Dinner at the Rafns'

2012-04-25T17:12:00.002-07:00

Food Preparation Methods

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95% of our ingredients are sourced locally or regionally.

We only use grass-fed or wild-caught meats.

We never use MSG, genetically modified foods, or refined oils in our cuisine.

We only use high-quality animal fats and unrefined extra-virgin olive oil for cooking purposes.

We do not use aluminum or Teflon cookware.

We minimize the use of plastic by storing most of our food in glass and ceramic containers.

Heritage Farms dinner a success

2012-01-25T17:40:00.000-08:00

Appetizer plates. Photo by Andrea Ikeda.

JANUARY 25, 2012

We'd like to thank all those who attended our dinner last night, especially our featured farmers, Jim & Wendy Parker of Heritage Farms Northwest. Their tasty pork products gave depth and richness to each of the four courses. We'd also like to thank Spenser Lea for performing the wonderful live music with Rochelle.

We hope to see all of you here again soon!

Ditalini pasta with pork ragout.

Dark chocolate brownie, fattened with lard.

A visit to Mt. Angel Meats

2012-01-11T12:07:00.000-08:00

JANUARY 11, 2012

by Nate Rafn

Last weekend I joined Jim Parker, co-owner of Heritage Farms Northwest, on a trip to Mt. Angel Meats. Jim was delivering one pig to slaughter, while submitting a cut-and-wrap order for a pig that was killed earlier in the week.

Mt. Angel Meats allows farmers to observe all aspects of the butchery process. They also allow farmers to bring chefs and other prospective customers with them. And because we're highlighting Heritage Farms Northwest at the next supper-club, I was granted this rare privilege.

While I didn't witness the actual killing of the pig we brought that day, I did spend over an hour watching skilled butchers break down two sides of Red Wattle pork that had been hanging in the meat locker. I was impressed by their ability to quickly divide the pig into large primal cuts, then into individual cuts of ready-to-cook meat. Most of the work was done by hand with a series of saws and very sharp knives.

It was very interesting to see where each muscle and bone is located on the carcass, and how these parts are fashioned into something useful for the average cook.

I walked away with several pounds of meat, and a greater feeling of excitement for the next dinner. It feels good knowing where this meat came from and to see exactly how it got to my table.

January 2012 dinner to feature pork from Heritage Farms Northwest

2011-12-29T19:39:00.000-08:00

DECEMBER 29, 2011

On January 24th 2012, Dinner at the Rafns' will serve a special 4-course dinner featuring outstanding pork from Heritage Farms Northwest near Dallas, Oregon. Jim & Wendy Parker, owners of Heritage Farms Northwest, will join us to talk about raising endangered Red Wattle Hogs and American Guinea Hogs for the local market.

Please visit our Upcoming Dinner page to view the menu and make a reservation. Don't miss this opportunity to enjoy great food and learn more about these two industrious farmers. We look forward to dining with you!

Our Logo

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The Dinner at the Rafns' logo was created by Holly Amlin Designs. It features three plates that reflect our passion for local food and our community. From left to right, the logo includes an image of Oregon; a sliced fig with sugar snap peas; and two patrons conversing over dinner.

Learn more about Holly Amlin Designs by visiting her website at www.hollyamlin.com.

Private Dinners

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Dinner at the Rafns' offers private dining for special occasions, business gatherings, and celebrations. We can seat up to 35 guests during the winter in our two large dining rooms, and 45 guests in the summer using our shaded patio that overlooks downtown Salem. Small groups are always welcome. Please contact us to start planning your event.

Nate & Rochelle Rafn
Phone: 503-551-4816
Email: eat@dinnerattherafns.com

Heritage Farms Northwest

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Heritage Farms Northwest is a small, family-run farm near Dallas, Oregon. Owners Jim & Wendy Parker raise a herd of endangered Red Wattle Hogs and American Guinea Hogs. They also produce a small amount of beef and rabbit meat. All livestock on the Parkers' farm are raised humanely with access to pasture and open spaces.

Heritage Farms Northwest
Dallas, OR
503-606-9883
www.heritagefarmsnw.com

Heritage Farms Northwest on Living Culture TV:

Thanks for attending the December 2011 supper-club

2011-12-21T12:53:00.000-08:00

DECEMBER 21, 2011

We'd like to thank everyone who attended Dinner at the Rafns' last night, especially our featured farmers, Melinda & Gen Nikko of Nikko Farm. Some of our guests traveled from Portland; others came from McMinnville and Independence to attend our dinner. We really appreciate that. We'd also like to thank Andrea Ikeda and Jeff Gordon for contributing their musical talents. It was a fun and festive evening.

Happy Holidays!

December 2011 dinner to feature Nikko Farm

2011-11-25T13:48:00.000-08:00

NOVEMBER 25, 2011

We are pleased to announce that our next dinner on Tuesday, December 20th, will feature Melinda & Gen Nikko of Nikko Farm. Melinda & Gen will join us to talk about growing Asian mushrooms and vegetables at their farm in Aumsville. The menu will likely include Shiitake mushrooms, bok choy, spinach, and a few herbs and spices from Nikko Farm.

Visit our Upcoming Dinner page to view the menu and make a reservation.

Minto Island Growers featured at November 17th dinner

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NOVEMBER 9, 2011

Our upcoming dinner on Thursday, November 17th, will highlight two young farmers, Chris Jenkins and Elizabeth Miller of Minto Island Growers. Chris and Elizabeth will join us to talk about their organic farm near Salem. Several products from their farm will be used in the meal, including potatoes, carrots, beans, and onions.

Visit our Upcoming Dinner page to view the menu and make a reservation.

Sid Friedman & Marilyn Walster

2011-11-01T19:22:00.000-07:00

Sid and Marilyn grow hay, walnuts, and timber on their farm just west of the coast range. Their old growth fir and white oak legacy trees are protected by a conservation easement. The conservation easement also provides for sustainable logging, a buffer area along the property's creeks, and limits building and industrial uses for perpetuity. Their property is managed for maximum wildlife habitat for Roosevelt elk, deer, river otter, bobcat, water fowl and other birds, including Marilyn’s favorite, western bluebirds.

Their all-natural walnut crop is excellent this year. Picked by hand, then commercially dried, the in-shell walnuts are available for $2.25 per pound. To order walnuts, send a message or give them a phone call.

For pictures of the farm, visit www.old-moores-valley.blogspot.com.

Sid Friedman & Marilyn Walster
14286 NW Old Moore’s Valley Rd. Yamhill, OR 97148
503-852-6693
mdwalster@msn.com
sidf@viclink.com

Sid Friedman on Living Culture TV:

$250 donated to Marion-Polk Food Share

2011-10-26T13:21:00.000-07:00

OCTOBER 26TH, 2011

We'd like to thank everyone who attended our dinner on October 25th. Together we raised $250 for the community gardens program at Marion-Polk Food Share! We believe this program plays a vital role in ending hunger in our area. Learn more at www.marionpolkfoodshare.org.

Directions and Parking

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On-street parking is available on Cascade Drive, although space is limited. Overflow parking can be found at the Salem Audubon Society Nature Reserve in West Salem. Our home is just around the corner at 578 Cascade Dr. NW Salem, OR 97304. Please see the map below.

View Larger Map

Entrance to the nature reserve parking lot.

October supper-club to benefit Marion-Polk Food Share

2011-10-09T13:47:00.000-07:00

SEPTEMBER 21, 2011

Our dinner on October 25th 2011 will benefit Marion-Polk Food Share's Community Gardens Program. It's our belief that cooperative gardening and garden education are very important as we feed our community in the future. We are extremely excited to raise money for this great cause.

Please visit our Upcoming Dinner page to view the menu and make a reservation. For more information on Marion-Polk Food Share, visit their website at www.marionpolkfoodshare.org.

Community Gardens Program on Living Culture TV:

Benefit Dinners

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Dinner at the Rafns' is proud to host benefit dinners for certain charitable non-profit organizations. Recent dinners have raised money for KMUZ Community Radio, Marion-Polk Food Share, and Salem Audubon Society. If you'd like to raise money and awareness for a specific organization or cause, we may be able to help. Please contact us to pitch an idea.

Barter

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Dinner at the Rafns' welcomes all barter proposals. We regularly offer seats at our supper-club for in-kind goods and services. Contact us to learn more.

Things we look for:

Foraged Mushrooms
Fruits and Vegetables
Honey
Meat and Eggs
Nuts

Skills:

Music
Photography
Promotion
Sewing

Dietary Restrictions

2011-10-06T18:18:00.001-07:00

At Dinner at the Rafns', we're happy to make special accommodations for those with special dietary needs. Whether you are vegetarian or vegan, or have an allergy to certain foods, we can prepare a customized meal just for you.

Our online reservation form has a special section for dietary restrictions. Please contact us if you need more information.

The garden was good to us this year

2011-09-29T11:53:00.000-07:00

SEPTEMBER 29TH, 2011

Although space was limited, we managed to utilize several garden crops for Dinner at the Rafns' this year.

Herbs were especially useful. Rosemary and sage appeared in quite a few dishes, including the beef stew in September, while the peppermint played a starring role in a simple syrup alongside Panna Cotta earlier this spring.

Tomatoes were used in two ways. We pureed them to make a silky pasta sauce and diced them for a delicious Tapenade with Kalamata olives. Despite the afternoon shade, our tomatoes did very well.

We devoted as much dirt as we could to growing arugula, our favorite leafy green. Arugula proved to be an excellent addition to salads and cooked dishes alike. We really enjoy the peppery flavor. And this year's crop was especially potent.

As fall arrives, we expect to purchase more vegetables from our friends, Minto Island Growers, Nikko Farm, and Teal Creek Farms. Look for lots of squash, potatoes, and mushrooms on our menu in the next few months.

Organic Valley

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Organic Valley is part of CROPP (Cooperative Regions of Organic Producer Pools), North America's largest organic agriculture cooperative. Oregon is home to about two dozen member farms who's dairy products are sold throughout the Northwest.

In 1995 Organic Valley implemented pasturing standards for its members, and it remains a leader in organic livestock management. Learn more at www.organicvalley.coop.

Nikko Farm

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Melinda and Gen Nikko specialize in growing Asian vegetables and mushrooms on their small farm near Aumsville, Oregon. Look for their products every Saturday at Salem Public Market.

Nikko Farm
Aumsville, OR
503-749-2724

Nikko Farm on Living Culture TV:

Minto Island Growers

2011-09-22T14:11:00.000-07:00

Located just 5 miles south of downtown Salem, Minto Island Growers focuses on growing organic vegetables, fruit, and native plants. Their products can be found at local farmers' markets, their farm-stand, and through a local CSA program. Owners Chris Jenkins and Elizabeth Miller have participated in gardening classes and other educational events at their farm.

Minto Island Growers
3394 Brown Island Rd. S Salem, OR 97302
503-799-6967
www.mintogrowers.com

Minto Island Growers on Living Culture TV:

LifeSource Natural Foods

2011-09-22T13:57:00.000-07:00

LifeSource is Salem's natural foods grocery store. They sell organic produce and a wide variety of dairy products, bulk foods, herbs and spices. While LifeSource obtains top-quality products from around the world, they're also very supportive of local and regional growers.

LifeSource Natural Foods
2649 Commercial St. SE Salem, OR 97302
503-361-7973
www.lifesourcenaturalfoods.com

E.Z. Orchards Farm Market

2011-09-21T21:54:00.000-07:00

E.Z. Orchards was founded by Edward Zielinski in 1929, and remains a family-owned business. They primarily grow apples, pears, and peaches, which they sell at their farm market along with other locally produced foods. E.Z. Orchards also makes French-style hard apple cider.

E.Z. Orchards
5504 Hazel Green Rd. NE Salem, OR 97305
503-393-1506
www.ezorchards.com

E.Z. Orchards on Living Culture TV:

The Mushroomery

2011-09-20T15:04:00.000-07:00

Dustin and Jen Olsen cultivate and wild-craft several mushroom varieties near Lebanon, Oregon. They can be found at local farmers' markets, offering fresh and dried mushrooms, recipes, mushroom infused oils and tinctures. The Mushroomery also teaches workshops on cultivating mushrooms at home. Look for their booth at Salem Public Market.

The Mushroomery
Lebanon, OR

The Mushroomery on Living Culture TV: