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inspired nw cuisine


celebrating local farmers

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inspired nw cuisine


celebrating local farmers

A Destination

Serving up rustic wood-fired cookery in the heart of the Yamhill Valley wine country.  The centerpiece of both menu and restaurant is a massive earthen wood-fired oven built by Oregon artist Kiko Denzer.

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Eat


Be excited!  It's not only delicious-- it's sustainable, local and fresh!  Everything is made right here in-house, from soup to nuts to dessert.  Love your community, love your farmers, love your earth, and love your dinner!

 

 

 

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Eat


Be excited!  It's not only delicious-- it's sustainable, local and fresh!  Everything is made right here in-house, from soup to nuts to dessert.  Love your community, love your farmers, love your earth, and love your dinner!

 

 

 

Many thanks to our farmers, growers, ranchers, cheesemakers, foragers, and food artisans!

Veggies: Oakhill Organics, Even Pull Farm, Denison Farm, Draper Farms, Super Natural Farm, Deer Run Farm, Blue Raeven, Blue Goat Farm, Twin Feathers Farm, and other seasonal growers.

Meats: Wood Family Farm, Sweet Briar Farms, Blue Goat Farm, Carlton Farms, Boersma Poultry.

Farm Fresh Eggs: Blue Goat Farm, Super Natural Farm

Cheeses: Briar Rose Creamery, Willamette Valley Cheese Co, Rogue Creamery, Tillamook.

 

Grains: Wood Family Heritage Grains, Shepherds Grain Co-op

Foragers: Many of our cooks, community members, and restaurant owners participate in seasonal wild foraging.

Coffee and Tea: Caravan Coffee roasts fresh for us, and supplies Numi organic loose-leaf teas.  

Hazelnuts: Allen McKee Farms

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The Kitchen


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The Kitchen


old school culinary technique

Cassie Van Domelen, Founding Chef and co-owner

Bringing global inspiration and time-honored old school culinary technique to the table.  Harvesting fresh, never skimping on quality, cooking with a rich flavor palate, we are committed to serving you the most delicious food we can possibly prepare.  Whole animal in-house butchery, house-smoked meats and vegetables, real live produce from local farms, whole spices, fresh-picked herbs, slow-rendered fats, intensely flavorful stocks: this is slow food at its honest best.