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Brix 25 Takes Its Fare to the Farm

The second annual "Farm to Fork" dinner drew more than 40 people to the Peace of the Earth Farm on Sunday. Chef Thad Lyman prepared organic foods that highlighted the flavors of the Pacific Northwest.

Brix 25 played host to 41 guests at the Peace of the Earth Farm on Sunday night for its second annual dinner.

"It's like a restaurant without walls," said Katie Doherty, who owns with chef Thad Lyman.

Lyman cooked up the menu for the evening based on what the farm had to offer for that week.

"It was pretty spontaneous," Doherty said. With the exception of the meat, the fresh ingredients were hand-picked just days before the "farm-style" dinner. In fact, Lyman had to revise the menu three times after Mother Nature threw a game-changing curveball in the form of a brief heat spell.

Despite some challenges of relying completely on fresh produce, Doherty said the whole process was an organic way to allow local foodies to taste the flavors of the Pacific Northwest at its finest.

To read what one diner's opinion of the dinner, click here for Diane Gagnon's blog, Eating Around the South Sound.

The dinner menu:

On the tour
Oxtail Rillette
Oyster Casino

At the table
Baby Vegetables
Almond and mushroom terroir

To the table
Bison and Beets
Tenderloin tartare, asparagus, duck-egg emulsion, pepper cress
Wine, Idilico Albarino

Olive Oil Poached Steelhead
Bok choy barigoule, black pepper and bitter greens broth
Wine, Idilico Garnacha

Cottage Pie
Slow-cooked duck, roasted root vegetable ragout, toy box potato puree
Wine, Zefina Tempranillo

Grandma Kennedy's Green Tomato Pie
Semolina crust, lavender gelato

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