Locavores around Oregon can enjoy Farm to Fork dinners since Matthew Domingo took his supper-club series on the road last year.
But Farm to Fork was born in Southern Oregon, a fitting locale for the last, on-farm feast of the 2012 season. Organizers and participants couldn’t have asked for a better day, either: one of those warm, dry afternoons of falling leaves under clear skies that newcomers to the region rave about.
We arrived just in time to join the tour that farm co-owner Josh Cohen was leading through fields of collards and kale for the winter community-supported agriculture program that he and his wife, Melissa Matthewson, operate for some 80 local families. The couple also sell organic produce at farmers markets, including the Web-based Rogue Valley Local Foods. Our dinner featured Barking Moon fruits and vegetables, including green beans, tomatoes, chard, eggplant, zucchini, peppers, apples and pears.
Chef Courtney Sproule of Din Din Supper Club in Portland masterminded the menu. Whereas Domingo, a former Portland chef, used to prepare the meal, Farm to Fork now contracts with chefs around the state, so he can concentrate on the business of designing, marketing and orchestrating this bash.
Read the full story of Sarah’s Farm to Fork experience in the Applegate Valley on her blog, The Whole Dish.
Editor’s note: Travel Oregon is on the road with Farm to Fork during their 2012 series. Read about their other dinners around Oregon.
