Saturday, August 2, 5:30-8:30p
Hosted at Bainbridge Vineyards on Suyematsu & Bentryn Family Farms
8989 Day Road East, Bainbridge Island, WA
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Know where your food has come from
through knowing those who produced it for you… Know where your food has come from
by the very way it tastes:
its freshness telling you
how far it may have traveled
…
so that you can stand up for the land
that has offered it to you.
– Gary Nabhan, A Terroir-ist’s Manifesto for Eating in Place
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Join EduCulture this summer for an authentic foodshed to table experience, and have the pleasure of connecting place and taste, situated among the very fields where the ingredients of your meal are raised. The meal and tour will feature what’s ripe and sweet within our regional foodshed this summer season.
- Enjoy a locally grown, farm to fork to cork dinner on Bainbridge Island.
- Dine on the beautiful fields of Bainbridge Vineyards.
- The meal will be prepared and presented by regionally renowned Food Shed, featuring the ripeness and abundance of the summer season.
- The food will be locally sourced from Laughing Crow Farm, Butler Green Farms, Bainbridge Farms, and other local wild and cultivated landscapes.
- Each course will be paired with slow wine, locally grown and produced by Bainbridge Vineyards.
- Take a walking tour among the fields that serve as the source of your meal. Appreciate the terroir of your wine while standing among the rows of vines that produced the grapes.
- Enjoy the company of the farmer and winemaker, Betsey Wittick.
- Be a part of seeding & supporting EduCulture’s Edible Education Programs in 2014-15.
This foodshed to fork dinner is part of a series of seasonal dinners EduCulture is developing to bring people together around the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation, including from our partner farms. EduCulture is partnering with The Food Shed to help shape and deliver a menu built on what is seasonal and regional, all sourced locally, fairly and sustainably.
Menu
Each course will be paired with wine locally grown and produced by Bainbridge Vineyards.
Appetizers
- Handmade Bread and Crackers with three spreads: Beet Hummus, Roasted Pepper and Currant and Cheese
- Curried Jade Dumplings and Fresh Island Spring Rolls with Soy Lime Chili, Hoisen Sesame, and Peanut Dipping Sauces
Salad Course
- Kale and Shredded Beet and Cabbage Salad with Ginger Sesame Dressing and Iggy’s Kimchee
Dinner
- Salmon Cakes
- Green Beans tossed with butter, garlic and Edamame
- Thin sliced roasted potatoes
(with Ponzu sauce and Iggy’s Sushi Kraut and fresh sprouts
Dessert
- Matcha Green Tea Cakes with hand crafted Island Strawberry Ice Cream and fresh Rhubarb Sauce
This special event is a farm-raiser for our 2014-15 Edible Education Programs. $95 per person, a portion of which will be tax deductible.
Bring your friends, family, or even better – gift someone a place at the table.
To reserve your place at the table, please contact EduCulture at 206-780-5797 or admin@EduCultureProject.org. Seating is limited to 30 guests.
Setting the Table for a Foodshed Series This foodshed to fork dinner is part of a series of seasonal dinners aimed at bring people together around the wild and cultivated food traditions of our Pacific Northwest bioregion, some call Salmon Nation, and eating what we most need to learn.
EduCulture is partnering with The Food Shed to help shape and deliver a menu built on what is seasonal and regional, all sourced locally, fairly and sustainably. In the spirit of creating convivia, each dinner will focus on a foodshed theme and will feature local producers, storytellers, or artists who will feed us with words, music, and ideas.
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.
Click here to read about our Winter Foodshed to Table Dinner.
About 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.