The Hollywood Farmers Market introduced the Fresh Funds Program this year to increase the buying power of Oregon Trail (SNAP) customers at the market using grant funds from New Seasons Market. The good problem we’ve encountered is that the program has been 400 percent more popular than we had expected, and we need more funds!
To help continue the Fresh Funds Program through the end of the market season, this Saturday, October 23rd, Chef Anthony Cafiero of Tabla Mediterranean Bistro and Chef/Owner Greg Mistell of Fleur de Lis Bakery & Cafe will cook for us!
They’re offering this exceptional lunch (more or less depending on the harvest that day!) using market-fresh ingredients garnered from the market just hours before they’ll be arranged on the plate:
flatbread, smoked Linda Brand Albacore tuna, romesco
Persephone Farm raddichio, cured salmon, Alsea Acre Alpines Feta
chitara pasta with Peak Forest wild mushroom, Sweet Briar lardons, Olympic Provisions shaved charcuterie, tarragon
poached pear tarts with Wandering Aengus cider sauce
This menu is not to be missed — Anthony and Greg are using some of the best ingredients the Market has to offer to create this ambitious menu that includes on-premise curing and smoking, fresh pasta, and more!
Make your reservation now: contact Courtney at courtney@dindinportland.com or 971-544-1350.
Please join us in supporting this program and delighting in the bounty the Hollywood Farmers Market has to offer.
Call now to reserve a seat at the table!
When: Saturday, October 23rd, 1-3pm
Where: Moon and Sixpence British Pub, 2014 NE 42nd Ave (near the corner of NE Tillamook & 42nd)
Cost: $30 – $50 sliding scale for four courses and beverages (wine, beer, or non-alcoholic)
How: Call Courtney at 971-544-1350 or send an email to reserve a seat at the table today!
Big thanks to Albina Bank for their support of the Market Lunches!
