This may have ben of of the most enlightening, and the most challenging experimental to date. I started by thinking of the ingredients it would be difficult to get, then I started walking around the kitchen and realizing almost everything we use regularly comes from much closer than that. It gave me an opportunity to jump in the truck with Matt and drive around the countryside, meet some farmers, and reconnect to some sources. Forged a new relationship with Champoeg Creamery, and got some help from Briar Rose, Mustard Seed Farm, Frog Eyes Wasabi, and Sudan Lamb. It was a great reminder of how great Oregon agriculture is.

-Chef Allen Routt

100 Mile Radius РMENU

FARM TOWN BOUNTY
Red Ridge Farms Dundee Olive Oil
Mother’s Choice Oregon City Butter
Garry’s Meadow Fresh Mulino Cream
Mustard Seed Farms St. Paul Red Cabbage, Oca, Red Cale, Spaghetti Squash
Jacobsen Salt Co. Netarts Sea Salt
NW Fresh SW Washington Razor Clams
Frog Eyes Portland Wasabi
Shepard’s Grain Portland Flower, Miner’s Lettuce
Champoeg Creamery St. Paul Chicken
SuDan Farms Canby Lamb Loin
Super Natural Farm Willaminia Pork
Willamette Valley Cheese Company Salem Boerenkaas Cheese
Bauman’s Farm Gervais Apples, walnuts, honey, marrionberries
Moonstruck Portland Chooclate
Sunshower Hil Farm Newberg Mint Tea

100 Mile Radius 6

March 18, 2017

100 Mile Radius 4

March 18, 2017

100 Mile Radius 5

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100 Mile Radius 3

March 18, 2017

100 Mile Radius 2

March 18, 2017

100 Mile Radius 1

March 18, 2017

Steamed!
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