The Gathering Table
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.
"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."
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 December 6th
French Onion Soup
Roasted Winter Vegetables with Swiss Chard
Ham and Cheddar Sandwich: Boyer Family Farms Ham, Sharp Cheddar, Cranberry Relish, Housemade Mustard, and Greens on Whole Wheat Toast
Vegetable Tart: Swiss Chard, Kale, Winter Squash, Cauliflower, Herb Pesto
Braised Beef over Farro: Cory Family Farms Chuck Roast, Carrots, Winter Radishes, Winter Squash, and Greens over Farro
Sweet Potato Waffles
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.
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.
Dinner Menu December 5th and 6th
Cheese and Relish Platter: Milton Creamery Flory's Truckle Cheese, Pickled Vegetables, Curried Almonds, Peppers, Kohlrabi, Scarlet and Hakurei Turnips
Apple and Beet Salad: Roasted Beets, Enterprise Apples, Spicy Greens, Spinach, Apple Honey Vinaigrette, and Toasted Walnuts
Red Wine Braised Boyer Family Farms Beef Short Ribs; Roasted Carrots, Parsnips, and Potatoes; Parsnip Puree; Red Wine Jus
Boyer Family Farms Pork Loin; Browned Butter Winter Squash and Turnips; Herb Farro with Kale; Cranberry Relish; Herb Pork Jus
Early Morning Harvest Polenta Cake; Winter Squash, Celeriac, and Swiss Chard; Tomato Compote
Toasted Panettone with Buckwheat Honey Ice Cream
Dark Chocolate Cake with Cranberry Orange Compote
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 firstname.lastname@example.org. Food for Thought dinners are sponsored in part by the Neighborhood Investment Corporation.
Weekly Themes (subject to change)
August 1: Food Security
August 8: Iowa Sweet Corn
August 15: State Fair food
August 22: Iowa Peaches
August 29: Heirloom Tomatoes
September 5: Yoga
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 email@example.com. The Wallace House is located in Des Moines' Sherman Hill neighborhood at 756 16th Street.
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 firstname.lastname@example.org.
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.