It was another amazing night out at the farm with Plate and Pitchfork on July 20th. It was my husband and my 4th wedding anniversary (where in the world did the time go?!) and I knew I wanted to celebrate by enjoying a delicious meal out, as I usually do.
I saw that two of my favorite chefs, Johanna Ware from smallwares and Anthony Cafiero from Ración were joining forces to cook at one of the most fun venues in town, Smith Berry Barn. It also just so happened, it was the weekend before our anniversary, so I convinced Brice this was a great way to celebrate and signed us up.
I absolutely love the Plate and Pitchfork dinners. They bring incredibly talented local chefs to top-notch farms and prepare an outstanding multi-course dinner to one hundred or so lucky guests. It truly is “farm to fork.”
When you first arrive, you are greeted with wine and passed appetizers. We started out our night with some chilled Rose from Apolloni Vineyards and these awesome light and crispy chicharrones made with yoghurt and herbs.
Racion Sous Chef Roscoe working hard on the farm
Shortly thereafter you get to meet the farm owners and get a tour of the farm.
Smith Berry Barn’s owners, Rich and Joelle walked us through a portion of their 30-acre berry farm, explaining what they are currently growing (they are adding more strawberry and raspberry plants) and their farming techniques (the entire place is almost all done by just Rich and one other person – craziness).
After the tour, we were moved into the orchard where several tables were beautifully set and got to start the meal.
Chefs Johanna and Anthony decided to go with the approach of each bringing half the ingredients for a dish and then putting it together the night of, at the farm. While my Type-A personality probably wouldn’t be able to handle that, it worked for them with superb results.
The best was by far the second course of Korean Paella, made with a mixture of white rice and fried black rice, which offered a great contrast of textures. It was topped with shredded and smoked halibut cheek (definitely a Ración ingredient, I’m sure), egg yolk, charged and pickled blueberries and a Gochujang sauce (a spicy-sweet Korean red chili paste). It was out of this world good. I just wish I could find it on one of their menus.
This picture does not do the Korean Paella justice. It was amazing.
Unfortunately, the rest of the 2013 Plate and Pitchfork season is sold out (except for the awesome sounding Ranch and Raft Trip with Chefs Ben Bettinger and Doug Adams of Imperial!). So keep your eyes open for when the 2014 season opens up as reservations go quickly. I’ll keep you all posted.
In the meantime, you can create your own P&P dinner by visiting Smith Berry Barn, smallwares and Ración on your own.
Smith Berry Barn – don’t forget to pick up a milkshake while you are there! 🙂
24500 SW Scholls Ferry Road, Hillsboro • 503.628.2172 • Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm
1205 SW Washington St, Portland • 971.276.8008 • Tues-Sat 5-10pm
4605 NE Fremont St, Portland • 971.229.0995 • Daily 5-10pm
The dessert finale – Lavender cake with black tea honey and marionberries and raspberries from Smith Berry Barn
[…] behind-the-scenes view. I love them all, no matter which farm or chefs are hosting. Read more on this post about our anniversary dinner last summer at a P&P dinner with Racion and […]