2017 Orchard Banquets
100% of proceeds support Portland Fruit Tree Project’s efforts to make fresh, healthy food available to all.
July 23: Ben Meyer - Old Salt Marketplace
The Orchard Banquet: Kicking off this year's orchard banquet series is Chef Ben Meyer, cooking at a historic property on Sauvie Island with a view of the Columbia River.
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 Restaurant: Old 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.
August 6: Aaron Adams - Farm Spirit
The Orchard Banquet: Next in the Orchard banquest series is a beautiful vegan dinner prepared by Chef Aaron Adams. 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 Farm Spirit, and is very passionate about serving local and seasonal ingredients to the maximum extent possible.
The Restaurant: Farm Spirit provides a unique dinner party experience of multiple-course tastings and tailored beverage pairings. Ingredients are environmentally conscious and locally sourced from one their many partner farms, emphasizing the commitment to the local and the planet.
August 13: Melinda Sandifer - Miss'ipi Chef
The Orchard Banquet: This dinner, infused with Southern hospitality and comfort food, will take place at the lovely Albert’s home orchard, featuring apple, pear, cherry and peach trees, in the hills of Southwest Portland.
The Chef: Melinda Sandifer is an Oregon native with a southern background rooted in Mississippi. The heart and soul of her love for cooking and food comes directly from her mother, at whose side she learned all the intricacies and nuances of preparing flavorful dishes from a very young age. She transferred that passion and love for food into a long career in the food business from personal chef to restaurant head chef.
The Business: www.misschef.com
August 27: Nick Zukin - Mi Mero Mole
The Orchard Banquet: This dinner is hosted by Red Truck Homestead, a bountiful, one-acre vegetable farm in outer Northeast Portland.
The Chef: Nick focuses on creating dishes that are common in Mexico that you rarely see in the states and interesting dishes that you would really only find in Mexico—dishes that are primarily vegetarian and vegan. Nick also nurtures his own backyard orchard filled with peaches, nectarines, apples, pears, figs, pluots, and quince. A chef for all fruits!
The Restaurant: http://mmmtacospdx.com/
September 10: Chris Carriker - Bluehour
The Orchard Banquet: This dinner will be held at Tabor Tilth Farm, a great permaculture wonderland and micro-scale rabbit ranch at the base of our own extinct volcano, Mt. Tabor.
The Chef: Chef Chris Carriker cooked at 23 Hoyt before moving to Bluehour. He is known for his innovative use of locally raised and grown products. He loves experimenting with liquid nitrogen and creating amazing dishes. 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 inPortland by Gourmet magazine
October 8: Johnny Nunn- Verdigris
The 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: Johnny learned the craft of cooking in restaurants in New York, Washington, and Madrid. He was previously executive chef at Brasserie Montmartre and Ringside. Now, Johnny and Kristina Nunn own Verdigris Restaurant, a small, elegant, contemporary, French-inspired restaurant located in Northeast Portland.
The Restaurant: Verdigris serves a blend of modern and traditional fare with an ever-changing seasonal menu and wine list.
Special thanks for the support of our 2017 sponsors: