MF Tasty July 2018

Wow! What a night we had.
I cannot thank you enough for joining us for our MF Tasty Farm dinner.
Putting together these dinners are so very special. Every aspect of the evening is tailored to fit the experience we dream up. Chef Tara Lynch and Eric Gitenstein worked her magic and created a menu to dream about.

As everyone arrived to the beautiful Cnoc Alainn Family Farm, you were greeted with a welcome shot of whiskey, and house pressed apple juice, made by Nicole, warm glow of candlelight, crooner music, and the sound of new friendships forming.

Through the dreaming process of Portland Secret Dining Society, a LOT of dinners were held, a LOT of food was consumed and even more wine drank. But one thing that became a custom of our gathering was Sabering a bottle of champagne to mark the start of a special and exciting time together.
Is there a better way to start a marvelous evening than to sabrage a 2011 Argyle Vintage Brut? We think not!

With a glass of Lavender infused Vintage Brut in hand we sat to embark on our adventurous dining journey

Our first course; Pickle plate with bread and butter. veggies harvested from feet away and pickled, with house rustic bread, churned butter, and herbed boursin cheese. We partnered this beautiful plate with a 2017 Sokol Blosser Eola/Amity Riesling. This juicy off dry Riesling had beautiful notes of golden apple, white peach with hints of mint.

Our second course; Goat chorizo & Flatbread. Yum! This dish was an explosion of flavor. A slightly spicy chorizo was cooled by a delicious hummus and house made flatbread. Paired was the 2015 Penner Ash Syrah. This sultry wine gave our palette something to lust for. Notes of aged blackberries, dusty chocolate and slight smoke. With a linger in taste you settled in for the 3 courses.

For this next course we ventured back to Sokol Blosser. We paired the 2017 Estate Rose of Pinot Noir with our Farm Salad. This Playful Rose has notes of strawberry jam, fresh squeezed grapefruit and cranberry. The bright acid partnered perfectly with the roasted carrot winaigrette, cabrales, jalapeno, juicy sun gold tomatoes, and apple.

For the main event, Chef Eric and Tara pulled out all the stops. They spoiled us with a plate of baby potatoes cooked in beef fat, an Oregon cherry harissa and Chopped Goat. For this big dish we partnered with Domaine Trouvere and their Tempranillo; with lots of red berry and red currant with elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Nose of fruit, leather, dark red fruits on the palate

To finish the evening we plunged into a Chevre ice cream, grilled peaches, and a browned butter crumble. We partnered this decadent ice cream plate with Sokol Blosser Pinot Gris. Wow, this wine, is DELISH with complex undertones of earth and mineral with expressive notes of floral, citrus and melon A perfect finish to a perfect dish.

The night was as beautiful as it was delicious. We cannot thank you enough for dining with us, and allowing us to share our passion with you.
We look forward to having you at our table again.

-Remington