Vibrant Table has created a new line of business that provides Virtual Event meals for non-profit organization guests. The NPO organizes their virtual event, and VT will deliver the three course meal to patron’s homes with simple re-heat and plating instructions. The goal is to recreate the live shared meal experience that coincides with the live virtual gala. Several organizations have met or exceeded their goal, which is phenomenal given the climate.

NPO’s Vibrant Table has partnered with during COVID for virtual events: Cascade AIDS Project, Portland Center Stage, NAYA, Planned Parenthood, Youth Rights & Justice, Meals on Wheels, Maybelle Center for Community, Raphael House and more, creating and delivering over 3000 meals. Additional information on Vibrant Table Virtual Events, the process, and roster of past organizations can be found here: https://www.vibranttablevirtualevents.com/

Additionally, VT has also had the privilege to partner with The Wave Foundation Food Program who receives federal and private philanthropic funding, along with donated food product to provide meals for the food insecure. VT receives those raw ingredients and develops them into prepared meals that require simple re-heating once delivered. Most of the deliveries are for Native American communities around the state, primarily Umatilla and Warm Springs Reservations.  VT has created about 2000 meals for this effort so far.

Lastly, via funding from Project Access Now, VT has been able to provide warm meals to communities in need such as Blanchet House, New Avenues for Youth and Adelante Mujeres, over 1200 meals. Vibrant Table is also partnering with Oregon Food Bank on ways they can assist their efforts, as well. VT has also had success in providing services to Portland corporate organizations during the pandemic; converting their holiday party budget to holiday gift baskets or delivered dinners to their employees instead.

 

Enjoy your meal at the start of the auction for a full culinary experience! Please follow the suggested timeline below.

• 6:00pm Preheat oven to 350°.
• 6:20pm Place Pinot Braised Short Rib into heated oven.
• 6:30pm Begin salad assembly, see instructions below.
• 6:35pm Add Roasted Garlic Polenta & Asparagus to heated oven. Place Amaranth Polenta cake into heated oven.
• 6:40pm Heat Mushroom Demi Sauce according to instructions below. Mix Herb Pesto Garnish for Amaranth Polenta Primavera.
• 6:50pm Remove Pinot Braised Short Rib and Roasted Garlic Polenta & Asparagus from oven if heated throughout, plate as shown below. Remove Amaranth Polenta cake from oven if heated throughout. Place Herb Pesto Garnish on serving plate, plate amaranth cake & primavera on top of the pesto as shown in menu pictures.
• 6:55pm Pour yourself a glass of wine and enjoy!
• 7:00pm Live program begins.

 

 

Pinot Braised Short Rib & Mushroom Demi (GF)

• Preheat oven to 350°.
• Place the aluminum container(s) onto a baking sheet, leaving covered.
• Place the baking sheet onto the middle oven rack.
• Bake for 20-30 minutes or until the beef is heated through.
• Meanwhile, place the Mushroom Demi Sauce in a small sauté pan.
  Cook the sauce over medium heat, stirring often for about 5 minutes.
• Serve with heated Polenta Cake and Asparagus.

 

Roasted Garlic Polenta & Asparagus (GF, V)

• Place the aluminum container(s) onto a baking sheet and remove the cover.
• Place the baking sheet onto the middle oven rack (oven at 350°)
• Bake for 10-15 minutes or until Polenta & Asparagus are heated through.
  Serve with the heated Pinot Braised Short Rib & Mushroom Demi.

 

Grilled Asparagus and Burrata Salad (GF, V)   

• Place the Asparagus and Green Chickpeas into a bowl and toss with the desired amount of Lemon Vinaigrette.
• Lay the dressed Asparagus and Chickpeas across the center of a serving plate. Keeping the vegetables tight and linear.
• Place the Pickled Radishes around the Asparagus and Chickpeas.
• Using a spoon remove the Burrata from it’s packaging and gently place in the center of the Asparagus & Chickpeas. (Omit Burrata for Vegan Salad).  Drizzle the Burrata with the provided Olive Oil and sprinkle with sea salt.

 

Amaranth Polenta Primavera (GF, V) contains nuts

Vegetable Primavera & Herb Pesto

• Place the aluminum container(s) onto a baking sheet and remove the cover.
• Place the baking sheet onto the middle oven rack (oven at 350°)
• Bake for 10-15 minutes or until Amaranth cake are heated through.
• Meanwhile, place all the ingredients for the garnish into a small bowl.
  Mix these ingredients and set aside.
• To plate, place the Herb Pesto onto the left side of a serving plate.
  Use the side of a spoon and drag the pesto across the plate. This creates a “smear” of pesto.
• Once the Amaranth cake is hot, use a spatula to place the cake on top.
  of the pesto smear in the middle of the plate.  Pile the primavera across.
  the top of the Amaranth cake and garnish with the pine nut, pepper & herb mix

 

Tillamook Cheddar Mac & Cheese (V)

• Preheat oven to 350˚
• Place the aluminum container onto a baking sheet and leave covered.
• Place the baking sheet onto the middle oven rack.
• Bake for 20-30 minutes or until heated through.
• Carefully remove the cover, stir & serve.