I was invited to attend and review the Field and Vine Events’ Dinners in the Field over this past weekend. I had an amazing time with my friend Bee from The Spicy Bee. We drove just outside the city to Woodburn, Oregon and Iverson’s Farm for our dinner. The views were pretty much epic. The day was beautiful. And, the food—delish!
The first thing I noticed when we drove up to Iverson’s Farm was the amazing view of Mt. Hood.
One of the attractions of the farm was the pink tractor sitting in the garden area. Not only was in beautiful amongst the flowers, but it was painted pink in honor of those dealing with breast cancer.
Our menu for the evening
Simply decorated tables were lined with candles, dinner menus, and hydrangea arrangements.
Chef Pascal chatting with guests before the dinner.
Chef Pascal Dressing Dessert / Artisanal Charcuterie Plate / Grilled “Carlton Farms” Pork Rack with corn succotash, andouille sausage, & cauliflower
Heirloom Tomates with truffle scented mozzarella, pesto & pine nuts / marinated olives / grilled bread
Romaine salad with prosciutto, Oregon blue cheese vinaigrette, roasted hazelnut, and shallots.
Dessert being prepared
Olive Oil Cake with Strawberries, Lavender Syrup, and creme chantilly
A big, bright moon greeted us on our drive home to the city.
Dinner in the Field at the Wooden Tulip Farm in Woodburn, OR
The meal was served family style and we were all able to chat with the people around us. It was fun listening to the different stories, talking about the foods, and getting to know a little bit more about the other people attending the event. I’m a weirdo about parking, heat, and bathrooms at events… so, I was pleasantly surprised to find that the parking was just fine, they placed us under tents for dinner, and the restrooms (though porta potties) were clean and had running water/soap for hand washing. The service from the team of Field and Vine events was AWESOME. Everyone dressed in flannel shirts (perfect for a dinner in the middle of the field) and worked hard at making sure drinks were full and everyone had enough food. The chef even prepared items off menu for the vegetarians in the crowd.
The Wooden Shoe Tulip Farm (or Iverson’s Family Farm) was an amazing venue for the event. They have over 1600 acres with plants being planted and harvested throughout the year. I honestly couldn’t even keep up with everything they told us about the farm. I was so impressed. Some highlights— In the Spring there is a field of gorgeous tulips! Beautiful photos. In the Fall they have a corn maze and haunted corn maze. There is a little train for the kiddos that looks like a bunch of cows. So cute. I can’t wait to bring my kiddo this fall.
Overall, it was a lovely evening. I actually can’t wait to set up a date night to go later in the season.
Additional Dinners in the Field Events: Currently there are three more dinners scheduled: August 10 at AlexEli Vineyard & Winery, Molalla, September 14 at King’s Raven Winery, Oregon City, and September 22 at Morning Shade Farm, Canby. Additional Farm & Vineyard dinners are being added to the schedule as well, including: August 25 at Bekham Estate and September 7 at Apollini. To find out more or to find out how to purchase tickets visit the Field and Vine website and check out the “Farms & Winery Dinners” section. The events cost $75, but include a six-course family style meal, gratuity, and wine.
More about Chef Pascal: Pascal Chureau is the chef/owner of Field and Vine Events. He is also the owner/ chef at Allium in West Linn. Follow along with his twitter feed to see updates on all the fun dinners he has planned for the future!
Disclaimer: I was given free entry to this dinner. I was not asked for a post in exchange for my visit. All thoughts and opinions are my own. If I sound super excited it is because I am super excited… welcome to me.
Have you ever been to a dinner in the middle of a field? Do you want to, or would you rather have dinner indoors?