Rooted in the Valley: Salt
The Willamette Valley produces extraordinary ingredients. From vegetables pulled from rich soils and fruit harvested from our orchards to thoughtfully raised livestock and wild-foraged herbs, each ingredient arrives at the table with its own distinct character. Often, the simplest way to honor that work is with the oldest ingredient in the kitchen: salt.
For the next installment of our Rooted in the Valley dinner series, we'll explore how salt elevates, balances, and reveals the flavors of the valley's harvest. Rather than masking ingredients, salt allows them to speak more clearly—bringing sweetness to ripe produce, deepening the richness of carefully raised meats, brightening fresh greens, and adding dimension to fruit at the height of the season.
For one evening, Chef John Thomas of Thistle will present a thoughtfully composed multi-course menu that celebrates the relationship between salt and the bounty of the Willamette Valley. Each course will showcase ingredients sourced from local farms, orchards, ranches, and producers, allowing their natural character to take center stage.
Every course will be paired with RAW Cider Co. ciders, selected to complement the meal while reflecting the same philosophy: thoughtfully grown ingredients, careful craftsmanship, and minimal intervention.
Rooted in the Valley is our way of celebrating the people behind every harvest and the connections that form when we gather around a shared table. Through food, cider, and conversation, we hope to tell the story of this place and the remarkable people who care for it.
$135 per person
Includes:
Multi-course dinner by Chef John Thomas of Thistle
Curated RAW Cider Co. cider pairings
An evening celebrating the farms, orchards, and producers of the Willamette Valley
Seating is limited, and advance reservations are encouraged.
Join us for an evening exploring how one of the world's simplest ingredients can reveal the extraordinary flavors growing all around us.
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Party size
1 ticket