Portland, OR- Ford Farm

Ford Farm, Sauvie Island, OR

Saturday, July 11th, 2009

Host Farmer: Kristin and Rich Ford, Ford Farm

Guest Chef: Jason French and Ben Meyer, Ned Ludd, Portland

Our 2nd dinner in Portland was also a huge success. Jason and Ben went out to the farm the night before and smoked a beef shoulder all night. The farm was beautiful on Sauvie Island. We set the table out in an apple orchard. Sauvie Island is fifteen miles east of Portland, Oregon bounded by the Columbia and Willamette Rivers. On 150 acres they raise full-blood Highland Cattle on their pasture. The cattle are fed grass and grass hay. They dry-age the beef for 30 days, and then sell directly to interested consumers. They also have 5000 apple trees; they are heirloom French, English and American cider apples. They have pressing and bottling equipment for hard cider. Their American Heirloom Apples are on the Slow Food Arc of Taste.

I also really enjoyed the wine at this dinner. Jason selected amazing wine to pair with his food. I recommend 2007 Love and Squalor Riesling if you life in OR.

The wine maker does not make too much of it, but said he would ship it to you if you contacted him. We also had a 2006 Brooks Janus Pinot Noir and 2006 Big Table Farm Syrah.

We also served Cyderworks Hard Cider that is produced on Ford Farm.

Menu:
Slaw of Sauvie Island Organic carrots, Fennel, Cottage Cheese, Volkhorn Brot
Beef Bites & Beets, Sweet Vinegar
Beet Kombucha
Buschetta of Early Summer Vegetables

Grilled Salmon with Smoked Salmon Hash
Ford Farm Smoked Beef Shoulder & Grilled Midsection with Creamed Collards & Kale
Mixed Island Berries & Their Muffin with Mit Schlag. (Chefs wording).

Cheers to Portland...more to come on Seattle! That is it for now. I am off to pick up a rental car with Leah and print some menus. We have a dinner tonight and then we are driving to Vancouver. I will add more pictures and details later.