Event Planning Update
November 3, 2009
At the last meeting…
We discussed food/menu planning, outreach and event structure:
Food/menu planning:
Myself and the chefs from Loaves and Fishes and Besaws met on Thursday to discus the menu and where to get the food from. We decided on a seasonal vegetarian harvest dinner that will look something like this – much of the meal, including one of the entrees will be vegan/gluten free:
- Roasted beet salad with dijon apple cider vinegrette
- Kale/potatoes/other vegetables as sides
- Fall squah en crutte (baked wrapped squash dish)
- Harvest Rague w/ brown rice
- Fruit and cheese platter for desert
We are going to look for this list of vegetables and then adjust the menu according to what we can find, preferably donated, or what is available to buy:
- Pears
- Apples
- Bermuda onions
- Leeks
- Kale
- Brussel sprouts
- Squash (multiple varities)
- Grains
- Potatoes
- Sage
- Chives
- Beets
- Carrots
- Hazelnuts
- Mesculin/baby greens
If you have garden or farm connections and have some of this stuff available please let me know along with the quantity. We are looking to source all of our food within Oregon – with the one possible exception of some stuff just across the river in Ridgefield – it will certainly all be from the NW – we discussed the definition of local some and are open to still having more conversations about this as we continue to line up the produce. We talked about getting donations from the different student gardens around town and Katie offered to help with this. The goal is to start lining up specific donations or orders starting on Monday, November 9th.
I will be creating a map piece showing where all the food came from that will go with the dinner.
Event structure:
We talked about a variety of different ideas for the structuring the event. We discussed using the real food wheel or something like it (attached) as a way to capture the different ways people are working on food issues. One idea was to have it on butcher paper on each table with the four quadrants facing four different people – then as things came up in the discussion the appropriate person could record this – we could then combine all of this afterward and make it available. We also talked about different options of having speakers from tables, facilitators, designated tables for different subjects, having several short speakers to spark conversation – perhaps including an open opportunity for someone that came to the dinner. The rough timeline we are working on based in part on recommendations from the Loaves and Fishes people is:
6:00-6:10 people arrive and sit
6:10-6:15 introduction
6:15-6:35 people move through line – get food
6:35-7:45/8:00 event program
