My F&W
quick save (...)

Plate & Pitchfork

Various Farm Locations , PO Box 82744
Portland , OR , United States
(503) 477-7565

The Scene: During peak summer months since 2003, founders Erika Polmar and Emily Berreth have held a series of dinners at working farms within striking distance of Portland. Chefs, many of whom hail from Portland’s top restaurants, set up makeshift kitchens amid the crops. After a tour and tasting with a local Willamette Valley winemaker (think spicy Pinot Noirs from Argyle), guests sit down to long banquet tables adorned with meadow flowers for a parade of family-style dishes made from the freshest ingredients, like zesty salads featuring just-picked tomatoes from surrounding vines.

Hot Plates: Peach-tarragon soup; grilled lamb with a tomato-cinnamon sauce; warm Gravenstein apple crisp with crème fraîche.

The Lowdown: $90–$150; three dinners per week, July and August only; 100 guests.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.