Big Table Farm

A night of old friends! We first came to Big Table Farm in 2011 and have returned a couple times since to catch up with Clare and Brian and see what they’re up to. Which is a lot. Not only do they make award-winning wine, they also manage 70 acres of farmland filled with free-grazing hens, pastured pigs and cattle, vegetables, draft horses and bees. Farmer Clare uses a managed grazing system and other regenerative farming techniques to build healthy soil and support a sustainable, biodiverse ecosystem on their land. Guest chef Karl Holl traveled the country with the culinary circus back in 2013. Now he runs Spatzle & Speck, an integrative food, farming and foraging venture with regular pop-ups at Portland’s Park Avenue Wines. Karl will craft a meal of Northern Italian cuisine with stunning summer produce (and probably some nearby-foraged mushrooms) – a perfect match for Big Table Farm’s famed Pinot Noir.