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.
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 GravityLearn 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 WinesDinner 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 VineyardsDinner 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 OregonDinner 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 OregonDinner 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 WineDinner 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 WinesDinner 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 WinesDinner begins at 5:00pm ~ $135 SOLD OUT
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 WinesDinner 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 CellarsDinner begins at 5:00pm ~ $135