Foster’s Craft Cooking Prepares Argentine-Style Cow Roast for Grand Opening of North Coast Local Food Hub, North Fork 53
– A festive celebration of local food, farms, fire and community –
Portland, Ore., September 15, 2015 – Share an unforgettable autumn evening around the fire and at the table with local farmers, ranchers, fishermen and chefs for the Grand Opening of North Fork 53, the first local food hub and agritourism destination on Oregon’s North Coast.
When: October 10, 2015: 4pm-9pm
Where: North Fork 53, 77282 Hwy 53 Nehalem OR 97131
How: Tickets, which can be purchased here, are $80-$100 sliding scale and include an incredible local food feast, two drinks and entertainment. Proceeds from this event will directly support local farmers and be used to grow a North Coast distribution and marketing cooperative.
What: Local Farm-and-Sea-to-Table Feast prepared by Foster’s Craft Cooking, featuring Argentine-style fire-roasted side of grass fed beef, oyster bar, salmon bake, North Coast organic fruits and vegetables and Oregon beer and wine. Grand opening of local food and agritourism hub, North Fork 53, with farm tours, live music, ribbon cutting ceremony for year-round farm store and tours of North Fork 53’s farm stay accommodations and event and education center.
Nevør Shellfish Farm Oyster Social
Cheese & Autumnal Crudites with hazelnut romesco and roasted shallot dip
Escalivada – coal roasted vegetables with lemon-sherry vinaigrette
Salad of mixed chicories and garden greens
Ash cooked pumpkin with farmer’s cheese, spicy greens and toasted pepitas
Pit roasted root vegetables
Whole wheat fry bread & ash cooked pita
Traditional alder smoked whole salmon bake
Albacore a la plancha with charred tomato, lemon and capers
Vaca Entera Asador (Agentine-style cow roast over an open fire) with chimichurri
Roasted apples and pears with blackberry caramel
Fresh fruit and cream
(Please note menu is subject to change based on seasonal availability)
INSPIRED BY FRANCIS MALLMANN’S RECEIPE FOR THE VACA ENTERA ASADO
1 medium cow, about 1400 pounds, butterflied, skin removed
2 gallons Salmuera (2 cups salt, 8 quarts water, boiled to dissolve)
2 gallons chimichurri
1 heavy-duty steel roasting contraption (ours created by friends at Del Fuego Ironworks)
2-4 cords hardwood logs
Lots of friends to help with heavy lifting and tend the fire all night
Foster’s Craft Cooking would like to thank Organic Valley for their generous event sponsorship and product donation, Ecotrust Forest Management for providing FSC certified, sustainably-harvested hardwood to fuel the fire, and Pelican Brewing for sharing their award-winning libations for the event.
About Foster’s Craft Cooking
Foster’s Craft Cooking is a boutique catering and event company in Portland, Oregon, operated by Jaret Foster and Mona Johnson. Classically trained chefs who honed their craft cooking on both coasts, working on small farms and managing operations and communications at Portland Farmers Market, where they built long-standing relationships with the region’s growers, ranchers, fishermen and producers which provide them with direct access to the finest and freshest ingredients and a strong connection to Portland’s vibrant food community. With Foster’s Craft Cooking, Jaret and Mona bring together their love of food from farm to table and dedication to the craft of good cooking to create memorable moments around the table. www.fosterscraftcooking.com