Just a few weeks ago, I had the honor of co hosting yet another magical Secret Supper with Eva and Danielle! Our theme was Thicket and our vision was to bring together creatives and foodies into a summery beautiful setting underneath a grove of trees near a meadow. We were blessed to have partnered with Dawn and Eric and thank them for their generosity in lending their stunning property to our team for the weekend! It couldn’t have been more perfect; we had a meadow, a grove of trees, a view of Mt. Adams and a rows of grapevines. We welcomed guests at the top of the road just outside of Mt. Hood area and directed them down the forested road to the secret location.
Just before the Supper started, the clouds broke free and the sun shone through! Minutes before in fact, and we were so blessed to have a beautiful, rain free evening. Thanks so much to our incredible team who braved through thunderstorms with us during the day, holding tarps through the bursts of rain (yes, there was many a rain drop ), wiping soaked tables and cleaning over and over. Truly, we could not have done this without your help, Valentina, Emma, Alanna, Holly, Aaron, Jennifer, Lena, Maki and Alex; your selfless efforts made this event a success! And of course to my co hosts, Eva and Danielle, working with you is such an honor. And to Mona and Jaret, Secret Suppers would not be the same without your incredible work ethic, never ending talent, and warm hearts.
We’re releasing tickets for our September 10th Secret Supper, Ebb & Flow! We have limited space and our last Supper sold out in 3 hours, so don’t hesitate.You can read more about our Suppers here and can sign up for our newsletter to be notified when registration opens for future events.
*Update: Tickets sold out in 10 minutes!
We hope to have you with us at November’s Secret Supper
And now, the reveal of the Secret menu! We featured a Middle Eastern Cuisine for this Supper and our prominent course was Duo of Whole Fire-Roasted Lamb + Shawarma Spiced Braised Lamb. This locally sourced whole roasted lamb from Sudan Farm was prepared “Asador”, which is a method of slow-cooking whole animals—pigs, lambs, goats—by fastening them to an iron cross and setting them near a hot fire and coals . It roasted for the entirety of the day and was on display as the guests arrived.
All of our recipes are developed in house; Eva did a lovely job at crafting and serving the appetizers and dessert: Pea hummus on pita with dill creme fraiche, chevre + microgreens, Charred broccoli, caramelized fennel, feta, + asparagus mini-skewers, and for dessert : Rhubarb Rose Ice Cream with Pistachio Shortbread Cookies. I crafted the Marionberry Sage Aviation Spritzer, and Mona and Jaret crafted the Middle Eastern Wedge Salad, Northwest Fresh Fattoush, Honey Harissa Roasted Carrots + Turnips and Duo of Whole Fire-Roasted Lamb + Shawarma Spiced Braised Lamb. Danielle did a remarkable job at pairing wines with each course from local wineries!
Marionberry Sage Aviation Gin Spritzer
Pea hummus on pita with dill creme fraiche, chevre + microgreens
Charred broccoli, caramelized fennel, feta, + asparagus mini-skewers
Alba | Gewurztraminer/Pinot Gris
Middle Eastern Wedge Salad
Little gem lettuces with za’atar ‘ranch’ dressing, feta, dates, and pistachios
Northwest Fresh Fattoush
With pita, snap peas, radishes, sorrel, mint + sumac
Honey Harissa Roasted Carrots + Turnips
With labneh, preserved lemon + rose
Duo of Whole Fire-Roasted Lamb + Shawarma Spiced Braised Lamb
Rhubarb Rose Ice Cream with Pistachio Shortbread Cookies
Huge thank you to our Secret Supper sponsors, we love working with you and thank you again for your contribution that made this evening as beautiful as it was.
SuDan Farm – local farm fresh lamb
Mica DeMarquez Ceramics – @mimi_likey – Custom ceramics
Domestique – custom aprons
Cloth & Crown – apparel
Alright well, I could write for hours, but let’s let the images tell the story, shall we? There are many! Oh and make sure to check out Eva and Danielle’s blog post recaps after to see the Supper through their eyes as well.