healthy laps

Farm to Fork has been our favorite dinner while on vacation, so it definitely deserved it’s own post!

Situated in the lobby of the Inn at Red Hills, you would almost never know this gem was here!  Dundee, OR does not have too many restaurants, but the ones that they do have are apparently all very good.

They pride themselves on serving only local and seasonal ingredients.  The menu changes daily in order to accommodate those needs.  Every ingredient that they use comes from very close by.  Some, like the hazelnuts, come from a farm less than .5 miles away!

The decor of the restaurant is very fun.  They have a bar in the back with lower tables surrounding a fire place.  In the main dining area, all of the tables are antiques and are slightly different.  In the front of the restaurant they sell many of the local products that they use, as well as, local jams, dried fruits, nuts, etc.  I love the vibe!

I started our with the seasonal salad.  Simington Farms Mixed Lettuces with House Vinaigrette, Toasted Hazelnuts, Herbed Chevre Crouton.

Brant started with the special salad of the day – Tomato Salad with Homemade Mozzarella.

For my entree, I decided on the pasta when I found out it was homemade pasta!  Tagliatelle with tomatoes, corn, basil and parmigiana cheese.

For dessert, we split the Chocolate Pudding with peanut brittle and the Blueberry-Orange Sorbet with biscotti.

Our dinner was phenomenal!  The food was simple and as fresh as you could get.  Why can’t we have places like this in Boston?!

Filed under: Eating Laps, Restaurant Reviews | Tagged: farm to fork, local, oregon, seasonal, vegetables |