Field-to-Table Cuisine Sourced from Local Regenerative Farms Brings Fresh Ingredients to the Center of Every Plate

REDMOND, Ore. – July 14, 2021 Soul Community Planet (SCP) today unveiled its latest restaurant at the SCP Redmond Hotel. Terra Kitchen is a new plant-forward restaurant featuring a locally-grown and locally-sourced menu influenced by Mediterranean blue zones. The menu highlights fresh central Oregon grains, fruits, vegetables and crops sourced from local regenerative farms, as well as the region’s mountains, valleys and streams, and the hotel’s very own rooftop garden.

Terra Kitchen joins SCP Redmond’s other fresh, holistic food and beverage offerings, including The Rooftop and Provisions Market. Located adjacent to the hotel’s lobby, Terra Kitchen is open Wednesday through Sunday from 4:00 p.m. - 10:00 p.m. and is now accepting reservations during its soft opening phase. Hours are expected to expand beginning in August.

“We believe in the power of healthy living, the importance of community and our responsibility to serve as stewards of this magnificent planet we all call home. With these values in mind, we developed Terra Kitchen,” said Soul Community Planet Co-Founder and CEO Ken Cruse. “We partner with local farmers and ranchers who engage in organic and regenerative techniques to source seasonal ingredients from Central Oregon. As a result, Terra Kitchen provides a clean, healthy plant-forward menu, supports our local community and engages in cutting-edge sustainable practices.”

Sean Hulecki (formerly with Pronghorn Resort) serves as Executive Chef and will develop ever-changing weekly menus that highlight seasonal Pacific Northwest crops, which will provide fresh culinary experiences with each visit. While vegetables, prepared with bold, bright flavors, will be the star of every plate, guests will have the option to add local meat or seafood to any dish.

Terra Kitchen’s signature dishes include: Summer Roots, an homage to the amazing root vegetables grown locally, with Meyer lemon, fennel, pistachio, arugula, olive oil, avocado, goat cheese, and garden herbs; Paella Valenciana, a vegan interpretation of the Spanish dish, with charred heirloom cauliflower, bomba rice, snow peas, tomatoes, leeks, and artichoke served with grilled bread; Local Mushroom Cassoulet, featuring locally foraged oyster mushrooms, northern white beans, tomato, fennel, roasted bell pepper, and gremolata; Potatoes Bravas, a punch of flavor with romesco sauce, housemade ricotta cheese, pickled shallots, and garden herbs; and a notable bread service with whipped butters and special sauces.

“Terra Kitchen embodies a menu designed to nourish the soul and body. We work with seasonal ingredients naturally growing in this area and use them - root to stem - in unexpected ways. Terra Kitchen’s menu is all about the textures, flavors and colors. We want to surprise and delight our diners at each seating with our special finds of the day,” said Hulecki.

Portland, Ore.-based ELK Collective Principal and Co-Founder Kelly Ogden expanded the sustainable, minimalist concept first created with the design of SCP Redmond. In keeping with the field-to-table menu approach, Ogden kept the design comfortable, light and airy, with natural touches, such as terracotta lighting, elements of native flora, and a color palette of earth tones. Use of natural salvaged hardwoods throughout is another nod to sustainability in the space.

The dining room features high ceilings and an open kitchen, and includes art highlighting local farms. Seasonality of the menu will be reflected with a collection of small vases displayed on the walls with seasonal flora.

Regenerative Local Farms and Ranchers
With a menu dedicated to showcasing locally-grown, locally-sourced ingredients, Terra Kitchen partners with Central Oregon farms to support the burgeoning local food system, bringing the freshest dining experience and an authentic connection to the Earth. Partner regenerative farms include:

• Sungrounded Farms (Terrebonne): At Sungrounded Farms, food is tended and harvested by hand on just 1.5 acres of Oregon land. Through organic farming practices, minimal tillage farming, and the addition of rich organic matter to natural Oregon soil, Sungrounded Farms supports local wildlife and preserves the natural watershed.

• Rooper Ranch (Redmond): Produce from Rooper Ranch is ripened in the high desert sun and produced without any synthetic fertilizers or chemicals. Through agricultural biodiversity, Rooper Ranch creates a healthy growing environment for the variety of seasonal plants that provide flavor, color, and texture to the dishes served at Terra Kitchen.

• Deschutes Gourmet Mushrooms (Redmond): Along the banks of the Deschutes River is a haven for environmentally-friendly and sustainable mushroom farming. Deschutes grows a wide variety of unusual and delicious savory mushrooms under carefully monitored conditions, ensuring efficiency and minimizing demand on the local water table.
• Five Kingdoms Farm (Bend): Part of an agricultural cooperative in Terra’s neighboring community of Bend, Five Kingdoms Farm uses regenerative farming practices to grow produce under the Oregon sun and then supply its crops to locals. Through permaculture, Five Kingdoms Farm reshapes the relationship to the Earth and the food on our plates.

To learn more about Terra, visit https://scphotel.com/redmond/terra/.