Contemporary design with a naturalist’s bent

“Gardens shift and evolve; they’re a process, not a product.”
—Chris Jacobson

Our grounds are the bones to our operation. The gardens are bursting with life designed to bring us closer to the way we grow, prepare and share our food.  Our intention is to show the beauty of our local region and push the boundaries in growing all the food in a modern urban setting.  Our mission is to celebrate and nurture the connection between organic farming, great cooking and fine dining.

23. Svetlana

Svetlana Photography

We flaunt our passions

Whatever the event, we begin by growing, harvesting, learning, loving, asking and planning.  We bring to the table more than a restaurant, caterer or venue. We are pushing the boundaries to define a sustainable future.  We want to celebrate the world’s abundance instead of bemoaning it’s limits.

18

Julie Wilhite Photography

Top Ten Green Accomplishments

Whatever the event

  1. We are the nation’s first certified organic event facility
  2. Our food is USDA certified organic by Oregon Tilth
  3. Our gardens are USDA certified organic by Oregon Tilth
  4. We are a zero-waste facility, diverting 97% of our waste stream from the landfill
  5. Our linens are organic cotton, recycled poly, hemp or linen
  6. All food waste is composted by worms and used in our gardens
  7. We source locally from our food to our tables
  8. We have a solar power array generating electricity
  9. We have a 40,000 gallon water tank to use for irrigation
  10. All our paper is 100% post-consumer recycled paper

2. Day 7

Day 7 Photography

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