May 27th, 2010 | by KELLY CLARKE News | Posted In: CLEAN UP, CLEAN UP

FOOD AND DRINK: Sneak Peek at Plate & Pitchfork 2010 Farm Dinner Schedule.

Plate & Pitchfork

I want you all y'all foodies to try and stay calm. I've got a sneak peek at Plate & Pitchfork's 2010 summer dinner series schedule right here. Why the warning? Well, the outdoor dinner series, which has been shining a bucolic spotlight on local farmers since 2003, sold out in a single day last year (and it broke the internet in 2008)—so apparently somebody cares about eating a white tablecloth dinner prepared by some of Portland's best chefs in the middle of Oregon farmers' fields, surrounded by growing things. Bonus: You get to tromp around in those fields with the farmers before you eat, and the chefs and other vendors will explain exactly how the good stuff on your plate got there while you grub. It's not a cheap meal ($125-$150 a person), but it is totally worth it.

There's a ridiculously good lineup this year, from Chef Cathy Whims (Nostrana) and Lincoln's Jenn Louis taking over Champoeg Farms in St. Paul, Oregon to Dayton's Viridian Farm hosting Vitaly Paley and Metrovino's Gregory Denton, with wine from frickin' Domaine Drouhin.

"I'm excited that were going to Wallowa, Oregon," says co-founder and organizer Erika Polmar, who hosts a P&P dinner at Carman Ranch in September with Carafe's Pascal Sauton, Aaron Dionne from Leftbank Annex and confectioner Faith Dionne of Bees and Beans. "We've never done a dinner outside the Portland metro area. I've got three amazing chefs [that night] and I'm excited to showcase a female rancher [Cory Carman]. And the winemaker [Bethel Heights Vineyard's Mimi Casteel] is a woman too. It's shaking up the paradigm of old school ag."

The P&P website should be updated with the full schedule and ticket information later this afternoon. Tickets go on sale Friday, June 3. Be prepared.
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.
 
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