sneak peek at Plate & Pitchfork's 2010 summer dinner series schedule
sold out in a single day last year
somebody
Cathy Whims
Jenn Louis
Champoeg Farms
Viridian Farm
Vitaly Paley
Gregory Denton
Erika Polmar
It's shaking up the paradigm of old school ag.
Tickets go on sale Friday, June 3.
2010 Plate & Pitchfork Farm Dinner Series Schedule



Saturday, July 24 at Smith Berry Barn in Hillsboro, Oregon



Chef James Green from University of Portland and Chef Mark Harris from Reed College



Wines TBA

Dinner begins at 5:00pm - $125 per person



Sunday, July 25 at Smith Berry Barn in Hillsboro, Oregon



Chef Dolan Lane from clarklewis and Chef Earl Hook from Meriwether's



Wines from Dominio IV

Dinner begins at 5:00pm - $125 per person



Saturday, August 7 at Sun Gold Farm in Forest Grove, Oregon



Chef Ben Gonzales from Nuestra Cocina and Chef David Anderson from Genoa



Wines from Patton Valley Vineyard and Beers from Full Sail

Dinner begins at 5:00pm - $125 per person



Sunday, August 8 at Sun Gold Farm in Forest Grove, Oregon



Chef Michael Hanaghan from ten 01 and Chef Anthony Cafiero from Tabla Mediterranean Bistro



Wines from Appoloni

Dinner begins at 5:00pm - $125 per person



Saturday, August 14 at Viridian Farm in Dayton, Oregon



Chef Vitaly Paley from Paley's Place and Chef Gregory Denton from Metrovino



Wines from Domaine Drouhin

Dinner begins at 5:00pm - $150 per person



Sunday, August 15 at Viridian Farm in Dayton, Oregon



Chef Scott Ketterman from Simpatica and Chef Benjamin Bettinger from Beaker & Flask



Wines from Andrew Rich

Dinner begins at 5:00pm - $125 per person



Friday, August 20 at Champoeg Farms in St. Paul, Oregon



Chef Adam Sappington from the Country Cat Dinner House and Chef Jeremy Eckel from Bar Avignon



Wines from Brooks

Dinner begins at 5:00pm - $125 per person



Saturday, August 21 at Champoeg Farms in St. Paul, Oregon



Chef Dustin Clark from Wildwood and Chef Sean Temple from Alu



Wines from Grochau Cellars

Dinner begins at 5:00pm - $125 per person



Sunday, August 22 at Champoeg Farms in St. Paul, Oregon



Chef Cathy Whims from Nostrana and Chef Jenn Louis from Lincoln & Culinary Artistry



Wines from Love & Squalor and J. Daan Wine Cellars

Dinner begins at 5:00pm - $125 per person



Saturday, September 11 at Carman Ranch in Wallowa, Oregon



Chef Pascal Sauton from Carafe and Chef Aaron Dionne from Leftbank Annex, Lewis and Clark College and Portland Confectioner, Faith Dionne of Bees and Beans



Wines from Bethel Heights Vineyard and Spirits from Stein Distillery

Dinner begins at 4:00pm - $150 per person

*Vegetarian meals are unavailable this evening.
Image: John Gorham and team cooking a Plate & Pitchfork dinner at Sauvie Island Organics way back in 2004.