Upload
tranthuan
View
219
Download
5
Embed Size (px)
Citation preview
This year’s Annual Harvest Dinner marked the 5th year for NWREC hosting this
traditional fall celebration of research, Extension and collaboration efforts. The
festivities were held on the north lawn of the Center and attended by 175.
Harvest Dinner guests
enjoyed a fantastic
farm-to-plate dinner
prepared this year by
the Research Chefs at
Oregon State
University’s Food
Innovation Center in
Portland.
Food
Innovation
Center’s lead
Research
Chef, Jason
Ball, created
the menu for
the 2016
Harvest
Dinner.
Caprese Salad featuring tomatoes from the NWREC Vegetable Variety Trials.
Menu and Food prepared by OSU’s Food Innovation Center appetizers, salads, sides, and dessert
Dan Wilson, SuDan Farms—spit roasted lamb Gary Bush—barbequed chicken
Appetizers OSU Beaver Classic Cheese Board Sampler:
The Original Smoked Cheddar
Pinot Cheddar Cider Cheddar
Potato Crackers
Vegetable Crudité
Salads and Sides Caprese Salad
Mixed Green Salad Autumn Vegetable Roast Potato-Celery Root Mash
Corn Spoonbread
Meat Entrée Spit Roasted Lamb Barbequed Chicken
Dessert
Oregon Strawberry Ice Cream Sandwiches Chocolate Brownies with Hazelnuts
Festival decorator baskets featuring Peruvian choclo corn from NWREC’s vegetable variety trials this year. The savory corn was featured in the Harvest Dinner’s cheese spoonbread too.
Made with milk from the OSU Dairy
Herd and cheese made by the Food
Science and Technology students at
OSU.
The cheese sampler board was a
huge hit, as always, showcasing the
first public appearance of the
brand new pinot-soaked and hard
apple cider-soaked cheddars—with,
of course, pinot noir wine and cider
coming from the Fermentation
Sciences students at OSU!
New Associate Dean in the College of Agricultural Sciences, Joyce Loper, visiting with NWREC Advisory Council member and Oregon Strawberry Commission Chair, Matt Unger from Cornelius.
Yamhill County Commissioner, Mary Starret (left), is joined by Yamhill County Commissioner Stan Primozich and his wife (next left), and Polk County Commissioner Craig Pope and wife (top of photo) at table sponsored by Marion, Yamhill and Polk Counties.
OSU Extension Berry Specialist, Bernadine Strik (left) and husband, Neil Bell, visiting with OSU Extension Regional Administrator, Derek Godwin (right).
Oregon Seed Council Executive Director, Roger Beyer (left), shares time with College of Agricultural Sciences Dean, Dan Arp, and Dan’s wife, Wanda.
NWREC faculty Joe DeFrancesco (left), Wei Yang (center) and Chal Landgren (right) enjoy time together at the Harvest Dinner.
OSU’s Family and Community
Health Extension Agent in
Clackamas County, Kelly Streit
(center), mobilized five of her
Family Food Educator
volunteers to assist with the
set up for the Harvest Dinner,
manage the registration,
assist with the food
preparation and serving, and
ensured that the event was a
success. The Harvest Dinner
wouldn’t have been possible
without their excellent help!
NWREC Advisory
Council member Tom
Winterrowd (right)
and small acreage
farmer south of Canby
with OSU Extension
Family Food Educator
and catering specialist,
Diane Ruff, celebrating
a great evening.
Joe DeFrancesco’s last day
on the job was September
30th—the same day of the
Harvest Dinner. Joe was
recognized for his 30 years
of service to OSU and
reflected on his career
during the program
following dinner.
Happy Retirement
Joe!
Luisa Santamaria, NWREC’s
Nursery Pathologist and
Bilingual Educator, is
recognized for her
promotion and tenure at
Oregon State University this
past spring—and her recent
appointment to the State of
Oregon Board of
Agriculture.
Congratulations Luisa!
Dr. Lloyd Nackley is introduced to the Harvest Dinner attendees as NWREC’s new Nursery Production and Management faculty member. The Harvest Dinner was Lloyd’s first official day on the job. He and his family have relocated from the University of
California-Davis. Welcome Lloyd!
The Harvest Dinner concluded with comments by Scott Reed,
Director of the OSU Extension Service, and Dan Arp, Dean of
the College of Agricultural Sciences.
Scott and Dan acknowledged the important role of the university to address
critical needs and problems in agriculture and the significance of our
collaborators, supporters, and the organizations that work with us and help make
all of this happen. They thanked the state legislators and county commissioners
for their financial support in the 2015 Legislature and at the local level in counties
around the state.
Celebrating the end of the harvest season, reflecting on the past year of activities and accomplishments, looking ahead, and thanking those who make all of this possible.
The list of table sponsors grew significantly this year—up 50%. $12,750 was raised to support the event and pay for the entire cost of the dinner, including all of the rental equipment, to make it happen. We graciously thank the businesses, organizations and agencies who helped make the 2016 Harvest Dinner a huge success! Please see the entire list on the next slide.
In addition, we thank Willamette Valley Vineyards for providing the wine, the OSU College of Agricultural Sciences providing the OSU cheeses, OSU’s Metro Small Farms Extension program and Big B Farm for supplying the vegetable items from their fields at NWREC, Ruby Jewel for the ice cream sandwiches, and The Weather Cafe® for the coffee bar.
We are very blessed to have the support of so many! Thanks to all of these businesses and organizations for making this a memorable meal and evening.
Oregon Department of Agriculture ($2,500)—Platinum Sponsor
Marion, Polk and Yamhill Extension Service Districts ($2,000)—Diamond Sponsor
Clackamas Extension Service District ($2,000)—Diamond Sponsor
Oregon Hazelnut Commission ($1,000)—Diamond Sponsor
Oregon Blueberry Industry ($1,000)—Diamond Sponsor
NW Transplants ($750)—Gold Sponsor
OSU College of Agricultural Sciences ($500)—Silver Sponsor
OSU Extension Service Administration ($500)—Silver Sponsor
Pratum Coop ($500)—Silver Sponsor
Clackamas Soil and Water Conservation District ($500)—Silver Sponsor
Norpac ($500)—Silver Sponsor
Wilbur Ellis Company ($500)—Silver Sponsor
Willamette Valley Vineyards ($500)—Silver Sponsor
NW Farm Credit Services ($250)—Bronze Sponsor
The Weather Café® ($250)—Bronze Sponsor
The Nursery Connection ($250)—Bronze Sponsor
J. Frank Schmidt Charitable Trust ($250)—Bronze Sponsor