Farm dinners are the ultimate in getting up-close and personal. 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 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. World class chefs design six-to-seven course dinners that elevate local seasonal ingredients at each event.

Winter and early spring dinners head under cover, such wine cellars, tented areas or barns. Dobbes Family Estate will host a December 2019 dinner in their romantic wine cellar at long community tables set amidst the barrels, the scent of wine drifting in the air.

Check Facebook for the menus the week of the event. They use the best seasonal ingredients available so menus subject to change.

($95-$100; July 27; Aug 10, 15, 17, 23, 24, and 31. See website for details on these and other dinners from September through December)
www.fieldandvineevents.com

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 )
www.ourtable.us

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.

Farm Partners:

Diggin Roots

Domaine Drouhin 

Sun Gold

Smith Berry Barn

($160-$190; July 21, Aug: 3, 4, 10, 11, 23, 24)
www.plateandpitchfork.com

Top image: Field & Vine Events

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