OLYMPIA PROVISIONS NW TO HOST HARVEST DINNER WITH BLACK LOCUST AND FLYING COYOTE FARMS
On October 5th, Olympia Provisions NW is partnering with Black Locust and Flying Coyote Farms to bring a taste of the late summer harvest directly to the table. They will kick off fall with a three-course, family style meal prepared by Chef Eric Joppie. Since Olympia Provisions NW relaunched its menu in the late Spring, Chef Eric Joppie has worked closely with Dan of Black Locust and Lili of Flying Coyote, as well as other farmers and purveyors, to bring Oregon’s bounty to life on his menu. The Harvest Dinner is a glimpse at this inspiration and a taste of what the Olympia Provisions NW menu is all about.
Friday, October 5th, 6:00 PM
Olympia Provisions Northwest
1632 NW Thurman
$49, includes dinner, wine and beverages will be available for purchase
Tickets available: olympiaprovisions.com/
Finocchiona, fennel, pickled jimmy nardellos, pecorino Toscano vinaigrette
Cedar Plank Coho Salmon
Salsify, celeriac, and onion gratin
Smoked delicata, slow roasted tomato, pepper relish
About Olympia Provisions
Olympia Provisions, an authentic and house-made charcuterie and meats company based in Portland, Oregon, began as Oregon’s first USDA-certified salumeria and now offers food-lovers six Portland restaurant locations and online product availability nationwide. Salumist and owner, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship. Utilizing the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Back in Portland, Cairo set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old-world technique that’s seldom seen in America. Visit http://www.olympiaprovisions.