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Plate & Pitchfork At Home

Although we can't dine with you on the farm this year, we wanted to bring you a memorable evening while supporting the people that grow and craft our food and drink. In addition to the meals as they are described below you'll be receiving two limited edition Plate & Pitchfork bandanas that make a great face coverings or napkins. Your purchase will be supporting Farmers Ending Hunger in their ongoing efforts to get locally grown products into the emergency food supply system in Oregon.

Here's how it works:
1) Scroll down and choose the menu and date that work best for you.
2) Click Reserve Now to order your meal.
3) On the night of your reservation, head to the restaurant at the designated time and follow the directions on your receipt for pick up. Curbside contactless is available.

Please take note of the following policies before purchasing your dinner:
  • Menu substitutions are politely declined.
  • Special dietary accommodations are not available.
  • Reservations are only available online.
  • All meals included in this offering are for carry out only.
  • Please make note of the pick up time stated below and arrive promptly. Additional information on pick up details is on your receipt.
  • Refunds are not available
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.

Thank you!

Thursday, November 12th

Magna Kusina ~ Chef Carlo Lamagna

Celebrate the bounty that Oregon and the surrounding area have to over with a Pacific Northwest inspired Kamayan feast for two celebrating. This dinner will celebrate local seafood and meats accompanied by a variety of seasonal vegetables from local farmers, all prepared in various flavors and dishes from the Philippines including Pork Adobo, Sinigang Ribs, Crab, Shrimp & Mussels accompanied by Pancit bihon, and local vegetables cooked in coconut broth.

Dinner will be paired with beer from Pono Brewing.

Pick Up Time 5pm.
Dinner Price: $130

Clyde Tavern/Common Market ~ Chef Chris DiMinno

Chef Chris DiMinno will prepare a three course dinner for two of:
  • Smoked steelhead tartine, Ken's artisan bread, sweet onion creme fraiche, with lemon vinaigrette, herbs
  • Dungeness crab spaghettini, Calabrian chiles, roasted corn, scallion
  • Roasted chicken, first of the autumn squash, corn puree, farro - Common market chocolate chip cookies.
  • Dinner will include a bottle of Golden Cluster Syrahcha’ a blend of syrah and shiraz
Pick Up Time 6pm.

Coquine ~ Chef Katy Millard

The Coquine team is offering an encore of the dinner listed above, this time available on November 12th.
  • Two salads to share (TBD depending on farm availability)
  • A half roasted (pastured, organic) chicken to share with black truffle scented jus, accompanied by Oregon wild rice with roasted parsnips, shallots, rosemary and kale.
  • Two Coquine dinner rolls with butter
  • A bottle of red wine to go with the roast chicken course
  • Olive oil cake with poached quince, whipped mascarpone and burnt cinnamon
  • Two Coquine cookies (Smoked almond, salted caramel, chocolate chip)
Multiple Pick Up Times available please choose from the selection below.
Dinner Price: $130

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