Description

March 28th menu:

First Course Savory tartlet, prosciutto mousse, fava beans, and herb gelée. Accompanied with a tempura fried artichoke heart with roasted alliums

Second Course Silken tofu, black garlic, spring peas, gochujang, roasted cabbage broth

Third Course Geoduck in a salad of douglas fir dashi, pacific dulse, pickled kelp. watercress, kiwi

Fourth Course Kohlrabi with puffed tapioca, pistachios and a sauce of pumpkin seed with saffron

Fifth Course Kombu cured trout, magnolia relish, white asparagus, with a sauce of caramelized yogurt and cherry blossoms

Sixth Course Brioche with central oregon lavender butter

Seventh Course Beef with coffee jus, sour carrot, and charred radicchio.

Eighth Course Rose ice with smoked juniper cream

Ninth Course Rhubarb amazake parfait, strawberry syrup, toasted pie crust

Tenth Course Wheat berry ice cream, candied berries, miso crumble and fresh goat cheese

Join us on March 28th for an intimate pop-up dinner at Rainshadow Organics, featuring a ten-course, fully plated tasting menu by acclaimed guest chef Adrien Calmels.

Chef Adrien brings a globally informed perspective shaped by his training in Hong Kong, France, and New York, paired with a deep commitment to place-based cooking. His cuisine is thoughtful, expressive, and grounded in seasonality—making this a natural collaboration with our farm. Each course will highlight Rainshadow’s certified organic vegetables and responsibly raised meats, interpreted through Chef Adrien’s creative and refined approach.

In 2024, Chef Adrien was awarded the Connection to Gastronomy Award by San Pellegrino for creativity in cuisine and received the Social Responsibility Award from The Sustainable Restaurant Association for pushing the boundaries of local, sustainable sourcing.

We’ll gather under the covered Farm Store Porch for an evening designed to unfold slowly and intentionally. This is a seated, plated experience meant to be savored course by course, in good company.

Dinner is $130 per person. A curated selection of wine and beer will be available to complement the menu, or guests are welcome to bring their own bottle ($30 corkage fee).

A couple of quick notes:

-We don’t provide single-use containers, so if you’d like to bring home any uneaten courses, please bring a reusable container.

-We are able to accommodate pescatarian and vegetarian substitutions with advance notice at booking. Due to the nature of this limited pop-up event, we are unable to accommodate severe allergies or dairy-free/gluten-free requests. Thank you for your understanding.

We look forward to sharing an evening of thoughtful cooking, seasonal abundance, and meaningful connection at the table.