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Media Inquiries, In the Press, 2011 Chefs

Husband and wife team Matthew Domingo and Erin Daugherty of Farm to Fork Events, Farm Dinners Celebrating Oregon's Farmers, Winemakers, Food Artisans, and Local Food CommunityErin Daugherty & Matthew Domingo, Founders of Farm to Fork Events

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The FARM TO FORK Team

Matthew DomingoDirector

Erin DaughertyService Manager

The CHEFS

THESE ARE THE TALENTED PROFESSIONALS MAKING IT ALL HAPPEN.

David Padberg - Park Kitchen

Troy MacLarty - Grain and Gristle

Jason French - Ned Ludd

Jon Moch - Celilo

Braden Hitt - Smithfields

Neil Clooney - Smithfields

FARM to FORK, Farm Dinners and Farm to Table Restaurant in Oregon Celebrating Local Food Local Wine Local Farms

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Matthew Domingo

Matthew is FARM to FORK’s Director and Resident Jack-of-All Trades. His love affair with food began at a young age. He remembers his grandfather dropping off coolers full of live Dungeness crab or fresh-caught salmon on the doorstep. Whole pigs were roasted for family gatherings. The road trip to a local oyster farm was a yearly occurrence. An adolescent obsession with cookbooks and the food network developed into a small catering and personal chef business, a quarter-life crisis led to a Culinary Arts Degree, and an enlightenment at Park Kitchen under chefs Scott Dolich and David Padberg magnified a passion for farm-to-table cuisine, local farms and culinary excellence. Since moving from Portland to Ashland, Matthew has been immersed in Southern Oregon’s local and sustainable food community. He is excited to work with local producers and farmer friends, and create something special in Oregon. He firmly believes that a strong and vibrant local food system is the foundation of any sustainable local economy.

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Erin Daugherty

Erin is FARM to FORK’s Service Manager, Wine Steward and All-Around Rock Star. Her work ethic, patience and infectious smile form the glue that holds this farm dinner outfit together. Erin’s history with good, clean and fair food began at childhood on her parents’ 200 acre organic beef ranch & blueberry farm on the Southern Oregon Coast. On the ranch, eating locally and seasonally was a way of life, and this experience formed the basis of Erin’s holistic approach to food and wellness. Which is why she is proud to be an integral part of an organization whose mission is to reconnect people to family farmers, and to the lost art of eating with the seasons. Erin has spent the past 3 years studying wine, and recently completed the Advanced Sommelier Certificate Program. In addition to her work at FARM to FORK, she has been practicing bodywork as a Licensed Massage Therapist for the past 8 years.

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David Padberg

David was inspired to a culinary career during the summer of 1994. A summer road trip with college friends found him working the salmon season in Alaska, and he never returned to his undergrad studies in physics. He returned to his hometown of Kansas City, where he worked as a baker and pastry chef. He gradually shifted to savory cooking at the American Restaurant, a four star institution under the direction of James Beard Award winning chefs, Michael Smith and Debbie Gold. While at the American, he met renowned chefs from across the country, cooking at events in Chicago, New York, New Orleans, San Francisco and Seattle. In 2001, David traveled to Switzerland, working in an alpine chalet for six months before traveling through Italy, France and England on a working tour of Europe. After returning to the States, David moved to Portland to work with Cory Schreiber at Wildwood. The following year, he joined forces with his college friend, Jason Owens (from the road trip), and created Axis Supper Club, hosting five course dinners served once a week in Jason’s garden. In early winter of 2003, Morgan Brownlow recruited David as his opening sous-chef at Clarklewis, scandalously becoming the Oregonian’s “Restaurant of the Year” only four months later. Scott Dolich then hired David to become the chef de cuisine of Park Kitchen in 2005. David instituted a whole animal butchery and charcuterie program, and collaborated with Scott for several years to establish a unique style of cooking. He has become deeply connected to his local farmers and ranchers, and an avid home gardener and forager. He still makes frequent culinary tours of Europe and Japan to expand his knowledge of ingredients and techniques.

Find David at NOURISHING IDEAS & PARK KITCHEN RESTAURANT

He is creating the menus for the July 16th & August 20th Events

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Troy MacLarty

TROY’S BIO COMING SOON

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John Moch

Jon Moch’s culinary interest began at an early age in his mother’s kitchen, making chocolate chip cookies and learning to cook dinner for his family. While attending The University of Oregon he delved into the restaurant world, cooking at Marche Restaurant then Cafe Zenon. Upon receiving a degree in philosophy, he chose to continue his studies at the Culinary Institute of America. He expanded his professional training and took an internship with the Greenbrier Resort. Jon excelled at C.I.A. and upon graduation returned to the Greenbrier to participate in their Culinary Apprenticeship Program where he refined and honed his skills. In 2008 Jon’s love of Oregon drew him back west, where he worked at Portland’s Park Kitchen under Scott Dolich and David Padberg. It was here that Jon learned the true beauty of foods raised with love and care by local farmers. This in turn sparked his interest in the art of preserving those seasonal vegetables for use year round. He began pickling everything he could find, and in 2010, co-founded Little Forest Pickles specializing in fermented cucumbers. 2010 also marked Jon’s move to the Columbia River Gorge, taking on the role of sous chef at Sophie’ s Restaurant in Hood River. Today Jon works as sous chef for Celilo Restaurant in Hood River. He is very excited to be a part of the Farm to Fork Team, and he’s looking forward to the September 24th Event where he’ll pay culinary homage to the bounty of the farms and vineyards of the Columbia Gorge and Hood River Valley.

Find Jon at LITTLE FOREST PICKLES & CELILO RESTAURANT

He is creating the menu for the September 24th Event

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Braden Hitt

Braden Hitt is a professional chef with over sixteen years of experience in the food service industry. He is extremely passionate about sustainable and organic food and farming practices. That passion, combined with an adventurous palate and an eagerness to share his culinary talents with others have brought him to where he is today. After graduating with honors from Western Culinary Institute in Portland, Braden began his journey at Portland’s Veritable Quandary. From here Braden moved to Las Vegas to work at the notable Border Grill restaurant at Mandalay Bay, mastering the art of high-volume, scratch cooking. This was followed by a move to Breckenridge, Colorado where he was Executive Chef of Sky Bleu Café, a breakfast and lunch restaurant that specializing in multi-course wine dinners and special events. After his stint in Breckenridge, Braden moved to Denver, taking a position at the renowned Mel’s Bistro. He then returned to Portland to work as a sous chef for New Season’s Market. While at New Season’s, Braden connected with an old acquaintance at Western Culinary Institute and was offer the position of Restaurant Chef Instructor at Oregon Culinary Institute. Braden has recently migrated to Southern Oregon to work with friend Neil Clooney at the brand new Smithfields Restaurant in Ashland. He is excited to immerse himself in the local food and farm community, and create something new and exciting in Southern Oregon.

Find Braden at SMITHFIELDS RESTAURANT

He is creating the menus for the June 11th & October 1st Events

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Neil Clooney

Neil Clooney is an English expat who now calls Ashland, Oregon home. Having completed an intensive culinary apprenticeship in the UK, Neil went and worked on the prestigious cruise liner, the QE2 (Queen Elizabeth 2). After 2 years of traveling around the world and working with different cuisines, he returned to London, England and worked at the Goring Hotel and Ransomes Dock restaurant. In 2002, Neil moved to the United States and became the executive chef at Isabel Cruz’s flagship restaurant, Cantina, in San Diego. This led to a business partnership and the opening of Dragonfly Cafe and Gardens in Ashland, Oregon which has been successfully operating since 2004. Along the way Neil has picked up a few awards, going 2 for 2 in local and state cooking competitions. Taking the Ashland Food and Wine Classic in 2007 and 2008 and the Oregon Iron Chef title in 2008 and 2009. He also won the Oregon Chocolate Festival, Dessert Competition in 2009. Neil is currently embarking on opening up his own restaurant in Ashland, Oregon called Smithfields Restaurant and Bar, the concept will be sustainable “nose to tail” dining with a neighborhood steakhouse vibe.

Find Neil at SMITHFIELDS RESTAURANT

He is creating the menu for the October 8th Event

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Jason French

JASON’S BIO COMING SOON.

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TICKETS AVAILABLE NOW!