I’ve attended many Meadowlark Portland dinners with chef duo Jen and Emily – from For the April 22, 2018 spring Meadlowlark No #30 dinner, the inspiration for Chefs Jen Datka and Emily Park came from the idea of handcrafted and locally made casatiello, a traditional bread studded with cheese and cured meat, and a dessert of . As has been true since last year, all the dinners of this pop up supper club for social justice always benefit a cause. This dinner was no different – all proceeds benefited OPAL Environmental Justice Oregon.
I’ve enjoyed many dinners with them before which I have recapped on this blog previously – from a Seollal Koraen New Year Dinner to Apericena Springtime Sicilian Cocktail Party to their a Breaking Bread party with Nostrana. For this dinner, it was my first time learning about OPAL and their work
