Plate & Pitchfork

Hi everyone

I know I’ve been a little scarce on the blogging front, but yesterday was so remarkable I wanted to share the story and post a few photos. Carman Ranch just hosted the first Plate & Pitchfork (P&P) event to take place outside of the Portland area, and it was a blast! P&P is a summer dinner series that actually happens on the farm or ranch where some of the food is grown, creating a meal that uses mostly local ingredients (Scroll to the bottom for the full menu from yesterday). 

I tell the story of Carman Ranch as Dave & Plate and Pitchfork Founder, Erika Polmar look on.

I met P&P Founder Erika Polmar through a friend less than a year ago and attended a P&P dinner at Sun Gold Farm in Forest Grove. I was so impressed, I told Erika we’d love to be a part the series. Fast-forward a matter of months, and there I stood yesterday in one of our pastures telling the ranch history to crowd of a hundred as they sipped on wine and martinis and nibbled on hors d'oeuvres prepared by some of Portland’s top chefs.

Between appetizers and dinner, Dave and I took everyone on a ranch tour, and then we headed down to another pasture to feast on a four-course meal centered around Carman Ranch beef that was prepared by Chef Pascal Sauton from Carafe and Chef Aaron Dionne from Leftbank Annex and Lewis and Clark College, each course paired with wines from Bethel Heights Vineyard. 

We ended the evening under a blanket of stars, enjoying Raspberry Cordial from Stein Distillery and Strudels and Caramels from Portland Confectioner Faith Dionne of Bees and Beans. 

What a wonderful evening! Thanks so much to everyone who came out to support local, sustainable food. I’ll post more photos and the full menu below.

-Cory

Carman Ranch 2010 Plate and Pitchfork Menu

Hors d'oeuvres

Crab Cocktail with Horseradish Cream and Tomato Aspic

Beef Tongue Fritters with Sauce Gribiche

Rabbit Rillettes with New Harvest Apple Chutney

Beef Heart and Potato Churrasco with Sweet Onion and Roasted Jalapeno

Beet Pickled Stuffed Eggs with Radish

Romano Bean and Pancetta Bruschetta with Heirloom Tomato

Stein Rye Martini

2009 Bethel Heights Vinyard Pinot Gris

Dinner

Steak Tartare with Poached Quail Egg

2009 Bethel Heights Vineyard Pinot Noir, Justice Vineyard

Braised Short Ribs with Garlic and Ginger

Summer Vegetable Salad with Carrot Vinaigrette

2008 Bethel Heights Vineyard Pinot Noir, Southeast Block

Rosemary and Olive Oil Marinated Strip Steak, Arugula, Marinated tomatoes, Sheep’s Cheese

2008 Bethel Heights Vineyard Pinot Noir, Casteel Reserve

Honey and Walnut Strudel with Peaches and Ricotta

Wild Plum and Black Pepper Caramels

Stein Raspberry Cordial

Special Thanks to:

Grand Central Bakery, Organic Valley, Backyard Gardens, Arrowhead Ranch, Double Eddy Farms, and Amy’s Garden.