May 6th, 2008 | by KELLY CLARKE News | Posted In: CLEAN UP, CLEAN UP

Tasty News: Plate & Pitchfork breaks the Internet

     
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DSC_0064A tasty development on the PDX food horizon:

The reservation site for Plate & Pitchfork, Portland's original "know where the hell your food comes from" dinner series, went live at 2 pm today, with tickets ranging from $90-$150 (depending on the event). Now in its sixth season, the summer dine-at-a-local-farm series is packed with 14 al fresco dinners at Sauvie Island Organics and other farms and wineries featuring a gaggle of local chefs and even a few breweries this year (see a full list below).

Why do you need this info now? Well, last year the series sold out in 36 hours. According to P&P co-founder Erika Polmar, the response has been so overwhelming in the past two hours that the reservation site is already temporarily offline. "The first reservation came in at 2:09 pm," she told WW. "At 3:08 pm I got an email that said 'Captain, it can't handle the load.'" Yep. The food event broke the Internet.

No worries folks, she swears P&P reservations will be back online within the hour. Visit www.plateandpitchfork.com to snag a seat.

And, just because I know you're grumbling to yourself: "$150? To eat on a freakin' farm?" Let me tell ya, it's worth the money if you're interested in sustainability, food culture and other tasty stuff like that. Plus, watching a bunch of dressed up ladies tottering through fields of dirt on heels exclaiming over lemon cucumbers and sweaty-happy chefs preparing gourmet grub on camping cook stoves from produce that was in the ground only hours before is pretty much priceless.





Friday, July 25 at Smith Berry Barn in Hillsboro
Chef Aaron Dionne from Bon Appetit-Lewis & Clark, Chef James Greene from Bon Appetit-University of Portland
Wines from Grochau Cellars
Tickets for this evening are $100 per person
Saturday, July 26 at Smith Berry Barn in Hillsboro
Chef Matthew Crone from the View Point Inn and Chef Kenny Hill from Trébol
Wines from Zerba Cellars
Tickets for this evening are $125 per person
Sunday, July 27 at Smith Berry Barn in Hillsboro
Chef Dolan Lane from clarklewis and Chef Drew Lockett from Aquariva
Wines from Penner-Ash Wine Cellars
Tickets for this evening are $100 per person


Saturday, August 2 at Jacob-Hart Vineyard in Newberg
Chef Vito Dilullo from Ciao Vito and Chef Rich Meyer from Higgins Restaurant
Wines from A to Z Wineworks, Rex Hill Vineyards and Francis Tannahill
Featuring produce from Oakhill Organics
Tickets for this evening are $125 per person


Sunday, August 3 at Jacob-Hart Vineyard in Newberg
Chef Eric Moore from Victory and Chef Gabriel Rucker from Le Pigeon
Wines from A to Z Wineworks, Rex Hill Vineyards and William Hatcher
Featuring produce from Viridian Farms
Tickets for this evening are $125 per person


Saturday, August 9 at the Three Sisters Vineyard in Dundee
Chef Jason Stoller Smith from the Dundee Bistro and Chefs Carmen Peirano & Eric Ferguson from Nick's Italian Café
Wines from the Eyrie Vineyards and BlackCap
Featuring produce from Gaining Ground Farm
Tickets for this evening are $125 per person


Sunday, August 10 at the Three Sisters Vineyard in Dundee
Chef Adam Sappington from the Country Cat Dinner House and Chef Marco Shaw from Fife
Wines from the Eyrie Vineyards and BlackCap
Featuring produce from Dancing Roots Farm
Tickets for this evening are $125 per person


Wednesday, August 13 at Sauvie Island Organics
Chef Sean MacKee from Roux and Chef Gregory Smith from Noble Rot
Wines from St. Innocent Winery
Tickets for this evening are $100 per person


Thursday, August 14 at Sauvie Island Organics
Chef Randy Montgomery from CAVA , Chef Rodney Muirhead from Podnah's Pit and chocolatier Elizabeth Montes from Sahagun
Beers from Full Sail Brewing Company and Double Mountain Brewery
Tickets for this evening are $90 per person


Friday, August 15 at Sauvie Island Organics
Chef Jason Barwikowski from Clyde Common and Chef John Gorham from Toro Bravo
Wines from Chehalem Winery and Patton Valley Vineyards
Tickets for this evening are $125 per person


Saturday, August 16 at Sauvie Island Organics
Chef Troy MacLarty from Lovely Hula Hands and Chef David Padberg from Park Kitchen
Wines from Argyle Winery
Tickets for this evening are $150 per person


Sunday, August 17 at Sauvie Island Organics
Chef Kevin Gibson from Castagna, Chef Jenn Louis from Culinary Artistry/Lincoln Restaurant, and Miss Zumstein
Wines from Adelsheim Vineyard
Tickets for this evening are $125 per person


Saturday, August 23 at Sun Gold Farm in Forest Grove
Chef Christopher Israel from 23Hoyt and Chef Cathy Whims from Nostrana
Wines from Matello and Roots Winery
Tickets for this evening are $125 per person


Sunday, August 24 at Sun Gold Farm in Forest Grove
Chef Pascal Sauton from Carafe and Chef Vitaly Paley from Paley's Place
Wines from Bergström Wines
Tickets for this evening are $150 per person


See you on the farm!
Erika & Emily

 
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