Take two well-known Oregon chefs, some fresh Oregon produce and meats, mix in some rain, add 110 foodies and you have a Field & Vine Dinner in the Field, an ongoing series of farm-to-table dinners held this summer.
The day before the event, Chef Pascal Chureau of Allium Bistro tweeted: Tomorrow is our 1st #DinnerintheField @WoodenShoeTulp! Will it be wet & wild? #bringbootsandcolumbiajacket #oregonafterall
Chef Pascal’s company, Field & Vine, hosts a series of farm and winery dinners in the Portland, Oregon area. The kick-off event was held in Iverson’s Wooden Shoe Tulip Farm’s display garden located about an hour’s drive from Portland.
Chef Pascal was right. As guests arrived, rain was coming down. They ducked into the beautifully decorated and warmed event tent and were greeted with Wooden Shoe’s estate grown Albariño, a light wine with notes of apricot and peach. While the last tulips in the field were feeling the effects of the driving rain, the beautiful flowers surrounding the tent were still in full bloom.
This was a spirited evening. Chef Pascal invited Chef Paul Klitisie of Willems on Main in Vancouver, Washington to cook with him. Chef Pascal is French and Chef Paul Dutch. The ingredients, though, were from local farms. Together the chefs, cooking over portable stoves under their own open tent, cooked and talked to guests while dodging raindrops. Between courses their camaraderie was evident as they joked and laughed.
They set the tone for an elegant yet informal dining experience. Courses were served family style and Chef Pascal warned us that there would be only one set of silverware per diner that evening.
Local wines were poured and guests chatted and enjoyed the multi-course meal. A jovial atmosphere prevailed. And it kept on raining.
Both chefs mingled with the guests as the plated courses literally flew from the chef’s tent to the diners. From the Proscuitto and warm Focaccia Tartine to the locally raised pork rack with corn succotash, andouille sausage and cauliflower, the courses received rave reviews. There were two protein courses: pork and prawns. The roasted prawns with asparagus crème rhubarb was a rich delight. No one went hungry.
The Iverson family, who own Wooden Shoe, were there enjoying the dinner and telling tales of life as Oregon tulip farmers. As the dishes were passed, diners, farmers and chefs got to know each other.
It was dusk on the farm as upside down olive cake with strawberries, lavender syrup and crème chantilly arrived. The evening came to a close with yet another round of compliments from the diners and appreciation for the chefs and staff that created these memorable meals while cooking outdoors in the Oregon rain in the middle of a tulip farm. – Story and photos by Elizabeth Rose, RFT Contributor
Upcoming Oregon Dinners in the Field
For menu information or to make reservations, go to www.fieldandvineevents.com/
June 8 Tualatin Estate Vineyard
June 21 Christopher Bridge Winery (Farm Loop)
July 12 King’s Raven Winery (Farm Loop)
July 20 Fiala Farms
Aug 1 Forest Edge Vineyards (Farm Loop)
Aug 16 Beckham Estate Vineyard
Aug 23 Alpacas at Marquam Hill Ranch with AlexElie Vineyards (Farm Loop)
Aug 31 Rare Plant Research & Villa Catalana Cellars