, while pit-roasting, poaching or fermenting them, while canning, salting or smoking them, while arranging them on a plate for our eyes to behold. Know where your food comes from by the slow savoring of each and every morsel, by letting their fragrances lodge in your memory reminding you of just exactly where you were the very day that you became blessed by each of their distinctive flavors.
– Gary Nabhan, A Terroir-ist’s Manifesto for Eating in Place
Taste your way through four courses of the late fall harvest and celebrate in the spirit of convivial gratitude for the bounty of our Northwest foodshed through a slow and authentic farm to table dining experience.
- Enjoy a locally grown, farm to fork to cork dinner, with a menu built on what is seasonal and regional, all sourced locally, fairly and sustainably
- Dine at the new Mossback restaurant. Meals prepared and presented by regionally renowned Food Shed
- The food will be sourced from wild and cultivated landscapes of the Puget Sound
- Each course will be paired with slow drinks, locally grown and produced
- Be a co-producer in supporting our local food community
- Be a part of seeding & supporting locally grown Edible Education Programs for local preschools, elementary and secondary schools
This foodshed to fork dinner is part of a series of seasonal dinners aimed at bringing people together around the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation. This program is part of EduCulture’s effort to respond to a call for community-based edible experiences grounded in tasting what we most need to learn about our local and regional foodshed.
- Artisan Flat Bread, Pilaf Seed Crackers, Hansville Creamery Goat Cheese, Iggy’s Kraut Sampler, Heirloom Pepper Spread
To be served with botanical soft gin and pear Herbal Shrub Cocktails OR Seltzer Pear Herbal Shrub Mocktails.
- Beet and Kale Salad with Roasted Chestnuts and Citrus Vinaigrette
- Laksa; A Malaysian Pumpkin Stew served with cilantro, lime and coconut milk
- Heirloom Turkey with Roasted Brussels and Makah Ozette Potatoes with sage and apple sauce OR Vegetarian Option: Heirloom Peppers stuffed with Israeli Cous Cous and Yams
To be served with your choice of hand-selected local cider, micro brew or wine of choice.
- House Made Cardamon Ice Cream with Ginger Pumpkin Cakes, topped with Cranberry Sauce and Roasted Pepitas
To be served with choice of coffee, tea, signature grappa shot or hand selected dessert wine.
Here is a list of local producers featured in this meal: Around the Table, Bainbridge island Farms, Broken Ground Farms, Butler Green Farms, EduCulture’s Edible Education Programs, Farmhouse Organics, Gregory Farms, Laughing Crow Farms, Hansville Creamery, Iggy’s Foods, Bainbridge Vineyards, Bainbridge Brewery, Valholl Brewery, Tucker Distillery, Grounds for Change.
Bring your family or friends, or gift someone a place at the table.
$95 per person, a portion of which will be tax deductible. This special event is a farmraiser to help underwrite our edible education programs for local schools.
You can reserve your place at the table in the following ways:
1) Purchase seats at Mossback during open hours.
2) Click here to purchase seats on line through our Pay Pal account (mention Farm-3 Table Dinner and number of guests in ‘note’ section).
3) Contact us and mail a check (payable to Global Source Education) to EduCulture at Global Source Education, PO Box 11316, Bainbridge Island, WA, 98110.
For more information or to reserve seats, please contact EduCulture at 206-780-5797 or admin@EduCultureProject.org. Seating is limited.
About Mossback & The Food Shed The Food Shed’s objective is to cultivate conscious consumption by advocating local and sustainable food sources and cycles. They strive to be stewards of our own foodshed by providing local food experiences, enriching relationships between micro-producers, growers and local consumers, and modeling a “cradle to cradle” food hub that is centered in a deep local economy. The Food Shed makes sure every step along the food chain, from production to recycling, works in a cyclical and durable progression. We are working to pioneer new ways of collaboration and food interdependence, which in turn encourages farm literacy and folk culture and micro economic viability from the root of the community. To learn more about The Food Shed, visit www.KitsapFoodShed.com or see their Facebook page.