Join us for a night at The Croft Farm for an Autumn Harvest Dinner. We’ll be led by Corey Pressman: chef, creative consultant, and storyteller extraodinaire. This will be a night of slowing down, cooking good food, telling stories, and enjoying the best of Oregon’s fall bounty. We’ll have storytellers, hands-on cooking lessons, and wine blending from Oak Flat Vineyards.
Menu to include*:
Grilled Persimmons with Brie
Grilled Pork Chops with Grainy Mustard (Vegetarian option: Juicy Grilled Portobello Mushroom)
Roasted Beet Salad with bright vinaigrette
Charred salt potatoes with mushroom butter
Blasted Brussels Sprouts.
What to expect:
Each student will enjoy some light nibbles upon arrival, plus sparkling water, and wine.
We will tour the Croft and learn about the animals and produce that abounds on the farm (chickens! ducks! alpacas! honeybees!!).
Class will include all instruction, tools, recipes, and ingredients.
There will be some demo, and some hands-on opportunities.
Class will end with a seated meal including wine pairings
We will be joined by several storytellers throughout the evening
Date: Saturday 10/26/19
6pm - 9:30pm
About Corey:
In addition to leading cooking classes at Cookshop, Corey Pressman is a writer, anthropologist and imagination professional with over 20 years experience providing clarity and creativity to clients and partners of all kinds. As Principal at Intangible, Corey generates, manages and works on projects with large corporations, universities and startups to create the conditions for them to be creative.
Interior Croft Farm Photo: Ellie Lillstrom
*Menu subject to change due to availability of local produce.