Preparing fresh, locally grown ingredients with a French flair for a unique country dining experience.
Location: inside the Gathering Barn at the Henry A. Wallace Country Life Center, 2773 290th Street, Orient (for a printable map, click on Directions on the navigation bar)
Lunch Hours: 11 am - 1 pm Fridays beginning March 1
Dinner Hours: 5:30 pm - 8 pm Fridays beginning March 1 and the first Saturday of each month beginning May 4.
Reservations: 641-337-5019

"I just wanted to say I think it's wonderful there are finally options in rural areas for farm-to-table dining... Thanks to everyone there for making these options available in rural areas and helping put farms back in the hands of families."
Shaylon Cochran

Lunches
Since 2006, The Gathering Table has offered lunch menus centered around the fresh, organic produce grown in the four acre on-site garden and orchard. Seasonal fresh fruits and vegetables, locally raised beef, pork, lamb and poultry and desserts that are rich in flavor and beauty will be the foundation for menu options that change almost weekly. Prices range from $6 to $8 for entrees, desserts $3 to $3.50.

Lunch Menu June 14th
First
Vegetable and Chickpea Salad with Lemon Yogurt
Spring Greens Salad with Rhubarb Vinaigrette
Entrees
Braised Oxtail over Farro: Weisshaar Family Farms Oxtail, Roasted Peppers, Swiss Chard, and Spring Onions over Farro
Vegetable Tart: Asparagus, Nettles, Spring Onions, Swiss Chard, Mushrooms, and Goat Cheese
Ham and Cheese Sandwich: Bridgewater Farms Ham, Asparagus, Basil Aioli, Housemade Mustard, and Greens
Desserts
Rhubarb Ice Cream and Strawberry Sorbet
Dark Chocolate Cake

Dinners
Gathering Table Friday evening hours in 2013 are from 5:30 to 8 pm. The restaurant is also open from 5:30 to 8 pm on the first Saturday night of each month. Reservations are strongly recommended for evening dining. Dinner entrees range from $12 to $15, desserts from $3 to $4.

Special tapas menu on May 24 with live music from Tommy Boynton.

The Gathering Table restaurant may need to close on select evenings because of private events such as reunions and wedding receptions. We apologize for any inconvenience. Closed June 14 for a private party.

Dinner Menu June 13th and 14th
June 14th Closed Due to Private Event
First
Cheese and Relish Platter: Prairie Breeze Cheese, Goat Cheese, Pickled Radishes, Corn Relish, Curried Almonds, Asparagus,Radishes
Spring Greens Salad: Mixed Greens, Cress, Arugula, Sorrel, Toasted Almonds, Pickle Rhubarb, Rhubarb Vinaigrette
Second
Lemon Roasted Bridgewater Farms Chicken, Asparagus Mint Puree, Sautéed Asparagus, Spinach and Roasted Potatoes, Lemon Chicken Sauce
Rhubarb Braised Cory Family Farm Lamb, Sautéed Swiss Chard, Farro with Green Garlic, Rhubarb Lamb Jus
Parmesan Polenta Cake, Creamed Spinach, Sautéed Broccoli and Peppers, Heirloom Tomato Sauce
Third
Duo of Strawberry Sorbet and Rhubarb Ice Cream
Dark Chocolate Cake with Lemon Cream

Food for Thought Dinners at the Wallace House
The topic of food extends from each individual’s well-being to entire cultures, economies, and environments. The Wallace House invites you to a new program, "Food for Thought," that combines locally-sourced dining with conversation about food. A local expert will be on hand each Thursday evening from 5:30 to 8 pm at the Wallace House to discuss the week’s theme. Diners will order from a changing menu of appetizers, entrees, and desserts created from local ingredients, including fruits and vegetables grown at the Country Life Center.

The evening’s expert will roam from table to table to interact with diners. Food topics will change each week, ranging from specific ingredients such as Iowa sweet corn, preparation methods like grilling, and food issues such as hunger in Iowa.

Reservations are encouraged, as seating is limited. Call 515-243-7063 or email carlahicklin@wallace.org.

Weekly Themes (subject to change)
June 13: Buy Fresh, Buy Local
June 20: Iowa's Micro Brews
June 27: Cheese

July 4: CLOSED
July 11: Grilling
July 18: Chocolate
July 25: Yoga

August 1: Heirloom Tomatoes
August 8: Iowa Sweet Corn
August 15: State Fair food
August 22: Food Security
August 29: Peaches

September 5: Water
September 12: Vinegars
September 19: The Incredible Apple
September 26: Childhood Hunger

October 3: Specialty Meats
October 10: Bison & Elk
October 17: Organic food
October 24: Iowa Wine
October 31: Grains

Later themes to be determined.

Farm to Table Dinners
Celebrate Iowa’s bountiful harvest during special epicurean farm-to-table dinners at the historic Wallace House in Des Moines. Fruits and vegetables grown at the Country Life Center will be the centerpiece of the four-course experience. Farm to Table Dinners will be offered on Saturday, July 13 and Saturday, October 19, 2013. Seatings for the evening will be at 6 pm and 8 pm. Cost is $50 per person and advance payment is required. Reservations may be made by phoning 515-243-7063 or emailing carlahicklin@wallace.org. The Wallace House is located in Des Moines' Sherman Hill neighborhood at 756 16th Street.

The July 2012 dinner included a farm vegetable platter; tomato, squash and green bean salad; red wine braised short rib with a fennel and tomato confit and roasted new potatoes and summer squash; and dark chocolate cake with warmed cherries and lemon curd. Menus for upcoming farm to table dinners will be determined as the growing season progresses.

On-Site Catering
In addition to the restaurant meals, Chef Katie will also offer menus to groups renting the Gathering Barn and for WCI programming at both the farm near Orient and at the Wallace House in Des Moines.

Information about renting space inside the Gathering Barn can be found on the Rental page. Katie would be happy to discuss menu options with you. Please call 641-337-5019 or email her at katierouth@wallace.org.

Sweet Treats
J's Antiques in downtown Greenfield is selling baked goods made by Chef Katie. They are open Wednesday through Sunday. If you want to place a special order for delicious treats, call the Country Life Center at 641-337-5019. 72 hours notice is required.

Introducing Chef Katie Routh
Katie Routh has always enjoyed food and cooking. Originally from Mount Ayr, Iowa, she ventured to Keystone, CO where she attended the American Culinary Federation of Colorado Mountain College. Katie has traveled the country and beyond during her career, holding cooking positions at fine dining restaurants in Colorado, North Carolina, and Chicago; in the Caribbean and Europe; and most recently at CSA farms in Wisconsin. Katie enjoys exploring the farming aspect of the culinary world and the importance of knowing how and where food is grown. As chef, Routh oversees the Gathering Table restaurant at the Country Life Center and coming to the Wallace House in 2013.

In her companion job as Food Programs Manager, she also teaches seasonal cooking classes; is involved in the Real Soil, Real Food, A Real Difference teen education program; and is developing One Step at a Time, a value-added food program for area growers.