Christina would be glad to serve a Farm to Table Dinner to your family or business at your site while following health department guidelines.
[email protected] for information
See Red Rabbit Farm online in Fodors Magazine “worlds most unique dining experiences at:
http://www.fodors.com/news/photos/worlds-most-unique-dining-experiences#!-intro
Testimony:
Red Rabbit Farm Dinners
What is the special sauce of the famed group dinners at the Red Rabbit Farm that make
it supremely Orcas?
Yes, Christina’s familiar and new famous food creations fill with pleasure and fresh
local ingredients abound
And Bruce’s twinkly gruff maitre’d playfulness structures and herds we “cats”newbies
and veterans alike
The genius move is 60 hungry souls sitting across the table from partners so we share
the great meal with strangers at each side
And each entree is introduced alone passed down the giant table, platter held by the
stranger next,who invites you to select your portion
Strangers no more, even the shy among us acknowledge the gesture the intimacy of
providing food and we get to know each other.
That starts the mutual stories: first time? special event?visiting from? where do
you live on island?how did you find Orcas?
Orcas, the faraway gem we have all discovered draw very interesting characters the
stories are compelling…we have a great time, and often start new friendships.
Bruce Hanna Sept. 11, 2017
Thank you for supporting agriculture and especially small farms in the San Juans! Look for information/recipes .
Throughout the seasons we have offered a series of Farm to Table dinners until Covid restrictions came into play. The dinners were robust affairs, but limited to forty-fifty people. We set the long table in the meadow or in the barn. We filled bowls and platters with the best our farmers can provide that Day. Our island raised beef and lamb become the focal point of dishes like Syrah Braised Short Ribs and baby garlic or Wood Oven Roasted Lamb Leg, with a multi herbed Jus and little new, very new potatoes, pulled from the ground hours before. Shellfish gathered from the shore on the same day they are served are a revelation. Desserts became a showcase for all the local berries and orchard fruits for which the islands are famous. Tarts, crumbles, cobblers, betties, buckles and grunts, shortcakes, longcakes, sponge cakes, angel food all become the foundation for a never ending card of farm made creams, iced, clotted and whipped. Naturally the garden produce was used in a variety of ways, focusing on the textures and flavors unique to foods taken from the garden only hours before. We used mostly local food, but have made an exception for the things we can’t give up: lemons, chocolate, olive oil, and yes, some cheeses. We did feature local and Washington grown farm cheeses, but, on occasion used epoisses, cabrales, and truffled pecorino.
See us at the Saturday Marke!
write: [email protected]
www.redrabbitfarm.com
At Red Rabbit Farm we make small
batch preserves, using fruits and vegetables from local farmers. We use
Northwest grown ground grains and pure cane sugar. Sea Salt from Italy Spices from around the world, herbs and greens from our own back yard.
Through the years, Red Rabbit Farm
has provided a charming West Sound locale for countless weddings, reunions,
dinners and other events.