The Hillsboro Chamber is celebrating its agricultural roots with our first annual farm-to-fork style dinner August 22nd at Jossy Farms in North Hillsboro. This outdoor dinner will showcase local farm fresh ingredients planned and prepared by a guest chef and expertly paired with regional wines all served family-style, steps from one of the largest peach orchards in Hillsboro. So naturally, peaches will be featured in every course.
The mission of this event is to bring the community together through agri-tourism, local food and local chefs who are experts in bringing the freshest ingredients to the table in creative and unique ways.
This year, Chef Ron Stewart of Bon Appetit Catering will showcase the region’s farm fresh ingredients, paired with local wine, served family-style and steps from the orchards. The main course features a brown sugar and sweet soy pork tenderloin, bacon and peach jam, gingered sweet potato and petit pepper brochettes. Enjoy live music, great food and good company in a fun, amongst the beautiful and natural scenery of farm country in Washington County.
Menu:
Passed appetizers
* Smoked breast of Muscovy duck/ locally crafted goat cheese/ peach sriracha/ rosemary crisp
* Grilled halloumi cheese/ peach membrillo/ fennel
* Serrano ham/ medjhool dates/ white truffle/ vanilla/ peach honey
Salad
* Baby arugula/ chopped romaine/ green apples/ cayenne candied pecans/ basil leaves/ gorgonzola/ Oregon blueberries/ mustard seed-peach vinaigrette
Entrée
* Brown sugar and sweet soy pork tenderloin/ bacon and peach jam/ gingered sweet potato/ petit pepper brochettes
Vegetarian Entrée Option (must be reserved in advance)
* Sautéed summer vegetables/ lemon scented quinoa/ crostini/ gingered peach/ petit pepper brochettes
Dessert
* Bit Bakery house made peach shortcake
* White wine poached peach over vanilla bean pot de crème
*Menu subject to change. Sorry, no substitutions.
Tickets are $75 per person and are available on the Chamber website: http://www.hillchamber.org/farmfresh. This is a 21 and over event, please. For more information or to RSVP, please contact Shelly Olsen at 503-726-2144