Caterer and personal chef Courtney Bourasaw puts on several Farm to Table dinners at farms in the region from June through October. At $150 a plate it’s not a cheap affair, but it’s like none other. You can eat mostly local in some restaurants, choosing from their fresh sheets and looking for menu descriptions that provide the source. But it’s a near-impossible feat for a restaurant to source 100 percent local, day after day, meal after meal.
Courtney manages it twice a month by traveling to every single farm to source everything from pastured chickens, to organic kohlrabi. She prepares the ingredients with reverence, treating them simply. Kohlrabi is peeled, sliced, and seasoned with salt, pepper and a little oil before it’s grilled. Her diners rave about it.
Via Courtney, locals and visitors experience every farm, through word and taste, as she serves course after course, paired with local wine.
“You can’t tell people,” Courtney said. “You have to taste it.”
“And,” chimed in Rachel Piggot, sitting with Courtney under the shade of a Douglas Fir tree on a breezy August day, “people have to value it.”