Stay In The Loop

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.
  • Menu substitutions are politely declined.
  • 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.
We produce these dinners as a service to our very busy partners, please direct all of your questions to us with a call to 503.852.1031 or by email, dine@plateandpitchfork.com.

2017 Farm Dinners & Rafting Adventure

Friday, June 16th Raft Hells Canyon with Winding Waters River Expeditions

Chef Sean Temple of the Warfield Brewery and Distillery
with wines from Love & Squalor

Learn more & reserve your seat today.

Saturday, August 5th at Smith Berry Barn in Hillsboro, Oregon

Chef Maya Lovelace of MaePdx and Chef Katy Millard of Coquine with Walter Scott Wines

SOLD OUT

Sunday, August 6th at Smith Berry Barn in Hillsboro, Oregon

Chef Bill Wallender of Quaintrelle and Chef Cameron Addy of King Leroy with Bergstrom Wines

Dinner begins at 5:00pm ~ $140 per person

Saturday, August 12th at Sun Gold Farm in Forest Grove, Oregon

Chef Chris Cosentino of Cockscomb & JackRabbit and Chef Rick Gencarelli of Lardo & Grassa with Andrew Rich Wines

Dinner begins at 5:00pm ~ $140 per person

Sunday, August 13th at Sun Gold Farm in Forest Grove, Oregon

Chef Joel Stocks and Chef Will Preisch of Holdfast and Chef Matt Sigler of Renata with wines from Evening Land Vineyards

Dinner begins at 5:00pm ~ $140 per person

Saturday August 19th at Diggin' Roots Farm in Molalla, Oregon

Chef Timothy Wastell and Chef Jobie Bailey with wines from Antica Terra

Dinner begins at 5:00pm ~ $140 per person

Sunday, August 20th at Diggin' Roots Farm in Molalla, Oregon

Chef Scott Ketterman of Crown Paella and Chef Chris DiMinno of JackRabbit with wines from Love & Squalor

Dinner begins at 5:00pm ~ $140 per person

Friday, August 25th at Domaine Drouhin in Dayton, Oregon

Chef Gregory Gourdet of Departure and Chef Adam Sappington of Country Cat with wines from Domaine Drouhin

SOLD OUT

Saturday, August 26th at Domaine Drouhin in Dayton, Oregon

Chef Aaron Barnett of St. Jack and La Moule with wines from Domaine Drouhin

SOLD OUT

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Dinners