Farm to Table brings high end dining to Oroville
OROVILLE » The menu has been set for Downtown Oroville’s fall Farm to Table dinner and it features the local foods of fall.
“Sometimes we miss our local produce and local goods. There is such an abundance of quality produce grown right here in our community. This event highlights our locally grown and produced food and the unique and talented chefs we have throughout down town,” said Krysi Riggs, Downtown Oroville board member.
Farm to Table will be hosted from 6 to 9 p.m. Saturday, Oct. 23. Myers Street between Bird and Robinson streets will be closed and a “long family-style” table will be set for attendees down the center of the street. Tickets are $70 per person and include appetizers, salad, main course, dessert and a glass of wine or beer. Live music will be provided by the duet “Emma and Will.” Table service will be handled by student volunteers from The Axiom and the Northwest Lineman College. Tickets may be purchased on https://www. downtownoroville.com/ events/fall-farm-to-tabledinner. Seating is limited to 125 guests.
“The way the table is being set up will give people the opportunity to really see the beautiful old architecture of downtown. Sitting in the middle of the street they’ll have a chance to look up like they might not when they are walking around,” said Riggs.
The evening’s bill of fare includes two appetizers, a bruschetta and a cheese and spinach tortellini prepared by Coyote Canteen using bread from the Good Stuff Bakery and produce from Co-Op-a-Box. The salad will also be made from produce from CoOp-a-Box farmers and prepared by Joe’s Lunch to Go who will also be preparing a Lundberg rice pilaf to accompany the main course. Mug shots will roast a medley of locally grown fall vegetables to pair with one of two main courses: herb roasted Briar Rose Farms chicken by Nori’s or Bradly and Son Cattle Ranch braised short ribs in tomatoes and rosemary prepared by the Union. The Union will also be baking up a butternut pumpkin seed sourdough bread. And, to finish off the meal, Unicone will be serving a pumpkin and peach cheesecake or cobbler.
“The community seems to want an upper end dining experience and provide that with Farm to Table. The even has been a sellout each time we’ve hosted it,” said Riggs.