Adam Danforth

Adam Danforth


About Adam Danforth

Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Adam lives in Ashland, OR.

My Venues

Where I Go Out

Behind the Scenes

An 8-week #dryaged #mutton leg
"An 8-week #dryaged #mutton leg from a 3-year-old #sheep that we slaughtered back in May at @skyelarkranch. Broken down into #subprimals, this was coated with a mixture of coriander, fennel seed, fennel pollen, and smoked paprika. Served with a market berry pan sauce and an optional #chimichurri made from basil and cilantro. Happy 4th of July everyone. There’s plenty to celebrate here at home."
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And congrats to @zaichik13 and
"And congrats to @zaichik13 and @kachkapdx on the @beardfoundation nomination today! One of my favorites restaurants in #Portland and a wonderful way to challenge the stigmas about #Russian food. I would LOVE to be in town for this event, and if you are, go! You won’t be disappointed. 
#repost @thenightwoodsociety⠀
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March 31st - For the second year, award-winning Kachka Chef Bonnie Morales has teamed up with music teacher and Jewish/food justice activist Hannah Treuhaft for a Kachka Seder — at The Nightwood Society. Bonnie and our own @princesspantalones will create a magical old-world- meets-new take on the classic Seder meal, with plenty of nods to the coming spring. Treuhaft will lead diners in a traditionally-inspired- yet-wholly- modern community Seder — retelling the story of the Israelites’ exodus from slavery in Egypt, reflecting on its modern implications, and coming together to explore some of the larger questions in our hearts (and drink some vodka). This event is open to all: Those who grew up with traditional Jewish Seders, fans of Kachka looking for a bit of ritual with their horseradish, and pretty much anyone in need of a little metaphorical rebirth after a long cold winter. Doors and bar open at 5:30 pm, Seder begins promptly at 6:00 pm. Seats limited - Link in profile ✌🏼"
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