On Friday night, I attended one of the best events of summer: a Plate & Pitchfork dinner at Smith Berry Barn. This particular dinner featured the cuisine of Chef Scott Ketterman from Simpatica Dining Hall and Chef David Kreifels from the newly opened butchery and restaurant, Laurelhurst Market.   The wines were provided by Sokol Blosser Winery, each of which was deftly described by Allison Sokol Blosser. 

The balmy evening began with small bites and a sensational glass of rose of pinot noir.  Glass in hand, we were led on a tour of the family-run Smith Berry farm by one of the proprietors, who encouraged us to sample the ripened berries hanging off the vine.  The tour concluded in the middle of a small orchard filled with a dozen picnic tables. 

We took our seats as Scott and David guided us through the menu, largely starring locally produced Cattail Creek Farms’ lamb.  At the reception, I had the opportunity to meet Cattail Creek owner, John Neumeister.  A friendly, funny, salt-of-the-earth guy, we discussed how he sometimes thinks his lamb are the smart ones, always seeming to find the best perch in the valley from which to graze.

Here’s the full menu (the food was a good as it reads):

• Crisp lettuce with pickled blueberries, Juniper Grove Redmondo cheese and tarragon dressing paired with 2008 Dundee Hills Cuvee Pinot Gris

• Lamb tongue, summer squash and new potato salad with fresh herbs paired with 2006 Dundee Hills Pinot Noir

• Cattail Creek Mixed Grill with Sienna sausages, Provencal style lamb leg and slow smoked ribs with green beans, cherry tomatoes, squash blossoms and torpedo onions with Meditrina

• Warm blackberry buckle with whipped crème fraiche

Aside from the phenomenal food and drink, perhaps the best part about the Plate & Pitchfork series is that they are fundraisers for worthy non-profits.  Our evening’s beneficiary was Oregon Tilth’s Organic Education Center. 

The only negative about Plate & Pitchfork?  This summer’s series is sold out.  I can hardly wait for next year!