Dine out on Wednesday May 16 for Restaurants for Raphael House

May 9, 2018 by 3 Comments

It’s that time of year again – the annual Restaurants for Raphael House day. If you dine out on Wednesday May 16 for Restaurants for Raphael House, for any meal or snack or drink all day at nearly 50 participating restaurants all over Portland, Lake Oswego, and Beaverton, you are helping support families escaping domestic violence. Please, call your family, or friends, or colleagues – make a plan to have lunch or dinner, or snacks and a drink. You don’t have to purchase any particular dish or drink – they all count. You don’t even have to dine out actually – many of the participants also offer delivery (via delivery services like Postmates (referral code 1I24N), Caviar, etc. – if you aren’t a member get $10 off with those links for joining) and that counts too towards the calculation of percentage of proceeds for the day.
Restaurants for Raphael House, enjoying a shake at Ruby Jewel Restaurants for Raphael House, enjoying happy hour martini at the lounge of Mother's Bistro

By spending your money in any way you like at these businesses, a portion of proceeds will go towards this non-profit providing life-saving shelter to women, men, and children seeking safety from domestic violence, as well as funding prevention programs. Founded in 1977, Raphael House of Portland is the largest domestic violence shelter in Multnomah County, and is dedicated to fighting the causes and effects of domestic violence.

Raphael House offers emergency shelter in a confidential location, a 24-hour in-house crisis line, transitional housing and advocacy programs to hundreds of adults and children annually, non-residential advocacy in partnership with the Portland Police Bureau, and also work to bring an end to violence through community outreach and education. Raphael House of Portland has been providing life-saving services to families for more then 40 years.

Restaurants for Raphael House, enjoying happy hour martini at Tilt

You can find the complete list here on their website along with a map, but here’s my list that includes descriptions of the restaurants from me to further encourage you to visit and order!
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A look at a Plate and Pitchfork Dinner

August 19, 2016 by 1 Comment

Every summer, Plate and Pitchfork has been creating farm to table dinner events to help people appreciate and celebrate the journey and connection of the hard work of farmers to the incredible local food that can nourish us in nutrition and spirit. Each Plate and Pitchfork dinner takes advantage of highlighting the freshest seasonal ingredients from local farms picked at the height of flavor, prepared fantastically thanks to the expertise of a variety of partnering local chefs, and then guests dine al fresco at actual farms after a farm tour.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

I attended my first Plate & Pitchfork dinner recently, which took place at Diggin’ Roots Farm in Molalla, Oregon. At this particular dinner on August 13 the chef trio of Chef Maya Lovelace from Mae, Chef Tommy Habetz of Pizza Jerk & Bunk Sandwiches, and Chef Mika Paredes of Girls Club PDX, and wines from Brooks. Here’s a look at some of the experience after we checked in…
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Wine Tasting Reception

Wine tasting reception with the guest winemaker, Brooks Wine who was pouring their 2015 Pinot Blanc as everyone checks in and passed hors’dourves
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: at this dinner the guest winemaker was Brooks Wines, here pouring 2015 Pinot Blanc Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: at this dinner the guest winemaker was Brooks Wines, here pouring 2015 Pinot Blanc Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms

Pizza Bianca with Diggin’ Roots Caponata
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Pizza Bianca with Diggin' Roots Caponata Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Pizza Bianca with Diggin' Roots Caponata

Bacon Fat Fried Shishito Peppers with pickled ramp and buttermilk vinaigrette
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Bacon Fat Fried Shishito Peppers with pickled ramp and buttermilk vinaigrette

Goat cheese crostatas with caramelized Siskiyou sweet onion
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne

Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms: Angel biscuits with cucumber benedictine, heirloom tomato, bourbon barrel smoked salt and toasted benne

Farm Tour

Farm tour led by the host farmer to see the fields and learn about the farm’s history, operations and products. Our half of the group was led by Conner and son Wendell while his wife/mom of Wendell Sarah led the other group on the walk around Diggin’ Roots farm.
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner. They had their heirloom tomatoes at dinner and they were available to purchase to take home as well Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Here we're at Diggin' Roots farm and going on our farm tour before dinner with Conner admiring peppers

Dinner

The chefs have prepared a family-style meal with produce plucked from the fields we just toured.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Grand Central Bakery bread was at each end of the table for 8.
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Grand Central Bakery bread was at each end of the table for 8. Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Grand Central Bakery bread was at each end of the table for 8.

Stone ground cornbread panzanella with lemon cucumber, pickled onion, romano beans, summer herbs, indigo apple tomatoes and sweet Jimmy Nardello yogurt, served with Brooks Wines 2014 Willamette Valley Riesling
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Stone ground cornbread panzanella with lemon cucumber, pickled onion, romano beans, summer herbs, indigo apple tomatoes and sweet Jimmy Nardello yogurt, served with Brooks Wines 2014 Willamette Valley Riesling

Lemon Bucatini with roasted heirloom tomatoes served with Brooks Wines 2015 Brooks Estate Riesling
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lemon Bucatini with roasted heirloom tomatoes served with Brooks Wines 2015 Brooks Estate Riesling

A look at the atmosphere as we are eating the bucatini – the sun is slowly going down, giving us a relief from the heat
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Lamb Arista, cast iron fried red gold potatoes with romano beans and dill creme fraiche served with Brooks Wines 2014 Janus Pinot Noir

The gorgeous horizon as we sip coffee and have dessert
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.
Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Plate and Pitchfork Farm Dinner, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms.

Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with optional beverage of Marigold Coffee using Guatemalan coffee beans
Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with Marigold Coffee Plate and Pitchfork, bringing farm to table dinners during the summer in Portland where guests dine al fresco on farms. Zucchini olive oil cake with cream cheese ice cream and Riesling caramel with Marigold Coffee

The dinners are all inclusive of gratuity and beverages. Non-alcoholic beverages are always available, and it is listed which particular dinners can accommodate vegetarian meals with advance reservation only. All the dinners are for age of 21+ only, no pets, no smoking (the child and dog you see are residents of the farm). Seats are assigned at the tables of 8, but you can request ahead of time to be seated with certain party members.

To find out about the Plate and Pitchfork Dinner schedule, sign up for their mailing list so you can find out when the schedule for Summer 2017 will be announced and tickets go on sale.

Thank you Maya, Mika, and Tommy and the farmers with your local produce and Brooks Wines and everyone who is a Plate and Pitchfork partner for the delicious Plate and Pitchfork Farm to Table dinner.
Thank you the chef trio of Chef Maya Lovelace from Mae, Chef Tommy Habetz of Pizza Jerk & Bunk Sandwiches, and Chef Mika Paredes of Girls Club PDX, Diggin' Roots farm for the location and all the farmers with your local produce for the delicious Plate and Pitchfork dinner.

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