Tables set in a field. Smoke coming up from a nearby grill. Farmers harvesting the last of the vegetables and herbs for the evening’s meal. Wine and beer chilling in coolers and servers putting the finishing touches on the flower arrangements. Soon nearly 100 guests will arrive to take it all in.
Farm dinners are a beautiful way to celebrate the summer bounty and the hard work of the Seeders right at the source. It gives Eaters a greater understanding and appreciation of everything that goes into the food on their plates. And the chefs the opportunity to get out of their hot kitchens and cook the ingredients in the elements that their farmers experience everyday. In Oregon we are so fortunate that there are many possibilities for these adventures, and if you haven’t already been to a farm dinner this summer, Plate & Pitchfork, Our Table Cooperative and The Side Yard Farm & Kitchen still have space in some of their events this summer! Check out dates and details below and make your reservations before you miss the chance!
Plate and Pitchfork
Plate and Pitchfork has been hosting farm dinners and “getting to the root of good taste” in Oregon since 2003. In the 2016 season they will host 13 events in fields and in vineyards to celebrate the ingredients of those places. Many of the events are already sold out, but the below two still have availability!
Sunday, August 14th at Diggin’ Roots Farm in Molalla
Chef Erik VanKley from Taylor Railworks with Chef Sean Temple from Warfield Distillery and Brewery with wines from Walter Scott Wines
Dinner begins at 5:00pm ~ $135 per person
a special evening to benefit Oregon Tilth
Make a Reservation
Sunday, August 21st at Grochau Cellars in Amity
Chefs Ben Meyer and Benjamin Schade from Old Salt Marketplace with Chef Greg Smith from Grain & Gristle with wines from Grochau Cellars, Vincent Wine Co. and Upper Five Vineyard and you won’t want to miss dessert from Pip’s Doughnuts
Dinner begins at 5:00pm ~ $135 per person
Our Table In The Field at Our Table Cooperative
For the 2016 farm dinner season Our Table Cooperative has paired up with Chef Joshua McFadden of Ava Genes and other local chefs to host dinners on their organic farm in Sherwood. “From our greenhouse to our flower garden to our on-farm store, our dinners are hosted in various settings across the farm using ingredients that reflect both the season and land where the food is crafted.”
Saturday, August 13 – 5:30pm
Hopkins Elementary School Garden Benefit
A $40 ticket includes a three-course seasonal farm-to-table pasta dinner prepared by the Our Table Chef Kerri Cacciata with the finest local wine, beer and non-alcoholic drinks. Donation options in addition to ticket purchase are available.
Saturday, August 20 – 4:30pm
Join us for a celebration of Portland Farmers Market’s 25th season and the release of the Portland Farmers Market Cookbook: 100 Seasonal Recipes and Stories that Celebrate Local Food and People. Featuring cookbook contributors Chef Joshua McFadden (Ava Gene’s), Kristen Murray (Maurice) and Naomi Pomeroy (Beast).
“A small percentage of ticket sales will go to Portland Farmers Market so that they can continue to enable local farmers and food producers to prosper by creating local marketplaces for their products.”
Saturday, September 10 – 4:30pm
Joshua McFadden with Sarah Minnick (Lovely’s Fifty Fifty) and Bonnie Morales (Kachka) featuring Carabella Vineyard wines and Wolves and People Farmhouse Brewery beers!
The Side Yard Farm & Kitchen
In 2009 Stacey Givens established the first ‘urban’ farm to table catering company and nomadic supper club in the Portland area, through which she uses her urban grown goods. Its urban craft all the way, from the seed to the plate. Making her own cheese, charcuterie, vinegars, pollen, spices and pickles. Her farm dinners are beautiful collaborations with other Portland chefs at her Northeast Portland plot.
Friday, August 26 – 6:00 pm
Stacey Givens of The Side Yard Farm in collaboration with Ruchikala “bred by traditional Indian cuisine, romanced by Sonoran Mexican street food and professionally blurring the lines of all-that and in-between”