Harvest Supper at Cave Creek Farm
October 24 @ 4:30 pm
Join us at Cave Creek Farm in Trout Lake for an autumn evening around the table, celebrating the season with good food and good company.
Chefs Paige Brummett and Emily Green will prepare a harvest-inspired menu featuring seasonal ingredients, from roasted winter squash soup and cider-glazed beef brisket to wild rice with Oregon cranberries and candy-roasted squash pie.
The evening also marks the official launch of MARROW TALLOW, Paige and Emily’s first product, reflecting their approach to whole-animal cooking and regenerative agriculture.
Gather with us inside the Farm Stand for a cozy fall supper at the foot of Mt. Adams.
