Plate & Pitchfork's popular summertime dinner series has brought diners directly to some of Oregon's best farms over the past 10 years — for the uninitiated, the series gets Portland chefs out of city kitchens to cook up collaborative meals served outdoors on the farm, often in the cheap showiness of nature. To kick off its 10th-anniversary season in style, P&P has announced the debut of a new monthly winter dinner series dubbed ForkLift, which brings chefs and diners to indoor (and more weather-appropriate) "artisan centers" like local distilleries, bakeries, and other assorted buildings with roofs.
The inaugural ForkLift event, scheduled for February 12, will feature Scott Ketterman's Crown Paella sharing the Milwaukie Kitchen & Wine space with Xocoltl de David's David Briggs. The ForkLift dinners, a more casual version of the full P&P events, promise three courses with beer, wine, or spirits pairings, as well as hands-on prepping with the chefs. ForkLift's schedule hasn't been set for the whole season, but April's dinner features a collaboration between Grand Central Bakery and chef Dolan Lane of clarklewis.
· ForkLift [Official site]
· All Previous Plate & Pitchfork Coverage [Eater PDX]
Image of Milwaukie Kitchen and Wine courtesy Facebook