The Gathering Table
Preparing fresh, locally grown ingredients 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 14
Dinner Hours: 5:30 pm - 8 pm Fridays beginning March 14
"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 $7 to $9 for entrees; desserts are $4.
Sweet Potato Apple Soup
Overwintered Spinach Salad
Ham and Parsnip Sandwich: Boyer Family Farms Ham, Roasted Parsnips, Housemade Mustard, Tomato Jam and Spinach on Whole Grain Bread
Vegetable Tart: Spinach, Parsnips, Winter Squash, Carrots, Mushrooms, and Feta Cheese
Braised Mangalista Pork over Millet: Braised Pork Shoulder, Oven Dried Tomatoes, Kalamata Olives, and Onions over Millet
Dark Chocolate Cake with Oranges
Gathering Table Friday evening hours in 2014 are from 5:30 to 8 pm. Reservations are strongly recommended for evening dining. Dinner entrees range from $13 to $19, desserts are $4.50.
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.
Cheese and Relish Platter: Milton Creamery Prairie Breeze Cheese, Pickled Vegetables, Kohlrabi and Winter Squash Crostinis, and Overwintered Spinach Salad
Parsnip Apple Soup: Puree of Roasted Parsnips, Apples, and Onions with Rye Croutons
Braised Cory Family Farms Beef; Peppers and Fennel with Romesco Sauce; Red Wine Sauce
Honey Mustard Glazed Boyer Family Farms Pork Loin; Rosemary Roasted Potatoes; Spinach with Caramelized Onions; Mustard Pork Jus
Early Morning Harvest Polenta Cake; Winter Squash, Parsnips, Oven Dried Tomatoes, and Mushrooms
Duo of Cherry Sorbet and Buckwheat Honey Ice Cream
Parsnip Cardamom Custard with Lemon Cookies
Food for Thought Dinners at the Wallace House
Food for Thought combines locally-sourced dining with conversation about food. A local expert will be on hand nearly every 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 asparagus, agricultural education such as farmers markets, preparation methods like canning, and food issues such as sports nutrition.
Reservations are encouraged, as seating is limited. Call 515-243-7063 or email email@example.com. Food for Thought dinners are sponsored in part by the Neighborhood Investment Corporation.
Weekly Themes (subject to change)
March 20: Gardening: Don't forget the veggies
March 27: The Amazzzzing Bee
April 3: Yoga
April 10: Etiquette
April 17: Gathering Around the Table
April 24: CultureAll
May 1: Asparagus
May 8: Our Mothers' Recipes
May 15: Farmers Markets
May 22: Rhubarb
May 29: The Grateful Chef
June 5: Salad Greens
June 12: Strawberries
June 19: The Wedding Cake
June 26: Edible Flowers
July 3: New Potatoes
July 10: Herbs
July 17: Eating Vegan
July 24: Cauliflower Rediscovered
July 31: Iowa Wine
August 7: Bacon
August 14: State Fair Delight
August 21: Canning-The New Phenomena
August 28: The Kids' Palate
September 4: The Nectar of the Gods
September 11: Free & Reduced Price Lunches
September 18: Sports Nutrition
September 25: Baking Bread
October 2: Walnuts-Live Forever
October 9: Apple Cider
October 16: Walking for Life
October 23: Infused Beverages
October 30: Thank a Farmer
November 6: Apples
November 13: Practical Farmers of Iowa
November 20: Thanksgiving Pies
November 27: CLOSED
December 4: Nutritional Snacking
December 11: Holiday Brunch
December 18: Meats for the Holidays
Topics subject to change without notice.
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 19 and Saturday, October 25, 2014. Seatings for the evening will be at 5:30 pm and 8 pm. Cost is $70 per person and advance payment is required. Reservations may be made by phoning 515-243-7063 or emailing firstname.lastname@example.org. 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 seasonal menus to groups renting the Gathering Barn near Orient and the Wallace House in Des Moines.
Information about renting space inside the Gathering Barn or at the Wallace House 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 email@example.com.
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, WCI's summer food camp for teens, and One Step at a Time, a value-added food program for area growers.