Join us for an intimate farm dinner surrounded by the beauty of Sauvie Island. Each day our farm chef Briana picks the freshest produce from the field and prepares a delicious 4-6 course meal. That evening our guests sit down under the lovely oak tree to a delicious family-style supper that celebrates truly local Northwest cuisine.
- Dine al fresco under the Farm’s 200-year-old oak tree.
- Deliciously prepared and sustainably grown farm food.
- Lovely pastoral setting.
- Groups of 10 or more can be seated at a private table.
- Visit our Private Dinners page for information on hosting a private Farm to Plate dinner.
Because the harvest schedule is unpredictable, we won’t post the final menu until a few days prior to each dinner. There is a vegetarian option available at each dinner. Click here to view a sample menu from a previous dinner.
Ready to join us?
2016 Farm to Plate Dinners
Our 2016 dinners are over for the year. Look for tickets for the 2017 dinners in late spring.
$70 per person 6 p.m.
Click here to reserve your space now!
Please note that we cook one meat and one vegetarian main course for each meal. Please indicate if you’d prefer the vegetarian meal when purchasing a ticket. Wine is not included in the dinner price. We sell a selection of Northwest wines by the glass or bottle at the event. Although children are welcome at the dinners, we do not have a special children’s price and the dinners are more appropriate for adults.
Meet our chef
From season to season our Chef Briana finds the balance between comfort and complexity. She is able to bring her creative new technique to the familiar produce grown on the 150-acre farm. Farm to Plate Dinners range from 4 to 6 courses, all depending on the freshness and taste of the daily harvest. Briana works closely with the farm’s owner, Don Kruger, to ensure quality, quantity, and uniqueness…served fresh and brought to the table.
For the past 16 years, Briana worked her way through the industry alongside some of the region’s top chefs. She attended the Oregon Culinary Institute, graduating at the top of her class in 2007. While in school, she was also working full time at Higgins Restaurant in Portland. Since 2008, Briana and her family have settled in McMinnville – Oregon’s wine country. She feels it is a great location where she can take influence from Oregon’s coastal cuisine and Portland’s thriving urban cuisine.