Here we are finally! The day I get to bring you the content captured at February’s Secret Supper that happened just outside of the city at the base of Mount Hood on February 27th. This event was our biggest and most rewarding yet. It’s hard to believe that this was only our 3rd Secret Supper – feels like we’ve been doing them for so long and that’s what I love about it. I have such a love for what we do and it’s incredible every time to see the fruit of so many hours of work.
Every time we put on a Supper, we look to step out of the box of what’s happened at long table gatherings that have happened before us. Because of this, our team pours in their heart and soul into every aspect of the event. Thank you to Eva Kosmas Flores and Danielle Firle for being the best co hosts I could ask for- I love your creativity and passion for what we do (Ps make sure to check out Eva’s recap post here for another full collection of images).
And to Mona and Jaret– for making our wild creative ideas come into reality. Thank you also to our stellar staff who served countless hours throughout the weekend, from set up on Friday, all day Saturday prep and Sunday load out. We certainly couldn’t have done this without you Christi , Holly, Tiffany, Caitlin, Ariana, Jeremy, Jacob, Courtney and Eleni!
And to our sponsors- who partnered with us on every aspect of the event. Your contribution made this beyond stunning:
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Foster’s Craft Cooking | @monajohnson + @pdxoystersocial : Menu crafting + cooking
West Elm | @westelm : Dinner plates , bowls, serving bowls , hostess serving set , flatware serving set , gold cheese knives set
Miller Farm Retreat – Venue
Pendleton -@pendletonwm : Blankets
Falcon Enamelware – @falconenamel : Bake set pans , serving trays , mugs
Staub – @staub_usa : Staub Cast Iron Cocottes, Bordeaux Wine Glasses
Whole Foods Market – @WholeFoodsPDX : Ingredients
House Spirits – @westwardwhiskey : Westward Whiskey
Domaine Pouillon– @domainepouillon : Port
Vermont Creamery – @vermontcreamery : Cheese variety
Creminelli – @creminellifinemeats : meat assortment
Amy Rochelle Press – @amyrochellepress : custom print menus
Draper Girls Country Farm – @drapergirlsfarm : apple cider
Hatchery -@hatchery : subscription boxes
BeanGenius – @beangenius : coffee subscription boxes
Commonweath – @commonwealthpdx : furniture rentals + accessories
The Modern Proper – Linen Napkins
Amity Vineyards – @amityvineyards : wine paired with every course
This winter event was held outdoors in a grove of trees at Miller Farm Retreat– a gem of a property nestled near the base of the mountain. We actually panicked just a bit (only a bit….) the week before as suddenly the forecast showed rain. We knew it was risky to have a winter event outdoors, but of course our inspiration and excitement far superseded the possibility of rain. Somehow, we had a miraculously clear 24 hour window and the sun even shone through the trees just as we were bringing out the main course. It seriously couldn’t have been any more beautiful.
This Supper we decided to do what some may have deemed impossible- to cook all 5 courses (+ the extra first course, so technically 6) over an open fire for all 40 guests in attendance in addition to our staff for a total of over 50. Mona and Jaret pulled it off beautifully and literally it was some of the best food I’ve ever had- every dish had a smoked flavor and ughhhhh. Seriously, I’m still reminiscing about the flavor found in every dish.
Eva prepared and crafted the appetizers that our guests enjoyed upon arrival – fire roasted fingerling potatoes with fennel, olive oil, garlic, lemon zest and ember caramelized onions with chèvre on ash-baked rosemary bread. Yes, she baked the bread in coals (!!!). We then paired this with my Maple Ginger hot apple cider from Draper Girls Farm which I spiked with Westward Whiskey – perfectly warming and delicious on a cool evening.
Mona and Jaret crafted the main courses, starting with Mussels Anisette with fennel, tarragon, Pernod and Vermont Creamery creme fraiche which they prepared in a massive paella pan over the fire just as our guests took their seat. For the 2nd seated course, we served ember roasted squash with feta & winter greens & toasted pepitas. We roasted them whole in the embers, then cut the tops, scooped out the seeds and filled with winter greens, shaved fennel, olive oil, sherry and then topped them with feta and toasted pepitas. I’ve always been such a lover of squash but have never tried it like this and I can’t even tell you how delicious it was. It had this intensely smoked flavor, pair that with the sweetness of the squash and you reach perfection.
Our main course was a stunner. Mona and Jaret had 8 Staub Cast Iron Cocottes cooking in the fire all afternoon. When it was time to serve them, we walked them to the table one by one with the lids on and after setting them in the center of the tables, we waited a bit to allow people to wonder what was contained inside, letting the anticipation build. A few long seconds later, we lifted the lids and in an instant, masses of steam escaped in the cool, crisp evening air and the whole table let out a gasp in response. It was a beautiful moment that’s hard to describe but was so memorable.
Lastly, we served Eva’s poached pears with vanilla bean creme fraiche and candied hazelnuts alongside the best port I’ve ever had from Domaine Pouillon. The evening ended by everyone standing around the fires, chatting the night away with new-found friends.
The event was truly remarkable and I loved meeting every single person who came out to meet us. I hope you too can join us for our next seasonal Supper happening June 18th. Ticket sales are now live and will go fast as space is extremely limited. You can see all of our 2016 events at this link as well, just in case June’s date doesn’t work out for you. Regardless, make sure to sign up for our newsletter to be notified of ticket sales opening for future events.
{ Ticket link }
M e n u
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Fire roasted fingerling potatoes with fennel, olive oil, garlic, lemon zest
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Ember caramelized onions with chèvre on ash-baked rosemary bread
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Maple Ginger hot apple cider spiked with whiskey
Mussels Anisette with fennel, tarragon, Pernod and Vermont Creamery creme fraiche
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Ember roasted squash with feta & winter greens & toasted pepitas
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Fire Roasted Cassoulet
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Poached pears with vanilla bean creme fraiche and candied hazelnuts
{ Below photos by Eva Kosmas Flores }
