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Plate & Pitchfork

<p><strong>The Scene:</strong> 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.</p> <p><strong>Hot Plates:</strong> Peach-tarragon soup; grilled lamb with a tomato-cinnamon sauce; warm Gravenstein apple crisp with crème fraîche.</p> <p><strong>The Lowdown:</strong> $90–$150; three dinners per week, July and August only; 100 guests.</p>

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From Travel + Leisure , DEC 2008

During peak summer months since 2003, founders Erika Polmar and Emily Berreth have held a series of dinners...MORE>>

– Adrien Glover World&#8217;s Best Secret Dining Clubs

Last updated December 2008