Spectrum Organics


Organic Valley

7000 hungry guests. 1400 available seats.
2 women trying their damndest.
A seat at the table... priceless

You truly overwhelmed us and we are grateful and a bit shell shocked. Although tickets sold out quickly we've had some large parties cancel and now have a handful of seats available.

To join the waiting list for the dinners you see listed below. Follow these instructions carefully to make your way to the dinner table.

Send an email to waiting_list@plateandpitchfork.com. No phone calls will be accepted. In your email you must provide the following:

Your name.
A phone number where we may reach you easily.
The number of guests in your party -- no more than 8.
Dietary restrictions, if applicable.
Send three dates that you prefer, and we'll do our best to get you into one.

Available seats will be awarded on a first come, first served basis.

Many thanks for your enthusiasm, patience and understanding.

~ Emily & Erika

Friday, July 25 at Smith Berry Barn in Hillsboro
Chef Aaron Dionne from Bon Appétit – Lewis & Clark and Chef James Greene Bon Appétit – University of Portland
Wines from Grochau Cellars
Tickets for this evening are $100 per person. Dinner begins at 6pm.
This dinner is SOLD OUT

Saturday, July 26 at Smith Berry Barn in Hillsboro
Chef Matthew Crone from the View Point Inn and Chef Kenny Hill from Trebol
Wines from Zerba Cellars
Tickets for this evening are $125 per person. Dinner begins at 5pm.
Limited seats available, please email waiting_list@plateandpitchfork with your specific request.

Sunday, July 27 at Smith Berry Barn in Hillsboro
Chef Dolan Lane from clarklewis and Chef Drew Lockett from Aquariva
Wines from Penner-Ash Wine Cellars
Tickets for this evening are $100 per person. Dinner begins at 5pm.
This dinner is SOLD OUT

Saturday, August 2 at Jacob-Hart Vineyard in Newberg
Chef Vito Dilullo from Ciao Vito and Chef Rich Meyer from Higgins
Wines from A to Z Wineworks, Rex Hill Vineyards and Francis Tannahill
Featuring produce from OakHill Organics.
Tickets for this evening are $125 per person. Dinner begins at 6pm.
This dinner is SOLD OUT

Sunday, August 3 at Jacob-Hart Vineyard in Newberg
Chef Eric Moore from Victory and Chef Gabriel Rucker from Le Pigeon
Wines from A to Z Wineworks, Rex Hill Vineyards and William Hatcher
Featuring produce from Viridian Farms.
Tickets for this evening are $125 per person. Dinner begins at 5pm.
This dinner is SOLD OUT

Saturday, August 9 at Three Sisters Vineyard in Dundee
Chef Jason Stoller Smith and Chefs Carmen Peirano and Eric Ferguson from Nick's Italian Cafe
Wines from the Eyrie Vineyards and BlackCap
Tickets for this evening are $125 per person. Dinner begins at 5pm.
Featuring produce from Gaining Ground Farm.
This dinner is SOLD OUT

Sunday, August 10 at the Three Sisters Vineyard in Dundee
Chef Adam Sappington from the Country Cat Dinner House and Chef Marco Shaw from Fife
Wines from the Eyrie Vineyards and BlackCap
Featuring produce from Dancing Roots Farm
Tickets for this evening are $125 per person. Dinner begins at 5pm.
This dinner is SOLD OUT

Wednesday, August 13 at Sauvie Island Organics
Chef Sean McKee from Roux and Chef Gregory Smith from Noble Rot
Wines from St. Innocent Winery       
Tickets for this evening are $100 per person. Dinner begins at 6pm.
Limited seats available, please email waiting_list@plateandpitchfork with your specific request.

Thursday, August 14 at Sauvie Island Organics
Chef Randy Montgomery from CAVA, Chef Rodney Muirhead from Podnah's Pit and chocolatier Elizabeth Montes from Sahagun
Beers from Full Sail Brewing Company and Double Mountain Brewery
Tickets for this evening are $90 per person  Dinner begins at 6pm.
Limited seats available, please email waiting_list@plateandpitchfork with your specific request.

Friday, August 15 at Sauvie Island Organics
Chef Jason Barwikowski from Clyde Common and Chef John Gorham from Toro Bravo
Wines from Chehalem Winery and Patton Valley Vineyard
Tickets for this evening are $125 per person  Dinner begins at 6pm.
This dinner is SOLD OUT

Saturday, August 16 at Sauvie Island Organics
Chef Troy MacLarty from Lovely Hula Hands and Chef David Padberg from Park Kitchen
Wines from Argyle Winery
Tickets for this evening are $150 per person  Dinner begins at 6pm.
Limited seats available, please email waiting_list@plateandpitchfork with your specific request.

Sunday, August 17 at Sauvie Island Organics
Chef Kevin Gibson from Castagna, Chef Jenn Louis from Culinary Artistry/Lincoln Restaurant, and Chef Anja Spence from Miss Zumstein's Kitchen
Wines from Adelsheim Vineyard
Tickets for this evening are $125 per person. Dinner begins at 5pm.
Limited seats available, please email waiting_list@plateandpitchfork with your specific request.

Saturday, August 23 at Sun Gold Farm in Forest Grove
Chef Christopher Israel from 23Hoyt and Chef Cathy Whims from Nostrana
Wines from Matello and Roots Winery       
Tickets for this evening are $125 per person. Dinner begins at 6pm
This dinner is SOLD OUT

Sunday, August 24 at Sun Gold Farm in Forest Grove
Chef Pascal Sauton from Carafe and Chef Vitaly Paley from Paley's Place
Wines from Bergström Wines
Tickets for this evening are $150 per person. Dinner begins 5pm.
Limited seats available, please email waiting_list@plateandpitchfork with your specific request.
 
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