Five weeks ago I hosted my third Secret Supper pop-up dinner here in the Pacific Northwest. We held it in a clearing in the middle of a grove of sweeping douglas fir trees, located at the magical Miller Farm Retreat
. Co-hosting alongside me were my amazing friends and fellow food-lovers Christiann
, and Mona and Jaret of Tournant PDX
. This supper was particularly challenging because, in tune with our Fire + Ice theme, every course was prepared over an open fire or directly in ambers and ash, and we had many hands helping in and outside of the kitchen to pull it all off. A huge thanks goes to Joe, Christi
, Jeremy, Jacob, Caitlyn
, and Eleni.
We were infinitely lucky that the rain clouds stayed away and we were able to have an outdoor winter dinner, keeping everyone warm with fire pits along each side of the table and little pocket hand warmers given to them as they arrived. It was wonderful to see some of the same faces at this dinner that I’ve seen at previous ones, and so many fresh faces, too. Everyone dined under a blanket of stars and interwoven branches, nestled up against one of the biggest mountains in the state. The food was rich with flavor and perfect for the setting, and we had the most kind and joyous people join us for the evening. There’s something particularly wondrous in that moment, when you know that all the beauty around you is just in that moment, just for that one night, where you all come together to enjoy a feast unlike any other you’ll have again.
We’ve opened ticket sales for our next Secret Supper on June 18th, the theme is ‘Thicket’ and the 5-course dinner will be a celebration of spring. You can read more and register via the link below, and can sign up for our newsletter to be notified when registration opens for future events.UPDATE: We sold out within 3 hours of opening registration, thank you so much everyone for your enthusiasm and support!!
I also have the menu for the Fire + Ice supper below, Christiann made the tasty spiked cider refreshment, I prepared the amuse bouche and dessert below, and Mona + Jaret prepared the delicious mussels, squash, and cassoulet. Please use this menu as inspiration for experimenting with wood fire cooking on your own. I highly recommend it! There’s something about smoke and char and fire that makes the entire cooking process so refreshing and brings out the raw, delicious flavors of food…
| Refresh |
Maple ginger Draper Girls cider with Westward Whiskey
2013 Amity Vineyards Willamette Valley Riesling
2013 Amity Vineyards Willamette Valley Pinot Noir
| Amuse Bouche |
Fire roasted fingerling potatoes with fennel, olive oil, garlic, lemon zest
Ember caramelized onions with chèvre on ash-baked rosemary flatbread
| To Start |
Mussels Anisette with fennel, tarragon, Pernod and creme fraiche
| To Share |
Ember roasted whole kabocha squash with feta, winter greens, & toasted pumpkin seeds
| To Savor |
| Dessert |
Pears poached over the fire in Pinot Noir & Whidbey Island raspberry liquor, drizzled with a raspberry balsamic reduction, vanilla bean creme fraiche, & candied hazelnuts