Imagine seven days spent feasting your eyes and mind on the abundant inspiration of Oregon Eclipse, while nourishing your body and soul with farm fresh fruits and vegetables, locally sourced grass fed meat, sustainable fish and delightful conversation with new and old friends…
The Dub Gypsy Kitchen is open to serve those joining from near and far that wish to leave the festival food to a world class chef, and let the festival foodie adventures begin!
$300
Full Meal Plan
MENU
Thursday
Dinner
Thai BBQ Chicken or Yellow Curry with Tofu
Brown Rice & Pan Braised Vegetables
Thai Chopped Salad with Romaine, Cabbage, Shredded Carrots, Cucumber, Cantaloupe, Bean Sprouts, Cilantro, Peanuts, Crispy Wontons, & Ginger Lime Dressing
Friday
Brunch
Tortilla Espanola-Spanish Omelet with Layers of Onion, Pasilla Pepper, Potato, Tomato, Manchego & Fontina Cheese
Served with Smoked Bacon, Spanish Chorizo, Avocado, Salsa Roja, Gypsy Fruit Salad
Dinner
Grilled Moroccan Chicken or Roasted Eggplant with Tzatziki Sauce
North African Cous Cous with Cauliflower, Red Bell Pepper, Garbanzo Bean, Zucchini, Green Onion
Mediterranean Salad with Arugula, Romaine, Radicchio, Artichoke Hearts, Cucumber, Cherry Tomato, Roasted Fennel, & Champagne Shallot Vinaigrette
Saturday
Brunch
Buttermilk Pancakes, Scrambled Eggs/Tofu Scramble, Smoked Bacon, Prairie Potatoes, Gypsy Fruit Salad
Dinner
Grilled Tarragon Coho Salmon or Grilled Polenta Cake with Lemon Oil, Capers, & Roasted Baby Tomato
Vegan Quinoa Succotash with Red Pepper, Onion, Carrot, Corn, Peas, & Zucchini
Kale & Butter Lettuce Salad with Marinated Red Onion, Cucumber, Dried Cranberries, Toasted Pepitas, Tomato, Feta, & Honey Citrus Vinaigrette
Sunday
Brunch
Belgian Waffles with Fresh Berries & Whipped Cream, Scrambled Eggs, Bacon & Sausage, Sliced Melon
Dinner
Porcini Mushroom & Garlic Seared Filet Mignon with Red Wine Sauce or Sautéed Garlic Tofu
Sautéed Broccoli & Roasted Baby Potatoes
Mixed Greens & Endive Salad with Crushed Hazelnuts, Roasted Pears, Avocado, Grilled Portobello, Roasted Beets, Goat Cheese, Tomato, & Balsamic Vinaigrette
Monday
Brunch
Veggie Scramble with Cheddar /Tofu & Spinach Scramble
Prairie Potatoes, Smoked Bacon, & Gypsy Fruit Salad
Dinner
Jamaican Jerk Chicken or Jerk Tofu
Toasted Coconut Rice & Grilled Garlic Asparagus
Cabbage & Mango Salad with Red Bell, Carrot, Tomato, Jicama, Cucumber, Toasted Almonds, & Sweet Orange & Chili Vinaigrette
Tuesday
Brunch
Scrambled Eggs/Tofu Scramble, Smoked Bacon, Prairie Potato, Gypsy Fruit Salad
Dinner
Spicy Seared Ahi Tuna with Cucumber Ginger Sunomono Salsa
Sautéed Garlic Green Beans & Roasted Japanese Purple Sweet Potato
Organic Mixed Greens, Daikon, Cantaloupe, Snap Peas, Tomato, Edamame, Carrots, Glass Noodles, Bean Sprouts, & Sesame Dressing