Join Portland Fruit Tree Project and Chef Cameron Dunlap (tickets HERE!), renowned founder and Chef of the esteemed foraging restaurant Morchella for an intimate evening of music from Renegade Opera, spectacular food, and beauty at the Sabin Orchard.

Chef Cameron's menu will be a celebration of what grows wild, what grows in urban spaces, and what Portland Fruit Tree Project has harvested during the season up to this point. The menu will be thoughtfully paired with cocktails by Portland Fruit Tree Project partner Freeland Spirits, cider from Bauman’s Ciderhouse and wine donated by the one and only Croft Vineyard.

Funds raised from this event will help to continue community orchard care, backyard harvests, shade and workforce equity work and the many other projects you know and love from Portland Fruit Tree Project. Tickets are sliding scale and all include food, drinks, and musical performances. Tree Care Team members will also be available for guided walks in the orchard.

This will be an event not to be missed! Please note that this event will be held outdoors and is on uneven ground, dress for the weather and in shoes comfortable for walking in grass.

Menu (omnivore focused, please email kathryn@portlandfruit.org to note a vegetarian or vegan reservation):

• King Salmon Tartare with Pickled Green Blackberries, and Lacto-Fermented Blackberries, Handmade Lavash Cracker

• Oregon Red Dulse Seaweed and Pickled Cherry Salad with Purple Barley, and Wild Mint

• Mulberry Gazpacho, Pickled Elderberries, Hazelnut Milk

• Grilled Wild Boar, Grilled Plums, Watercress Whipped Potatoes

• Rhubarb and Elderflower Panna Cotta with Cinnamon- Sugar Brioche Toast and Wildflowers