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 make this request at the time of the reservation.
- Special dietary accommodations are not available.
- Reservations are only available online.
- 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.
- Please visit our FAQ
- Confirmation letters with detailed driving directions will be emailed to you approximately 14 days prior to the event.
Friday, June 24th Raft Hells Canyon with Winding Waters River Expeditions
Chef Benjamin Bettinger of Laurelhurst Market with wines from Love & Squalor, Grochau Cellars and Helioterra Wines
Thursday, July 14th at Smith Berry Barn in Hillsboro, Oregon The Gala Berry dinner in celebration of the 6th Annual Oregon Berry Festival
Chef Chris DiMinno of Gourmet Century Events with Chef Anthony Wilkie of Bluehour with Andrew Rich WinesDinner begins at 5:00pm ~ $135 per person
vegetarian meal available with advance reservation only
Saturday, July 16th at Smith Berry Barn in Hillsboro, Oregon
Chef Andrew Gregory of the Woodsman Tavern with Chef Patrick McKee of Common Law with Helioterra Wines.
Special beer tasting reception with Terminal Gravity Brewing
Dinner begins at 5:00pm ~ $135 per person
Sunday, July 17th at Smith Berry Barn in Hillsboro, Oregon
Chefs Ashley & Ethan Bisagna of Feastworks with Chef Matthew Ross of the Bent Brick with wines from Clay Pigeon Winery.Dinner begins at 5:00pm ~ $135 per person
Friday, August 5th at Sun Gold Farm in Forest Grove, Oregon A Celebration of 25th Season of the Portland Farmers Market
Chef Adam Sappington of the Country Cat with Chef Dustin Clark of Besaw's with special guest Chef Ellen Jackson, author of the Portland Farmers Market Cookbook and wines from Apolloni VineyardsSpecial beer tasting reception with Terminal Gravity Brewing
Dinner begins at 5:30pm ~ $150 per person
Saturday, August 6th at Sun Gold Farm in Forest Grove, Oregon
Chefs Ali Matteis & Ryan Fox from Nomad.PDX with Chef David Sapp from Park Kitchen with wines from Division Winemaking Co.Dinner begins at 5:00pm ~ $135 per person
Sunday, August 7th at Sun Gold Farm in Forest Grove, Oregon
Chef Scott Ketterman of Crown Paella with Chef Jose Chesa of Ataula with wine from Bow & Arrow WinesDinner begins at 5:00pm ~ $140 per person
Saturday, August 13th at Diggin' Roots Farm in Molalla, Oregon
Chef Maya Lovelace from Mae with Chef Tommy Habetz of Pizza Jerk & Bunk with special guest Chef Mika Paredes and wines from BrooksDinner begins at 5:00pm ~ $135 per person
Sunday, August 14th at Diggin' Roots Farm in Molalla, Oregon
Chef Erik VanKley from Taylor Railworks with Chef Sean Temple from Warfield Distillery and Brewery with wines from Walter Scott WinesDinner begins at 5:00pm ~ $175 per person
a special evening to benefit Oregon Tilth vegetarian meal available with advance reservation only
Saturday, August 20th at Grochau Cellars in Amity, Oregon
Chef Brian Christopher from DOC with special guest Chef Jobie Bailey with wines from Grochau CellarsDinner begins at 5:00pm ~ $140 per person
Sunday, August 21st at Grochau Cellars in Amity, Oregon
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 DoughnutsDinner begins at 5:00pm ~ $135 per person
Friday, August 26th at Domaine Drouhin in Dayton, Oregon
Chefs Joel Stocks and Will Preisch from Holdfast with special guest Chef David Padberg from Nine Tailed Fox with wines from Domaine Drouhin OregonDinner begins at 5:00pm ~ $175 per person
a special evening to benefit Farmers Ending Hunger SOLD OUT
Saturday, August 27th at Domaine Drouhin in Dayton, Oregon
Chef Aaron Barnett from St. Jack & La Moule with wines from Domaine Drouhin OregonDinner begins at 5:00pm ~ $140 per person