Experience Farm-Focused Dining In Oregon’s Mt. Hood Territory

By Guest Author: Molly Allen

As Field & Vine Events owner Pascal Chureau came out to ring the bell for dinner, sharing a bit about the menu and what was to come, I knew we were in for a treat.

The evening started with meandering up the driveway of Festive Hill Winery, with lush vineyard views. Parking was directed by helpful staff, and then I made my way inside, where I was welcomed at the door and met with an array of wine pour options, along with tastings from Trail Distilling. This specific Field & Vine dinner had been relocated last minute due to rain, so my experience that day was a bit different than normal. However, the team pulled off a clever pivot flawlessly, hosting an intimate dinner inside the production space of this newly opened winery, with long tables set amongst a room dotted with barrels and winemaking equipment.

Field & Vine is a unique Oregon dining experience with a dedication to showcasing fresh, local produce paired with area wines. Chureau and his team have been putting on farm-to-table dinners for 14 years. Many dinners are hosted during the warmer late spring and summer months, often outside and set against vineyards or captivating farm backdrops. For the cooler months, you might find yourself dining inside a winery’s barrel room, a distillery, a barn or any other clever space to highlight the many magic corners of Oregon. Menus are curated to offer a taste of what’s either grown on-site at the host farm or sourced from other local farms just down the road.

On the night I dined, the original plan was a dinner outside at Fiala Farms, but the much-needed surprise summer rain had other plans for us. Though the dinner was moved inside, the dining space was still dressed up with a stunning tablescape pairing lively seasonal flowers with colored napkins and green glassware to match the table runner.

Some guests were standing and chatting while others had already found their seats when I arrived. I wandered over to peek into where Pascal and the team were preparing dinner, delighted to see a pan full of sliced heirloom tomatoes ready to make a statement in our first of seven courses.

The meal was served family-style, with coursed platters arriving at the table and plenty for everyone to pass around and share. I loved the opportunity to sit and chat with fellow diners while sharing a meal and wine pairings. Tomato Tartine was constructed of vibrant tomatoes from Fiala Farms with pancetta, chevre and a pistou sauce. We moved into a dish featuring Maryhill peaches with burrata, basil and white balsamic before enjoying an endive and baby lettuce salad with pistachios, watermelon radish and basil vinaigrette. Then came the main event, pairing Spanish-braised Northwest chicken with local butterball potatoes dressed up with mascarpone cheese and fresh herbs, along with grilled asparagus finished with lemon and grano padano.

Everything on the menu was vibrant and flavorful without being too heavy. It showcased produce that was fresh and seasonally available in creative ways, while still being approachable for any diner. I was impressed with the way the team executed such a beautiful dining experience, even with a last-minute adjustment to change venues. To finish off the meal, we were sent off with warm coffee and cream paired with lemon curd cheesecake topped with Oregon berries — the ideal sweet way to end an evening, while leaving me craving more. The experience is certainly a treat, and an excellent way to get to know Oregon and all of its bounty just a bit better.

Are you interested in experiencing a Field & Vine Dinner yourself? Well you're in luck because the dinners are held at a variety of locations throughout Mt. Hood Territory from May through December.