This Harvest Supper marks a new chapter at Cave Creek Farm and the official launch of MARROW TALLOW.
MENU
Radicchio + Mountain Rose apple
Roasted winter squash soup
Warm sourdough + MARROW candle
Cider-glazed beef brisket
Wild rice + Oregon cranberry pilaf
Candy-roasted squash pie
Harvest Supper with MARROW TALLOW
Private chefs Paige Brummett and Emily Green co-founded MARROW, a women-owned food company focused on deeply nourishing traditional foods. For this intimate, seasonal feast, Paige and Emily will create a multi-course menu inspired by the autumn harvest and the Pacific Northwest’s abundance. Every course will feature their first product - MARROW TALLOW, a combination of regeneratively sourced, grass-fed and grass-finished beef tallow with golden grass-fed and grass-finished bone marrow, slowly rendered in small batches to create an exceptionally rich and versatile cooking fat.
Details
Saturday, October 24, 2026
4:30PM-9:00PM
This Harvest Supper marks a new chapter at Cave Creek Farm and the official launch of MARROW TALLOW.
Private chefs Paige Brummett and Emily Green are the co-founders of MARROW, a women-owned food company rooted in whole-animal cooking, regenerative agriculture, and a return to deeply nourishing traditional foods. Join Us on October 24, 2026.
Please park in designated parking area.
No pets allowed.
About Paige, Emily and MARROW
MARROW began in the kitchen. Through their work as chefs, Paige and Emily found themselves continually drawn to ingredients that once held a central place at the table - slowly rendered animal fats, mineral-rich broths, wild and seasonal foods, and ingredients that honor the whole animal.
Their philosophy is simple: the foods that nourished those who came before us still belong in our everyday kitchens.