2016 Orchard Banquets

Enjoy the flavors of the season at these unique multi-course dinners that feature fresh, organic ingredients prepared by outstanding local chefs, and held in beautiful home orchard settings. All dinners take place on Sundays from 5:00 PM to 8:00 PM.

100% of proceeds support Portland Fruit Tree Project’s efforts to make fresh, healthy food available to all. 

July 10: Chef Johnny Nunn - Verdigris

The Orchard BanquetChef Johnny Nunn of Verdigris: Kicking off this year's orchard banquet series is Chef Johnny Nunn, cooking at an historic property on Sauvie Island with a view of the Columbia River.

The Chef: Johnny learned the craft of cooking in restaurants in New York, Washington, and Madrid. He was previously executive chef at Brasserie Montmartre and Ringside.

The Restaurant:  Verdigris is a small, elegant, contemporary French-inspired restaurant in Northeast Portland. It serves a blend of modern and traditional fare with an ever-changing seasonal menu and wine list.

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August 14: Chef Roberto Almodóvar - Clyde Common

Chef Roberto Almodovar of Clyde CommonThe Orchard Banquet: This dinner will be held at Tabor Tilth Farm, a permaculture wonderland and micro-scale rabbit ranch at the base of Mt. Tabor.

The Chef: Roberto Almodóvar is Chef de Cuisine of Clyde Common. He specializes in the exceptional execution of classics and comfort food, employing a wide range of styles and techniques - especially with the whole-animal butchery program - to best showcase local, seasonal and sustainable products.

The RestaurantClyde Common is a European style tavern serving delicious food and drinks in a casual and energizing space.

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August 21: Chef Ben Meyer - Old Salt

Chef Ben Meyer of Old SaltThe Orchard Banquet: This dinner is hosted by Red Truck Homestead, a one-acre vegetable farm in outer Northeast Portland.

The Chef: Ben Meyer has started such well-known restaurants as Ned Ludd, Old Salt, and Grain and Gristle. He is passionate about bringing back butcheries to every neighborhood, serving good honest food affordably.

The RestaurantOld Salt takes sustainability and local sourcing to the extreme.  Everything is made in-house, beginning with whole animals from Oregon's best farmers and ranchers. A supperhouse, store, and deli, Old Salt proudly offers the finest meat available. 

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August 28: Chef Aaron Adams - Farm Spirit

Chef Aaron Adams of Farm SpiritThe Orchard Banquet: This vegan feast will be prepared by one the leading vegetarian chefs in Portland. It will take place in Northeast Portland at the Walker family’s century-old farmhouse.

The Chef: Aaron Adams was nominated by the Willamette Week as the best chef in Portland for 2016. He founded Portobello Restaurant, and is very passionate about serving local and seasonal ingredients to the maximum extent possible.

The RestaurantFarm Spirit was nominated by the Willamette Week in 2016 as the best new restaurant, best vegetarian and vegan restaurant, and best place to eat sustainably. It prepares modernist vegan cuisine, aspiring to be the best vegan restaurant in the world.

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September 18: Jaco Smith - Lechon

Chef Jaco Smith of LechonThe Orchard Banquet: This dinner will take place at the Albert’s home orchard in the hills of Southwest Portland.

The Chef: Born and raised in South Africa, Chef Jaco Smith comes from a large family of cattle, sheep and grain farmers. Before moving to the US, Jaco spent several years cooking around the world, including kitchens in Scotland and England. Most recently, he has spent the last two years in Dallas, TX as the Executive Chef of The Joule.

The RestaurantLechon, located in a beautiful, historic building on Portland, Oregon’s Southwest waterfront, brings playful, fiery, South American-inspired cuisine to the Pacific Northwest. Executive Chef Jaco Smith consistently pushes the boundaries on traditional Latin fare by incorporating wood-fired flavors into his cuisine while boasting a view of the Willamette River that few Portland restaurants can offer.

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October 16: Chef Chris Carriker - Bluehour

Chef Chris Carriker of BluehourThe Orchard Banquet: Join us for this event at the Columbia Eco-Village, a co-housing community with expansive gardens in the Cully neighborhood of Northeast Portland, where we will enjoy the bounty of the fall.

The Chef: Chef Chris Carriker cooked at 23 Hoyt before coming over to Bluehour. He is locally well known for his innovative use of locally raised pork products. He has done numerous orchard banquets for PFTP over the years.

The Restaurant:  Located in the heart of the Pearl District, Bluehour was rated as the most exciting restaurant in Portland by Gourmet magazine.

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Special thanks for the support of our 2016 sponsors:

whole foods market logoowen roe logopacific coast fruit company logo


honl tree care logocare oregon logobotanica floral design logo