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Dinner Schedule

Plate & Pitchfork has been getting to the root of good taste since 2003.

Each summer we turn farms into dining rooms, setting the stage for an evening of food, wine, conversation and education. Upon arriving at your destination you'll have a glass of wine & an appetizer before setting out for an amazing tour of the farm led by your host. Your tour will end in in an al fresco dining room where teams of remarkable chefs will present you with a four - five course meal, each course is paired with wine. Throughout the meal you'll hear from the people who have grown, caught, raised and crafted the items on the table.

    Please take note of the following policies before purchasing your seat:
  • Our dinners are not suitable for children or youth under the age of 21.
  • Select dinners offer a vegetarian meal, you must request this option at the time of the reservation.
  • Special dietary accommodations are not available.
  • Reservations are only accepted online.
  • Please limit your purchases to four seats per event.
  • Refunds are not available for cancellations however if you'd like to transfer your seats to friends or the nice people you met on Craigslist you may.
  • You need not print your tickets.
  • Confirmation letters with detailed driving directions will be emailed to you approximately 14 days prior to the event.
We produce these dinners as a service to our very busy partners, please direct all of your questions to us with a call to 503.477.7565 or by email, dine@plateandpitchfork.com.

Summer 2015

Friday, July 10 Raft Hells Canyon with Winding Waters River Expeditions

Chef Benjamin Bettinger of Laurelhurst Market
with wines from Love & Squalor and beer from Terminal Gravity

Learn more & reserve your seat today.

Saturday, July 18 at Smith Berry Barn in Hillsboro, Oregon

Chefs Matthew Busetto & Kate de Paepe of Firehouse and Blue Pantry with Chef Gretchen Glatte of Woodlawn Coffee & Pastry
with Brooks Wines

Dinner begins at 5:00pm ~ $135 per person

Sunday, July 19 at Smith Berry Barn in Hillsboro, Oregon

Chef Greg Smith of Grain & Gristle with Chefs Ben Schade and Ben Meyer of Old Salt Marketplace
with Chapter 24 Vineyards

Dinner begins at 5:00pm ~ $135 per person

Friday, July 31 at Domaine Drouhin in Dayton, Oregon

Chef Scott Ketterman of Crown Paella with Chefs Joel Stocks and William Preisch of Holdfast
with Domaine Drouhin Oregon

Dinner begins at 5:00pm ~ $160 per person

SOLD OUT

Saturday, August 1 at Domaine Drouhin in Dayton, Oregon

Chef Erik VanKley, formerly of Little Bird Bistro with Chef Joshua McFadden
of Ava Gene's
with Domaine Drouhin Oregon

Dinner begins at 5:00pm ~ $185 per person

a special benefit for Farmers Ending Hunger

SOLD OUT

Saturday, August 8 at Viridian Farms on Grand Island, Oregon

Chef Chris DiMinno of Gourmet Century Events, Chef Tony Wilkie of Crossroads Collaborative & Racion and Chef Joey Serquinia of Harvest Vine
with Lumos Wine

Dinner begins at 5:00pm ~ $135

Vegetarian meal available, your request must be specified at the time of the reservation.

Sunday, August 9 at Viridian Farms on Grand Island, Oregon

Chef Justin Wills from Restaurant Beck with Chefs Dana Tough and Brian McCracken of Spur Gastropub
with Walter Scott Wines

Dinner begins at 5:00pm ~ $135 per person

Saturday, August 15 at Sun Gold Farms in Forest Grove, Oregon

Chefs David Sapp and Scott Dolich of Park Kitchen with Chef Rich Meyer from Trifecta Tavern
with Love & Squalor Wines

Dinner begins at 5:00pm ~ $135

Sunday, August 16 at Sun Gold Farms in Forest Grove, Oregon

Chef Gregory Gourdet of Departure Restaurant & Lounge with Chef Jose Chesa of Atuala
with Violin Wines

Dinner begins at 5:00pm ~ $175 per person

a special benefit for Farmers Ending Hunger

Vegetarian meal available, your request must be specified at the time of the reservation.

SOLD OUT

Saturday, August 22 at Diggin' Roots Farm in Molalla, Oregon

Chef Aaron Barnett of St. Jack with Chef Sean Temple of Accanto
with Division Wine Co.

Dinner begins at 5:00pm ~ $150 per person

a special benefit for Oregon Tilth

SOLD OUT

Sunday, August 23 at Diggin' Roots Farm in Molalla, Oregon

Chef Sarah Pliner of Aviary with Chef Kyo Koo of Bluehour
with Grochau Cellars

Dinner begins at 5:00pm ~ $135

Dinners