Portland has a wonderful restaurant scene as we all know. Portland restaurants also pride themselves in serving locally grown farm fresh food. One of the leading organizations that champions this tradition is Plate and Pitchfork ^[1]. Started by Erika Polmar and Emily Berreth, Plate and Pitchfork takes you out of the restaurant and onto the farm. The food though is created by the leading chefs of Portland’s culinary scene. Over the past month, Plate and Pitchfork has hosted dinners at the following farms around Portland: Lone Elder Farms in Canby, Sauvie Island Organics, Dancing Roots Farm in Troutdale, and Baggenstos Farm in Sherwood. Chefs featured included David Machado from Lauro Kitchen, Vitaly Paley from Paley’s Place, Jason Owens and John Gorham from Simpatico and Viande Meat and Sausage Co., John Taboada from Navarre, Rich Meyer from Higgins, and Aaron Dionne and Scott Dolich from Park Kitchen. Wow, what a list. These dinners feature local wines also.

Well, you haven’t missed out. Zenger Farms (where we get some of our weekly farm share by the way) is hosting a Plate and Pitchfork dinner September 9 and 10. Featured Chefs for Friday Sept. 9 will be Rob Pando of Red Star Tavern and Kjeld Peterson of Wild Plum Catering. Wine will be from Elk Cove Vinyards. Featured Chefs for Saturday Sept. 10 will be Lyle Jost of Mint and John Taboada of Navarre. Solena Cellars will provide the wine.

This is your last chance until next summer to enjoy the bounty of the season as prepared by some of the northwest’s best chefs. And to tour a working farm and CSA at that. Email dine@plateandpitchfork.com ^[2] for more information. These events sell out fast.