Please join us
Beyond the Bridge
Presented by Canopy Credit Union

Friday, September 25, 2020
Curbside pick-up from 4:00-6:00 PM
1408 North Washington Street
Spokane, WA 99201

This year, WCFR’s annual Dinner on the Bridge: Celebrating Farm-to-Fork gourmet fundraiser will be held as a virtual campaign, due to public health concerns. Although we are disappointed to miss welcoming you into the tent at Riverfront Park, we are excited to offer a new way to safely engage and support our critical programs and services.

Since the onset of the pandemic, WCFR has provided over 300,000 meals to local families impacted by job losses, school closures, and health issues. We pivoted our services by making prepared meals and groceries available curbside and delivering meals to shelters and care centers across the community.

As with past events, our bridge dinner celebrates regional farmers, culinary creativity and artisan producers. We invite you to consider a small, socially distanced home gathering to enjoy one of our finest meals to date.

We value your past support and welcome new members to the WCFR family. Please consider participating in our virtual fundraiser by ordering your gourmet dinner featuring Chef Melissa’s favorite ingredients and a spectacular dessert created by award-winning chef Ricky Webster.

Webster is the 2019 winner of Hallmark’s ‘Christmas Cookie Matchup and winner of Food Network’s Christmas Cookie Challenge. This fall, he will open Rind and Wheat at 1516 W Riverside Avenue, a multi-concept shop, offering everything from bread and baked goods, to artisan cheeses and beer. 

Menu
Beautifully packaged to go in reusable tote bag with plating map

First Course
Assorted charcuterie and specialty cheeses served with local grapes, olives and nuts

Second Course
Dungeness crab salad layered with peaches, avocados and baby arugula with lemon and local wildflower honey dressing

Third Course
Petite filet Mignon wrapped in applewood-smoked bacon, morel mushrooms in au jus, finished with hand pressed black garlic butter and fresh scallion snips

Served with smashed baby red potatoes drizzled with farm fresh butter and topped with Pecorino Romano, and sautéed broccolini

Rustic farmhouse bread loaf topped with Jacobsen Salt Co. salt and served with salted butter

Fourth Course
Apple upside-down cake with roasted apple butter and sourdough spice crumble
Created by nationally recognized guest chef Ricky Webster

Due to the nature of the event, we are unable to offer a vegetarian, gluten-free, dairy free or other special meal substitute.