What is better than going to a farm to table restaurant? The answer is having your dinner right in the middle of a local farm. With Oregon’s summer produce at its peak, it’s now time to enjoy the flavor and ambience of eating right where your food was grown.
Portland’s must-attend summer farm dinners, which all feature local wines, include several-course dinners. You get to meet new people (who, by the way, also love to dine under the stars) at long communal tables. Here are some of the best Portland farm dinners the summer has to offer.
Field & Vine
Field & Vine has several Dinner in the Field events lined up at different farms and vineyards for the rest of the summer. Like pinot noir and rosé? Be sure to check out the one scheduled for Sunday, August. 10th at Beckham Estates Vineyard. Field & Vine chef-owner Pascal Chureau, who is perhaps best known for his signature chocolate desserts, also has a way with duck fat string beans, orzo with pesto and with steak. Check Facebook for the menus the week of the event. They use the best seasonal ingredients available so menus subject to change.
Our Table in The Field
USA Today named Our Table in the Field as one of the 10 Best Places to dine on the farm and Travel and Leisure put it in its “Not to Miss” category for farm dinners. Our Table Cooperative celebrates their local bounty with monthly dinners on the farm. On August 17th, grab your special someone or friends for a feast paired with Day Wines, prepared by Chef Sam Smith of Portland’s aggressively seasonal Middle Eastern inspired Tusk. He will create a menu respectful of the day’s local harvest from the cooperative’s 58-acre farm in Sherwood, OR. Other future dinners will see Peter Cho of Portland’s Han Oak and Jeff Larson of Tanner Creek Tavern bringing their talents to the table.
($105; July 27, Aug 17; Sept 14 )
Plate & Pitchfork
Turning farms into dining rooms is at the core of Plate & Pitchfork. Unique to their celebrated farm dinners is the chance to hear directly from the artisans, farmers, winemakers, and craft producers involved in bringing the bounty to your table. You’ll start your Plate & Pitchfork meal with an appetizer, a glass of wine and a tour of the farm. Then you will relax for a four- to five-course meal, with each round accompanied by a local wine. Vegetarians have the option of choosing a non-meat option.
This summer, notable chefs and producers include Coquine’s Katie Millard, Greg Gourdet of Portland’s Departure, Leather Storrs from Noble Rot, and Sokol Blosser’s Henry Kibit among other Oregon-based food and drink artisans.
($160-$190; July 21, Aug: 3, 4, 10, 11, 23, 24)
Top image: Field & Vine Events