We gathered in the Farmhouse at Tide Mill for a secret supper, where our Camembert was featured with one of the courses. Big thank yous to chef Andrew Barton, Marit, Asher, and everyone who came out. Many of those gathered around the tables that night were also the producers of the ingredients that went into the menu, and it was wonderful to see that loop being closed in such a nice setting. Stay tuned for updates–we’d like to have another one of these soon.
Andrew’s long-running blog, Secret Restaurant Portland, contains an impressive photo and menu archive of the many secret restaurants he’s run.