Flora
HOOD RIVER, OREGON | MAY 2019
Oh, what a glorious return to our homeland! It had been eight long months of not hosting a Supper in our neck of the woods and we couldn’t have found a better place to set our table. The sunlight coming through the blossoming orchard, the sound of the river close by, and a luscious spring menu full of color and exquisite flavors.
A few months back we drove up to Hood River on our scouting trip for this Supper and as soon as we crossed the narrow bridge into a secluded land with a gorgeous backdrop of mountains, greenery, and water, we instantly knew Riverside Farms was the ideal place for Flora. Later that day, after meeting Sam, we learned it came with a great deal of history and magic—we were definitely hooked! A 130 year old family farm, keeping productive thanks to the work of generations. Jordan Struck and Tony Guy are now the masters and gurus of cider crafting on the farm and are committed to producing Rivercider sustainably. Idyllic, right?
The day of the Supper, we arrived at Riverside ready for our usual hours of set up! As the day progressed and we made our way from the dining table to the clearing stations, we could not believe the gorgeous weather, open skies and a breezy wind keeping us all cheery and ready for another hosting experience.
Guests started arriving a little before 5:00 pm and made their way down to the river, where the team greeted them with full glasses of cider, fennel soup sips, and bite-sized goat cheese bombs covered in edible flowers. After a short visit to the waterfront for appetizers, we gathered around the chefs’ service table, where we introduced our partners and talked a bit about the land and the menu.
Once everyone sat at the table, we poured Adelsheim Bryan Creek Pinot Blanc for the first course and let the wonderful feast commence!
Tournant—our partner chef for this Supper—outdid themselves once more with mouthwatering dishes that embraced spring in the Pacific Northwest. Peas, asparagus, magnolias—yes, magnolias, rhubarb, and elderflower, all made an appearance. Smoked sturgeon and string-roasted lamb were cooked by the fire, near the dining table. Not only was the food delicious, but it was also a delight to the eyes.
After hours of enjoying food and wine in good company, guests left the table through lantern-lit rows of trees, and we said farewell, grateful for another intentional evening spent around the table.
MENU
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amuse bouche flower bombs, fennel soup sips, fennel pollen, chive blossoms
first fior di latte, shaved asparagus, baby artichokes, peas, mint
second smoked sturgeon, flowering brassicas, carrot puree, pickled magnolias
main cider-braised and string-roasted lamb, spring vegetables, five lilies fregola
dessert elderflower, rhubarb and rose parfaits
