August 2008
The Eco Logical Farm Benefit Cordial
a fundraiser for a local urban farm
The Pitch
This is a fundraiser for Eco Logical Farm, an urban farm in NE Portland (different from the one where we recently had our Swiss Cordial). Join us for a family-friendly summer garden-bounty soirée (fresh tomatoes! fresh basil!) and plenty of local cheer.
All the produce is coming straight from Eco Logical, plus morels from master mushroomer Mark Des Marets and a few delectables from Anna's garden. We're keeping the wine selection simple and summery — with a couple of special local treats — so we can forward the maximum to the farm.
All proceeds beyond expenses go to the Eco Logical, which is just getting started this year doing wonderful work keeping our city green, fresh and tasty. To boost the benefit, we're cooking up some nice raffle/auction action, so bring those spare benjamins.
Plus we'll have performances from several very different local musicians. And perhaps a few other creative surprises up our sleeves. You'll just have to come see for yourself.
Mark & David's Testimonial:
Hey Anna and Leo,
David and myself just wanted to thank you for the Casual Cordial. It is people like you (and all the great volunteers you have) who truly are making the much needed connections for re-localizing this country's food system. By supporting our small urban farm and promoting local sustainably grown food via your excellent culinary skills you are fostering a new food revolution that will hopefully spread across this nation and the world.
Thank you again.
— Mark Des Marets & David Fortney
Co-Founders of Eco Logical Farm
The Team
Anna & Leo extend their gratitude and appreciation to our team and support:
- Mark Des Marets & David Fortney — all produce sourced from Eco Logical Farm
- Cyndy Chan — Chef
- Lilly Chamberlain — Cordial Sprite + Wine Service
- Krissy Martin — Grand Crew + Service
- Bob Martin — Grand Crew + Wine Service
- Lizzie Grossman — Pie Chef
- Simon Harris — Gazpacho Chef
- Sylvan Thompson & Mark Des Marets — Polinka Brewers
- Dana Pickell — Triage Wines — Wine Consultant
And our performers:
- Inés Voglar & Joël Belgique — string duo
- Jonathan Sielaff — treated bassette horn
- Dough Theriault — electronic sound devices of his own making
The Menu
Course I - Bine ai venit!
- couscous-stuffed morels by Cyndy
- roasted garlic spread by Mark
- roasted tomato tapenade by Mark
- P-Town Polinka
- home-brewed Romanian slivovitz by Sylvan and Mark
- served in frozen, cored plums by Cyndy
- plums foraged from a nearby vacant lot
White pours
- Loimer 2007 Grüner Veltliner Landwein (Langenlois, Austria)
- Hofer 2007 Grüner Veltliner Landwein (Weinviertal, Austria)
Course II - el gazpacho
- fresh tomato gazpacho by Sylvan of Zuppa
Red pours
- Almagre 2006 Rioja Tinto (Logroño, Spain)
- Campo Negro 2006 Finca El Reposo Bonarda (Mendoza, Argentina)
- Terra Andina 2006 Carménère (Santiago, Chile)
Course III - la frittata
- red pepper & feta frittata by Anna
- sautéed chard with pears in Pinot Noir reduction by Anna
- made with urban-foraged pears from a nearby vacant lot
- pesto rice salad by Anna
Course IV - palate cleanser
- tomato-tsunomono sorbet by Cyndy
- made with cherry tomatoes and basil from Anna's garden
Special local pours
- Local Wine Co. Junehog 2007 White Blend (McMinnville, OR)
- NW Vine Project Delicious Beverage Liberation Front 2006 Blaufränkisch (Yakima Valley, WA)
- by David O'Reilly of Owen Roe
Course V - salads
- Burmese beans with ginger & garlic sauce by Krissy
- sweet pepper cole slaw by Anna
Course VI - dessert
- blackberry-peach pies by Lizzie
- sweet corn ice cream by Cyndy