Food & Drink: Gather and Feast dinner awakens the soul
By Rachel Pinsky
Published: July 20, 2018, 6:01am
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Duck rilette toast points with dijon mustard, pickled cherries, and fried shallots Photo Gallery
On a sunny evening in late June, I found myself driving north on Interstate 5 heading to Gather and Feast Farm for its Summer Kickoff Dinner.
After taking the La Center exit, the view from my window became rural — fields, evergreens and blue skies streaked with white fluffy clouds. I parked and headed to the chalkboard sign that announced Gather and Feast. Judy, mother of farm owner Mark Lopez, checked me in.
In a clearing, drinks and appetizers were being served under a 200-year-old maple tree. Hay bales served as chairs. Fresh-squeezed lemonade and berry juice were available in self-serve containers. Appetizers like stuffed grape leaves, duck rillette toast points, and charred beet crostini were being brought around by cheerful servers holding rustic wood platters.
A long line for the cocktail bar (manned by Chris “Salty” Reed of Grocery Cocktail & Social) snaked through the clearing. One of Salty’s creations, a gin cocktail made of Citizen Gin, Brovo Spirits Witty dry vermouth and sweet pea syrup topped with a sprig of lemon thyme, was refreshing and a good preview of the luscious farm fresh food that followed.
Evan Gregoire, farm systems director at Gather and Feast Farm, led a group tour of the farm. Gregoire just came back from a seed-gathering trip to Italy.
“When I travel, I see that in other countries every booth at the farmers market has different varieties of produce. I want to bring that back here to the Pacific Northwest,” he said. He also explained Gather and Feast’s farming practice of rotating animals throughout the farm to graze and to fertilize the soil.
Gregoire then led us to a cathedral of trees laced with strings of lights. Long tables were set for the 127 guests in attendance. Chef Mike Campos, of Lapellah, was roasting paella and Reister Farms legs of lamb over a large grate with an open flame. Campos was thrilled to be able to join this celebration of locally grown ingredients.
“It’s really easy to cook a steak,” he said, “but cooking vegetables that people grew up not liking is more exciting.”
A couple of salads, several sides, and two entrees were served family style in large platters to be passed and shared. Wine from Ridgefield-based Confluence Winery was paired with each course.
Mark Lopez and his wife, Nicole, started these farm dinners to highlight the bounty of ingredients produced by local farmers and to create community. Dining outside like this awakens something ancient in the soul.
Their next event is scheduled for Aug. 11.
Rachel Pinsky can be emailed at couveeats@gmail.com. You can follow her on Twitter, Instagram, and Facebook @couveeats.
•Wear farm-friendly footwear. Farms can be dusty or muddy. It’s best to wear close-toed shoes that you don’t mind getting dirty.
•Bring an extra layer. Outdoor temperatures fluctuate. It’s good to bring a wrap or sweater.
•Be prepared to talk to strangers. This is a communal experience where it is natural to engage in conversations with those around you.
•Outdoor venues have a variety of restrooms. Gather and Feast has two very nice flush toilets and a real sink to wash hands. Other farm venues may have less civilized accommodations.
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