JOIN US FOR DINNER WITH PLATE & PITCHFORK’s LAST YEAR
Our most beloved farm to table wine-dinner-in-a-field is having their last summer and we get to join! We are pairing up with with MAGNA KUSINA (Food & Wine Best new chef 2021 and Oregonian Restaurant of the Year 2021) August 5th.
Click the links below to make your reservation and use the code GRIT to save 20% today.
all dinner tickets here
Plate & Pitchfork dinners reinforces the connection between the farm and the food on your plate. Each adventurous evening begins with a wine tasting and appetizers before guests take a tour of the host farm. Once the tour is complete guests are seated at beautifully dressed tables for a four-course dinner prepared and served in the middle of a field by some of our region's finest chefs, each course is paired with wine from the evening’s featured winemaker.
Throughout the evening diners hear from the farmer, chefs, winemaker and often times other producers who have contributed to the meal. Dinners are served family style creating a boisterous and celebratory energy.
In honor of the 20th Anniversary Plate & Pitchfork is launching a new non-profit organization to extend the support they provide to Oregon’s food system. The Plate & Pitchfork Producer Fund is a 501c3 organization that will provide financial support to family-owned farmers, ranchers and food producers in Oregon.
Over the last 20 years, farm dinners have become abundant, but farms have not. In fact, we continue to lose farmland at an alarming rate. The average age of farmers in Oregon is just shy of 60 years old - the highest in the country. As these farmers retire, 10 million acres of land - more than 64% of the state’s farmland - may pass to larger corporate entities or cease to be used for farming entirely. Land has become increasingly expensive and out of reach for many of the next generation of farmers and the inputs needed to grow food - from seed to labor to fuel - are also increasingly expensive.
Plate & Pitchfork is committed to not only feeding our guests, we are committed to providing our food system with the support it needs to thrive. The return on our investment is access to healthy, nutritious foods, thriving rural economies, increased employment, valuable wildlife habitat, replenished groundwater and beautiful open spaces.
Summer 2023 Schedule
July 15 Chef Marco Shaw of Red Beard Restaurants in Atlanta (formerly of Fife Restaurant in Portland), Scott Dolich and Suzanne Olvey of Stone Soup, with Audeant Wines at Smith Berry Barn in Hillsboro
July 16 Chef Han Ly Hwang of Kim Jong Grillin’, Chef TJ Cruz from SunRice, Louis & Dave Cho of Cho Wines at Smith Berry Barn in Hillsboro
July 23 Chef Katy Millard of Coquine with Arron Bell of Domaine Drouhin Oregon at Domaine Drouhin. [SOLD OUT]
July 29 Chef Aaron Barnett of St Jack/La Moule and Chef Will Preisch of Abbey Road Farm and Chris Berg of Roots Wine Co. at Diggin' Roots Farm in Molalla.
