ANDINA
Portland, OR
“Oregon Lettuces : sugar snap peas, radish, mint, cascadian creamery sleepy hollow cheese, pecan and crispy corn crunch, green garlic-huacatay dressing. The huacatay herb is the leaf of an Andean marigold and was grown and harvested in Corvallis by our partner farm, Peace Seedlings. Last year we used the huacatay in fresh form as well as using it for house-made huacatay oil. It's this oil that we're using in the salad dressing. All ingredients in the salad are local and in season.”

OYSTER OYSTER
Washington, DC
“Kohlrabi Dumplings, radish, coriander and fermented peanut broth.”

R.AIRE
at The Hampton Maid
Hampton Bays, NY
“Smoked local Violet Cove oysters with sugar kelp fluid gel, tomato mignonette, crispy tomato skin and tomato air.”

HAYWARD*
McMinnvile, OR
"Cabbage and Radish: frisée, green garlic, tahini, breadcrumbs, gouda.”

*Hayward is a Business Member, and contributes to ZFP year-round.

THE WOLF’S TAILOR*
Denver, CO
“Bison: Our bison is sourced from Rock River Ranches, a network of boutique bison ranches across Colorado operated by the Moore family. The bison are respectfully harvested in small groups every 2–4 weeks, ensuring quality and sustainability. Bison has long held a place on the menu at The Wolf’s Tailor, reflecting the deep agricultural and cultural ties it shares with the land of Colorado. For this dish, the bison is marinated in Shio Koji to enhance flavor and tenderness. Spruce, initially infused into local honey for our bread course, is then harvested and repurposed into the marinade—an example of our commitment to upcycling and minimizing waste throughout the menu. The bison is cooked over a wood fire grill and served with a house-made ssamjang. We use spent or leftover Dry Storage sourdough to grow koji which serves as the base of the ssamjang. Accompanying the dish is hand-harvested, wood-parched wild rice from Minnesota, grown using natural waterways which creates a minimal environmental impact. It is finished with a smoked mushroom XO sauce and napa cabbage kimchi.”

*The Wolf’s Tailor is a Business Member, and contributes to ZFP year-round.

NOSTRANA
Portland, OR
“da Giardino: mozzarella, raschera, parmigiano, garlic, and garden sprouting greens, herbs, radish, fennel and flowers. a special pizza crafted entirely from ingredients picked fresh from l’Orto, our kitchen garden just across the street. Designed to create the smallest carbon footprint possible—and the biggest flavor—this seasonal pie celebrates the vibrant bounty of our garden while supporting regenerative farming”

RIOJA
Denver, CO
“Pea-sunchoke salad: english & sugar snap peas, pickled sunchoke, torn herbs, pistachio, crème fraîche.”

BRUTØ*
Denver, CO
"Haykin crabapple concentrate marinated with house miso and charred radicchio bitter-green terrine; swiss chard & scallop bottarga XO sauce alongside a moromi labneh with turmeric, tarragon and achiote oil. The crabapples are cryoconcentrated at Haykin Cider, a method that was developed to help us access tart local apple concentrate year round and to decrease our reliance on lemons and limes that do not grow in our region. Our miso, scallop botarga and moromi are all made in house and are a part of our fermentation and zero waste processes.”

*BRUTØ is a Business Member, and contributes to ZFP year-round.

CHOOK CHICKEN
Denver, CO
“Grilled Carrot Salad: Arugula, Quinoa, Dates, Dill and Charred Carrots tossed in our Red Wine Vinaigrette. Topped with sheep's Milk Feta and our house-made Cashew Dukkah”

CART DRIVER LOHI
Denver, CO
“Wood Fired Pizza: featuring Charred Esoterra Greens, Colorado Goat Cheese, Caramelized Onions, House-made Lemon Vinegar.”

GOLDEN VALLEY BREWERY
McMinnville, OR
“NW Spring Vegetable Grain Bowl: Heirloom grain mix, garden greens, local asparagus, green peas, fennel, carrot, spring onion, walnuts, orange-sherry vinaigrette.”

SULLIVAN SCRAP KITCHEN
Denver, CO
“Beet ginger limeade, basil, ginger beer”

TEMPLE PASTRIES
Seattle, WA
“Spelt Sourdough Loaf”

DRY STORAGE*
Boulder, CO
“Congee: Day old cooked rice is simmered in savory spices and dashi broth into a delicious rice porridge. It is topped with miso cured salmon. The salmon is sourced directly from fishers in Alaska. Our miso is made of local Colorado pinto beans and seasonal vegetables. The porridge is served with a savory house chili oil, black garlic butter, and a seven minute egg. Dry Storage has a robust fermentation program to preserve the best of our local produce and minimize waste.”

*Dry Storage is a Business Member, and contributes to ZFP year-round.

YOLI TORTILLERIA*
Kansas City, MO
“Chicken Tinga Burrito featuring Smoky braised Campo Lindo chicken, Rancho Gordo beans, caramelized onions, salsa roja.”

*Yoli is a Business Member, and contributes to ZFP year-round.

ASTRAL
Portland, OR
“Potato + Spring Raab Tlacoyo, smoked green garlic, salsa verde, queso fresco.”