Paraphernalia

The first thing stolen from me in my adult life was an entire leg of Prosciutto di Parma.

Not dissimilar to the vagrants in my favorite film, Tampopo, who made choice thefts to satisfy their gastronomically mature palates, my version of these haute-cuisine-seeking bandits unraveled the labyrinth of latches and locks on our majestic Magic Meat Truck and picked their favorite Parisian-butcher-shop-style treasures.

Just before this incident, I watched, for the first time, Jamón, Jamón, the debut film for budding stars Javier Bardem and Penélope Cruz. The most stunning scene in that film is a fight sequence between two men who, instead of swords, hoist legs of jamón serrano at their tilts. I couldn’t help but laugh at my misfortune, which mirrored feature-film-quality material. The following morning, we recovered footage from our neighboring businesses’ security cameras, showing thieves meticulously wrapping pairs of plump, heritage-pasture pork artisan sausages in Willamette Week print.

The small thefts that ensued while in Portland included a truffle shaver, Valentino the bull’s cowhide, a Japanese microplane, and a circle cookie cutter set. You can’t make this up. I never thought about theft before we re-homed our family flock to Portland. But these small disappearances, along with the dramatically higher-volume ones on the farm, have given me a keen awareness of all farming and food-related paraphernalia at the farm and our restaurant.

Farming and food paraphernalia spark joy in me—what they symbolize, their function, and the resulting product. Our tragedy of loss on the farm has made these things much sweeter, just as the cold of winter sweetens the sap of the maple and brings sugars to the garlic. The cold of my life has brought a swell of gratitude within me.

Being back on the farm full-time after nearly two years in the city has given me ample opportunities for these sweet reminders: the wheelbarrow, the hay hook, the rubber boots, leather work gloves, the hoe, the rake, the pig waterer, the poultry feeder, the duck shackle, the S-hook, the evisceration trough, the boning knife, the goose cooker, the Raclette holder, the wine flute, champagne in the cellar, and the clanking of glasses—all a toast to food and the love of food.

These instruments are symbolic of the process. One of the most potent revelations of my life is that the process is the product—that the moment is the finale, the journey is the destination, that there is perfection in imperfection, and that no matter where you are heading, you have arrived. What I love about Sea Breeze Farm, Neverstill Ranch, and Coq au Vin is that our process is the product. What I have to offer you is our perfection amidst our imperfection, the beauty of life and death, where death and rot become the fertility that springs forth new life.

Our inaugural farm dinner was a perfect example of this. The electrical power went out in the entire region three hours before the event. All preparations were put on hold as we frantically warned guests of the disruption and the possible impending cancellation of the farm event entirely. Those precious moments stolen from me by fate were yet another opportunity to live this truth. Fortunately, the electrical grid recovered, and the event commenced, however, I was now three hours behind schedule! As I always do, I shared my process. I put guests to work setting the table with cedar slabs on the deck over Deep Creek. I tasked our beloved loyal customers with opening champagne and holding my new baby. I even managed to get assistance rolling wine barrels across the farm for makeshift tables, necessary for the lounging, snackery and beverages which provide much needed lubrication to any such gathering.

Although I would have preferred not losing our electric service during those final crucial hours, I was overwhelmed with gratitude for the incredibly beautiful people who shared their presence with us and lent a helping hand. The starry night and languid dining stretched long; the first chill of the season persisted, and we shuffled our last course into the old farmhouse, where the glow of the farm kitchen warmed our conversation and souls. We awoke to the flutter of geese and turkeys about, as the humans scratched and pecked at the savory farm tart and charcuterie board while sipping hot coffee and gazing over the misty coastal mountain forests that surround us.

I sincerely thank those who joined us for this inaugural Neverstill Ranch farm event. Although far from perfect, I look forward to sharing, more and more, the perfect evolution that is always occurring on the farm.

Xoxo,

Rose, George & Farmily

Below, you will find the release of our next farm event. We are eager to share the amazing and wild farm we live on with all of you.

Venture into the wilds of Oregon this New Year’s Eve with Sea Breeze Farm and Coq au Vin Restaurant at our Neverstill Ranch, nestled in the untamed heart of Northwest Oregon’s Coastal Mountains. Just an hour from Portland, our 132 acre sanctuary at the end of Neverstill Road offers a stirring escape, surrounded by thousands of acres of pristine forest, far from towns and cell reception.

Cross the bridge over Deep Creek and be transported to another time and place. Enter our historic farmhouse, where the crackling fire of the wood stove welcomes you with the smoky, soul-warming aroma of melting raclette and a farm-crafted charcuterie board—a perfect prelude to the night. Gather in our cozy farmhouse kitchen for a hearty alpine-style dinner, crafted from the farm’s freshest bounty. This robust, multi-course meal, inspired by mountain traditions, warms body and soul, paired exquisitely with local and French mountain wines and ciders, poured generously to spark laughter and connection. Follow up the feast with dancing, a parade of celebratory desserts, and a soak in the hot tub or sauna. At midnight, raise a glass of Grower's Champagne to toast 2026, then step outside—weather permitting—to stargaze under a pristine, star-drenched sky. Retire to rustic farm lodging, lulled to sleep by the serene wilderness.

Awaken to roosters crowing and the misty, magical dawn of Neverstill. Rejuvenate in our wood-fired hot tub and sauna, available morning and night, as steam rises in the crisp January air. Sip a latte crafted from our own farm-roasted coffee beans, nibble George's hand-crafted pastries and enjoy a languid morning. Gather back at table in the early afternoon of the first day of 2026 to enjoy a satiating New Year's repast, with traditional dishes such as farm-cured roast ham, leg of lamb, brussels sprouts and mashed potatoes, accompanied by freshly-vinted, effervescent farm cider.

Spaces are limited for this intimate event. Reserve now and let Neverstill awaken your spirit in 2026.

Rumblings of the return of the Magic Meat Truck have also been about, and I encourage you to keep your eagle eyes peeled for our next love letter, which will detail exciting announcements about our beloved Camion Boucherie.

Sea Breeze Farm Coquelet with garden beans and creamy pan sauce. So tender, many customers’ plates returned with not even the bones left. Even I was impressed. Succulent and delicious.

Creamy liver mousse crafted from fresh farm duck livers, subtle and succulent, atop a farm crêpe, topped with savory farm plum sauce and chocolate mint garnish.

Autumn Tart on squash blossom

The first of the Season for our very own Sea Breeze Farm Duck