Support two of our finest local non-profits, Bag&Baggage Productions and Working Theory Farm, at our Farm-to-Table fundraiser featuring some of the best food, wine, and fellowship Hillsboro has to offer. It all starts as you get to 24 acres of leased land, just inside the Urban Growth boundary. Though surrounded by Hillsboro neighborhoods, you’ll feel as though you’re a hundred miles away. Once on the farm, you’re enveloped by fields of fruits, vegetables, flowers, and animals.
Take a tour of the land before dining amidst the fields and forests on Working Theory Farm, enjoying a four-course culinary experience at our long community tables. Each course will be paired with a featured local wine. Our menu has been curated by Comida KIN showcasing produce harvested directly from Working Theory Farm. Over the course of the evening you’ll enjoy live entertainment, learn a bit more about the incredible missions of two place-making and community-building organizations, and have the chance to win some swanky raffle prizes from our partners in the region.
CLICK HERE TO BOOK YOUR TICKETS : Boots and Bubbles
Take advantage of our early-bird tickets at $150 (prices increase on June 24th).
- Tickets are $150 and directly support B&B and WTF
- Discounts available for purchases of 2 or 4 tickets using discount codes “2 Tickets” and “4 Tickets” respectively
- Very limited 5 and 10 person Tables are still available
- Additional add-ons in support of B&B and WTF are also available
Can’t attend but want to show your support, our swanky raffle prizes are available here: RAFFLE
About Comida KIN:
Husband-and-wife chefs, Mary Hatz and Rodrigo Huerta, of Comida KIN Food Truck will be curating a menu that integrates traditional Latin American cuisine with the abundance of local agriculture for which the Pacific Northwest has become famous.Mary and Rodrigo have been cooking together since 2005 after meeting in culinary school. After many years of cooking through kitchens in Portland, Comida KIN was established in 2020 and opened for the first time at Working Theory Farm. From there Comida KIN started cooking at the Hillsboro Farmers’ Markets and CSA Farms. Mary and Rodrigo quickly noticed the importance of the local farming community and its role in building, and sustaining a better well being in how they choose to eat and live. They serve that passion with their seasonal cooking and community projects.
About Working Theory Farm:
Working Theory Farm is a youth development nonprofit and Certified Organic farm situated in Hillsboro, Oregon. Our mission is to empower youth through the shared work of farming to grow food for partner organizations who distribute this food to families in need.
Our work is focused on providing economic & socio-emotional support to youth affected by housing insecurity, poverty, and the carceral system. Through our employment programming, we offer opportunities to develop job skills and participate in meaningful & engaging work.
Through our programming, we are able to grow an abundance of produce that primarily gets donated to Centro Cultural’s Free Food Mercado program, a free food pantry set up like a grocery store serving primarily migrant Latino communities. In the last five years, we’ve employed over 25 youth, provided mentorship to more than 100 youth, and cultivated and redistributed 65,000 pounds of organic produce to families in need through partner organizations. You can learn more about us on our website, www.workingtheoryfarm.org
Final Menu and Pairings:
Amuse Bouche
Eagle’s Nest Reserve’s Rosé Pétillant Naturel
Ceviche Caesar
type of lettuce TBD (little gem, Florence, salade de russie), albacore tuna, caesar dressing, epazote pesto (pumpkin seeds), cotija cheese pico de gallo, tortilla crumbs
(V) Marinated Vegetables
-“lettuce”, marinated potato and green beans, cilantro vinaigrette, pico de gallo, vegan epazote pesto(pumpkin seeds)
Salad
Beets, green beans, blueberries, dill, mint, parsley, requeson(mexican ricotta cheese), green coriander vinaigrette
(V) no cheese option
Entree
Chicken Confit and Three Sisters
chicken slow cooked in fat (rice bran oil, smaltz), creamy nixtamal polenta, blackbean, zucchini, cherry tomato, red onion, salsa calabasita(zucchini & tomatillo)
(V) Polenta Cakes
creamy nixtamal polenta, blackbean, zucchini, cherry tomato, red onion, salsa calabasita(zucchini & tomatillo)
Dessert
Corcilla’s 2022 Riesling Pet Nat
Olive Oil Cake
hibiscus blueberry coulis, blackberry, blueberry, white chocolate whip
Learn more about our Wine Partners!
Corcilla Cellars | Eagle’s Nest Reserve | D’anu Wines | Résolu Cellars
Boots and Bubbles features live music by Gabe Ballard and Music and Mission’s band Uncharted.
About Gabe Ballard
Gabe Ballard is a local Hillsboro musician and gravitates toward the alternative acoustic rock genre. His influences range from acts like Wilco, Dave Matthews, Ben Harper, Bob Dylan, David Gray, James Taylor, and Van Morrison. Gabe was voted in 2024 as one of Portland’s favorite local musicians alongside the rock and soul band where he is the singer, songwriter, and guitarist; Any Given Session.
About Music and Mission
Music and Mission is a summer program bringing together 6-8 high school and college students together using music as a catalyst for living a more intentional life. After three weeks of team building, skills development, and band practice, they go on the road for 5 weeks playing churches, bars, senior centers, and street corners.
Our Wine Sponsor for Boots and Bubbles is Corcilla Cellars!
About Corcilla
Corcilla Cellars is a woman-owned and operated winery in the Milwaukie/Oregon City area. Their specialty is producing fun varietals grown in the Oregon and eastern Washington area that can be harder to find in our Pinot-abundant area. They are passionate about helping their local community, raising up women in the wine industry, and providing a fun and cozy place for people to taste and learn about wine in an unpretentious way.