I'm Patrick Fay, the outlaw here at Hentze Family Farm (I married Johan Hentze's great-great-granddaughter, Kasey). I helm the burgeoning hospitality aspects of the farm. Although I am the farmhand, dishwasher, and unpaid intern as well.
It has always been the goal of my wife and I, and the family, to obtain a liquor license to round out our hospitality ambitions here. Our wedding on the farm years ago being the epiphany on how we might add other revenue streams to our small family farm.
Since that moment we have expanded our vision to include a possible nano-brewery (we discovered wild hops on the eastern border of the farm), a small food production facility for sauces and such, expanding the concession aspects, and, of course, farm weddings and events.
We have sunk everything we have into expanding the concession stand we call the Cook Shack after enjoying a modest success last year. We were able to take the concept of "farm to table" and adapt that to what we call "field to mouth". We offer items like a pulled pork sandwich with a black cherry barbecue sauce. The sauce features our own black cherries from our orchard. The bratwurst we serve features a warm bacon apple slaw with our own apples (when in season). At one point last year our hamburger was all Hentze on your plate! Our beef, lettuce, tomato and onion. I was very proud of that! How much more localvore can one get?
With the onset of the pandemic, and as we try to get innovative with how we manage a business in these strange times, I believe a liquor license on the farm will allow us to not only turn some economic corners, but also be an asset to this part of the Willamette Valley, and the greater region. We are blessed to have a lawn that is well over an acre in area. We have plenty of space to create an outdoor dining experience that will not only embrace the new norms of social distancing but raise the bar, and glass, as well.
We could host "pop-up" restaurants from local and regional chefs. We could hold wine events featuring our amazing wine country. We could partner with local breweries and distilleries to showcase the amazing talent of our craft houses. We could provide economic opportunity for the industry that has shaped and molded my wife and I. We could provide a safe, spacious environment for a socially starved populace.
These were always goals that we had for the farm, we just feel that we can be of service to our area, our industries, and our community in this time of need. I know that we need the help. My wife and I came here to help the farm become successful again. Right now, as is the case with many small family farms, every penny earned is put right back in. We battle to keep the tax man at bay. It's a labor of love. We are the 5th generation to work these lands. And we're raising the 6th generation here right now!
And so we ask for help in attaining what we think will be a real economic turning point in the evolution of Hentze Family Farm. We will be so grateful and promise to pay this benevolence forward by working hand in hand with local chefs and producers to create economic opportunity in a safe, and completely compliant, convivial setting.
For those contributing $50 or more we will send you a Hentze Family Farm t-shirt.
For those contributing $200 or more we will send you a jar of our Black Cherry Barbecue Sauce, a bottle of "Mama Caro" Hot Sauce and a Hentze Family Farm t-shirt.
For those contributing $500 or more, they will receive a full CSA share for the 2021 farm season, a jar of our Black Cherry Barbecue Sauce, a bottle of "Mama Caro" Hot Sauce and a Hentze Family Farm t-shirt!
- Sarah Skilling
- Tiffany Herndon
- Katie Pavlik