Plate & Pitchfork's summertime dinner series usually yanks Portland's best chefs out of the kitchen and, like a Top Chef challenge gone serious, has them cooking literally from farm to table, with guests, chefs, and farmers mingling in the fields to foster communal relationships with those who grow your food. P&P's new "Spring Fling" series treads the same ground (while acknowledging the weather issues inherent in wintertime farm visiting); the four just-announced dinners feature indoor locales with an eye for unveiling behind-the-scenes workings.
First up: Anthony Cafiero of Tabla visits Fork Revolution's Hillsboro facility for a four-course meal on March 12; Simpatica Dining Hall's Scott Ketterman visits the Oregon Olive Mill in Dayton on April 2. Beaker & Flask's Ben Bettinger cooks up a special benefit dinner on April 9 at the Oregon Food Bank's Beaverton warehouse, and rounding out the spring series, Jason French of Ned Ludd cooks up dinner at NW Industrial's Grochau Cellars on April 17. All meals feature four courses and wine pairings — tickets are available at the official site.
· Plate & Pitchfork Spring Fling 2011 [Official site]
Image of Grochau Cellers courtesy Facebook