Plate & Pitchfork

Plate & Pitchfork experience at Smith Berry Barn tonight was superb! I was lucky enough to be a +1. Exceeded my expectations! Chef Aaron Barnett from St Jack & Chef Scott Snyder from Levant, along with Tom Monroe from Division Winemaking presented us an amazing meal featuring chicken liver, mussels, bay shrimp, salmon, duck confit, leg of lamb, semolina yogurt cake and wines that cheered them all on. (my description doesn’t do it justice). The sun was setting by the time we had our last course, in the middle of a pear orchard. I’ve never had a better meal… ever. Belly is full, head’s a little foggy… memorable!
We were treated to a tour of this amazing farm as well, by the gracious owner/​operators of Smith Berry Farm. I highly recommend the farm (goats and chickens and all) and the Plate & Pitchfork experience here. Stop by and get some fresh fruits and veggies. It’s well worth the drive from Portland. SUPPORT YOUR LOCAL FARMER! 10 STARS! Stellar experience. #$%^&*@ amazing! wow. Yum.

We took P&P up on their Dinner at Smith Berry Farm last summer and immediately afterward planned to buy tickets for the next available event. We’re booked for Domaine Drouhin and couldn’t be more pumped.
Superior food, company and service. Absolutely a highlight of our summer culinary excursions.
Hurry before they’re sold out.

Great food. Just skimpy on the servings and with such a steep price tag, it was a little annoying. My husband needed to grab a snack after dinner.

Last week I volunteered for Plate & Pitchfork. The diner was located t Viridian Farm on Grand Island (about an hour outside of PDX) and the chef’s donating their time were Gabriel Rucker from Le Pigeon and Jason Francis French from Ned Ludd.
It was a great experience helping the P&P team put together and serve the meal. Emily, Erika, and Hannah were great. And even better, you get to support a local farm AND eat as much of the all-​star food as you want without having to pay the $ 125 the guests pay for dinner. So do it! Volunteer! Pick a date featuring a chef whose food you haven’t tried and expect a great experience.

This is a great food and wine venue where you get to dine outdoors in the open space of a farm! Plate and Pitchfork has a series of dinners during the summer with various local talents. Its a non-​profit organization that raises funds for farm children’s education. They are in their 5^th year and almost always sell out right away. Seriously, you need to get on the email list.
The low down? A gourmet chef (our was from Higgins and Ciao Vito), and a nice winery (ours was Sokol Blosser) go to a farm, pick vegetables and fruits from there and make a really nice meal. We had duck pâté with fruit paired with a pinot noir rose to start, a creamy potato soup paired with a nice pinot gris, seared ahi tuna on flatbread paired with a nice 2004 pinot noir and grilled sausage and braised lamb shoulder paired with well just an ok blend of pinot noir, syrah and zinfandel. Dessert was a cake with blackberries and HIggin’s vanilla ice cream.
It is a bit pricey $ 115 per person but I think its great! For a Bay Area venue of similar style but higher prices ($ 150 – 200), check out outstanding in the field