GALLERY | Farm to Table Catering — Humble Heart Kitchen

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Humble Heart Kitchen

Humble Heart Kitchen

grazing board - caprese salad, pickled beet deviled eggs, bone marrow w/gremolata, charcuterie
(Return to Human Retreat by MARROW) — grazing board - caprese salad, pickled beet deviled eggs, bone marrow w/gremolata, charcuterie (Return to Human Retreat by MARROW)

grilled peach & tarragon panna cotta
(Return to Human Retreat by MARROW) — grilled peach & tarragon panna cotta (Return to Human Retreat by MARROW)

lengua & brisket barbacoa
(Return to Human Retreat by MARROW) — lengua & brisket barbacoa (Return to Human Retreat by MARROW)

bone marrow & wild fruit spreads
(Return to Human Retreat by MARROW) — bone marrow & wild fruit spreads (Return to Human Retreat by MARROW)

morning cantaloupe smoothie w/bee pollen
(Return to Human Retreat by MARROW) — morning cantaloupe smoothie w/bee pollen (Return to Human Retreat by MARROW)

barbacoa dinner w/seasonal slaw, pickled vegetables, peach & tarragon panna cotta
(Return to Human Retreat by MARROW) — barbacoa dinner w/seasonal slaw, pickled vegetables, peach & tarragon panna cotta (Return to Human Retreat by MARROW)

seasonal salad w/fresh greens, radishes, pears
(Return to Human Retreat by MARROW) — seasonal salad w/fresh greens, radishes, pears (Return to Human Retreat by MARROW)

grazing board - caprese salad, pickled beet deviled eggs, bone marrow w/gremolata, charcuterie
(Return to Human Retreat by MARROW)

grilled peach & tarragon panna cotta
(Return to Human Retreat by MARROW)

lengua & brisket barbacoa
(Return to Human Retreat by MARROW)

bone marrow & wild fruit spreads
(Return to Human Retreat by MARROW)

morning cantaloupe smoothie w/bee pollen
(Return to Human Retreat by MARROW)

barbacoa dinner w/seasonal slaw, pickled vegetables, peach & tarragon panna cotta
(Return to Human Retreat by MARROW)

seasonal salad w/fresh greens, radishes, pears
(Return to Human Retreat by MARROW)

oregon-grown black tea panna cotta w/hoshigaki persimmon caramel
(Winter Solstice Pop-Up Dinner by MARROW) — oregon-grown black tea panna cotta w/hoshigaki persimmon caramel (Winter Solstice Pop-Up Dinner by MARROW)

lamb rib chop, saffron farro risotto, preserved-lemon radicchio, mint oil
(Winter Solstice Pop-Up Dinner by MARROW) — lamb rib chop, saffron farro risotto, preserved-lemon radicchio, mint oil (Winter Solstice Pop-Up Dinner by MARROW)

three oysters on river rock w/pine & juniper mignonette
(Winter Solstice Pop-Up Dinner by MARROW) — three oysters on river rock w/pine & juniper mignonette (Winter Solstice Pop-Up Dinner by MARROW)

smoked duck confit, parsnip puree, saskatoon berry & red currant glaze, hot honey carrot
(Winter Solstice Pop-Up Dinner by MARROW) — smoked duck confit, parsnip puree, saskatoon berry & red currant glaze, hot honey carrot (Winter Solstice Pop-Up Dinner by MARROW)

rabbit & chanterelle stew in a clay pot w/smoked chanterelle
(Winter Solstice Pop-Up Dinner by MARROW) — rabbit & chanterelle stew in a clay pot w/smoked chanterelle (Winter Solstice Pop-Up Dinner by MARROW)

oregon-grown black tea panna cotta w/hoshigaki persimmon caramel
(Winter Solstice Pop-Up Dinner by MARROW)

lamb rib chop, saffron farro risotto, preserved-lemon radicchio, mint oil
(Winter Solstice Pop-Up Dinner by MARROW)

three oysters on river rock w/pine & juniper mignonette
(Winter Solstice Pop-Up Dinner by MARROW)

smoked duck confit, parsnip puree, saskatoon berry & red currant glaze, hot honey carrot
(Winter Solstice Pop-Up Dinner by MARROW)

rabbit & chanterelle stew in a clay pot w/smoked chanterelle
(Winter Solstice Pop-Up Dinner by MARROW)

moist chocolate cupcakes with vanilla buttercream frosting, topped with currants, violas, marigold flowers

saffron rice pilaf

mediterranean slaw

radicchio salad with arugula, watermelon radish, fennel bulb, kumquat, parmesan, dill, hemp seeds. dressed with greek yogurt, preserved lemons, dates, maple syrup, balsamic

seasonal summer berry cake

dried blood orange slices dipped in chocolate with flower petals

lavender & honey challah for rosh hashanah

summer grazing board

spring rolls with fresh herbs & seasonal vegetables

spring salad with spinach, strawberries, watermelon radish, purple sugar snap peas, marigold flowers

rose cashew cheesecake in a date & hazelnut crust, topped with rose petals & bee pollen

grazing board spread with cheeses, mustards, radicchio, grapes, figs, marigolds

pizzas topped with seasonal garden vegetables, cooked in a wood-fired cob pizza oven

all produce is sourced from local farms & markets

moist chocolate cupcakes with vanilla buttercream frosting, topped with currants, violas, marigold flowers

saffron rice pilaf

mediterranean slaw

radicchio salad with arugula, watermelon radish, fennel bulb, kumquat, parmesan, dill, hemp seeds. dressed with greek yogurt, preserved lemons, dates, maple syrup, balsamic

seasonal summer berry cake

dried blood orange slices dipped in chocolate with flower petals

lavender & honey challah for rosh hashanah

summer grazing board

spring rolls with fresh herbs & seasonal vegetables

spring salad with spinach, strawberries, watermelon radish, purple sugar snap peas, marigold flowers

rose cashew cheesecake in a date & hazelnut crust, topped with rose petals & bee pollen

grazing board spread with cheeses, mustards, radicchio, grapes, figs, marigolds

pizzas topped with seasonal garden vegetables, cooked in a wood-fired cob pizza oven

all produce is sourced from local farms & markets

NOSE TO TAIL pop up dinner in collaboration with Chef Paige PDX & Savvy Food Co [photo: Ilana Freddye]

heart & t-bone tartare: pickled elderberries, wild mountain capers, duck egg yolk, salt-cured quail egg yolk, bone marrow parsnip purée, einkorn lavash [photo: Ilana Freddye]

tongue salad: corned & seared tongue, horseradish crème fraîche, pickled beets, butterbloom, fata cheese, elderberry vinaigrette [photo: Ilana Freddye]

chef paige, chef ian, chef emily [photo: Ilana Freddye]

bone marrow panna cotta: fig-leaf infused cream, bone marrow caramel, praline bacon, hazelnut pizzelle, honey fig compote [photo: Ilana Freddye]

NOSE TO TAIL pop up dinner hosted at Morchella restaurant in Portland, OR [photo: Ilana Freddye]

braised oxtail: scotch bonnet plum jam, curried corn ribs, delicata carrot puree, jimmy nardello peppers [photo: Ilana Freddye]

local purveyors for NOSE TO TAIL pop up [photo: Ilana Freddye]

skull from the cow that was featured on the menu at NOSE TO TAIL pop up [photo: Ilana Freddye]

NOSE TO TAIL pop up dinner in collaboration with Chef Paige PDX & Savvy Food Co [photo: Ilana Freddye]

heart & t-bone tartare: pickled elderberries, wild mountain capers, duck egg yolk, salt-cured quail egg yolk, bone marrow parsnip purée, einkorn lavash [photo: Ilana Freddye]

tongue salad: corned & seared tongue, horseradish crème fraîche, pickled beets, butterbloom, fata cheese, elderberry vinaigrette [photo: Ilana Freddye]

chef paige, chef ian, chef emily [photo: Ilana Freddye]

bone marrow panna cotta: fig-leaf infused cream, bone marrow caramel, praline bacon, hazelnut pizzelle, honey fig compote [photo: Ilana Freddye]

NOSE TO TAIL pop up dinner hosted at Morchella restaurant in Portland, OR [photo: Ilana Freddye]

braised oxtail: scotch bonnet plum jam, curried corn ribs, delicata carrot puree, jimmy nardello peppers [photo: Ilana Freddye]

local purveyors for NOSE TO TAIL pop up [photo: Ilana Freddye]

skull from the cow that was featured on the menu at NOSE TO TAIL pop up [photo: Ilana Freddye]

humbleheartkitchen@gmail.com