What to Expect

“We don’t do red barns and white picket fences”

Quillisascut Farm is an honest example of a rural, small-acreage livestock based farmstead that includes a small orchard and extensive gardens that supply 90 percent of the produce served and preserved for year-round meals that nourish farmers and guests. It is home to about 50 goats, mostly female of random ages, an ever expanding and contracting flock of poultry (ducks and chickens) three dogs, barn cats, two humans and wildlife too numerous to mention. The farm is our learning lab!

Workshop Activities

Each workshop is tailored to explore a defined area of interest developed around what is seasonally happening on the farm. Go to the appropriate webpage for more info: Intro to Farming, Intro to Home Cheese-making, Hearth Breads, Intro to Culinary Arts Essential Ingredients School

Workshop schedules are a balance of discussions, lectures, farm tours, guest speakers and hands on activities which always include:

  • Farm and garden projects
  • Quillisascut cheese platter
  • An immersion in farm to table lifestyle
  • Delicious meals
  • Lively discussion
  • Interesting people
  • Earthworm tickling
  • Goat petting
  • Making new friends

Small groups of no more then twelve beautiful, interesting people. Lodging, four bedrooms, with three twin beds in each room. Two bathrooms with showers. Each bedroom has a balcony that overlooks the valley. Or we can arrange a private room in a neighboring home for an additional fee.

Example Menus

Breakfast Buffets

Quillisascut Cheeses
Fresh Sliced Tomatoes, Cucumbers & Ground Cherries
House Cured Lardo
Fresh Auracana & Moran Chicken Eggs
House-Made Yogurt
Snowberry Honey, Cardamom, Spelt Granola
Hearth Breads, Fresh Butter & Jams

Buttermilk Biscuits & Fresh Butter
Fried Eggs
Smoked Ham
Sauteed Amaranth
Lambert Cherries

Swiss Chard & Feta Frittata
Orchard Ripened Fruits
Squash Bread & Butter

Pain Perdu
Rose Hip Syrup, Oregon Grape Syrup
Alpine Strawberries
Potato Sausages


Chevre Gnocchi with Rabbit Ragu
Roasted Beet, Arugula Mint Salad, Sour Petal Vinaigrette

Sweet Corn Soup, Dill Butter
Big Seed Watermelon Salad, Feta & Oregon Grape Syrup

Jacobs Cattle Bean & Chevre Soup
Mandan Bride Cornmeal Chive Scones, Snowberry Honey Butter

Pappa di Pomodoro
Quillisascut Goat Cheese & Herb Stuffed Zucchini Blossoms
Roasted Capsicum Salad, Garlic Oil & Marjoram


Fried Green Tomatoes with Chevre & Bacon Vinaigrette
Spit Roasted Chicken, crab-apple rose hip sauce
Braised Savoy Cabbage
Cider-roasted Beets & Cippolini Onions
Quillisascut Cheeses, Pear Compote, Grapes & Snowberry Honey

Grilled Curado & Apricot Dolmades
Pinot Noir Rabbit Tart, Caramelized Onions & Carrots, Pinot Sauce
Lazy Housewife Bean Salad, Basil Vinaigrette
Fresh Peach & Huckleberry Cake, Nutmeg Whip

Quillisascut Whey Fed Pork Carnitas
Squash Blossom & Green Dent CornTamales
Papas Verdes
Black Beans & Queso Fresca
Grilled Zuchini, Peppers & Onions
Pico De Gallo, Chimichurri, Nectarine Salsa
Coffee Custard Crepes, Cajeta Sauce

Summer Feast – Le Grand Aioli
Three Aioli- Tarragon Walnut, Verjus- Verbena & Smoked Chili
Pasture Finished Flat Iron Steaks
Roasted Fingerlings
Crudites of Carrots, Green Beans, Capsicum, Cucumbers, Grape Tomatoes
Grilled Rosa Bianca Eggplant, Summer Squashes, Sweet Corn
Hearth Breads
Anise Plum Ice Cream, Black Pepper Shortbreads

Asador Style Roast Leg of Lamb with Cumin Garlic Rub
Ginger Spiked Chickpea & Tomato Stew
Roasted Eggplants, Brown Butter & Mint
Fresh Herb & Pickled Pink Onion Salad
Tzatziki, Mujhamarra Sauce, Circassian Walnut Sauce
Naan Breads
Warm Ricotta Fritters, Lemon Verbena Syrup

Hand Tossed Pizzas with Seasonal Toppings
Marinara, Arugula Pesto, Garlic Shallot Sauce
Foraged Greens Salad, Verjus Vanilla Vinaigrette
Cliffside Orchard Peach Ice Cream, Walnut Cookies

Guest Comments

“It was great. 4 days of instruction. I learned so much, felt so much, ate so much, enjoyed and satisfied myself. We left with so much more. Of everything. Value-added.”

“Heaven. Heavenly conversations, wonderful learning, gorgeous foods, including incredible pizza with our own homemade goat’s mozzarella. The farm in a green valley alongside a crystal blue lake. The speckled hens hiding their eggs, the wren feeding it’s young and arguing with its mate. The conversations, the food, the wine, the stories, the recipes, the learning, the community, the support, the insight, the hot, fresh coffee, the long wooden farm table with the crisp French linen table cloths. Heaven. I ate well. So cleanly, deliciously, fillingly, well.”

“Dreamy sigh. Back from 5 days away at something that might be called camp. Cheese-making, bread-making, outdoor hearth oven-making, luxurious food, farm fresh camp. With chefs and master bread makers, and other seriously, fabulous foodies from San Fran, from Seattle, from Colorado, and Montana. It was glorious. So incredibly interesting. I brought gorgeous wood-fired oven-baked hearth bread back with me. A ton of silky delicious and varied goat’s and cow’s milk cheeses are planning their eating and aging futures in the fridge. A jar of lacto-fermented veggies is on my counter, remembering all of their different adventures on the farm. My larder is stocked with June strawberry/rhubarb preserves. We made it all together, we all took heaps of our makings home. A glorious chef kept us stuffed from meal to meal with incredible farm edibles; the fresh lamb chops, fire-roasted, the cabrito fire-roasted, all of the chutneys and pickles and farm eggs with their robust marigold yolks riding high. The brioche we made together, coiled with cinnamon and butter and sugar, warmed at breakfast. So tender, each 5 inch high 4×4 inch square of it, so light and sweet and buttery. The fresh cottage cheese we made together, the byproducts of that cheesing, (mascarpone, butter and buttermilk), each so unique. Each learning saving me from having to buy all of those useless plastic tubs. I can make my own cottage cheese now, when I make my yogurt, and I can get all the butter and buttermilk and cream I need from the same gallon of complete, lightly pasteurized, organic milk. It will go in my own pretty crocks. When I took these lessons home, my footprint got smaller. And our food tastes better. Cheaper. No car required.”